| Type of study | Form of study | Premise to get started | Study time |
| Vocational education, level 5 |
stationary, sessionstudy |
secondary education | 60 EKAP, 1 y. |
The chefs' field of work is wide, because tasty and healthy food has always been included in the price.
Chefs work in various accommodation and catering establishments, catering for educational establishments, staff catering companies, restaurants, cafes, bistros, catering establishments throughout the European Union.
The chef handles raw food using a variety of cold and heat processing techniques and prepares and serves food according to instructions.
The work of a cook requires an economic way of thinking, including the ability to handle food raw materials and food economically.
The nature of the work requires the ability to organize work independently and rationally, plan time and, if necessary, supervise the assistant cook.
The chef of the Valgamaa Vocational School always does his best, regardless of whether he prepares dishes in a restaurant, school canteen or in his home kitchen.
A good chef is quick, creative, eager to learn and has a higher than average stress tolerance. Willingness and ability to work in a team and willingness to work evenings and weekends required.
The profession requires manual dexterity, a good sense of taste, quick reaction, the ability to allocate attention to several tasks at the same time, very good physical and mental endurance, and also good communication skills.
The ability to work in a team, so that in the future there will be the ability to lead yourself and others, and uncompromising cleanliness.
Admission conditions
A person who has acquired a secondary education and completed professional training as a chef, or who has passed at least the chef EKR level 4 professional exam or professional work experience can start studying.
Core study modules
PLANNING AND ORGANIZING RESTAURANT KITCHEN WORK
ORGANIZING RESTAURANT CUSTOMER SERVICE
DEVELOPMENT OF PRODUCTS AND SERVICES
SENIOR CHEF APPRENTICESHIP
CATERING COMPANY MANAGER PRACTICE
Elective discussion modules
EDUCATION AND WORK IN A CHANGING ENVIRONMENT
DIGITAL SECURITY
PHOTOGRAPHY GRAPHIC DESIGN IN PROFESSIONAL WORK
CONFLICT AND STRESS MANAGEMENT
MOLECULAR GASTORNOMY SALES PSYCHOLOGY
SERVICE DESIGN
SENIOR CHEF MASTER CLASS
Additional module ESTONIAN AS A SECOND LANGUAGE (compulsory for groups with Russian, English and Latvian languages)
The acquisition of the specialty takes place at school and in an internship at the company. It is possible to complete an internship in Estonia or an EU member state by applying for the Erasmus+ internship program.
To work in kitchens, the learner must have personal: chef clothes (jacket, trousers, apron and hat) and chef's shoes.
Graduation
Studies are considered completed after achieving the learning outcomes corresponding to the qualification (senior chef, level 5) described in the curriculum. The achievement of the learning outcomes is evaluated with a professional exam, which can also be taken in parts. In the event that the professional exam fails, the student has the right to also complete the professional final exam to complete his studies.
Professional qualification to be acquired during studies:
Upon achieving the learning outcomes of the curriculum in full, the student will take the professional qualification exam "Senior Chef, level 5" at the end of the studies.
Opportunitied in the labor market:
A senior chef manages the production process in a catering company. He plans, organizes kitchen work, prepares menus and develops products. The senior chef leads and guides the team and imparts professional skills. The senior chef is guided in his activities by the company's profitability, is responsible for organizing the work of others and high-quality work results. The senior chef prepares food using both conventional, innovative and sophisticated technologies according to the needs and wishes of the customers. The senior chef adopts environmentally friendly materials and technologies, following an environmentally sustainable and green way of thinking.
