Implementing sustainable gastronomy modules in service of hospitality industry

Main objective of this project was to improve conditions for delivering basic applied study program Bachelor of International
Gastronomy and Hotel Management (currently only higher education program related to gastronomy in Montenegro), in
order to provide high quality and up to date learning environment for accomplishing learning outcomes in line with needs
and expectations of hospitality employers and their guests.

By achieving that, we not only make students more competitive on labor market, but we also enable them to be
socially responsible and to contribute to sustainable tourism development of their local community, which is officially one
of top priorities in strategic development of tourism in Montenegro.

With use of both grant resources and in kind contribution of our consortium, following project results will be
achieved:
– innovations in existing study program through new and updated courses focusing on so called “farm to fork” process,
organic agriculture, food safety and quality standards, menu planning and design, restaurant use of locally grown products
and artistic in their plate presentation;
– increase of number of practical hours within the courses related to this science field, as with more learning space such as
culinary stations, mobile labs and green houses, students will have more hands on experience in both food production and
preparation;
– introduction of learning hours at partner enterprises during the study year, which will also increase total learning time spent at employers for 30%;
– better enrollment, learning results and employment recruitment process – all through development of multi purpose
online platform designed not only to easily facilitate learning process for students, but also to provide future employers
insight in their interests, achievements, plans etc. as database of all students and alumni’s;
– strengthened capacities of VTI’s teaching staff and in company trainers through specialized training related to forms,
techniques and methodology of delivering innovated and updated cooperative program;
– added value to future employer / hospitality establishments, through specific set of knowledge and practical skills of our
students which are deficit on tourism labor market.

This project is not only meant as benefit to our study program in whole, through improvement of general technical conditions and digital solutions at Faculty, but also to enable innovations through new courses and in company training iwhere emphasis will be on sustainable gastronomy and its application in Montenegrin hotels and restaurants.
Having all this in mind, we are assured that this unique education program, with innovations supported by RCF grant, will
result with better, more applied and more up-to-date learning outcomes for students, being also a significant benefit for employers in hospitality, in regards to long term solution of their employment issues.