Swedish Gymnasieskolan Curriculum - Restaurant Management and Food Program (Restaurang- och livsmedelsprogrammet)

This program provides students with a foundation for a career in the food service and hospitality industry. It combines practical training with theoretical knowledge in culinary arts, restaurant management, and food science.

Culinary Arts:

Students learn the craft of preparing food and pastries, focusing on both traditional and modern techniques. They gain experience working in various kitchen settings and develop their culinary skills under the guidance of experienced chefs. Practical experience is emphasized, with opportunities for apprenticeships and work placements in restaurants and other food service establishments.

Restaurant Management:

The program covers various aspects of restaurant operations, including planning, coordinating, and leading activities. Students learn about managing resources, finances, and personnel. They also gain knowledge in customer service, marketing, and menu planning.

Food Science:

Students learn about food production, handling, and safety. They study nutrition, hygiene, special diets, and alcohol serving regulations. The program also covers sustainable food practices and the importance of using high-quality ingredients.

Program Structure:

The Restaurant Management and Food Program is a vocational program that leads to a professional qualification. It includes both theoretical coursework and practical training, including a 15-week internship (arbetsplatsförlagt arbete). Students have the opportunity to specialize in areas such as baking and pastry, culinary arts, or restaurant service. The program prepares students for a variety of careers, including chef, baker, pastry chef, waiter, and restaurant manager.