Gourmet specialising as a Chef

The qualified gastronome specialising as a chef will have basic knowledge of food production in kitchens, self-service restaurants, canteens, cafés, hotels and restaurants and catering services as well as basic knowledge of the use of raw ingredients and preparation methods.

In addition, the qualified person will have in-depth knowledge of the execution of the work in consideration of hygiene, environment and working conditions, safety considerations, use of resources, work planning and organising, including knowledge of the importance of the individual employee’s function and organisational position to the company.

The qualified gastronome specialising as a chef will be able to prepare,cook and arrange the kitchen’s basic repertoire as well as compose, set recipes and prepare á la carte and party menus.

Furthermore, the chef will able, at an independent and practised level, compose, set recipes and execute dishes of seasonal products with some creativity; adapt his or her work and cooperation in the kitchen and follow developments; work with á la carte as well as party orders and describe and calculate dishes. The qualified person will also be able to calculate product consumption and prepare calculations.