Project General Information

The fast-paced emergence of relevant new market niches and evolving customers’ expectations has increased the demand for green skills in the HORECA sector, creating a corresponding skills gap. Further to demand, the gap is widened by the lack and inadequacy of corresponding training resources and approaches. Particularly in HORECA, and unlike other sectors, VET provision takes place primarily through Work-Based Learning (WBL), where employers offer apprenticeships in partnership with VET providers to provide learners with practical skills and first-hand work experience. Closing the emerging skills gap in WBL settings is a greater challenge than that of classroom-based VET, as in the sector’s WBL curricula are often employer-customised, and training is delivered by skilled practitioners rather than certified trainers. The updating of HORECA apprenticeship schemes is thus essential, so that HORECA WBL programmes incorporate practical components on environmental technologies and sustainable work practices, to adequately address apprentices’ training needs.