The Cooking Culture partnership has completed the first output of the Cooking Culture project. Within the scope of the first output, each project partner carried out various activities such as desk research, questionnaires, etc. on the culinary sector in the project country to provide a comprehensive national report to provide a common methodological approach focusing on typical and intercultural skills required by migrants in the identified specialties and mapping of culinary specialties that are better fit to migrants’ skills. The main objective of these national reports is to give an insight on current situation of integration of migrants into the culinary sector, essential skills and competencies that are necessary to be able to work in the culinary sector, the trainers’ needs in the culinary sector and expectations of the employers from their workers.
All National Research Reports are available in the project website.