The Microidea project is a European initiative aiming to develop a micro-credentialing system aligned with ISO 17024 certification standards and the portability of professional qualifications. As part of this effort, the role of the waiter was selected as a pilot case to test the proposed methodology in real-world conditions and to develop training material that meets the needs of the hospitality sector. The project goes beyond theory: it delivers comprehensive educational content that covers both essential waiter skills and knowledge and more specialized micro-credentials, supporting both newcomers and experienced professionals in the field.
Two Levels of Training
The development of the Microidea training material is structured on two levels: foundational content for the main occupation of a waiter, and micro-credentials — specialized skills, competences and knowledge directly related to the profession. These micro-credentials serve to upgrade and expand a waiter’s skillset, focusing on green, digital, technical, and soft skills. Each of these areas builds upon the corresponding foundational competences required for the main occupation. Therefore, to be certified in a micro-credential, learners must first have acquired the essential skills and knowledge of the trade. This approach ensures that the learning experience remains coherent and effective, regardless of learners’ prior knowledge or experience.
European Standards and Portability
Microidea’s educational design follows European standards to ensure the validity, clarity, and — most importantly — the cross-border transferability of skills and knowledge, both within Europe and internationally. The development team used ESCO (European Skills, Competences, Qualifications and Occupations), a multilingual classification system, to identify all the necessary knowledge and skills associated with the role of a waiter. These were then organized into a comprehensive occupational profile, which was transformed into a structured educational program with courses. Core skills, competencies and knowledge were included in the main curriculum, while optional ones were turned into micro-credentials. Additionally, the program was enriched with complementary courses to provide well-rounded and practical training
National Adaptations and Local Needs
Since the project is being piloted in Greece, Cyprus, and Spain, country-specific micro-credentials were also developed to reflect each country’s unique characteristics and workforce needs. Based on identified skill gaps among waiters in each country, targeted micro-credentials were designed to address these areas.
Creating High-Quality Educational Content
Once the curriculum structure was finalized, content development began. For the general waiter role, material was primarily based on approved material from the Cyprus Pedagogical Institute, widely used in vocational schools and known for their quality and reliability. These textbooks have official approval from the Institute, which operates under the Ministry of Education of Cyprus.
Enriched Content with Practical Tools
The educational material is further enhanced with multimedia tools, including instructional videos for hands-on skills (e.g., how to set a table) and audio recordings for foreign language learning („apply foreign languages in hospitality”). Additionally, each course is accompanied by a detailed training guide for teachers and trainers. The educational model is primarily self-learning. Teachers are responsible for the theoretical component, providing support during set hours — such as answering questions and facilitating discussions. Meanwhile, trainers oversee the practical, workplace-based training.
Certification Support and Multilingual Access
Finally, special preparation materials are being developed for certification exams, including theoretical questions and scenarios to assess practical skills. All educational content will be available in three languages — Greek, Spanish, and English.
