Organization and Implementation of Training Activities to Support the “Workforce Development” Project
Status: Completed
Implementation DateMarch 2024 - April 2024
Project Focus Areas:School nutrition system reform
Partner
This project was implemented in collaboration with the International Foundation for Development and supported by the USAID “Economic Resilience Activity”.
Project Goal
To enhance the professional knowledge and skills of vocational training instructors responsible for educating students in the culinary profession.
As part of this initiative, a professional training program was conducted to improve the qualifications of vocational training instructors preparing students for the chef profession. The program focused on implementing diverse, balanced, and high-quality nutrition in educational institutions through a short-term theoretical training course.
- Objective: To equip participants with the knowledge and skills needed to conduct theoretical training sessions for school cafeteria chefs in their respective regions.
Key Project Stages:
- Participant Selection: A competitive selection process was conducted based on predefined criteria.
- Training Process: A theoretical online training course was delivered to enhance participants’ qualifications and prepare them to lead their own training sessions.
- Certification: Participants who successfully completed the course received certificates confirming their qualification.
66 vocational training instructors successfully completed the program, enhanced their professional qualifications, and received certificates of completion.
This project plays a crucial role in strengthening vocational education in the culinary field, ensuring that future chefs are trained to uphold high standards in school nutrition.
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