ERASMUS+ Staff Program ‘Cook MAsterclass’

Duration: 5 days + 2 days travel
Location: ALFMED – Perpignan FRANCE

  • Target group : (VET or not VET) school and Adult education staff involved in Cook Training – Chefs involved in training

Why do we organize this project “Cook Masterclass” ?

Over 12 years ALFMED has been actively involved in International Mobility Projects and has organized numerous Staff Programs on 2 main topics: “different VET context but common use of ECVET” – “Organic farming: Bio is beautiful”. A total of 50 staff have done such programs at ALFMED.

We have reached in 2017 a total historical number of 1 000 student mobility hosted in Perpignan. 50% of these mobility programs are performed within the Hospitality and Tourism industry and a lot of them in Restaurants.

What did we learn from this “Cook” Erasmus student experience?

  • French language is not compulsory if students have some motivation and technical competences
  • French Chefs are willing to share their savoir-faire as far as they find ‘passion’ among their Erasmus+ trainees
  • Potential participants are sometimes afraid by the language barrier but they all end up with an incredible Cuisine experience both inside the restaurant and outside as France is THE place to learn about Cooking
  • Cook teachers are the best mentors for apprentices. Better for them to understand the context where their students will operate and how they can overcome mobility difficulties
  • Job shadowing/internship gives a tremendous opportunity to exchange best practice in terms of technics, intercultural communication, language improvement, career insights…

Why and how do we offer our “Cook Masterclass”  staff program?

  • Perpignan stands in the region Occitanie Pyrenees-Mediterranean, we are proud of our 48 Michelin-starred chefs who have raised the region’s gastronomy to new heights of gourmet achievement, flavour and elegance.
  • Nestled between the Pyrenees mountains and the Mediterranean coast, Perpignan coastal plain offers a wide range of products : from wine to artichokes, green lettuce, organic tomatoes, apricots, peaches, apples, cherries and strawberries… Pyrenees lamb, Conflent duck foie gras, seafood, local traditional products inspire Chefs and open large horizons for creativity. This is what our Chef will have to share as well.
  • ALFMED collaborates with the famous French Professional Chef association “Toques Blanches” that counts some Michelin-starred Chefs as well as renowned qualified Chefs who valor local products and seasonal cuisine based upon both tradition and ‘nouvelle’ French cuisine. They will welcome Cook teachers and provide a highly treasured job shadowing as a professional experience in French context.
  • ALFMED works together within Erasmus + projects with some state-of-the-art Cook VET Training centers. French VET teachers will welcome participants and provide a highly valuable job shadowing as a training experience in French VET context.

ALFMED has set up this project ‘Cook Masterclass’ for Chefs , Cook VET or Adult education teachers only and in very close collaboration with the professional association ‘Toques Blanches’ so to set up the best professional context and reach highly valued learning outcomes.

This Staff program targets VET and Adult education institutions that are involved in Mobility projects for Cooks/Pastry/bakers.

Duration: 5 days + 2 days travel
Location: ALFMED – Perpignan / FRANCE

Through this Staff Program our objectives cover 2 main areas:

  1. French gastronomy exploration
    1. Improve technical competences related to French Cuisine and local products
      • Depending on the sessions specific** theme is provided: Wine Harvesting – Chocolate and lamb – Festive meals diners
    2. Gain knowledge about French professional Training centers: resources- means -pedagogy
      • Best practice exchanges are favoured among teachers and Chefs
    3. Gain professional experience within a French restaurant
      • Thanks to our close collaboration with the French Chef Association Les Toques Blanches and the local network of Restaurants, we are able to provide many valuable internships in traditional – gastronomic – bistronomic restaurant that use fresh products and value the French know-how
      • An evaluation grid is used to assess acquired competences in context
      • Placement is done according to the participant objectives
    4. “Cook student Mobility” process
      1. Present our organisation and the way we host ER+ students
  • Logistic conditions that we provide for students (pick-up, accommodation, 24h-assistance)
  • The pedagogical method we use to prepare students for this kind of internships: key factors of success (even when French level is zero)
  • The tools we use to find the perfect company-match for each trainee over our network
    1. Cultural context
    2. VET system in an international context
  • Compare the French system with the participants’ national context: diplomas and long life training paths

What impact ?

