Bread & baked goods industry is an important industrial sector in EU with annual revenues over 130 billion euros, according to the 2012 GIRA FOODSERVICE report, of which 62% is attributable to industrial baked goods and 38% to artisan products. This data reflects this sector's important role in the EU economy where Turkey ranks first with bread production exceeding 8 million tons, followed by Italy in a distance, with 3 million and Spain with 1,699,000 tons. The bakery & pastry sector is a complex chain made up of SME and large companies that in recent years have evolved enormously thanks to the implementation of new technologies. Some companies may develop a range of products which goes up to approximately 1.000 products; whilst others may specialise in particular solutions for bakers. Companies in the bakery & pastry ingredients sector supply tailor-made solutions (intermediate bakery/pastry foodstuffs) which can be used ultimately by the artisan & industrial bakeries, chocolatiers or patissiers. This complexity added to the environmental concerns, and a growing population of intolerantes and allergenics of foodstuffs have produced several changes in many aspects of bakery & pastry production. Therefore hygiene, quality, food safety & good environmental practices training is essential for this sector.Main objective of BakeSus is ensuring a high level of hygiene & quality of bakery and pastry products and an efficient management of natural resources and efficiency of learning processes by means of design and validation of training materials based on ICT and fully adapted to the bakery & pastry sector taking as a reference the achievements got in the training methodology developed in the framework of the project LdV “FoodSafety Cheese” .Specific objectives: 1-To approach training about EU policy on food safety in a uniform way. 2-To use hygiene, quality and environmental protection training as a strategy to increase employees adaptability to the changes and developments emerging in the sector, thereby improving their employability and European bakery and pastry sector competitiveness. 3-To provide food safety and good practices training for bakery employers and employees to ensure products of high quality, safe and environmentally friendly. 4-To facilitate access to NICTs, especially to those groups with low levels of use of these technologies. 5-To adapt the training methodology developed in the ‘Food Safety Cheese’ project to the EU bakery and pastry sector. 6-To guarantee the product quality by continuing evaluation during the project development and by means of a final validation of technical aspects and developed educational materials in the pilot schemes These objectives are in close connection with the EU priorities of enhance the professional development of those working, training and youth fields by innovating and increasing the quality and range of initial and continuing training, including new methodologies.Results: Adaptation, update and transfer of FoodSafety Cheese; new materials for training courses; Exchange the experience of all partners involved also allows us to increase knowledge in both food safety & quality, efficient resources management and special features of the sector. To achieve these results the Partnership composed by 6 organisations from Turkey, Spain, Italy and Czech Republic have established the project planning considering some groups of transversal actions during the whole duration of the project: -WP 1.Management & Coordination (WP Leader: MERSIN UNIVERSITY)-WP 5.Monitoring & Evaluation (WP Leader: MERSIN UNIVERSITY)-WP 6.Dissemination & exploitation (WP Leader: CIA UMBRIA)Other specific work packages are proportionally organized according to the specific weight necessary for the project intervention: -WP 2.Analysis & research (WP Leader: VUPP)-WP 3.Adaptation & transfer of the original project (WP Leader: BETELGEUX)-WP 4.Testing & validation (WP Leader: TMBC)Impact : To provide food safety and good practices training for bakery employers and employees to ensure high quality, safe and environmentally friendly products; More favourable environment to the diffusion of the use of new technologies on education; Improvement of the training courses given of the VET system; To improve the employability and competitiveness of the workers.The expected number of participants in the different planned activities, apart from the partnership, are at least 120. Project target group are bakery & pastry industry work and experts, products processors, food engineers, veterinary surgeons, quality managers, food safety responsibles, students, etc. that will benefit from the learning materials improving their competencies and skills.