Guide for the mainstreaming Occupational Safety and Health (OSH) in vocational training programmes. Culinary arts.

The global Project “Building a Generation of Safe and Healthy Workers -- Safe [email protected] Project”, executed by the ILO and funded by the US Department of Labor, pursues among its main components: mainstreaming OSH in vocational training programmes, awareness raising of vulnerability of young workers and enhancing the technical capacities of labour inspectors to better identify the occupational risks faced by youth at work.

In this framework, ILO/Cinterfor is responsible for implementing the Project component related to OSH in vocational training in Uruguay and as a learning outcome of the implementation of the Project in the country, this guide was defined with the purpose of being a valuable tool for the entire region. 

The guidelines and solutions that are presented here are the result of observation, analysis and reflection upon the experience carried out by the training institution, FISE, in the culinary field. It is actually a cooking training course that was selected by INEFOP to implement this pilot experience within the Project. It is a training proposal aimed at workers under unemployment insurance benefits  (both men and women), who have completed primary education, which may include young people over 18, although it is not an exclusive requirement. The proposal is oriented to the culinary sector in general and, in particular, at healthy food, that is, for those who must follow a certain nutritional regimen due to suffering pathologies such as hypertension, diabetes, cholesterol, obesity, celiac disease, etc. 

The course was selected based on successful criteria in terms of results (good performance in general of the training institution) and the demand by the labour market and the young audience. Indeed, although this training institution also offers bakery and confectionery courses, priority was given to the culinary course since it is the most demanded by the market and by young people. 


Disclaimer: Funding for this project was provided by the United States Department of Labor. This material does not necessarily reflect the views or policies of the United States Department of Labor, nor does the mention of trade names, commercial products, or organizations imply endorsement by the United States Government.

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