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Restaurant and Catering Service

The competition tasks of the skill category are based on the Vocational Qualification in Restaurant and Catering Services. The qualification titles of the vocational qualification are cook and waiter/waitress.

Depending on the field of expertise, their workplace may be in a restaurant, an industrial kitchen, a café, a cargo ship or cruise ferry, a catering company, a fast food, catering or tourism company, a hotel, an accommodation business or a service station.

Semifinal

The page will be published later.

Final

Results

The results will be published after the final.

Description of the skill

The cook works in cooking tasks in kitchens based on different business ideas. The cook designs, prepares, cooks and plates tasty, attractive and healthy sets of meals for customers. In cooking tasks, the cook knows how use and adjust recipes. The cook operates in a customer service-oriented, responsible, profitable, productive and sustainable manner.

In portions and menus, the cook must consider not only taste but also aesthetics and nutritional aspects, as well as special diets and gastronomy. In the preparation of dishes, the cook takes into account hygiene, environmental aspects and self-monitoring.

The competition tasks of the skill category are based on the satisfactory level requirements of the Vocational Qualification in Restaurant and Catering Services, competence area of food services (cook). The competition tasks are prepared together with representatives of working life.

The TaitajaPLUS competition is intended for vocational students who need special support.

The competition is a paired skill category with no age limit.

Skill requirements

The competition tasks and assessment criteria correlate with the requirements for the grade satisfactory (T1) of the compulsory units of the qualification.