ERASMUS – DEVELOPING AN INTERNATIONAL GASTRONOMY COMPETITION
Organization of an International VET Gastronomy Competition
The activity was held in Romania, in the city of Sfântu Gheorghe, from October 20 to 24, 2025, lasting five days.
This transnational initiative brought together partner institutions from Serbia, Hungary, North Macedonia, and the host country – Romania.
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Project context and objective
The primary function of this final activity was to serve as a practical pilot guide for organizing international gastronomy competitions, demonstrating the applicability of project guidelines, inclusive rules, as well as the integration of digital and green practices developed during the previous three activities in real conditions.
VET Center Romania played a key role as the host of the event, ensuring efficient management of the entire logistics – including the venue, accommodation, catering, and local promotion – as well as establishing important connections with the industry by providing judges and dissemination channels. In addition, the VET Center engaged its internal marketing team, which documented the competition through photography and recording key moments, thereby supporting visibility and the subsequent dissemination of results.
Before the start of the activity, all partners received a dedicated Competition Handbook, which included the structure, rules, modules, evaluation criteria, and organizational framework of the International VET Gastronomy Competition, enabling them to adequately prepare and inform students for participation.
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Preparation and participation criteria
The competition was designed to support the professional development, creativity, and international cooperation of young students in gastronomy and hospitality, with a strong emphasis on fairness, inclusiveness, sustainability, and innovation. In order to consistently apply these principles, the preparation phase and participation criteria were clearly defined and communicated in advance to all partners.
Students aged 15 to 19, enrolled in partner vocational secondary schools focused on gastronomy and hospitality, were eligible to participate. Each partner institution from Serbia, Hungary, North Macedonia, and Romania nominated a team of four students, with the possibility of including students from different educational profiles – chefs, pastry chefs, and hospitality students – thereby emphasizing the interdisciplinary nature of gastronomy.
The selection of team members was carried out internally in each school, through the class council, which evaluated candidates based on their technical culinary knowledge, motivation, creativity in food preparation, teamwork skills, and overall behavior. In line with the Erasmus+ inclusion priority, schools were required to give preference to students with fewer opportunities, such as those from low-income families, rural areas, or other vulnerable social groups. In this way, the competition represented an inclusive educational opportunity rather than an exclusive showcase for only the most successful students.
Upon arrival in Sfântu Gheorghe, participants went through a comprehensive orientation program designed to fully familiarize them with the environment and the competition rules. During this introductory session, detailed rules, the daily schedule, the code of conduct, and all relevant health and safety procedures were presented, including hygiene standards and emergency protocols. As part of the orientation, a tour of the kitchen and workspaces was also organized, allowing students to become familiar with professional equipment, find their workstations, and gain confidence in the working environment.
The competition was not held in an external venue but in the fully equipped professional kitchen of the partner school, the Economic-Technical School Berde Áron. This location provided an authentic professional working environment, allowing participants to gain real experience working in a kitchen similar to those used by Romanian VET students. In addition to its functional advantages, the use of the school kitchen had significant educational value: students and teachers from other countries had the opportunity to explore a different VET infrastructure, compare conditions with their own schools, and exchange best practices with Romanian colleagues, thereby further enriching the intercultural and professional dimension of the competition.
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Competition tasks and requirements
Students participated in a structured set of gastronomic challenges designed to assess not only their technical culinary skills, but also their teamwork, creativity, and ability to connect cultural identity with modern cuisine. Each team was tasked with preparing two complex dishes using mandatory ingredients provided by the organizers within a total time of four hours.
Mandatory dishes:
1. Main course – beef roulade
Beef as the main ingredient and potatoes as a mandatory side dish, with an expectation of a modern interpretation of a traditional dish.
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. Dessert – dark chocolate mousse
Dark chocolate as the main ingredient and almonds as a mandatory addition, with an emphasis on creativity in taste, texture, and presentation.
Each team was required to prepare six portions of each dish, ensuring consistency of quality in line with professional standards. The dishes had to be developed in accordance with three key conceptual dimensions:
• National cuisine with a modern approach
• Sustainable gastronomy
• Creative innovation
Throughout the entire competition, hygiene and safety standards were strictly applied in accordance with EU regulations and HACCP principles. A dedicated safety supervisor monitored compliance with procedures, while teams were required to apply sustainability principles even after food preparation, through waste reduction and proper sorting.
