aN Eu Curriculum for Chef gasTro-engineering
in primAry food caRe

aN Eu Curriculum for Chef gasTro-engineering
in primAry food caRe


The promotion of Active and Healthy Ageing (AHA) at all age of life is a “worldwide” key point of public health strategy. Many EU and regional policies recognized nutrition as key element for all citizens’ AHA, in a lifelong care approach. WHO and evidence-based research point out that malnutrition should be tackled through an International common structured approach, based on the integration of different care levels and managed by inter-professional teams. In this context, a skilled public health workforce, delivering high-quality nutrition services in health care settings, is needed.

NECTAR is the Sector Skills Alliance project that addresses the identified mismatch between the skills currently offered by cooks and chefs working in hospitals, residential care and homecare and those actually demanded by healthcare institutions, private service providers and final end users in order to play a pivotal role in Primary Food Care (PFC).

Based on a “culinary/ clinical integrated approach”, NECTAR will deliver an EU Occupational Profile for Chef Gastro Engineering and an EU Curriculum for the certification of this profile. Chef Gastro-engineering (CGE) will be an innovative and pivotal figure in PFC, skilled on food management and kitchens coordination, addressing end-users needs such as taste deteriorations/ alterations, swallowing and chewing problems, personalizing recipes and cooking processes; CGE will have the technical skills to use various ICT tools for older adults’ home monitoring and personalization of care.
CGE Curriculum will be an European, innovative, learning outcome-oriented and modular one. Thanks to its flexibility and modularity, the Curriculum could be instantiated in national Curricula, considering local and contextual constraints. The Curriculum will be tested through 5 pilots courses delivered in Belgium, Portugal, Austria and Italy.


To increase the specialization level of cooks and chefs working in Primary Food Care (PFC) by:
  • fostering the definition of proper national and regional qualifications;
  • improving the awareness and informing the main stakeholders about the need of specialized chefs in PFC;
To foster the development of curricula for specialized chefs in PFC referring to a formalized EU profile fitting the actual and current needs of PFC, by:
  • defining a “Chef Gastro Engineering” (CGE) EU Occupational Profile based on the “culinary/ clinical integrated approach”
  • defining CGE EU Curriculum based on the CGE Occupational Profile
  • providing VET providers with guidelines supporting the instantiation of local curricula based on an EU CGE Curriculum and providing guidelines for the validation of prior learning (formal and informal)
  • To enhance investments on specialized chefs in PFC by:
  • providing recommendations for efficient investments on CGE both for public and for private employers.
  • setting up agreements between competent institutions, building mutual trust and setting the framework for the CGE CURRICULUM credit transfer.

    aN Eu Curriculum for Chef gasTro-engineering in primAry food caRe aN Eu Curriculum for Chef gasTro-engineering in primAry food caRe ABOUT The promotion of Active

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