Albert’s ways to reduce food waste

Teaching Zero Waste Cooking

Albert Sunyer from restaurant Nolla teaches the students of the AgriCulinary training program how sustainably produced vegetables can be used almost completely without any waste.

The responsibility for nature and the climate is also ours

In Albert’s opinion, a responsible company also observers and considers the welfare of climate, environment and nature in its operations. At many places, the day’s work is done in a routine way without seeing the overall picture of the amount of waste generated. I noticed that this can be done better.

Who is Albert Sunyer? He is a Barcelona native and father of two, has lived in Finland for almost 12 years. Together with business partners Luca Balać and Carlos Henriques, Albert founded Restaurant Nolla in Helsinki. Although establishing a restaurant might not have been the first thing on Albert’s to-do list when arriving to Finland.

Read the entire artickle

AgriCulinary Erasmus+ project

Creating a new innovative & multidisciplinary future-oriented AgriCulinary Training Unit for culinary & horticultural field towards more sustainable planetary food system.

Period: 1.9.2022–31.1.2025 incl. pilot training 8/2023–8/2024
Contributor: Finnish National Agency for Education (OPH) and Erasmus+
Coordinator: Perho Culinary, Tourism & Business College (PCTBC, Finland)
Partners: Mosjøen videregående skole (MVGS, Norway) and Zealand Business College (ZBC, Denmark)

 

Restaurant Cook

Start your vocational studies in English

Develop your skills and become a real culinary expert. At Perho Culinary, Tourism and Business College, you will learn the restaurant cook basic skills in a work-based studies or completing full-time day program.

Studies of a Restaurant Cook are available for persons, who live in Finland, have a sufficient level of English language skills and do not have a vocational qualification, degree or a study place.

Complete your degree by studying at school and at the workplace

Apply for a study place for full-time day studies: 22.2.–30.4.2024

The full-time studies starts in 13th of August 2024. Before that students participates in an orientation day in 3rd of June. The Restaurant Cook full-time studies are carried out in lessons at school, training in Restaurant Perho and in various restaurants in the capital region.

Study a degree by working

You can apply for the work-based Restaurant Cook studies throughout the year.

Studies takes place as an apprenticeship or a training agreement with your employer. The training starts with a flexible schedule.

Watch Chef Clarence’s real profession story

Clarence dreamed of becoming a chef for a long time and filled out an application at the beginning of many years but never sent it forward.

What finally made him apply for a place to study at Perho Culinary, Tourism & Business College? What does he get inspired by and build something new from a sudden idea to offer changing hotel’s guests?

Apply now to Restaurant Cook studies – Read more about the Application Eligibility

 

Restaurant Waiter

Vocational qualification in Restaurant and Catering Services, Customer Service, Waiter

Are you a person with a passion for hospitality? Do you have experience working in a restaurant? With us you can take your skills to the next level, we’re here to support your hospitality and culinary journey every step of the way.

You can submit your application at any time.

At Perho Culinary, Tourism and Business College’s studies you will learn the basic skills of a waiter quickly in working life.

English-taught education of Restaurant Waiter – Hospitality Expert are available as work-based studies. The length of the studies is 1–1,5 years on average. You can start the studies flexible.

Restaurant Waiter – further information

 

Helsinki hauskemmaksi special recognition award to PerhoCTB

We are making Helsinki more fun

The 2023 Art goes Kapakka festival’s Helsinki hauskemmaksi, ‘Making Helsinki more fun’, special recognition award has been awarded to Perho Culinary, Tourism & Business College.

Perho has approximately 1,500 students, with around 160 restaurant and 60 tourism professionals graduating annually. A very large proportion of them remain in the capital region to work. Without them, Helsinki would be a dull place. For almost 90 years, Perho Culinary, Tourism & Business College has been training great hospitality personnel and making Helsinki more fun.