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Evaluation methodology and jury
The dishes were evaluated through a transparent and objective scoring system of 100 points, carried out by renowned chefs, educators, and experts from the hospitality industry. The evaluation criteria were as follows:
• Taste and aroma – 30%
• Technical skills and hygiene – 20%
• Presentation and visual impression – 15%
• Sustainability – 15%
• Teamwork and organization – 10%
• Innovation and creativity – 10%
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Closing ceremony and award ceremony
The competition concluded with a ceremonial award ceremony. All students received certificates of participation, while the winning teams were rewarded with sponsor prizes.
Results:
• 1st place: Kecskeméti Vocational Training Centre – Hungary
• Best teamwork: Administrative, Economic and Technological School Berde Áron – Romania
• Most innovative dish: Dositej Obradović Gymnasium and Vocational School – Serbia
• Most sustainable dish: SOU Naum Naumovski Borce – North Macedonia
• Best technical execution: Zalaegerszeg
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Documentation and further steps
The competition was thoroughly documented through photographs and video recordings produced by the VET Center’s marketing team. The results and best practices were integrated into the project’s international guide, which serves as an applicable model for organizing similar events in the VET sector. Feedback collected from students, teachers, and judges serves as a tool for improving future editions of the competition.
The successful implementation of this event represented the final validation of the entire project, transforming theoretical guidelines on inclusion, digitalization, and sustainability into a concrete, professional, and internationally relevant gastronomic event.
Together with partners, we use the eTwinning platform for communication and coordination of the project. The platform enables:
• easier communication and coordination among partners,
• finding partners with similar interests,
• collaboration through messages, forums, and video conferences,
• increasing the visibility and impact of the project through sharing results.
We use the platform to share the outcomes and results of the project with a wider audience, as well as for online intercultural collaboration between students and teachers from Hungary, Serbia, and North Macedonia.
We also use the Erasmus+ Mobility Tool, an online platform for managing mobilities, which enables the tracking of partners, dates, finances, travel, accommodation, and learning outcomes, as well as reporting on the progress and results of the project, thereby ensuring the efficient implementation and success of the project.
Report from the third meeting in Kruševo
In the period from April 22 to 26, 2025, a five-day meeting was held in Kruševo, North Macedonia, within the Erasmus+ project “Developing an International Competition for Gastronomy Students”.
Representatives of four partner institutions attended the meeting.
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April 2025 – Arrival day
Delegations from Serbia, Romania, and Hungary were welcomed by the host institution. The afternoon and evening were dedicated to check-in, informal meetings, and introductions. This calm and relaxed arrival day provided an excellent opportunity for friendly conversations among the project partners.
Participants had the opportunity to enjoy the beautiful mountainous landscape of Kruševo — the highest town in North Macedonia — and to experience its historical atmosphere. Some explored the surroundings or enjoyed a peaceful dinner, while others gathered for informal conversations and socializing, laying a strong foundation for professional cooperation in the days ahead.
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April 2025 – Official opening and practical workshops
An official opening ceremony was held at the school. Representatives from each country (Romania, Serbia, Hungary, and Macedonia) delivered short presentations, introduced their institutions, and spoke about the importance of vocational education in the field of gastronomy.
The morning sessions covered the history of gastronomy, as well as the challenges it faces in the modern era — including the impact of synthetic additives and harmful packaging on health and the environment. The discussions highlighted the importance of green gastronomy as a sustainable and responsible approach to food.
In the afternoon, a practical culinary workshop was held. Each group prepared a main course and a dessert using local ingredients. Their creations were then evaluated and scored, simulating the assessment framework being developed within the project for international competitions.
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April 2025
The day began with a structured training titled “Innovative integration of digital tools in international gastronomy competitions.” The training was conducted in two parts and included practical demonstrations and group discussions. Participants explored ways to apply technologies such as:
• Virtual evaluation platforms
• Online application and scoring systems
• Digital media for competition promotion
• Sustainability tracking tools
A dedicated segment focused on the challenges of introducing digital tools into vocational education institutions, as well as strengthening the digital competencies of gastronomy students and teachers.
After the workshop, the group participated in a guided cultural tour of Kruševo, including visits to:
• Memorial House of Toše Proeski
• “Makedonium” monument
• Church of St. Nicholas
This cultural experience allowed participants to become familiar with the local heritage and reflect on the connection between culture, identity, and gastronomy — further emphasizing the importance of intercultural understanding in international competitions.
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April 2025
In the morning hours, participants gathered for a working session dedicated to the development of the project handbook. The session was led by the Romanian partner (VET Center Romania) and enabled the exchange of opinions and feedback on key chapters, such as:
• Evaluation methods and improvement of rubrics
• Competition logistics and equipment standards
• Inclusion and accessibility measures in competition design
The teams reviewed the draft content and provided suggestions based on their local practices and institutional needs. This session was crucial for aligning future international competition standards.
After the session, the group went on a field visit to the Monastery of Saint Naum in Ohrid. The guided tour provided an opportunity for reflection and further bonding among participants. Lunch was organized at the Sileks Hotel, followed by free time in the historic center of Ohrid.
The day concluded with dinner at a traditional restaurant and a return to Kruševo.
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April 2025
After breakfast, the participants departed.
Achievements and results
• Strengthened cooperation among partner institutions
• Deepened understanding of green gastronomy and the integration of digital tools
• Practical experience in organizing and evaluating competition dishes
• Valuable feedback on the practical application of competition guidelines
• Cultural exchange and strengthening of team spirit among team members
The third transnational meeting in Kruševo, North Macedonia, successfully advanced the objectives of the project. It provided a rich combination of professional development, practical work, and cultural exchange. The contributions of all partners, especially the host institution, were crucial in shaping the next phases of the handbook and competition framework development. The implemented activities directly reflected the core objectives of the project — innovation, inclusion, sustainability, and excellence in vocational education in the field of gastronomy.
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Second transnational project meeting
Project code: 2023-2-RS01-KA210-VET-000181756
Project title: Development of an international competition in vocational education for gastronomy students
Program: Erasmus+ KA210-VET – Small-scale partnerships in vocational education and training
The second transnational meeting within the Erasmus+ project “Developing an International VET Competition for Gastronomy Students,” funded by the National Agency of the Republic of Serbia, was held from September 30 to October 4, 2024, in Kecskemét, Hungary. The main objective of the project is to develop a handbook that will serve as a practical guide for vocational schools wishing to organize international gastronomy competitions. The handbook will provide detailed guidelines for the selection of students and institutions, as well as criteria for assessing the gastronomic competencies of participants.
The meeting was organized at the István Széchenyi Technical School, within the Kecskemét Vocational Training Centre. Representatives of all three partner institutions attended the meeting: Kecskemét Vocational Training Centre (Hungary), SOU Naum Naumovski Borce (North Macedonia), and VOCATIONAL EDUCATION TRAINING SRL (Romania).
Each partner delegated six participants, a total of 24 people: Erasmus coordinators, gastronomy teachers, institutional representatives, and chefs.
This phase of the project focused on the practical implementation of the competition framework. Participants had the opportunity to prepare traditional dishes from their countries while integrating digital and environmentally sustainable practices into their gastronomic approach. A key outcome of the meeting was the joint development of inclusive rules, guidelines, and evaluation protocols for the gastronomy competition, with an emphasis on equal opportunities for all participants, including representatives of minority groups.
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Day 1 – Arrival
Participants arrived in Kecskemét and checked into the prepared accommodation.
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Day 2 – Welcome and practical workshop
The meeting began at Hungarikum Liget in Lakitelek, where participants were welcomed and introduced to one another. This was followed by a workshop in which partners reviewed the key phases of the project and expectations. The afternoon was dedicated to the preparation of national dishes in the dining facilities of the István Széchenyi Technical School, equipped with professional kitchen equipment, with technical support from the Hungarian hosts.
The initial implementation of the competition model took place in a real international setting. Inclusivity was at the forefront – participants of different levels and backgrounds were able to compete on equal terms, and awards were given in multiple categories, such as creativity and presentation, in line with Erasmus+ values.
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Day 3 – Cultural exploration and sustainability dialogue
The interactive exhibition presented the cultural heritage of the host institution and the local community, with a focus on gastronomy and tradition. Local experts guided participants through tastings of regional delicacies and presented Hungarian culinary customs.
A working meeting was held on the inclusion of digital tools and environmentally sustainable methods in the organization of the gastronomy competition.
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Day 4 – International conference and strategic discussions
At the Kölcsey House, within Hungarikum Liget in Lakitelek, a public conference was held titled “Gastronomy and Vocational Education: Innovations in Culinary Training through Erasmus+.” The venue was appropriate for the topic, connecting cultural heritage and educational innovation. During the panel discussions, partners presented the project progress, with a focus on digitalization and environmentally sustainable practices as key themes, encouraging reflection on the long-term importance of gastronomy education in both local and international contexts.