    • Improve language skills used for speaking/teaching a foreign language in a EU mobility context
    • Improve knowledge about Erasmus+ mobility: objectives – practical means– impact of mobility for participants
    • Improve practical use of European tools used for Mobility: Europass Mobility, ECVET evaluation tools…
    • Provide the best educational environment & preparation for a successful mobility
    • To gain broader understanding on how to use, exploit and promote European Mobility among pupills


5-day program  

  • 2 full days of workshops/Masterclass with Chefs and French Cook teachers in a professional Training center
  • 2 full days of Job shadowing in a Restaurant
  • 1 full day** of (local products) tasting sessions (some sessions include an international Cook festival contest) during the week end

Our aim is to provide such Masterclasses planned on specific dates and open to different European training centers so to favour best practice exchange and a diverse European mobility experience for teachers.

>> All activities are conducted in English (minimum A2 or a colleague for translation from English is needed) and French (French is not required/optional)

>> Accommodation options are provided in Perpignan city center

>> All activities are managed by ALFMED staff

>> Masterclasses are organised with French cook teachers and Chefs of the association ‘Toques Blanches’ and performed in a professional Cook training center

>> Learning agreements are set up according to each specific session**

>> Job shadowing is set up according to participant learning objectives

>< Meals are provided during the Masterclasses and Job shadowing >> Full program is set up for open groups of 15 people maximum

>> Registration on one of the program session is requested minimum 2 months in advance


8th to 15th October 2018
**Topic: Banyuls Harvest Wine Festival – Professional Cook contest « Les Saveurs Méditerranéennes »
3th -10th December 2018

**Topic: Festive meals

8th to 15th April 2019

**Topic: Easter Chocolate and Pyrenees lamb

7th to 14th October 2019

**Topic : Banyuls Harvest Wine Festival – Professional Cook contest « Les Saveurs Méditerranéennes »


The way we do it:

  • Before Mobility
    • Registration of the participant on one of the sessions 2 months in advance
    • Fill in the Jobshadowing questionnaire so to identify the participant’s objectives and wishes
    • Advice for travel and connections of the participant
    • Accommodation bookings and Infopack sent to participants with an emergency number during the trip
    • Confirmation of the full training program/ LA – Registration to the Cook contest (if any)
  • During Mobility
    • Upon arrival: Welcome folder and orientation meeting to recall objectives and logistics
    • We take care of
  • French language evaluation Certificate (if French language is spoken)
  • Cook Masterclass Certificate
  • Cook Job shadowing Certificate : we propose an evaluation grid is used by the French Mentor to assess acquired competences in context and a self-evaluation grid used by the participant
    • Participants evaluation of the full program at the end of the week
    • Farewell aperitif
  • After Mobility
    • Europass Mobility is issued
    • Final report including program evaluation and Program picture slide show

BUDGET : This program is set up for an open group of 15 persons, full budget 700 eur/pers all included This includes meals during Masterclass and Job shadowing, accommodation in a twin studio, local transport, all activities planned. This does not include local transfer upon arrival/departure.

LOGISTICS  : Perpignan has easy connections through French airports : Perpignan – Toulouse  or Spanish airports : Barcelona – Gerona.

The budget does not include local transfer upon arrival/departure but we can assist you to set up the best logistics option.

Why would you include this staff training in your application?

Interested  in this Cook Masterclass staff program?  contact here.

Florence Delseny Sobra, the Managing Director and Alexandra Deit-Brummelhuis, Mobility Manager are at your disposal for any further inquiries.

Cook workshop