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

Content

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