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<\/p>\nThe project's goal is to contribute to the development of skills that give trainees access to the European labour market, by providing them competitive knowledge, reinforce their skills and competences and promote entrepreneurship education whilst stimulating European cooperation in Gastronomy Tourism.<\/p>\n
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SCIENTIFIC MANAGER: <\/strong>Paolo Corvo<\/p>\n OTHER UNISG RESEARCHERS INVOLVED:<\/strong> Carol Povigna, Nahuel Buracco, Pietro Pagella<\/p>\n PARTNERSHIP:<\/strong> Elliniko Mesogeiako Panepistimio (Greece); European Education & Learning Institute Greece (Greece); Universit\u00e0 degli Studi di Scienze Gastronomiche; Umbria Training Center (Italy); Chambre de Commerce Italienne de Nice Sophia Antipolis C\u00f4te d'Azur (France); Fundaci\u00f3n Dieta Mediterr\u00e1nea (Spain)<\/p>\n PROJECT DURATION (in months):<\/strong> 26 months (from 30\/12\/2022 to 28\/02\/2025)<\/p>\n FUNDING INSTRUMENT:<\/strong> Erasmus + KA220-HED - Cooperation partnerships in higher education<\/p>\n MAIN INTERDISCIPLINARY RESEARCH AREA IN UNISG:<\/strong> Mobility<\/p>\n SDGs:<\/strong> <\/p>\n The ProEnGaT project aims to promote cross-border professional opportunities for young people, using youth work as a resource to support employability and allow early familiarization of young people to the labour market, thus strengthening their sense of empowerment and independence. The project will also equip young workers with professional skills and working experience and later promote their validation through the appropriate European Instruments, e.g. Europass, further enriching participants CVs and their sense of achievement.<\/p>\n The ProEnGaT project aims to enhance the skills and competences of people interested in working or starting their own business relative to the gastronomy market. The project\u2019s goal is to contribute to the development of the skills that will give trainees access to the European labour market by proving them with competitive knowledge, reinforce their skills and competences, and promote entrepreneurship education whilst stimulating European cooperation in Gastronomy Tourism. The project will enhance good practice examples among participating institutions on training and activities that promote gastronomy tourism and will develop training courses for young unemployed graduates of hospitality related professions or young people not in education, employment or training (NEETS) seeking an opportunity to enter the job market.<\/p>\n <\/p>\n In progress<\/p>\n <\/p>\n Fontefrancesco, MF, Gatto, M (2023). \"L\u2019Osteria Nuova: una soluzione alla polarizzazione sociale? Un\u2019indagine tra le Osterie Slow Food del veronese\". Nuvolati, G (a cura di), La polarizzazione sociale, economica ed educativa nelle societ\u00e0 contemporanee. Tortona: Vicolo del pavone. Pp. 239-258<\/a><\/p>\n Citta\u0300 in controluce Fontefrancesco\u00a0<\/a><\/p>\n <\/p>\n
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<\/p>\nDescrizione<\/h5>\n
\nWebsite<\/h5>\n
\nPublications<\/h5>\n
\nNews from the project<\/h5>\n
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