Skill Up! [4 weeks]

About the project

Official description from EXPA.

Global Volunteers will collaborate with formal and technical schools to create and conduct soft and hard skills trainings as well as providing career guidance for local youth and building up entrepreneurship skills.

Project

The project aims to impact SDG #8 by providing young people with soft and hard skills trainings, needed to qualify for a decent job, and career guidance.

Logistics

As stated in EXPA. "Unknown" means EXPA does not say - never assume it is included. Confirm with the host committee before travelling.

• AccommodationProvided · cost covered
• MealsNot provided
• Local transportProvided · cost covered
• ComputerNot provided

Weekly activities

1. Week 1
   • Run the initial assessment needed for measuring the outcome/impact of the project (e.g. basic cooking knowledge, hygiene practices, nutrition awareness)
   • Create an implementation plan on how the culinary project should unfold and determine materials/ingredients to be used
   • Onboarding session with partner representatives (local chefs, culinary schools, or community centers) to understand the current scenario, beneficiaries, and desired outcomes
   • Introductory session with the beneficiaries, presenting the volunteers and project objectives
2. Week 2
   • Conduct workshops on fundamental cooking techniques (knife skills, food safety, basic recipes)
   • Introduce nutrition and healthy eating principles tailored to local ingredients
   • Organize hands-on cooking sessions where beneficiaries prepare simple traditional dishes
   • Collect feedback to adjust upcoming sessions based on skill level and interest
3. Week 3
   • Support beneficiaries in developing a small recipe or menu project they can showcase
   • Deliver advanced culinary training focused on entrepreneurship (costing, food presentation, menu planning)
   • Facilitate a cultural exchange session where volunteers and beneficiaries share traditional recipes from their own backgrounds
   • Conduct a mid-project assessment to measure skill progress and adjust final week's activities
4. Week 4
   • Closing ceremony with certificates, feedback collection, and reflection session with beneficiaries and partner organization
   • Host a final cooking showcase/event where beneficiaries present dishes they've learned or created
   • Provide guidance on how beneficiaries can apply culinary skills for income generation or entrepreneurship opportunities
   • Run the final assessment to measure the overall outcome/impact of the project

Requirements

Study levels: Bachelor

Host

Organisation: AMET 21
Host committee: AIESEC in Meknes
City: Meknes

Contact the host committee