Basis: Eidg. Ausbildungsreglement of Switzerland of 23-2-1996
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.
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.
Lebensmittelkunde, Kochkunde, becomes at the vocational school Ernährungskunde, Menükunde, subject, -Betriebskunde, Fachrechnen, Allgemeinbildender lesson, gymnastics and sports Unterrichtet.l
The possibility to attend the Berufsmittelschule and to acquire the Berufsmatura exists. The Berufsmatura can be absolved (full and Teilzeitschulen) first after the teaching.
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.