Vocational Education for the Development of Zakarpattia Region
The project strengthens vocational education in Zakarpattia Region through modern HoReCa programmes aligned with labour market needs.
Status: Ongoing
Implementation DateMay 2026 - October 2026
Project Focus Areas:Vocational education and training
Partners
The project is implemented with the support of France within the Expertise France “Resilience” project.
Project Goal
Global Objective: To strengthen the economic resilience of Zakarpattia Region by contributing to the strategic recovery and long-term development of vocational education through modern, inclusive, and demand-driven training models aligned with regional development priorities.
Specific Objective: To improve the quality and relevance of vocational training by aligning it with labour market needs, modernizing training programmes, and preparing teachers of vocational education institutions.
Within the project, NGO “CULT FOOD” works on the development of vocational education in Zakarpattia Region through the modernization of training programmes, teacher training, and the implementation of modern teaching methodologies in the HoReCa sector.
The project includes the development of a new short-term training programme and related training and methodological materials, the training of teachers from vocational education institutions in the region, expert support for programme implementation, and an international experience exchange with France.
Within the project, practice-oriented training will be delivered under previously developed long-term programmes, “Chef”, “Pastry Chef” and “School Chef”, as well as under short-term programmes, “Waiter”, “Pastry Fundamentals”, and one new short-term programme to be developed within the project.
- One short-term training programme and related training and methodological materials will be developed.
- 12-15 teachers from 3 vocational education institutions in Zakarpattia Region will be selected and trained to deliver HoReCa-related programmes using modern teaching methodologies.
- Online and practical training will be delivered for teachers under 3 previously developed long-term programmes: “Chef”, “Pastry Chef” and “School Chef”.
- Training will be delivered under 3 short-term programmes: the previously developed “Waiter” and “Pastry Fundamentals” programmes, and 1 new short-term programme developed within the project.
- One vocational education institution will be selected as a pilot base for the implementation of short-term training programmes.
- Expert support will be provided to ensure the quality implementation of short-term programmes and their integration into the activities of the education institution.
- 12-14 participants from Ukraine, including teachers, representatives of the NGO, and chefs, will take part in an experience exchange with France.
- One media event will be conducted with the involvement of key stakeholders.
- A public awareness campaign reaching at least 450,000 individuals is planned.
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