Curriculum for Cookery VG3 / in-service training at a training establishment (KOK3-01)

Cookery shall lay the foundation for an occupation preparing foods at different kinds of establishments that serve food. The subject shall give the apprentice a culinary experience and lay the foundation for preparing safe meals of the highest quality. Furthermore, Cookery shall promote the use of Norwegian raw materials and Norwegian and Sami cuisine at home and abroad. Cookery shall also contribute to professional development based on national and international trends. Cookery shall help the cooking trade continue in the future while educating skilled workers with competence in new technology.

Learning in the subject shall emphasise gustatory training, sensory experiences, aesthetics and nutrition. Furthermore, learning in the subject shall emphasise the use of resources and raw materials, preparation methods, hygiene and economy. All food production shall have a quality management system applied to it, based on hazard analysis and critical checkpoints. Learning in the subject shall also contribute to promoting a professional attitude toward service, cooperation, communication and equality.

Learning in the subject shall arrange for varied work tasks that require creativity and problem-solving skills, and which contribute to further developments in the art of cookery.

Training completed and passed in the subject will lead to a Trade Certificate. The professional title is Cook.