Regional Centre of Competence in Hospitality and Tourism in Dubrovnik will educate the best human resources for tourism and gastronomy industry
With the ceremonial signing and handing over of the contract for the realization of the Regional Centre of Competence in Hospitality and Tourism in Dubrovnik, almost 102 million kuna has been officially secured for this project. The Regional Centre of Competence in Hospitality and Tourism in Dubrovnik will develop a standard of occupation, qualifications and a vocational curriculum for the qualifications of gastronomy chefs and general chefs. In addition, standards and educational programs will include: chef specialist, animator, wine sommelier, sommelier for olive oil, sommelier for cheese, chef specialist for side dishes, stews and garnishes, chef specialist for pasta dishes and rice, chef specialist for Dalmatian (Dubrovnik) cuisine, chef specialist for hot appetizers and chef specialist for cold appetizers. All these skills are indispensable in the labor market.
The main activities of the project will be focused on the implementation of education, training and education in tourism and gastronomy. Thus, the project activities will be carried out in partnership with the founder of the Dubrovnik-Neretva County, the Center for Entrepreneurship DNŽ, four reputable hotel employers and the Mint Media. Also, through the project, cooperation has been ensured with educational institutions, namely three secondary vocational schools in tourism and gastronomy, one vocational agrotourism school, the University of Dubrovnik and Institution for Adult Education Callidus.
The project is 85 percent funded by the European Social Fund and 15 percent by the Croatian state budget. In addition to the mentioned domestic partners, the cooperation will be also established with the Basque Culinary Center, which is one of the most famous and most innovative culinary centers in the world. The Basque Culinary Center will actively participate in the process of developing Regional Centre and study visits will be provided in order to exchange experiences and examples of good practice.