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.Education Basis: Eidg. Ausbildungsreglement of Switzerland of 23-2-1996 Practical education: Hotel, Spital, home or Personalrestaurant as per model course, completes by introduction courses in a restaurant. The teaching can be absolved also in a year or seasonal business. The effective education in the business must amount to at least 35 weeks per annum. Theoretical education: Trainees in a Jahresbetrieb go to the vocational school of her region to 1 day per week. Trainees from seasonal business receive the school lessons in international Fachkursen. Subjects: Lebensmittelkunde, Kochkunde, becomes at the vocational school Ernährungskunde, Menükunde, subject, -Betriebskunde, Fachrechnen, Allgemeinbildender lesson, gymnastics and sports Unterrichtet.l Berufsmittelschule: The possibility to attend the Berufsmittelschule and to acquire the Berufsmatura exists. The Berufsmatura can be absolved (full and Teilzeitschulen) first after the teaching. Test: The existed Lehrabschlussprüfung gives entitlement to the Eidg. Fähigkeitszeugnis as "trained cook/trained cook" Requests and prerequisites: -Isolated primary school -French knowledge is of advantage Pleasure in the working with food and boiling. One should Teamfähig be and have a quick Auffassungsvermögen. Flexibility and the ability to coordinate different job sequences is also in demandly. Ausserdem should one have and unite a distinctive sense cleanness reliable smell and sense of taste. Health and good nerves are absolutely necessary, then one must cope with it, that one stands the whole day. |
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