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Introduction

In this section you can find all the deliverables produced by TESTEAT project.

 

O.2.1 Joint training and vocational activities for upskilling and reskiling tourism workforce in each area

O.2.1 Joint training and vocational activities for upskilling and reskiling tourism workforce in each area

The report outlines cross-border experiential learning initiatives designed to strengthen the competencies of future tourism professionals—primarily students from higher education and vocational institutions.

The core of the document describes three distinct exchange camps held in 2025, involving a total of 121 participants, which exceeded initial project targets.

  • Pula, Croatia (May 26–30, 2025): Focused on sustainable tourism and regional identity. Activities included academic lectures at the Juraj Dobrila University of Pula, field visits to rural development sites (AZRRI), and team-building at historical attractions like the Morosini-Grimani Castle.
  • Venice, Italy (November 24–27, 2025): Emphasized the promotion of local gastronomic heritage. Students from the Ca' Foscari University of Venice and Pula worked in international teams on strategic proposals, such as comparing and marketing traditional Venetian frittella and Croatian fritula.
  • Trieste, Italy (September 30–October 2, 2025): Targeted vocational students in the restaurant sector. The central feature was a zero-waste culinary challenge, where multinational teams designed sustainable menus based on circular economy principles.

The document highlights several positive outcomes from these exchanges:

  • Skill Development: Enhancement of practical skills in sustainable gastronomy, circular economy, and digital marketing.
  • Intercultural Competence: Promotion of cross-border dialogue and collaboration among future tourism professionals.
  • Theory-to-Practice: Successful integration of academic research with hands-on applications, such as professional kitchen work and field visits to food markets like Rialto

O.2.1 Document Download

Documents

Title Published Download

D.2.1.4. Creation of video interviews with students (by AZZRI, Croatia)

D.2.1.4. Creation of video interviews with students (by AZZRI, Croatia)

Interviews conducted by AZRRI (Agency for Rural Development of Istria) with students at the Eugen Kumičić VET School in Rovinj, Croatia.

 

LINKS

Title and description Link

1 - Video interview with students 

In this video, the young students from Eugen Kumičić VET School in Rovinj Croatia, share a brief but impactful reflection on personal growth and what they have learned through the Testeat project

D.2.2.4. Creation of video interviews with tourism workforce (by City of Ston, Croatia)

D.2.2.4. Creation of video interviews with tourism workforce (by City of Ston, Croatia)

Conversations and interviews with tourism workforces following workshops by City of Ston, Croatia.

 

LINKS

Title and description Link

1 - Video interview 

2 - Video interview 

3 - Video interview 

4 - Video interview 

5 - Video interview 

D.2.2.4. Creation of video interviews with tourism workforce (by University of Venice, Ca’ Foscari - Italy)

D.2.2.4. Creation of video interviews with tourism workforce (by University of Venice, Ca’ Foscari - Italy)

Conversations and interviews with tourism workforces following workshops by Ca' Foscari University of Venice, Italy.

 

LINKS

Title and description Link

1 - Video interview 

2 - Video interview 

D.2.1.4. Creation of video interviews with students (by SCF’s member Lepido Rocco in Caorle - Italy)

D.2.1.4. Creation of video interviews with students (by SCF’s member Lepido Rocco in Caorle - Italy)

Valentina Bellacima, lead teacher at the Lepido Rocco School in Caorle (Italy), speaks with her students about their experience following the TESTEAT project workshops.

 

LINKS

Title and description Link

1 - Video interview with student

A conversation with a student who took part in the project workshops: the central theme is ecological awareness applied to both catering and daily life. Thanks to the TESTEAT program, the interviewee learned how to make the most of less premium food parts (the "scraps"), transforming them into creative dishes

2 - Video interview with  with student

In this conversation, the student Nunzio proudly introduces his school in Caorle, describing the town's evolution from a small fishing village to an international tourist destination, while celebrating its beauty and its maritime culinary traditions. The most valuable lesson he gained from the TESTEAT workshops concerns the professional use of technology

3 - Video interview with student 

In this conversation, the student explains that in Caorle and the surrounding tourist resorts, requests for gluten-free dishes are now a daily occurrence. Customers are becoming increasingly attentive and well-informed, and the ability to meet these needs has become a fundamental requirement for anyone working in the front of house or the kitchen

D.2.2.4. Creation of video interviews with tourism workforce (by University of Pula, Croatia)

D.2.2.4. Creation of video interviews with tourism workforce (by University of Pula, Croatia)

Conversations and interviews with tourism workforces following workshops by the Faculty of Economics and Tourism 'Dr. Mijo Mirković' at the University of Pula, Croatia.
 

