Approved by Management Board Member Olga Teterez on January 1, 2024, Tallinn
1. Name of the curriculum
Basic Cook Training /evening study/ (with preparation for the level 3 exam)
2. Curriculum field
Accommodation and catering.
3. Basis for curriculum design
Professional standard: Assistant Cook, level 3.
4. Training objective
The training aims for the learner to acquire the knowledge, skills, attitudes, and social readiness needed to work as an assistant cook or cook in the open labor market in different food service companies, as well as prerequisites for continuing studies and lifelong learning.
5. Language of instruction
Russian / Estonian
6. Learning outcomes
The learner:
1. handles food raw materials and food products economically;
2. prepares and maintains their workstation based on job tasks and hygiene requirements;
3. works under supervision, understands their role in a team, and follows occupational safety, environmental safety, and hygiene requirements;
4. pre-processes vegetables, grain products, mushrooms, dairy products, fish, meat, and processed meat/fish products using kitchen techniques and equipment;
5. prepares and serves menu dishes and drinks under supervision, using appropriate tools and equipment;
6. prepares simple starters, soups, main courses, and desserts according to technological instructions;
7. performs assistant tasks in food preparation and serving under the cook’s supervision;
8. provides service in a catering company based on good customer service practice.
7. Target group
People aged 16+ who want to work as assistant cooks or prepare simple dishes in catering companies such as cafes, restaurants, canteens, catering services, industrial kitchens, etc.
8. Conditions for starting studies, if required for achieving learning outcomes
Any person whose health condition allows studying and working in this field can start the basic culinary training program. The course program is intended for both women and men.
9. Total study volume, including classroom, practical, and independent work
240 academic hours (50 academic hours classroom study, 50 academic hours practice in school environment, 120 academic hours company practice, 20 academic hours independent work).
10. Study content
10.1. Introduction (2 academic hours in school environment).
10.2. Cleaning and sanitation work (2 academic hours in school environment): kitchen cleaning tasks, cleaning kitchen equipment and tools, waste handling, use of suitable cleaning agents.
10.3. Equipment (4 academic hours: 2 in school environment and 2 independently).
10.4. Food hygiene and safety (10 academic hours: 8 in school environment and 2 independently): hygiene principles, personal hygiene, hand hygiene, workwear, hygiene related to jewelry; microorganisms; hygiene in the company; food contamination and prevention; food storage methods, conditions, and temperature regimes.
10.5. Goods handling (2 academic hours in school environment).
10.6. Food preparation (86 academic hours: 70 in school environment and 16 independently): pre-processing of vegetables, grain products, mushrooms, dairy products, fish, and meat; preparation of salads, egg dishes, and starters; soup preparation; sauce preparation; preparation of simple main courses; preparation of simple desserts; portion plating; preparation of cold drinks.
10.7. Customer service (8 academic hours in school environment): customer-oriented service in catering; requirements for service staff; preparation for service, room and table setup; serving techniques for food and drinks; customer service process and self-service tables.
10.8. Company practice (120 academic hours).
10.9. Exam (6 academic hours in school environment).
11. Teaching methods
Lectures, pair and group work, practical tasks in the school kitchen, workplace practice in a company, master classes, and independent work (studying theory and answering questions, reviewing and summarizing video materials, developing own recipes, learning terminology, practicing learned material).
12. Practice organization
The practice module aims for the learner to develop, improve, and apply knowledge and skills acquired in theoretical studies in a practical work environment, and to shape social skills, personal qualities, and attitudes that increase readiness for future work life. The module is considered completed when the learner has completed practice, submitted required practice documents to the school, and defended the practice report at the final practice seminar. The school ensures a practice placement for each learner. Practice volume is 80 academic hours or 60 astronomical hours.
13. Description of the learning environment
Training takes place at Vabaduse väljak 2, Tallinn, and in office premises of Geneva Concert Hall at Võidu prospekt 2, Narva. Training classrooms comply with health protection requirements. A coffee break is provided for each participant. Stable internet access is available. Classrooms are equipped with modern training tools (projector, laptop, board, etc.). Group sizes vary depending on training content, but the goal is to ensure individual development and maintain learning motivation throughout the training. All study materials are provided by the school. The kitchen laboratory includes all necessary tools for practical laboratory work.
14. List of study materials, if required for completing the curriculum
Study materials: teacher-prepared notes, culinary books, video materials.
15. Completion requirements and issued documents
A certificate is issued if the learner has attended at least 75% of lessons and completed all required assignments and tests. The learner must complete practice and receive a positive evaluation. A confirmation of participation/completion is issued if attendance is below 75% or if the learner did not achieve all required learning outcomes for completion. The confirmation indicates the actual number of attended hours.
16. Required qualification and study/work experience of trainers
Vladimir Iljin: higher education (MA), cook and pastry baker. Head chef and owner of MIX Fusion restaurant. More than 20 years of culinary work experience. Author of a culinary book.
Tamara Hodjakova: cook specialty teacher with long-term experience, higher education in catering. More than 20 years of total professional experience. Works at Tallinna Erateeninduskool since 2015.
Olga Gusseva: pastry training instructor, certified pedagogue, higher education (Vitebsk Industrial Pedagogical Technical School, Food Preparation Technology specialty).
