Erasmus+ KA1 Courses

Description

The course focuses on inclusive cooking as an essential skill for the modern professional kitchen, where every guest can be served safely, respectfully and with the same culinary quality. Participants will gain knowledge and practical experience on food allergies and intolerances, allergen management and EU labelling rules, and cooking for common health conditions such as diabetes, hypertension and coeliac disease. Furthermore, they will study plant-based cuisine, contemporary dietary approaches (Paleo, ketogenic, low-FODMAP, intermittent fasting), religious and ethical dietary requirements, and methods for adapting traditional recipes without losing their flavour, texture or cultural identity. The Mediterranean diet, and Greek cuisine in particular, is used throughout as a living example. Its Orthodox fasting tradition already holds a rich repertoire of naturally plant-based dishes that can be adapted for almost every special diet. Our experts give detailed practical information on the latest guidelines, safe kitchen practices, menu planning and customer communication. At the end of the course, participants receive an “INNOTOMIA Education Inclusive Culinary Training Certificate” certifying acquired knowledge of new techniques/methods. Chefs and food service professionals will find this a valuable asset for the hospitality market, whereas trainee-educators will be able to build an up-to-date professional identity and subsequently teach their students through novel collaborative and creative practices.

Approach

Modern approaches are employed for the study of inclusive gastronomy, where trainee-educators will be introduced to ways of attracting their students’ interest and maximise learning outcomes. Our methodology is characterised by focused goals, challenging tasks and clear standards of achievement. Theory is always followed by practice: each topic leads to a kitchen lab in which participants deconstruct a classic recipe into its ingredients, methods and sensory qualities, adapt it for a specific dietary need and present it to the group for tasting and feedback. Our expert trainers aim at enhancing participants’ active engagement in this hands-on training course, which also utilises the FOOD4ALL e-learning platform, the Culinary Inclusivity Guide and the VET Integration Handbook prepared during the project. Study visits to local producers and professional kitchens aim at giving participants insights into allergen-safe workflows in-situ, traditional ingredients such as olive oil, legumes, herbs and wild greens, and the way small businesses respond to guests with special dietary needs. The visits take place at well-known producers and restaurants of the region and give participants the opportunity to inspect production processes and exchange views and experiences. In their free time course participants will have the chance to visit some fabulous sites in Achaia and relish Greek cuisine in local tavernas, where they can taste dishes cooked with local olive oil and herbs.

Learning Outcomes

Gain expertise on teaching inclusive cooking and special diets, in an urban, rural, local, national and European context, which trainee-educators can subsequently use to motivate their students. Participants will be able to recognise the 14 major EU allergens and prevent cross-contamination, design balanced menus for guests with health conditions, apply plant-based techniques and substitutions, respect religious and ethical dietary laws, and adapt traditional recipes while preserving their taste and cultural value. The educational material is based on the Culinary Inclusivity Guide, the online training courses and the e-learning platform developed during the FOOD4ALL project. This material is provided free to all learners in the form of a practical implementation textbook-manual. Our aim is to equip learners with practical tools and expand their knowledge on making professional kitchens open to every guest, primarily on a European level.

Programm

Cultural Programm.

In the northwestern part of Peloponnese, the city of Patras is the capital of the region and an important commercial port of the country. The newArchaeological Museum of Patras, the church of Saint Andrew and the Fortress of Rio are some of the attractions visitors must see, while a strollalong the Rio-Antirio Bridge is a unique experience, along with participatingat Patras carnival cultural events. There are many points of interest in this region including the Vouraikos Canyon and the rack railway, the Monastery of Agia Lavra and the Monastery of Megalo Spileo (Big Cave), the Cave of the Lakes and the Museum of Sacrifice bythe People of Kalavryta. The main attraction in popular Kalavryta is the skiresort.

We Support You.

If you are interested in submitting any kind Erasmus+ KA1 project proposal, we support you in preparing and submitting the application to your National Agency.  We have developed a set of guidelines for the preparation of the KA1 e-form, which we provide with no additional fee.  All the activities andservices are fully covered by the grant received by Erasmus+ if the project is approved.

We are Flexible.

We act as receiving organization and accept students, teachers and staff any time of the year.  Courses are offered in corresponding target group format.  Each course is structured so that it ispossible to attend the basic level (20 hours in 6 days) or the advanced level(40 hours in 12 days).  Courses are offered starting from March to November.

We Certify our Courses.

Innotomia is an expert and skillful training organization, using educators with vast exercisein the field of initial, continuous and permanent Vocational Training.  We certify every mobility experience with the issueof Europass Mobility certification and a certificate of attendance.