1. Cooking practices carried out in a virtual environment contribute to students about learning at their own pace.

2. Interactive studies with students and gastronomy teachers from different countries in the virtual environment contribute to increasing of students' success.

3. It is important to develop virtual training materials which can meet labour market needs and to integrate them into the education process for increasing the success of education.

4. The sustainable gastronomy should be addressed with the gastronomy expert at the international level.

5. It should be also taken into account the food waste when developing cooking and presentation methods.