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Day 5 – Farewell and departure
The last morning was reserved for informal conversations during breakfast, as well as collecting feedback and planning future steps.
Key aspects and contribution to project objectives
• Inclusivity and equal opportunities: Students and accompanying staff gained insight into fair practices and teamwork.
• Digital skills and environmental awareness: Key Erasmus+ themes were addressed – green transition and digitalization.
• International cooperation: Joint planning and cross-evaluation strengthened partnerships and prepared the foundation for the pilot competition in Romania.
• Public engagement: The conference enabled greater visibility of the project and the involvement of stakeholders.
This meeting marked the transition beyond the planning stage into concrete implementation, laying strong foundations for future activities and ensuring a high-quality, inclusive, and sustainable approach in the international gastronomy competition.
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First report from the Erasmus+ project meeting: Development of an international competition for gastronomy students
Project code: 2023-2-RS01-KA210-VET-000181756
Project title: Development of an international competition for gastronomy students
Program: KA210-VET – Small-scale partnerships in vocational education and training (KA210-VET)
Introduction
The Erasmus+ project “Development of an international competition for gastronomy students”, project number 2023-2-RS01-KA210-VET-000181756, is funded by the National Agency of Serbia. The initial meeting was held in the period from June 17 to June 21 in Serbia. The primary objective of the project is to begin the process of creating a comprehensive guide for organizing international vocational education competitions for gastronomy students. This guide will provide detailed instructions and present best practice examples for organizing international competitions, covering essential aspects such as the selection process of participating schools, criteria for selecting students, and the culinary skills to be assessed during the competition.
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Meeting overview
The initial meeting, hosted by the Dositej Obradović Gymnasium and Vocational School from Novi Kneževac, was held in Palić, Serbia. All partners attended the meeting, a total of 24 participants, including Erasmus coordinators, teachers, gastronomy experts, and representatives of partner institutions from Kecskemét Vocational Training Centre (Hungary), SOU Naum Naumovski Borče (North Macedonia), and Vocational Education Training SRL (Romania). The meeting served as a key platform for presenting project objectives, discussing challenges in gastronomy competitions, and laying the foundation for future cooperation.
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Day 1: Introduction / Getting to know each other
On June 17, representatives of each partner institution arrived at the venue and checked into their accommodation. Participants stayed at the Navigator Hotel in Palić, which provided an excellent space for organizing workshops. On the first day, the focus was on creating a pleasant environment for all participants to enable open and productive discussions. The participants were welcomed by Angela Fekete, Director of the Dositej Obradović Gymnasium and Vocational School. The day began with a workshop where each partner introduced their institution, presenting their activities and achievements. The Hungarian partner institution provides culinary training for 600 students, offering excellent opportunities enriched by participation in local and international competitions. The SOU Naum Naumovski Borče (North Macedonia) also organizes several programs for its students, including a competition that is part of a local community festival, providing many students with the opportunity to take part in a quality culinary competition. The VET Center Romania is an accredited vocational qualification assessment center in gastronomy and maintains strong relations with regional culinary schools, gaining insight into the organization of local competitions, and presented the outstanding achievements of its students in local culinary contests. The Serbian school, as the consortium leader, also presented its local culinary and pastry training programs, highlighting various initiatives through which students learn the complexities of the profession in an engaging and enthusiastic way.
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Day 2: Challenges and solutions in organizing culinary competitions
This workshop provided participants with the opportunity to exchange experiences and discuss the challenges and successes they had encountered in previous gastronomy competitions. Each institution shared examples of good practices related to culinary competitions. The day concluded with an open forum for sharing insights and identifying common project goals.
Participants highlighted logistical issues, such as sourcing high-quality ingredients and managing time constraints, as significant obstacles. Difficulties in maintaining creativity under pressure also represented a major challenge, along with the need to stay up to date with the latest culinary trends and techniques. Psychological aspects were also important, focusing on stress management and maintaining team morale as key factors for success.
Despite these challenges, many success stories emerged. These were often focused on innovative dishes that managed to impress the judges, emphasizing the importance of creativity and originality. Effective teamwork and strategic planning were also key themes in these stories. Many institutions highlighted how they turned challenges into opportunities, demonstrating resilience and adaptability as critical factors for achieving success in culinary competitions.
