On May 4 and 5, at the University of Graz, Partners took the opportunity to evaluate the progress of the project, share different experiences and analyze the first results of pilot courses in Italy (Campania and Liguria Regions), Portugal, Austria, and Belgium. A special focus was put on dissemination and scaling up activities and the next steps to define the framework for the CGE Curriculum credit transfer, through the signature of a Memorandum of Understanding.
Updates on the NECTAR pilot in Austria
16 chefs/cooks returned to the classroom in Graz on 27th February 2023, listening with interest to the nutritional basics of the pilot course within the NECTAR project.
More details are available on this newletter.
Updates on the NECTAR pilot in Belgium
ODISEE partner share what is happing on the NECTAR pilot in Belgium.
For the last number of years a “Chef Gastro-engineering” training programme has been offered to chefs/cooks working, or wishing to work, in healthcare institutions (hospitals, WZC, etc.) In Flanders and the Netherlands. Chefs/Cooks working in health and care settings prepare meals for patients and older adults often who have specific care needs where meals have to be tailored to address these (e.g. malnutrition in the elderly, severe loss of taste due to cancer or other problems, swallowing disorders, etc.). The NECTAR, Erasmus+ Project commenced in 2020 and will develop a new occupational profile for chefs/cooks working in health and care settings, Chef Gastro-engineering, along with a new European curriculum for this profession. The curriculum is currently being piloted in 5 regions across Europe including Belgium and the aim is for it to lead to a new Graduate programme offered by VET providers. Chef Gastro-engineering students in Belgium are currently undertaking their curriculum modules within the Facility Management program offered by the Centre for Gastrology, through the distance learning track.
Additional information in Dutch is shared in this flyer
The Belgium Pilot has been launched.
ODISEE launches the NECTAR Project’s Chef Gastro-engineering programme for the Belgium Pilot Site.
ODISEE recently launched the NECTAR Chef Gastro-engineering programme developed specifically for the Belgium Pilot Site. The programme, which will be delivered by Odisee University of Applied Sciences, in collaboration with the Center for Gastrology, offers students the opportunity to follow one or more modules of the Chef Gastro-engineering curriculum developed within the NECTAR project. The content of these modules is closely related to the topics that are also covered within the Bachelor’s programme Facility Management (FM). The modules covered in the programme are: Communication; Process and Project Management; Human Resources Management; Finance and Procurement (1); and Finance and Procurement (2).
The Belgium Pilot Site is currently recruiting students to the programme.
Further information is available at https://www.odisee.be/opleidingen/chef-gastro-engineering-vervolgmodules-kader-van-nectar-project
NECTAR @ CONVIVIO MEDITERRANEO
The 17th of November NECTAR will be promoted at Convivio Mediterraneo.
NECTAR engages with local and national stakeholders in Campania and Italy to promote the concepts and values behind the project, and the emerging lessons from pilot
Read the Workshop Details and download the detailed agenda.
The event will be broadcast on Facebook and YouTube in the Convivio Mediterraneo pages. s
NECTAR selected for Poster presentation at EuGMS Congress in London (September 2022)
An Innovative Pan-European Professional Profile and Curriculum Designed for Chefs Working in Health and Social Care: the NECTAR Project selected for Poster presentation at EuGMS Congress in London, 28th to 30th September 2022.
Read the abstract submitted for the Congress here: Abstract EUGMS_CGE Curriculum_final.
NECTAR Presented at EFOOD2022 3rd International Conference
Nídia Braz, Inês Gago-Rodrigues, Ezequiel Pinto, Sandra Pais from the University of Algarve, Portugal gave a presentation on NECTAR at the recent EFOOD2022 3rd International Food Design and Food Studies Conference, Experiencing and Envisioning Food, Designing for Change, which took place at the Lisbon School of Architecture on 28to to 30th April, 2022.
The Theme of the presentation was “Cooking in health care – a new approach to a new profession”
A copy of the presentation slides is available here
European Vocational Skills Week 2022
The sixth European Vocational Skills Week (EVSW) will take place on 16-20 May 2022, with an event organised by the European Commission on 18-19 May 2022.
Have a look to the EVSW newsletter and make your registration.