Romania: new curriculum on sustainable gastronomy in IVET

The aim of this project-based initiative is to develop a new generation of professionals in the gastronomy field, fostering sustainable food systems by combining theoretical concepts with practical sessions in restaurants and catering companies. Learning outcomes are focused on reducing the environmental impact of cooking through responsible food preparation and consumption. It will allow the next generation of gastronomy professionals to be trained according to international standards in the field, and in line with sustainability principles.

The initiative is part of a cooperation project launched by WorldSkills Romania and a big food commerce company that supports integrating green skills into curricula and professional practice. The initiative also offers teacher training programmes, teaching materials and monthly mentoring meetings, as part of a ‘best practice exchange’ community for teachers. In addition to a growing network of VET schools, it involves employers – in this case hypermarkets – who welcome and train IVET students on economic sustainability practices, emphasising the role of education and work-based learning in fostering sustainable food systems and pursuing attractive careers.

Students, teachers, IVET schools, employers and the local community have shown a lot of enthusiasm for the new curriculum. In the 2023/24 school year, 30 teachers participated in the related teacher training programme involving 1 100 students in 28 IVET schools spread across almost half of the country.

In 2024/25, the participation increased considerably, involving more than 2 800 students and 114 teachers, who registered to implement the curriculum on ‘Education for sustainable gastronomy’ in their classes in IVET schools throughout the country.

Students attending the training, can also participate in study visits to companies focused on sustainability practices, and access the WorldSkills Sustainable Gastronomy Competition followed by the WorldSkills International Skills Competitions. In 2024, 12 students reached the national finals of the gastronomy competition. Three of them formed the WorldSkills Romania National Sustainable Gastronomy Team, trained by Executive Chef Florin Kiss, and one – Andra Maria Huțanu, from Iași Highschool of Tourism – was selected to represent Romania at international level in Lyon.

In the long term, the project-based initiative aims to develop at least 10 Centres of Excellence in sustainable gastronomy nationwide, within specialised high schools. Students there can work with teachers whose competences and theoretical knowledge are updated in line with international standards. They have access to resources for practical training activities, and follow a curriculum connected with the industry needs, focusing on the development of skills required on the labour market.

The locally developed curriculum on sustainable gastronomy is approved by the Ministry of Education.

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