Gastronomy
Do you dream of a career in cooking – or do you just want to find out how good you actually are?
On the Gastronomy line you learn to fry, braise, whisk, flambé, sauté and much more in our big, well-equipped kitchens. The produce is grown in our own greenhouse tunnel, so you follow the food all the way from soil to plate.
You work in real kitchens with real equipment and real deadlines. We cook for everyday meals and for celebrations, and you get a grip on hygiene, planning and delivering when a lot of people eat at once.
What you learn
- Core techniques: frying, braising, sauces, baking
- Produce knowledge – from greenhouse to plate
- Hygiene, self-inspection and kitchen safety
- Planning and production for large numbers of guests
Your week
Two or three whole days a week in the kitchen, depending on whether you attend the efterskole or the fagskole. The rest of the week you have exam subjects or general subjects plus electives – pastry and horticulture sit right alongside this line.
Where it can lead
- Vocational programmes for chef, baker or pastry chef
- Nutrition assistant and catering
- A general upper secondary education, if you want to keep more doors open