Qualifications: Restaurant and Catering Services

Holders of a Vocational Qualification in Restaurant and Catering Services know how to

• plan and carry out food preparation, customer service and sales tasks in the catering sector

• provide customer-oriented service

• draw on professional vocabulary and their knowledge of other cultures

• work profitably, productively and in a sales-minded, customer service oriented and quality conscious manner as well as comply with hygiene requirements and sustainable operating practices.

In this Vocational Qualification, the students may specialise in serving or cooking tasks.

A waiter/waitress who has completed the qualification knows how to

• work in customer service tasks at restaurants with different business ideas or missions or in public sector units

• tidy customer facilities and display food and beverage products to be sold

• present, sell and serve food and beverages.

A cook who has completed the qualification knows how to

• work in food preparation tasks at restaurants with different business ideas or missions or in public sector units

• prepare tasty, nutritious and wholesome food, taking special diets into account

• set out food as individual plated dishes or dishes for a large number of customers.

Competence required for completion of the qualification

Holders of the Further Vocational Qualification in Restaurant Customer Service are able to

• present, recommend and sell the food products and beverages on sale in the bar and restaurant
• serve customers in different languages
• serve customers in a sales and customer service-minded, quality-conscious, profitable, productive, friendly and responsible manner
• work in accordance with the company's business idea and service culture both independently and in a team
• comply with the legislation of the field and the instructions, orders and operating practices of the work community
• assess and develop their work.

Students completing this further qualification may specialise in customer service tasks in bars or restaurants.

Bartenders who have completed the Competence area of Customer Service in Bars are able to

• present, recommend and sell the bar's alcoholic and non-alcoholic beverages and Finnish and international mixed drinks
• handle the machines, equipment and basic tools in the bar
• handle different means of payment, do the sales accounts and work profitably, and are aware of the principles used in pricing
• carry out the tasks related to stocktaking, stock accounting and stockturn.

Waiters/waitresses who have completed the Competence area of Customer Service of Restaurants are able to

• present, recommend, sell and serve the restaurant's food products and beverages
• serve customers in a friendly and responsible manner, showing initiative and work in accordance with the company's business idea and service culture
• explain to customers what ingredients have been used in the dishes on sale are and how the dishes have been prepared
• serve customers who need special diets
• handle different means of payment, do the sales accounts and work profitably
• use appropriate work methods, machines and equipment.

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.

Students completing the further qualification may specialise in food preparation tasks in restaurants or institutional kitchens.

Restaurant cooks who have completed the Competence area of Restaurant Cookery are able to

• work professionally, independently and responsibly in keeping with their restaurant’s concept and business idea
• work economically and in a quality-conscious manner
• prepare ingredients as indicated by their degree of processing
• make starters, main courses, desserts and entire meals
• finish and display plated dishes in an appropriate manner
• serve customers in a customer-oriented and polite manner.

Institutional cooks who have completed the Competence area of Institutional Catering are able to

• work in a goal-oriented and responsible manner in the different food preparation and customer service tasks in a professional kitchen
• work in compliance with the organisation’s concept
• work economically and in a quality-conscious manner
• make different dishes and meals
• use the machines and equipment in a professional kitchen professionally and efficiently
• serve customers in a customer-oriented and polite manner.

Dietary Cooks who have completed a specialist vocational qualification in special diet services know how to

• work with solid vocational skills, independently and responsibly in keeping with their employer’s mission and business idea
• take the customer group and its special nutritional care requirements as well as their employer’s financial and qualitative goals into account in their work
• prepare dishes and meals that are consistent with the customer’s special diet and ethical conviction
• package and display the dishes and meals they have prepared and look after their labels and product descriptions.

Dietary Cooks also take the customer's individual needs and food safety into account in their work. They have extensive knowledge of nutrition and cooking for special dietary needs as well as capabilities for maintaining and developing their vocational skills.

Holders of a Specialist vocational qualification in First-Level Management in Hotel and Catering Sector work in hotel and catering sector companies or organisations of varying sizes as managers, duty managers or unit heads who also take part in the hands-on work. Holders of a Specialist vocational qualification in First-Level Management in Hotel and Catering Sector know how to

• plan, organise, direct, supervise and develop the daily work in line with the profit and quality targets of different hotel and catering sector companies and organisations

• plan, organise and manage day-to-day production and customer service processes in a customer-oriented manner, striving for best possible customer satisfaction

• scale the number and quality of personnel to the operations

• guide, direct and supervise their personnel in changing situations, taking into consideration the perspectives of customers, the personnel, occupational safety and product safety

• comply with the legislation, official instructions and regulations applicable to their sector and the operation of their organisation, enabling them to direct and supervise work

• lead by their example and understand the significance of communication and interaction in a supervisor’s work

• show willingness to serve and act responsibly and cooperatively, looking after the internal and external customers of the organisation

• manage customer, stakeholder and network relationships

• work with commitment and a responsible attitude, show initiative and preserve confidentiality.