Assessment of the complex of factors affecting the effectiveness of training in a culinary workshop for individuals with mental disorders

Context and relevance. The right of people with mental disabilities to employment implies the provision of appropriate working conditions. To provide culinary skills training for people with mental disabilities, the Gastronomic Model Platform (GAMP) was established. Objective. To assess the effect of the learning conditions created at GAMP, as well as additional factors, on the development of vocational skills among students with mental disabilities. Hypothesis. The development of vocational skills among GAMP students is influenced by a complex of conditions, including individualization of the learning process, the number of training hours per week, additional culinary classes outside the platform, and the inclusion of “work hours” in students' schedules. Methods and materials. The study was conducted from 2022 to 2025 and included 4 time points. The target group consisted of 28 individuals aged 19 to 42 with severe mental disorders. The level of vocational skill development was assessed through observation using the author-developed Vocational Skills Checklist. Statistical analysis was conducted using the Wilcoxon signed‑rank test and linear mixed-effects models (LMM). Results. The level of students' vocational skills increases significantly over the course of training at GAMP. Training effectiveness is associated with the complex of learning conditions, including the number of training hours per week and additional culinary classes. No statistically significant differences in the rate of vocational skill development were found between students with and without "work hours". Conclusions. It is important to further assess the influence of each factor, including additional ones, on training outcomes, taking their impact into account when designing educational programs.

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