The primary objective of the project is to advocate for the significance of rural tourism, emphasizing appropriate educational models, and placing a particular focus on fostering an authentic coffee culture at all societal levels within the participating countries. The project aims to position coffee as a compelling tourism product, recognizing its immense potential for the industry and the associated benefits.
The specific objectives (SO) of the project are as follows:
SO1: Develop a structured learning program encompassing Module 1 (Theory and Organization of Work) and Module 2 (Practice) along with training materials tailored for 15 individuals with low skills and fewer opportunities in the coffee industry and hospitality sector. Special emphasis will be placed on incorporating modules that address environmental sustainability in coffee preparation and the responsible management of coffee waste. This aligns strongly with horizontal aspects such as environmental sustainability and inclusion and diversity, as well as small-scale objectives related to addressing common needs and priorities in education, training, youth, and sport.
SO2: Provide training to 15 individuals with low skills and fewer opportunities in the coffee and coffee beverage industry through a structured, modular approach. This initiative is closely linked to horizontal aspects of inclusion and diversity, as well as small-scale objectives focused on enabling transformation and change at the individual, organizational, or sectoral level, leading to improvements tailored to the context of each organization.
SO3: Develop a Digital Platform designed for networking among coffee and beverage specialists, particularly Baristas, who are engaged in the learning process. This initiative strongly aligns with the horizontal priority of digital transformation and small-scale objectives aimed at building the capacity of organizations to work transnationally and across sectors.
SO4: Create a Handbook intended for social partners and policymakers for effective dissemination. The content will focus on acquiring knowledge, skills, and competencies for the preparation and serving of coffee, encompassing aspects of form, concept, and approach. This effort is closely linked to small-scale objectives targeting the enhancement of quality.