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Innovatív cukrász szakképzésért a speciális étkezési igények területén
FunderEuropean Commission
Funder Contribution €60,000.00
Funded underERASMUS+ | Partnerships for cooperation and exchanges of practices | Small-scale partnerships in vocational education and training
Project code2023-2-HU01-KA210-VET-000175618
Open Access mandatePublications: NoResearch data: No
Identifiers
Description
<< Background >>Our project aimed to fill a gap in confectionery training by developing teaching materials in the field of “free-from” confectionery, an area repeatedly highlighted by dual training providers as a blind spot. While our previous Erasmus+ projects focused on mobility, this small-scale partnership allowed us to gain experience in joint professional work with another vocational institution, strengthening cooperation both institutionally and individually.Employers increasingly expect young graduates to have the competence to create products that meet special dietary requirements. Meeting this demand, we developed a new teaching package that enables confectionery students to acquire these skills. The project ensured that the competencies of participating students expanded to include the preparation of products suitable for special nutritional needs.The materials produced respond to the needs of both dual training providers and confectioneries outside dual training. By publishing the results on open platforms, our school has also entered a new dimension of internationalization.<< Objectives >>We supported the training of confectionery students in an innovative way by developing their professional knowledge in preparing products adapted to special dietary needs.In summer 2025, graduates entered the labor market with unique skills that had not been available before. To acknowledge this achievement, participants of the workshops received certificates.By acquiring these competences, our students contribute to creating better conditions for people with food allergies and special dietary requirements at their current and future workplaces.Our objectives remained unchanged, and the newly developed teaching materials directly support them. Through the workshops, we successfully delivered learning resources across seven thematic areas: Gluten-free, Sugar-free for people with diabetes, Dairy-free (milk protein, lactose, total milk), Egg-free (whole egg, egg white, egg yolk), Paleo nutrition, and Vegan nutrition.To complement the training, we also created tests and videos, providing teachers with effective tools to improve students’ professional competences.<< Implementation >>In the application: confectionery trainers from the school and the dual training centre will work together to develop a curriculum for special dietary needs („Free-from Pastry”). The curricula will be digitally accessible (tutorial videos, online learning material, quizzes) and will be tested by both partners in the framework of a training course. It will be finalised on the basis of evaluations, measurements and feedback. It will be shared and disseminated to vocational training institutions and dual training providers in the field of pastry.In reality: the 2 institutions have worked together continuously to implement the planned activities. We have managed to produce material available online, which is also available in Hungarian-English-Romanian. Videos of the preparation of the 35 products that make up the free confectionery have been produced. 35 quizzes have been prepared, available in Hungarian-English-Romanian in the Redmenta app with QR code. It was disseminated to vocational training institutions and companies. We also conducted surveys among students and teachers, from which we wrote a summary analysis.<< Results >>The teaching methodology of confectionery trainers was broadened through the development and use of digital learning materials. Students acquired professional knowledge more effectively and with greater motivation thanks to innovative digital methods. As a result, they graduated with wider professional competences, gaining practical experience in producing confectionery for special dietary needs.The dissemination ensured that partner schools and dual training providers received the materials, which can be integrated into their training from the 2025/2026 school year.Workshops involving 10–13 students allowed them to learn recipes and basic principles of “free-from” confectionery. The developed materials, videos, and quizzes were made publicly available on multiple platforms (E-Kréta, EPALE, eTwinning, institutional websites). Organizations familiar with the results gave highly positive feedback.We conducted competence development measurements among students and teachers, documenting significant positive change. We also explored the possibility of issuing micro-credentials for workshop participants, but current legislation does not yet allow this.
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<< Background >>Our project aimed to fill a gap in confectionery training by developing teaching materials in the field of “free-from” confectionery, an area repeatedly highlighted by dual training providers as a blind spot. While our previous Erasmus+ projects focused on mobility, this small-scale partnership allowed us to gain experience in joint professional work with another vocational institution, strengthening cooperation both institutionally and individually.Employers increasingly expect young graduates to have the competence to create products that meet special dietary requirements. Meeting this demand, we developed a new teaching package that enables confectionery students to acquire these skills. The project ensured that the competencies of participating students expanded to include the preparation of products suitable for special nutritional needs.The materials produced respond to the needs of both dual training providers and confectioneries outside dual training. By publishing the results on open platforms, our school has also entered a new dimension of internationalization.<< Objectives >>We supported the training of confectionery students in an innovative way by developing their professional knowledge in preparing products adapted to special dietary needs.In summer 2025, graduates entered the labor market with unique skills that had not been available before. To acknowledge this achievement, participants of the workshops received certificates.By acquiring these competences, our students contribute to creating better conditions for people with food allergies and special dietary requirements at their current and future workplaces.Our objectives remained unchanged, and the newly developed teaching materials directly support them. Through the workshops, we successfully delivered learning resources across seven thematic areas: Gluten-free, Sugar-free for people with diabetes, Dairy-free (milk protein, lactose, total milk), Egg-free (whole egg, egg white, egg yolk), Paleo nutrition, and Vegan nutrition.To complement the training, we also created tests and videos, providing teachers with effective tools to improve students’ professional competences.<< Implementation >>In the application: confectionery trainers from the school and the dual training centre will work together to develop a curriculum for special dietary needs („Free-from Pastry”). The curricula will be digitally accessible (tutorial videos, online learning material, quizzes) and will be tested by both partners in the framework of a training course. It will be finalised on the basis of evaluations, measurements and feedback. It will be shared and disseminated to vocational training institutions and dual training providers in the field of pastry.In reality: the 2 institutions have worked together continuously to implement the planned activities. We have managed to produce material available online, which is also available in Hungarian-English-Romanian. Videos of the preparation of the 35 products that make up the free confectionery have been produced. 35 quizzes have been prepared, available in Hungarian-English-Romanian in the Redmenta app with QR code. It was disseminated to vocational training institutions and companies. We also conducted surveys among students and teachers, from which we wrote a summary analysis.<< Results >>The teaching methodology of confectionery trainers was broadened through the development and use of digital learning materials. Students acquired professional knowledge more effectively and with greater motivation thanks to innovative digital methods. As a result, they graduated with wider professional competences, gaining practical experience in producing confectionery for special dietary needs.The dissemination ensured that partner schools and dual training providers received the materials, which can be integrated into their training from the 2025/2026 school year.Workshops involving 10–13 students allowed them to learn recipes and basic principles of “free-from” confectionery. The developed materials, videos, and quizzes were made publicly available on multiple platforms (E-Kréta, EPALE, eTwinning, institutional websites). Organizations familiar with the results gave highly positive feedback.We conducted competence development measurements among students and teachers, documenting significant positive change. We also explored the possibility of issuing micro-credentials for workshop participants, but current legislation does not yet allow this.
