ERASMUS – DEVELOPING AN INTERNATIONAL GASTRONOMY COMPETITION

First Meeting Report of the Erasmus+ Project:
Developing an International VET Competition for Gastronomy Students

Project Code: 2023-2-RS01-KA210-VET-000181756
Project Title: Developing an International VET Competition for Gastronomy Students
Program: KA210-VET – Small-scale partnerships in vocational education and training
(KA210-VET)

Introduction
The Erasmus+ project ,,Developing an International VET Competition for Gastronomy
Students“ project number 2023-2-RS01-KA210-VET-000181756, was financed by the
Serbian National Agency and held its kick off meeting from June 17 to 21, in Serbia. The
primary goal of the project is to begin the process of creating a comprehensive guide on how
to organize an international VET competition for gastronomy students. This guidebook will
provide vocational education institutions with detailed guidelines and best practices for
organizing international competitions, covering essential aspects such as the selection
process for participating schools, criteria for selecting students, and the culinary skills to be
assessed during the competition.

Meeting overview
The kick-off meeting, hosted by the Gimnazija i stručna škola ,, Dositej Obradović ” in Palić,
Serbia, brought together representatives from partner institutions including Kecskeméti
Szakképzési Centrum (Hungary), SOU Naum Naumovski Borce (The Republic of North
Macedonia), and VOCATIONAL EDUCATION TRAINING SRL (Romania). The meeting was
attended by all partners, represented by 6 people, 24 people in total, including Erasmus
coordinators, teachers, experts in the field of gastronomy and representatives of institutions.
The gathering served as a crucial platform for introducing the project’s objectives, discussing
challenges in gastronomy competitions, and laying the foundation for future collaboration.

Day 1: Getting to know each other
On June 17th, representatives from each partner institution arrived at the venue and settled
into their accommodations. The participants stayed at the Hotel Navigator located in Palić,
which also provided an excellent venue for organizing workshops. The initial focus was on
establishing a comfortable and welcoming environment for all participants to facilitate open
and productive discussions. Participants were welcomed by Angéla Fekete, director of
Gimnazija i stručna škola ,, Dositej Obradović“. The day started with a workshop where each
partner introduced themselves, showcasing their institutional activities and achievements.
The Kecskeméti Szakképzési Centrum (Hungary) provides culinary training for 600 students,
offering them excellent opportunities, enriched by participation in both local and international
competitions. The SOU Naum Naumovski Borce (The Republic of North Macedonia) partner
also organizes several programs for its students, including a competition that is part of the local community’s festival,

providing numerous students the chance to participate in a quality
culinary contest. VET Center Romania act as an accredited evaluation centre for
gastronomy occupations and maintains good relationships with regional culinary schools,
gaining insights into local competition organization, and has showcased the remarkable
achievements of their students in local cooking competitions. The Serbian school, as the
leader of the project consortium of the program, also showcased its local culinary and pastry
training, highlighting various engaging programs where students learn the intricacies of the
profession in a fun and enthusiastic environment.

Day 2: Challenges & solutions for organizing cooking competitions
This workshop provided an opportunity for the participants to exchange experiences and
discuss the challenges and successes they have encountered in previous gastronomic
competitions. Each institution shared examples and best practices regarding the cooking
competitions .The day concluded with an open forum to share insights and identify common
goals for the project.
Participants highlighted logistical issues, such as sourcing quality ingredients and managing
time constraints, as significant obstacles. The difficulty of maintaining creativity under
pressure was another major challenge, alongside the necessity of staying updated with the
latest culinary trends and techniques. Psychological aspects also featured prominently, with
a focus on handling stress and maintaining team morale being crucial to success.
Despite these challenges, many success stories emerged. These often centered around
innovative dishes that managed to impress judges, underscoring the importance of creativity
and originality. Effective teamwork and strategic planning were also key themes in these
stories. Numerous institutions shared how they had turned challenges into opportunities,
demonstrating resilience and adaptability as critical factors for achieving success in culinary
competitions.
Institutions also shared a wealth of best practices that have proven effective in their culinary
programs. Rigorous training schedules, a strong emphasis on practice and feedback, and
the cultivation of a robust mentor-mentee relationship were highlighted as essential
components of success. There was a consensus on the value of incorporating diverse
culinary traditions and techniques to create unique and compelling dishes, enriching the
culinary experience and enhancing the competitive edge.
In the afternoon program, participants visited the city of Subotica, known for its abundance of
gastronomic establishments. We visited the one-hundred year old ice cream shop where the
ice cream is still made the same way as when the shop was open. We had the opportunity to
visit a high-quality restaurant where both the ambiance and service provided a unique
experience for everyone. During our meal, we were treated to an array of dishes that
highlighted the diversity and richness of Serbian gastronomy. From hearty meat dishes like
ćevapi and pljeskavica to fresh and vibrant salads, every course was a testament to the
country’s culinary heritage.

