Endorsement of comprehensive, executive and practical teaching in gastronomy

Submitter: Ministry of Education, Youth and Sport of the Czech Republic, Operational Programme Research, Development and Education

Duration: 10/2016–9/2019


Description and goals: The main target of the project (reg. no. CZ.02.3.61/0.0/0.0/16_012/0000606) is to strengthen the executive and practical education of students in the specializations of high schools without graduation by increasing motivation of students to education and improving practical skills with an emphasis on students’ assertion in their future employment.


The project consists of two interconnected activities – a cycle of workshops and executive and practical weeks. A cycle of workshops represents a form of two intersecting parts – executive skills and practical education. It will be realised by twelve workshops in total and their target is to evolve executive skills and expand practical assertion of students. Within the framework of the workshops will be, among other things, an organised all day seminar, for example courses on molecular kitchen, seafood, traditional czech kitchen, etc.


Based on the processed tasks and activities, the best students will be selected and they will participate in the executive and practical weeks. Assumption of participation is about 15–40% for the best students. The purpose of the executive and practical weeks is to create after-school activities aimed at developing key competencies and especially practical skills of the students. Executive and practical week will be a five-day event for 25 students from four schools. Executive week is focused on skill development of students with regard to their practical application (communication, teamwork, employment, etc.). Practical week is focused on the practical skills of students in gastronomy (special seminars, eg. work with modern technologies, preparation of wildlife, fish and seafood, etc.). Students will receive certificates from courses and also a free one-year membership in the Association of Chefs and Confectioners of the Czech Republic (Asociace kuchařů a cukrářů České republiky).


The project is realised by IREAS, Institut pro strukturální politiku, o. p. s. in cooperation with Association of Chefs and Confectioners of the Czech Republic (Asociace kuchařů a cukrářů České republiky) and by Jules a Jim, z. s. Within the project, 12 schools are also involved.