Ausbildungsprogramm Gastgewerbe / Ausbildungsleitfaden Koch/Köchin - Berufsbildpositionen I

The reason for the release of a new edition of the long-established training program for the hospitality industry is the issuance of new training regulations for vocational training in this field. These regulations fundamentally reformulate all occupational profile positions and the required skills, knowledge, and abilities, incorporating changed content and focuses. The entire content has therefore been rewritten, expanded, and restructured. The structure follows the guidelines of the training regulations, and there are three parts:

1. Common occupational profile positions that are to be taught integratively with the subject-specific learning objectives throughout the entire training period (one volume for all seven professions).
2. Occupational profile positions I for the first half of the training period (one volume per profession).
3. Occupational profile positions II for the second half of the training period (one volume per profession).

The task that the authors and editors set for themselves in developing the new training program was to present the specialized knowledge required for vocational training in accordance with the new training regulations and the scope and timeline prescribed in the training framework plan in a clear and understandable manner. This provides trainees as well as trainers with a guide to develop the skills, knowledge, and abilities required for the two parts of the extended final examination, which form the basis for successful professional practice.