Vocational Qualification in Restaurant and Catering Services (1.8.2018) | Competence area of Food Services
Qualification holders are able to
- plan and carry out food preparation or customer service tasks and work in sales in the catering sector
- serve Finnish and foreign customers in a customer-oriented manner
- use professional vocabulary in foreign languages, and draw on their cultural knowledge
- work in a sales-minded, customer service oriented and quality conscious manner and profitably, productively, and responsibly as well as operate in compliance with hygiene requirements, and sustainable operating practices.
The students may specialise in serving or cooking tasks in this vocational secondary qualification.
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 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 group of customers.
0180
The scope of the Vocational Qualification in Restaurant and Catering Services is 180 competence points. The qualification is composed of vocational units (145 competence points) and common units (35 competence points).
The qualification contains a compulsory unit, or working in catering services (20 competence points), two compulsory units in each competence area (65 competence points in total) and optional units amounting to 60 competence points.
The vocational qualification in Restaurant and Catering Services has two competence areas and qualification titles:
- competence area of customer service (waiter/waitress) and
- competence area of food services (cook).
0145
Vocational units
020
Compulsory unit
2020
Working in catering services
065
Competence area of Food Services
4040
Preparing lunch dishes
2525
Preparing plated dishes
060
Optional units
030
Preparing à la carte dishes
030
Serving à la carte dishes
025
Selling and serving beverages
010
Café services
010
Street and fast food services
020
Ship catering services
015
Using natural produce in catering services
010
Functions of a service and distribution kitchen
020
Productising catering services
025
Food production in an institutional kitchen
020
Using 3D technology in catering services
025
Food preparation for catering services and special occasions
025
Serving for catering services and special occasions
015
Working at a retail outlet service counter
015
Working as a top expert
05
Workplace instructor training
015
Working in a company
015
Planning a business
020
Compulsory unit of the other competence area
015
A unit based on local competence requirements
015
A unit from another vocational upper secondary qualification, further qualification or specialist qualification
015
Higher education studies
025
Parts of common units, general upper secondary school studies or other studies supporting capacities for further studies
035
Common units
1111
Communication and interaction competence
66
Mathematics and science competence
99
Citizenship and working life competence
09