- 1-2 days/week
- Subjects:
1. Culinary arts
2. Nutrition science
3. Food safety and hygiene
4. Kitchen management
5. Menu planning
6. Food and beverage management
7. Gastronomy and hospitality
8. Business administration
9. Marketing and sales
10. Food technology

- 3-4 days/week
- Restaurants, hotels, catering companies, and culinary schools
- Hands-on experience in:
1. Food preparation and cooking
2. Kitchen operations and management
3. Menu planning and execution
4. Food presentation and styling
5. Customer service
6. Inventory management
7. Food cost control
8. Food and beverage pairing
9. Banquet and event planning
10. Molecular gastronomy

1. Patient care and assessment

2. Medication administration

3. Wound management

4. Vital sign measurement

5. Communication and interpersonal skills

6. Teamwork and collaboration

7. Critical thinking and problem-solving

- Fine dining cuisine
- International cuisine (e.g., Italian, Asian, Mediterranean)
- Pastry and dessert cuisine
- Banquet and event cuisine
- Molecular gastronomy
- Vegetarian and vegan cuisine
- Food and beverage pairing
- Catering and event management

- Recognized certification as a Chef (Koch/Köchin)
- Eligibility for international culinary certifications (e.g., Master Chef)
- Compliance with German food safety and hygiene regulations

- Age: 16-25 (some programs have no age limit)
- Education: Secondary school diploma (Realschulabschluss or Abitur)
- Language: Basic German language proficiency (B1-B2 level)
- Health certificate