Training – topics for training and professional courses prepared on the basis of current labor market needs.
Innovations – dissemination of technological, environmental and digital innovations in gastronomy and waitressing.
New qualification – inclusion of one new non-formal education qualification in the Integrated Qualification System responding to the needs of the food service industry.
Cadre – the substantive staff, which consists of chefs, practitioners in the catering and waitressing industry
with several decades of professional experience.
with several decades of professional experience.