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Further Vocational Qualification in Food Services (1.1.2019) | Competence area of Institutional Catering

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.

0150

The scope of the Further Vocational Qualification in Food Services is 150 competence points.

The qualification has two competence areas:

  • Competence area of Restaurant Cookery, Restaurant Cook
  • Competence area of Institutional Catering, Institutional Cook

The qualification is composed of a compulsory unit, Cooking in a restaurant kitchen or Cooking in an institutional kitchen (60 competence points), and optional units (90 competence points).

060

Compulsory unit

060

Competence area of Institutional Catering

6060

Ruoanvalmistus suurtaloudessa

090

Optional units

050

Erityisruokavalioaterioiden valmistaminen

040

Kasvisruokien valmistaminen

050

Kylmänä tarjottavien ruokien valmistaminen

030

Ruoanvalmistus eri tuotantomenetelmillä

040

Ruoanvalmistus tilauspalvelussa

040

Compulsory unit from another competence area

Students may include in their qualification the compulsory unit of the other competence area of this further vocational qualification. Regardless of the scope of the unit to be included in the qualification, its maximum scope in this case is 40 competence points.

030

A unit from a vocational qualification, another further qualification or a specialist qualification

Students may include in their qualification a unit from a vocational qualification, another further qualification or a specialist qualification. In this case, the scope of the unit may be at minimum 10 or at maximum 30 competence points.
Select unit from another qualification