1. AGROCHEFS & GASTROFARMERS Interdisciplinary module for VET learners in agriculture and gastronomy

3. To achieve the competence of agrochefs and gastrofarmers, agricultural producers and restaurant/catering chefs able to cooperate to manage a local and seasonal food system the vocational learners in agriculture/horticulture must: Be able to describe a local and seasonal food system consisting of producers and chefs in a given geographical are. Be able to list and idenify the the agricultural products that are/can be produced in the given geographical area Be able to describe the typical food culture of the given geographical area Be able to describe recent changes in current trends in the production of agricultural products in a given geographical area Be able to describe recent changes in current trends in the food culture of in a given geographical area, nationally and internationally Be able to describe the basics of the process of producing the the agricultural products that are/can be produced in the given geographical area Be able to prepare harvested given agricultural products in the appropriate ways for storage or delivery to a restaurant kitchen Be able to describe the typical food products produced with the typical agricultural products of the given geographical area Be able to describe how given agricultural products are prepared for cooking in a restaurant kitchen Be able to describe different cooking methods for given raw materials

4. A Information about and organization of the programme A.1 General description, objectives and programme organization A.2 Technical and organizational requirements A.3 Quality of the pre-training

5. B Target Audience Involvement B.1 Training of co-trainers B.2 Target Audience Orientation B.3 Target Audience Inclusion B.4 Target Audience sustained participation

6. C. Quality of Content C.1 The quality of content research C.2 The quality of content organization C.3 The quality of content packaging

7. D. Programme/Course Design D.1 Learning Design and Methodology D.2 Motivation D.4 Facilitation & Tutoring D.3 Learning Materials D.5 Collaborative Learning D.6 Study visits D.6 Clarity of Learning Path markings D.7 Assessment scenarios

8. G Evaluation & Review G.1 Quality of debriefing G.2 Quality of feed back G.2 Networks build G.3 Future activities palnned