MARitime Soft Skills for Onboard Healthy Nutrition and CULinary Arts in Seagoing Services
▶Objectives
- To identify the training needs in fields of onboard nutrition, considering the effectiveness of logistic services and food wastes imperatives; - To design 5 specialized training programs in field on Nutrition, Onboard Victualling Services, Food Procurement, Food management and Cooking Skills; - To improve the seafarers skills with competitive abilities in food management on sustainable manner; - To promote the Entrepreneurship in maritime industry, based on food logistics and galley management
▶Activities
In WP2 a comprehensive research will be conducted to determine the curriculum demands in relation with the labor market needs. In addition to basic skills necessary for working in the galley onboard, the students will be given entrepreneurship skills in one of the three LTT activities to facilitate the initiation of their own business or be intrapreneurs. Finally, a maritime cookbook will be prepared to prevent the food wastes and the loss of traditional maritime cuisine recipes.
▶Impact
- 1 research survey and 1 follow up report; - 5 training modules: ”Onboard Healthy Nutrition”; 'Supply Chain Management and the Victualling Services Onboard'; 'Entrepreneurial Opportunities in Seagoing Procurement Services'; 'Sustainable Development and the Green Transition to Effective Galleys Services Onboard the Ships'; ”Onboard Cook Skills” - 1 Cook Manual for Seafaring Cuisine Services Onboard the Ships; - 5 transnational meetings; - 3 events.