The food service program

Holders of a Further Vocational Qualification in Food Services know how to

  • Plan their work in food preparation tasks
  • Work as a cook and as a member of the team in food preparation tasks
  • Work in a customer-oriented, quality-conscious, profitable, and economical manner and in compliance with the hygiene requirements and sustainable operating practices
  • Work as part of the work community and develop their skills


Compulsory unit / 60 competence points

  • Competence Area of Restaurant Cookery / 60 competence points
  • Competence Area of Institutional Cookery / 60 competence points

Optional Units / 90 Competence Points

  • Preparing special diet meals, 50 competence points
  • Preparing vegetarian dishes, 40 competence points
  • Preparing dishes served cold, 50 competence points
  • Different production methods in cooking, 30 competence points
  • Cooking for a catering service, 40 competence points

Program includes

  • Practical training periods - on the job trainings
  • Finnish language studies
  • Handling all kinds of meat + other ingredients used in Finland