Gastrocapacity

With this project, it is in the concretes of the project which aims to reach the young people working in the labor market on gastronomy and to develop their advocacy skills by offering solutions to the problems. Among young people, those with European Union member and candidate country status, it is a common problem that organizations need to be able to match various skills and to increase their capacity in youth unemployment.

Professional career management will come to the liquidation of young people and before them in these processes, but only by developing the capacity of the field's professionals on the subject. Gastronomy-oriented professionalism and team membership will facilitate the work process of young individuals for career orientation. In this way, the economic integration of young people will increase in accordance with social integration and social participation. It is said that the objectives of the project are requested according to at least 7 of the UN 2030 targets. The European Development and Investment Agency's emphasis is on the economic integration of young people in nearby market economies, but with concrete shells on the subject of youth workers.

With the project, youth personnel working in the fields of youth professionals working in international common areas, gastronomy business processes, cleaning up the project, youth work in Academy will be brought together, individuals will be brought together, awareness will be created about labor economy issues around the new project within this awareness. partnerships and necessary concrete areas.

KSU has planned to carry out the following activities within the scope of the project:
1. Signing contract with National Agency
2.Project presentation
3. To meet with the youth workers working in the gastronomy field in Kahramanmaraş and to have meetings about the methods used to reach the young people and guide them for working life (21.05.2020 and 17.06.2020)
4. Round table meetings with the representatives of public, private sector and civil society on how to increase the capacity of youth workers on gastronomy issues (on 28.05.2020 and 10.06.2020)
5.Change (6 days, period of change: travel days between 12.10.2020 and 17.10.2020 and between 11.10.2020 and 18.10.2020)
6. Creation of a guide booklet for youth workers in the field of gastronomy
7.Project closing meeting

The target group of the project is 30 people (15 female, 15 male). This target is set to include people who are involved in youth work and are interested in gastronomy. An applied and developmental model will be used as the method. Within the gastronomy titles, individual titles will be selected and shared on what may happen based on the application of these titles (Ostrowski Martin, Barbara & Kolomitro, Klodiana & Lam, Tony. (2013). Training Methods: A Review and Analysis. 10.1177 / 1534484313497947). This method and the number of target groups have been discussed with our partners.

At the end of the project, we can list the following main topics:
- Development of local, national and international cooperation,
- The advocacy of young labor in the economy can be done by civil society,
- Strengthening the motivation of youth employees,
- The unifying and analyzing role of the Academy.

Expected impacts at the end of the project are;
- positive thoughts about the need to match the right skills of young people working and working in gastronomy, especially gastronomy sensitivity,
- positive impact of capacity building with local partners on capacity development,
- young people at the local level have access to the right resources and reliable processes,
-Administration led to the subject in other universities,
- How to better meet youth labor, matching the right skills in youth employment of civil society and public institutions serving at national level
- It is expected to provide support to the employees on the field.