Day 3: School and kitchen tour, thematic discussions
Wednesday’s agenda included a comprehensive tour of the host school , Gimnazija i stručna
škola ,, Dositej Obradović“ and its professional kitchen facilities. This was followed by
thematic discussions simulating a mini gastronomic competition. Through the mini-simulation
competition, the partners’ representatives and teachers, together with the host school’s
culinary students, prepared Serbian specialties, including a main course and a dessert,
which were evaluated by a professional jury. This allowed them to gain insights into the
challenges faced by the students during the competition.

During the workshop, the partners discussed the following topics:
Establishing competition objectives: Aligning the competition with the goals of promoting
gastronomy education and fostering cultural exchange.

● Team assembly and role assignment: Forming a diverse team with
expertise in event planning, finance, marketing, and logistics, and assigning
roles for smooth coordination.
● Timeline creation: Developing a structured timeline with key milestones for
each project phase, from marketing launch to event execution.
● Budget planning: Identifying potential expenses, creating a detailed budget
spreadsheet, and allocating funds for unforeseen contingencies.
● Venue selection: Choosing a venue that aligns with the competition
objectives and showcases international gastronomy.

During the afternoon session, participants had the opportunity to visit a gastronomic
establishment, Zvonko Bogdan Restaurant, 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 a showcase of regional culinary flavors.

Day 4: Expert panel and broader discussions
Thursday featured a broader discussion panel at the Branislav Nušić library in Novi
Kneževac, involving representatives of vocational schools, experts, local decision-makers,
and professional representatives. At the professional meeting, Anikó Jerasz, the Secretary of
State of the Ministry of Education, and Tatjana Varjú Potrebić, the member responsible for
education of the Executive Board of the Hungarian National Council, contributed to the
program with their presentations. Anikó Jerasz emphasized that the vocational training
opportunities provided by the Erasmus+ program are crucial for the development of
vocational education in Serbia. Guest speakers at the conference were Nándor Kiss, CEO of
Profession VET Serbia, Angéla Fekete, principal of the host school Dositej Obradović High
School and Vocational School in Novi Kneževac, Róbert Grüman, CEO of the VET Center
Romania, Bence Ignácz, Head Director of the Kecskeméti Vocational Training Center, and
Milenkovska Snezana director of SOU Naum Naumovski Borce School in North Macedonia,
who significantly contributed to the project with their expertise and ideas.

Key points discussed included:

● Logistics planning: Strategizing transportation, equipment, and
communication channels for seamless project execution.
● Marketing plan development: Creating a robust marketing plan encompassing
both online and offline strategies to effectively reach the target audience.
● Feedback collection and refinement: Establishing methods for collecting
feedback from participants, judges, and attendees to refine and enhance the
competition and guide.

The discussions also touched on the development of a comprehensive curriculum tailored
for the competition, detailing the essential skills and knowledge required and setting robust
criteria for the evaluation process.
In the afternoon, participants engaged in cultural activities, exploring local gastronomic
establishments and tasting regional culinary specialties, providing a deeper understanding of
the local culture and cuisine.

Day 5: Departure and future plans
On Friday, all participants concluded the previous days. As the result of the evaluation, the
kick-off meeting of the Erasmus+ project on developing an international VET competition for
gastronomy students was a significant milestone. It laid a solid foundation for the creation of
a comprehensive guidebook and set the stage for future collaboration among the partner
institutions. The next steps will involve refining the plans discussed, addressing logistical
challenges, and preparing for the subsequent phases of the project. The partners departed,
carrying with them a clear vision for the next steps in the project. The meeting successfully
set the groundwork for future activities, ensuring a well-organized and impactful competition
that promotes gastronomic education and cultural interaction. The focus on detailed
planning, from budget allocation to logistical preparation, positions the project for successful
execution.