Education Manager Marja Hemmi received the award. The recognition was shared by the founder of Art Goes Kapakka Mikko Leisti and Executive Producer Tiina Isohanni. Photograph: Rami Laine, Hokuspokus

Reasons for selection:

The Helsinki hauskemmaksi award has been awarded this year for Perho’s fantastic educational work and, through Perho, to all those who take care of the people of Helsinki and their guests both in everyday life and on special occasions. From local restaurants to award-winning fine dining, from summit meetings to casual lunches, from hotel breakfasts to pub evenings, our fantastic service professionals do their utmost to ensure that everyone enjoys themselves to the fullest.

Without them, so many special moments would not have happened.
There is always someone happy to work so that others can enjoy themselves, and these professionals must be made more aware of the value of their work.

As the world presents challenges both at home and internationally, it is clear that people getting together has a positive impact. And positive encounters are worth working for.

As the purchase of goods decreases, there is a corresponding increase in the use of services. The range of restaurants has expanded and improved, and the quality and ambience of these and other leisure destinations have taken leaps and bounds. Good times together, wonderful experiences and food, drink and leisure are more than worth the effort.

It’s crucial that the hospitality business and the service industries in general play an integral part in shaping our country’s future.

Jobs in the services sector are available for people of all ages, Finns who are born and bred here and more recent Finns. It is an international industry that offers great opportunities.

Helsinki hauskemmaksi and Art goes Kapakka commends Perho students on their great career choice. You are the industry of the future.

Congratulations!


Helsinki hauskemmaksi special recognition award – further information

Marja Hemmi, Director, Hospitality and Culinary Education
+358 (0)40 480 5577
marja.hemmi (at) perho.fi

Satu Sandman, Director, Tourism Industry Education
+358 (0)40 775 3266
satu.sandman (at) perho.fi

Juha Ojajärvi, Principal, CEO
+358 (0)400 939 269
juha.ojajarvi (at) perho.fi


Every year since 1996, the Art Goes Kapakka festival >> awards the prize to a person or organisation that has done something to make Helsinki more fun in the long run.

Erasmus+ AgriCulinary

AgriCulinary – OPH/Erasmus+ Joint Project

In the project we create a new innovative & multidisciplinary future-oriented AgriCulinary Training Unit for culinary & horticultural field towards more sustainable planetary food system.

Period: 1.9.2022–31.1.2025 incl. pilot training 8/2023–8/2024
Contributors: Finnish National Agency for Education (OPH) and Erasmus+
Coordinator: Perho Culinary, Tourism & Business College (PCTBC, Finland)
Partners: Mosjøen videregående skole (MVGS, Norway) and Zealand Business College (ZBC, Denmark)
Website: agriculinary.eu >>

Work stages and their leaders:

  • Project Management (PCTBC + monitoring the quality of the project by MVGS)
  • Educational beachmarking & visits (MVGS)
  • Development of curriculum & teacher training (ZBC)
  • AgriCulinary pilot training program unit (PCTBC)
  • Impact and dissemination (PCTBC + MVGS)

Main objectives:

  • A comprehensive understanding of best sustainable practices within culinary and agriculture curriculum to be combiled into a summary report that is used in the development of AgriCulinary training curriculum and supplemental materials.
  • Development of a multidisciplinary Agriculinary training curriculum & materials & to educate teachers for new innovative training unit.
  • Develop and create online publication of the AgriCulinary training and to organize open webinars.

Implementation:

  • Implementing training & piloting AgriCulinary training program collaboratively at three participating colleges offering local contact lessons, collaborative online lessons, webinars & on-site workshops (sharing & learning local practices).
  • Updating AgriCulinary training curriculum, develop training videos & supplemental materials during piloting of training.
  • Developing a summary of best educational practices and produce final version of AgriCulinary training unit to be shared publicly online.

Results:

  • Training of teachers, completion of all training materials and disseminate project findings and information via online platforms including; webinars, video and printed content, educational curriculum and training materials for AgriCulinary classes and practical activities.
  • Develop and create of www-pages, completion of video summary of the whole project, organize dissemination workshop and final report of the project.

Pro sustainable food and planet 💚

Erasmus+ AgriCulinary – further information

Erasmus+ Value Europe

Johanna Mäesalu
Manager, International Affairs
+358 (0)50 380 5944
johanna.maesalu (at) perho.fi