CASYS was designed to - enhance the quality and relevance of the adult learning offer in culinary arts by developing new and innovative approaches and disseminating best practices;- contribute to increasing the labour market relevance of adult learning programmes and qualifications in culinary arts;- improve guidance into lifelong learning and facilitate the transition of culinary arts learners through different levels and types of formal and non-formal education, in particular through the use of European reference tools for the recognition and validation of qualifications; - contribute to increasing degree productivity in education and training institutions offering adult learning and other forms of education and training in culinary arts;- foster youth employment and the gradual reorientation of the culinary business toward social objectives, impact and responsibility, in particular by integrating the social, sustainability and innovation dimensions of business into culinary arts training, and by establishing a social incubator for the culinary business.Accordingly the project was aimed to support young people (including NEETs) in the development of higher competencies in culinary arts with special attention to innovation and to increase the social responsiveness of business.The project objectives were achieved through:- development of an interdisciplinary culinary arts training course suitable for adult learning and easily adaptable to tertiary and vocational education (IO1). Its topics are related to the sustainability, social and innovation aspects of culinary arts. The course is complemented with a map for flexible learning pathways between different types and levels of education and training, an LLL guidance model and country-specific procedures for the validation of skills acquired through informal and non-formal learning and work experience as well as recognition of the learning outcomes and internships among the partner institutions (IO3). The course is also adapted for e-learning, where the online training platform (IO6) is digitally integrated with a blog on culinary innovations (IO2) designed to make trainees co-creators in the teaching process;- creation of a Social Incubator as informal structure dedicated to providing consultation, advice and assistance to culinary businesses engaged in innovations or wishing to undertake activities with strong social impact. The Social Incubator implemented a set of pilot activities aimed at mobilizing the social impact of the culinary business and at demonstrating the interconnections between the labor market on the one hand, and formal, non-formal education, vocational training and other forms of learning on the other hand (IO4 and IO5).In order to facilitate the achievement of the objectives, 7 multiplier dissemination events were organized in Bulgaria, Italy, Lithuania, Latvia, Spain and Slovenia. The partnership also carried out two targeted trainings for adult learners and for its own staff respectively in order to prepare trainers and staff for the adoption and management of the CASYS course in the curricula of the partner institutions and other local stakeholders .The project partnership includes various types of institutions and thus a balance of viewpoints and constituencies was achieved. The initiative resulted from the joint efforts of a higher education institution offering VET programs – the Mariampole College (Lithuania), two VET and adult learning institutions – International College (Bulgaria) and FASE (Spain); a regional culinary business cluster – CAHA (Bulgaria); a social enterprise GEA (Slovenia); and two LLL and stakeholder organizations – YouNet (Italy) and BEFO (Latvia).In the long run, CASYS benefits adult learners (improving quality & relevance of training), business (improving trainees’ competencies) and society (promoting social responsibility and social entrepreneurship). It has a long-term impact on adult education and life-long learning by contributing to - the gradual improvement of the adult learning offer in the field of culinary arts; - a further development and wider use of digitally-based learning methods in adult education;- the attraction of more unemployed youth and NEETs into the culinary sector due to increased flexibility of the pathways between various types of education and training and due to better opportunities for recognition and validation of skills gained outside formal education; - an increased visibility and credibility of social objectives and social impact within the culinary business community and among their customers;- an increased knowledge and strengthened competencies for social business and innovation among employees and managers in the culinary sector;- a stronger culture of entrepreneurship in the culinary sector, including in relation to social entrepreneurship.- a gradual overall shift toward a more socially and environmentally responsible culinary business.