Introduction
SAGA offers a learning programme tailored to the needs of adults in rural areas which represents the so-called “Empty Europe”, and provide them with quality training that allows them to acquire skills and competences to set up a (collaborative) social enterprise.
SAGA´s target group are those living in rural areas considered “Empty Europe”, with pressing issues such as unemployment and economic and social revitalisation. An important part of the direct target group are persons which belong to disadvantaged groups (being it social, economical or geographical disadvantages).
The project will develop 3 Intellectual Outputs:
- O1 SAGA learning approach and curriculum
- O2 SAGA (blended) learning programme
- O3 SAGA Experiences and training guidelines
The activities leading to Output 1 are:
- O1/A1 Methodological approach for curriculum design
- O1/A2 Mapping case studies
- O1/A3 Skills and competence framework
- O1/A4 Mapping the training landscape
- O1/A5 SAGA learning approach & curriculum
The SAGA Learning approach and curriculum can serve as a basis for the rest of the project as it developed the overall learning approach, learning objectives, skills and competence matrix, curriculum and assessment methods based upon an evidence- and research-based analysis related to the core skills and competences. During the research we analysed the project context and scanned the participating countries for relevant examples of social enterprises in the targeted food, gastronomic and culinary sector, and we mapped the training landscape.
The SAGA approach, competence matrix, curriculum and assessment method can be transferred to any other training or educational setting in which the identified topics and the need for (collaborative) social enterprise is apparent. It can be transferred to more formal educational settings, where the topics concerned are relevant, e.g. the co-creation, co-sharing and collaborative skills could be offered as part of the education and training for future staff or entrepreneurs in the targeted sectors, e.g. hospitality, gastronomy, food production, tourism etc.. This can be both on VET as well as Higher Education levels.