STRUCTURE OF QUALIFICATION

Vocational Qualification in Restaurant and Catering Services, Cook

The vocational upper secondary qualification (180 competence points) follows the national core curriculum. The vocational upper secondary qualification consists of core subjects /35 competence points), vocational modules and free-choice modules competence points.

In the upper secondary school based studies the study program is chosen right at the start of the studies.

Certificate supplement of Vocational Qualification in Restaurant and Catering Services, competence area in Food Service, Cook >>