Teaching Human Resource Management in the Culinary Sector: Towards a European Curriculum with Intercultural Competences
The Human Resource Management (HRM) for Chefs project, co-funded by the Erasmus+ programme, is developing a unified European curriculum on human resource management for current and future food service professionals. The initiative is led by TPA (Poland), with UBV (Germany), LIR (Latvia), CBiR (US), and us. It aims to strengthen the management and interpersonal skills of chefs in multicultural environments — including a focus on Ukrainian citizens integrating into the European labour market.
The project’s methodology promotes a comprehensive pedagogical approach for students, teachers and vocational trainers, combining classroom training, digital learning, and webinars. It also integrates interactive and flexible learning methods, such as blended learning, microlearning, and short video-based materials, allowing participants to learn at their own pace and apply knowledge directly to real-world contexts. The main results include:
- A research report assessing HRM competences among culinary students and teachers across partner countries;
- A training programme consisting of five key modules: task delegation, team building, employee selection, conflict resolution, and motivation;
- A methodological guide for teachers and trainers;
- Diagnostic and evaluation tools for assessing HRM skills;
- A series of webinars and digital resources to foster online learning and international cooperation.
ENAC, as one of the core partners, plays a leading role in the development of digital tools and testing activities, and in coordinating dissemination through national conferences and webinars involving vocational schools and training centres.
Round Table at the EfVET Annual Conference
During the EfVET Annual Conference, ENAC hosted a Round Table titled “Managing People in the Kitchen: HRM Competences for the Next Generation of Chefs”. The session gathered representatives from vocational schools, project partners, and industry experts to discuss how human resource management training can transform culinary education.
Participants shared experiences from pilot activities, explored challenges in motivating young apprentices, and discussed the role of digital tools in supporting teachers. The debate emphasised the importance of integrating HRM competences into VET curricula to enhance teamwork, leadership, and intercultural understanding in hospitality professions.
The project demonstrates how European collaboration can modernise vocational education by combining practical skills with soft competences and leveraging innovative, learner-centred approaches. Through the use of interactive, digital, and bite-sized learning tools, it brings human resource management training in the culinary sector closer to the needs of today’s learners and workplaces.
