Qualifications: Ravintola ja catering, matkailu, elintarvike

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.

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 the Further Vocational Qualification in the Bakery Sector work in small bakeries (Baker) and confectioneries (Confectioner) and in the baking industry (Industrial Baker) making different bakery products from dough into finished products. In industrial bakeries, qualification holders require help also from other people with various competencies. Qualification holders master the ingredients of a bakery and their use. They know how to weigh the ingredients and make doughs and batters for bread, buns and pastries. They form doughs into products, take the products to rise and bake them at correct temperatures for the required time. Confectioners make various confectionary products from making doughs and batters to baking, decoration, finishing and packaging. Depending on the chosen optional units, industrial bakers master two or three phases of the manufacturing process in the baking industry. Confectioners and bakers also make special dietary products.

Qualification holders master food safety and the use of machines and equipment. They also keep their work environment tidy and clean, complying with food legislation and the company's self-monitoring programme. Qualification holders are familiar with instructions related to occupational health and safety and ergonomics. They wrap the products in appropriate packaging, make product labels, package products, and send them to customers. They work economically, productively, and flexibly and master the working methods of the bakery sector. Qualification holders know how to ensure product quality and use information technology in their work.

Holders of a Further Vocational Qualification in the Food Industry are able to work in compliance with food legislation and the company's and the work site's self-monitoring plan. They know how to observe the guidelines of good hygiene in their work and take care of the tidiness of their working environment. In addition, qualification holders are able to work in compliance with the company's quality system and assess the quality of the finished product. Additionally, they are able to work in the food industry production process and observe the instructions related to occupational health and safety and ergonomics. They know how to work in an environmentally friendly manner and in accordance with sustainable practices. Based on the competence area they have chosen, qualification holders are able to make one or two food products from a total of sixteen product categories in the manufacturing process of the food industry. They master the manufacturing process from receiving the ingredients to making the product, cleaning the machines and equipment, and assessing the quality of the finished product. Qualification holders, who have completed the competence area in meat processing, master the activities referred to in the regulation on the protection of animals at the time of killing, and master slaughtering, meat cutting, or meat inspection for the animal species they have chosen. Qualification holders know how to work in tasks that support production in the manufacturing process of the competence area in dairy production. Depending on the optional units they have chosen, qualification holders know how to package, store, or dispatch food industry products.

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.

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.

The specialist vocational qualification in the bakery sector includes three qualification titles, which are Confectioner (SQ), Industrial Baker (SQ), and Baker (SQ). Confectioners are able to generate ideas for, plan, and make a set of confectionary products, a masterpiece, and specialist confectionary products. Industrial bakers are able to generate ideas for, plan, and make a set of products in the baking industry. Bakers are able to generate ideas for, plan and make a set of bakery products, a masterpiece, and specialist bakery products. Holders of a specialist vocational qualification in the bakery sector know how to work hygienically, safely, and ergonomically and comply with the company's self-monitoring programme.

Depending on the optional units they have chosen, qualification holders are able to manage the business operation of a company in the bakery sector, take charge of the personnel, the company's procurement process, and the familiarisation of the personnel. In addition, qualification holders are able to plan and lead a development project in production or plan and implement a product development process as a whole in the bakery sector. Depending on the units they have chosen, qualification holders master the international competition activities in the bakery sector and are able to generate ideas for, plan, and make a range of desserts.

Holders of a vocational qualification in food production have the vocational skills required for working in the food production sector. They know how to conduct self-monitoring, observe good food hygiene, and ensure product safety and the good quality of the product. Qualification holders know how to control the production process and keep it running. They know how to make foods, bakery products, meat products and dairy products in accordance with the competence area they have chosen. Qualification holders have the abilities required in the industrial food production process or in small-scale production. In addition, depending on the optional units they have chosen, they are able to package foods, carry out warehouse activities or dispatching in companies in the food production sector, carry out food-related tasks in stores or make foods in an international environment.

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.

Holders of a Vocational Qualification in Tourism Industry know how to

• work in customer service tasks in sales, accommodation, or organisation of tourism activities in the tourism sector

• plan, productise, market and sell tourism products and activities

• present and sell products and services

• guide and instruct customers in buying different tourism services and using local tourism services

• serve Finnish and foreign customers with a customer-oriented approach

• draw on good interaction skills, language proficiency and knowledge of cultures

• work responsibly and following innovative practices

• work profitably and productively as well as with a sales-minded and customer service oriented approach and quality awareness.

In this Vocational Qualification, the students can specialise in such areas as provision of accommodation services, travel service sales, or organisation of tourism activities by selecting the relevant optional vocational units.