The institutions also shared a wealth of best practices that proved effective in their culinary programs. A rigorous training schedule, a strong emphasis on practice, feedback, and the cultivation of a strong mentor–student relationship were highlighted as essential components of success. Everyone agreed that it is very important to include diverse culinary traditions and techniques in order to create unique dishes, enrich the culinary experience, and thereby increase competitive advantage.
In the afternoon program, participants visited the city of Subotica, known for its abundance of gastronomic venues. We visited a century-old ice cream shop where ice cream is still made in the same way as when the shop first opened. We also had the opportunity to visit a high-quality restaurant where the atmosphere and service provided a unique experience for everyone. During the meal, we enjoyed a variety of dishes that highlighted the diversity and richness of Serbian gastronomy. From hearty meat dishes such as ćevapi and pljeskavica to fresh and vibrant salads, guests were able to become acquainted with the country’s culinary heritage.
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Day 3: School and kitchen visit, thematic discussions
On Wednesday, guests had the opportunity to visit the host school, the Dositej Obradović Gymnasium and Vocational School, and its professional kitchen facilities. This was followed by a simulation of a mini gastronomy competition. Through the mini competition simulation, representatives of partner institutions and teachers, together with culinary students from the host school, prepared Serbian specialties, including a main course and a dessert, which were evaluated by a professional jury. This allowed them to gain insight into the challenges students face during competitions.
During the workshop, partners discussed the following topics:
● Establishing competition objectives: Aligning the competition with the goals of promoting gastronomy education and fostering cultural exchange
● Team formation and role allocation: Assembling a team of experts in event planning, finance, marketing, and logistics, and assigning roles for smooth coordination.
● Creating a timeline: Developing a structured timeline with key milestones for each phase of the project, from launching marketing to the implementation of the event.
● Budget planning: Identifying potential costs, creating a detailed budget table, and allocating funds for unforeseen situations.
● Venue selection: Choosing a location that aligns with the competition’s objectives and showcases international gastronomy.
During the afternoon session, participants had the opportunity to visit a gastronomic facility, the Zvonko Bogdan Winery, known for its exceptional and high-quality services in the local hospitality industry. The visit included presentations on the characteristics of the local wine region and an overview of regional culinary flavors.
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Day 4: Expert panel and broader discussions
On Thursday, a broader discussion panel was held at the “Branislav Nušić” Public Library in Novi Kneževac, attended by representatives of vocational schools, experts, local policymakers, and other professionals. At the expert meeting, Aniko Jeras, State Secretary of the Ministry of Education, and Tatjana Varju Potrebić, member responsible for education in the Executive Board of the Hungarian National Council, contributed to the program with their presentations. Aniko Jeras emphasized that the vocational education opportunities provided by the Erasmus+ program are crucial for the development of vocational education in Serbia. Guest speakers at the conference included Nandor Kiss, CEO of Profession VET Serbia, Angela Fekete, Director of the Dositej Obradović Gymnasium and Vocational School in Novi Kneževac, Robert Griman, CEO of the VET Center Romania, Bence Ignac, Head of the Kecskemét Vocational Training Center, and Milenkovska Snežana, Director of SOU Naum Naumovski Borce in North Macedonia, who significantly contributed to the project with their expertise and ideas.
The key points discussed included:
● Logistics planning: A strategy for organizing transport, equipment, and communication channels for the smooth implementation of the project.
● Development of a marketing plan: Creating a robust marketing plan that includes both online and offline strategies to effectively reach the target audience.
● Feedback collection and improvement: Establishing methods for collecting feedback from participants, judges, and visitors in order to refine and improve the competition and the guide.
The discussions also addressed the development of a comprehensive curriculum tailored to the competition, which details the essential skills and knowledge required to establish solid criteria for the evaluation process.
During the afternoon, participants engaged in cultural activities, explored local gastronomic venues, and tasted regional culinary specialties, thereby gaining a deeper understanding of the local culture and cuisine.
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Day 5: Departure and future plans
On Friday, all participants summarized the previous days. As a result of the evaluation, the initial Erasmus+ project meeting on the development of an international VET competition for gastronomy students proved to be a significant milestone. A solid foundation was established for the creation of a comprehensive guide and for future cooperation among partner institutions. The next steps will include further refinement of the discussed plans, addressing logistical challenges, and preparing for the subsequent phases of the project. The partners left with a clear vision for the next steps of the project. The meeting successfully laid the foundations for future activities, ensuring a well-organized and purposeful competition that promotes gastronomy education and cultural interaction. The focus on detailed planning, from budget allocation to logistical preparation, positions the project for successful implementation.
