Expected Results

For the deaf community;

Online learning systems prepared with sign language,
Access to vocational education with sign language, which is the mother tongue of the hearing impaired,
Vocational education and training programs that create work-based learning opportunities for hearing-impaired individuals,
Improving inadequate learning outcomes from hearing impairment
Facilitating and encouraging the participation of hearing-impaired people in learning.
Acquiring skills that will make it easier for hearing-impaired people to find a job.
More strategic and integrated use of Open Educational Resources (OER) in vocational education for the hearing impaired.

For the gastronomy sector;

Meeting the changing skill needs in culinary vocational education,
Developing the competencies of cooks related to sustainable food,
Renewal and development of culinary vocational training curricula according to the expectations of the sector and people.
Digital transformation and modernization in the field of vocational education,
Developing sustainable food policies,
Future-oriented vocational education curriculum programs related to sustainable food that can meet the needs of humanity,

For a community-wide and green Europe;

Curriculum programs that will contribute to green and digital transitions,
Reducing the carbon footprint in food production and consumption,
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,
Awareness of green transformation, environment and climate change issues,
Reducing methane gas, especially due to cattle breeding,
Qualitatively developing vocational education and training programs to promote equality and accessibility and meet the needs of disadvantaged groups.