Competitions
Training for student competitions
Training for student competitions is done in co-operation between the trainee and the coach. After each exercise the trainee receives feedback and learns how to adjust his/her work according to the feedback. Trainees learn to assess their own strengths and to find their own way of operating in the competitions. Training and competition experience improve the student’s employment prospects after studies.
Theoretical and skills practice
The students training for dining room operations
practise the preparation of demanding dining room dishes, fruit
carving, flambéeing, napkin-folding, customer service,
serving the menu to the customer, recognizing wines, recognizing
alcoholic beverages by looks or smell, seasoning, selection of a
correct combination of ingredients, flower arrangement, theory of
gastronomy, and gastronomic terms.
The students training for kitchen work practise knife handling, basic
cutting, and cleaning the work facilities. As the training progresses,
the students will prepare warm, cold, accompaniment, side and dessert
dishes, basic stocks, and sauces. The trainees learn to observe the
methods of correct handling, cooking and thickening of various
ingredients.
The training facilities are the school’s training kitchens
and the restaurant dining room. Sometimes the training is given also at
a partnership restaurant of the school. The training period lengthens
the school days and there is training also on the weekends. The trainee
is expected to have a strong motivation, a competitive spirit and
enthusiasm for the field.
For more information, contact:
On dining room training: Lecturer paivi.kaksonen(a)perho.fi
On kitchen training: Lecturer jarkko.ahvenainen(a)perho.fi, sampo.kantele@perho.fi
Ravintolakoulu Perho, Helsinki Culinary School, Perhonkatu 11, 00100 HELSINKI