Lajivastaava	Varavastaava
Jari Honkonen This e-mail address is being protected from spambots. You need JavaScript enabled to view it 0447854827	Anne Salmela This e-mail address is being protected from spambots. You need JavaScript enabled to view it 0447853232

Category Description

Participation is open to young people studying for a qualification in vocational education who have been born in 1991 or after. The vocational basic degree training refers to an education that will lead to a basic degree, or that is a preliminary training in an institute or as an apprentice.

The most applicable study lines for competitors signing up for the category of Restaurant Cooking:Basic degree in Hotel and Restaurant Services, Restaurant Cooking

The Basic Degree

The competition tasks of this category are based on the curriculum-based training of a basic vocational degree; the curriculum of Hotel and Restaurant Services and the study programme of Restaurant Cooking, and on the demands that the working life sets for young employees. The tasks are based on the requirements of level 3 (on a scale of 1-3).

Values of the category

The restaurant cooking profession is a self-starter, cooperative, adaptable, flexible, honest, reliable, discreet, open-minded, brisk, and service-oriented. They appreciate their work and the work of others, and value the national culture, and cultural differences.

Category Description

The restaurant cook has to know how to prepare tasty, varied and nutritious food while not forgetting international aspects, and gastronomic requirements. The restaurant cook should have mastery of the practical skills in food preparation.
Economical working, hygiene, sustainable development work methods, and self-supervision should be considered in food preparation.

Areas of Expertise

-Restaurant food preparation
-Restaurant kitchen operations
-Special food operations
-Knowledge of special diets and religion restrictions in food
-Quality and customer-oriented service
-Internationalisation
-Promotion of sustainable development
-Utilising technology and information technology
-Entrepreneurship
-Taking care of work safety and health
Emphasis is also placed on
-learning skills
-problem-solving skills
-interpersonal and communication skills
-cooperation skills
-ethical and aesthetic skills

Modules corresponding with the areas of expertise:

-Preparation of restaurant dishes
-Kitchen operations in a restaurant
-Special food operations in a restaurant

Skills requirements

The job description of a restaurant cook includes planning meals that correspond with the business concept and gastronomic requirements of restaurant kitchens, preparation of food, placing meals on display and storage.

Restaurant cooks work in an economically efficient way while maintaining good quality, their work is well planned and independent, and it is done by using the correct equipment and appliances, and paying attention to work safety and sustainable development. They also have the language skills required in their tasks.

The successful competitor should master:

Besides cooking skills, competitors need to have good skills in planning, use of time and placing food on display. They have to manage preparing products, work in an economically efficient way and take initiative but also pay attention to the quality of products, work safety and hygiene in the making of the meals. Competitors must know how to make changes to meals so that they are suitable for people with special diets as well. Having an aesthetic eye is also required from the competitors. They are able to understand both official languages (Finnish and Swedish) and also some professional vocabulary in English and French.

Semi-Finals:

Updated information on the Semi-Finals can be found on the Semi-Finals web page

In co-operation with: