Objectives​

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​a. ​​Inclusion and diversity in all fields of education, training, youth and sport
  • To increase the inclusiveness and accessibility of online and distance education systems.
  • Provide inclusive and accessible vocational training opportunities.
  • Preparation of a learning platform for hearing-impaired individuals, independent of time and place.
  • More strategic and integrated use of open source software (Open Source) and Open Educational Resources (OER) in vocational education of the hearing impaired.
  • Qualitatively developing vocational education and training programs to promote equality and accessibility and meet the needs of disadvantaged groups. 
  • Developing tools aimed at improving inadequate learning outcomes from hearing impairment.
  • Facilitating and encouraging the participation of hearing-impaired people in learning.

b. Adapting vocational education and training to labor market needs
  • Renewal and development of culinary vocational training curricula according to the expectations of the sector and people.
  • Meeting changing skill needs in culinary vocational training.
  • Creation of curriculum programs that will contribute to green and digital transitions.
  • Development of vocational education and training programs that create work-based learning opportunities for the hearing-impaired
  • Acquiring skills that will make it easier for hearing-impaired people to find a job. 

c. Environment and fight against climate change
  • Creation of future curriculum programs related to sustainable food that can meet the needs of humanity.
  • Contributing to the development of sustainable food policies, 
  • Raising awareness about green transformation, environment and climate change issues.
  • Reducing carbon footprint in food production and consumption
  • Developing the competencies of cooks related to sustainable food,
  • To create positive behavioral changes in consumption and nutritional habits.
  • Reducing water consumption used for animal food production.
  • Reducing the amount of feed used for the production of all kinds of industrial livestock and therefore the amount of water used for the production of these feeds.
  • Reducing drinking water pollution caused by feces during industrial livestock farming.
  • Reduction of methane gas, especially due to cattle breeding.

The concrete results of our project will be:
  • Digital Learning Platform for Vegan Culinary Education in Sign Language
  • Vegan Culinary Education Curriculum for the Hearing Impaired 
  • Distance Learning Materials for the Vegan Culinary with Sign Language 
  • Vegan Recipes from Different Countries
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​"Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them."
These Publications and Documents was created as free learning and teaching material (Open Educational Resource) and is licensed under Attribution-NonCommercial-ShareAlike 4.0 International. ​To view a copy of this license, visit
http://creativecommons.org/licenses/by-nc-sa/4.0/
Deaf Chefs Learning Vegan Cuisine
www.deafchefs-vegan.com
Copyright (C) 2025

This platform is free software (Open Source): you can redistribute it and/or modify it under the terms of the GNU Affero General Public License as published by the Free Software Foundation, either version 3 of the License, or any later version. This program is distributed in the hope that it will be useful, but without any warranty. See the GNU Affero General Public License for more details. https://www.gnu.org/licenses