 

LINKS

Title and description Link

1 - Video interview 

2 - Video interview 

3 - Video interview 

D.2.1.4. Creation of video interviews with students (by CIVIFORM, Italy)

D.2.1.4. Creation of video interviews with students (by CIVIFORM, Italy)

In these interviews, CIVIFORM students (Cividale del Friuli, Italy) share what they learned through the Testeat project—specifically, how to use their smartphones to take professional-quality photos that truly enhance the presentation of a dish.

 

LINKS

Title and description Link

1 - Video interview with students of Civiform

Conversations with Civiform students who attended the workshop on digitalization through photography. They discuss creating more inclusive menus tailored to the needs of all customers, while also focusing on reducing food waste.

D.2.1.4. Creation of video interviews with students (by DURA, Croatia)

D.2.1.4. Creation of video interviews with students (by DURA, Croatia)

On the occasion of the Dubrovnik Food and Wine Days (17–19 October 2025), to celebrate the event and explore the educational impact of the initiative, a series of video interviews (Deliverables 2.1.4.) were conducted by Ana Matušić, offering an exclusive behind-the-scenes look at Croatian food and wine. The interviews bring together the voices of the protagonists who made this edition special, highlighting the link between haute cuisine and professional training.

 

LINKS

Title and description Link

1 - Video interview with chef Damir Tomljanović

In a conversation with Ana Matušić, renowned chef Damir Tomljanović shares his experience of participating in the Enogastronomic Days of the TESTEAT project and reflects on the impressions left on him by the students of the Dubrovnik Hospitality and Tourism School.

2 - Video interview with  mentor professor Mijo Matušić

This video features a conversation between Ana Matušić and Professor Mijo Marušić, who shares his experience of participating in the Enogastronomic Days as well as his involvement in the activities of the TESTEAT project. Special emphasis is placed on the important role of the Dubrovnik Hospitality and Tourism School, along with the dedication of its teachers and students, who played a key role in the success of the project.

3 - Video interview with student Dominik Glavinić

This video features a conversation between Ana Matušić and Dominik Glavinić, a third-year student at the Dubrovnik Hospitality and Tourism School, specializing as a culinary technician. In the interview, Dominik shares his experience of participating in the activities of the TESTEAT project and cooking at the Enogastronomic Days.

4 - Video interview with student Matej Marić

This video features a conversation between Ana Matušić and Matej Marić, a third-year student at the Dubrovnik Hospitality and Tourism School, specializing as a culinary technician. In the interview, Matej shares his experience of participating in the activities of the TESTEAT project and cooking at the Enogastronomic Days.

5 - Video interview with student Tara Vučković

This video features a conversation between Ana Matušić and Tara Vučković, a third-year student at the Dubrovnik Hospitality and Tourism School, specializing as a culinary technician. In the interview, she shares her experience of participating in the activities of the TESTEAT project and cooking at the Enogastronomic Days.

D.2.1.2 Virtual/hybrid course for the teachers’ trainers

D.2.1.2 Virtual/hybrid course for the teachers’ trainers

Deliverables 2.1.2 

3 training modules for teachers (10) organised in Italy and online participation of other responsible PPs. Module 1. Sustainability, Circular Economy & Zero Waste; Module 2. Adapting Restaurant Offerings to Consumer Needs; Module 3. Digitalization in the Food Sector

LINKS

Title and description Link

Module 1 (session 1): Sustainability, Circular Economy & Zero Waste 

Module 1 (session 2): Sustainability, Circular Economy & Zero Waste

Module 2 (session 1): Adapting Restaurant Offerings to Consumer Needs

Module 2 (session 2): Adapting Restaurant Offerings to Consumer Needs

Module 3 (session 1): Digitalisation

Module 3 (session 2): Digitalisation

D.1.5.4 Illustration framework of innovative enogastronomy offer

D.1.5.4 Illustration framework of innovative enogastronomy offer

Creation of a single graphic concept that will then be adapted into two main formats to ensure a consistent visual image across all project partners: Unique Design: a single graphic proposal (‘framework’) will be developed; Multiple Formats: this design will be specifically adapted for: digital format for online use; poster format for printing; roll-up format.

Document Download: D.1.5.4 Illustration framework of innovative enogastronomy 

Documents

Title Published Download