Gastronomist
You can look forward to that.
As a gastronome, you work professionally and creatively with ingredients, flavor, and preparation. You learn to combine techniques, structure, and aesthetics so that you can create meals that both work and impress. The profession requires precision and overview, but also curiosity and the desire to refine your methods.
You can specialize as a chef or in open sandwiches and catering, but regardless of direction, you will receive an education where craftsmanship, professional knowledge and good planning are central elements.
As a gastronome, you work professionally and creatively with ingredients, flavor, and preparation. You learn to combine techniques, structure, and aesthetics so that you can create meals that both work and impress. The profession requires precision and overview, but also curiosity and the desire to refine your methods.
You can specialize as a chef or in open sandwiches and catering, but regardless of direction, you will receive an education where craftsmanship, professional knowledge and good planning are central elements.
How the training takes place
The training begins at Techcollege, where you work in kitchens and are introduced to techniques, raw material knowledge, preparation methods and the workflows that create a professional kitchen. You learn to plan your work, follow recipes and methods with precision and think in terms of both quality and timing.
You will then be trained in a kitchen, for example in a restaurant, a hotel or in a larger production kitchen. Here you will become part of the everyday life and be given tasks at the pace you are ready for. You will follow service closely, work with preparation, cooking and serving and learn how to be part of a team where quality must always be in order.
Everyday life in learning
During your apprenticeship, you will encounter a varied everyday life where you prepare ingredients, prepare dishes, serve food, monitor service and collaborate with colleagues to get meals out to guests on time. You will learn to work in a structured manner, take responsibility for your stations and ensure that the dishes are delivered with the same quality every time.
As you become more experienced, you will gain greater independence and more tasks in the kitchen — both in terms of planning, preparation and collaboration.
During your apprenticeship, you will encounter a varied everyday life where you prepare ingredients, prepare dishes, serve food, monitor service and collaborate with colleagues to get meals out to guests on time. You will learn to work in a structured manner, take responsibility for your stations and ensure that the dishes are delivered with the same quality every time.
As you become more experienced, you will gain greater independence and more tasks in the kitchen — both in terms of planning, preparation and collaboration.
Start your education
Ready to get started? Here you will find the upcoming start dates for the program.
We look forward to welcoming you.
Application deadline & start date - 13.04.2026
Application deadline & start date - 10.08.2026
Application deadline & start date - 05.10.2026
Application deadline & start date - 18.01.2027
Frequently Asked Questions
The gastronomy education lasts up to 4 years and 3 months .
The exact length depends on which specialization you choose.
You must choose between the following specialties:
Chef – 4 years and 3 months
Sandwiches and catering – 3 years and 6 months
Gastronomy assistant – 2 years
As a gastronome, you work professionally with cooking, raw materials and guest experiences.
You will learn, among other things, how to:
Clean, prepare and serve food
Putting together menus
Working with drinks
Assess the quality of raw materials
Planning work in a kitchen
Working with hygiene and the working environment
Serving and serving guests
A large part of the teaching takes place in the school's professional kitchen environments, where you work practically.
You also have theoretical training in, for example:
Nutritional science
Dietetics
Product knowledge
Billing and calculation
Kitchen economics and purchasing
Innovation and entrepreneurship
Danish and English
Thesis chef
As a chef, you often work in teams in a restaurant kitchen.
For example, you may be responsible for certain parts of the kitchen – such as desserts, vegetables or hot dishes.
You learn to work under time pressure, collaborate in a kitchen and prepare food aesthetically and appetizingly.
Working hours may vary and often include evening and weekend shifts.
Specializing in sandwiches and catering
Here you work with both cold and hot kitchen and produce, for example:
Sandwiches
Salads and tapas
Soups and main courses
Buffets and catering
You can work in canteens, cafes and restaurants.
Working hours are often during the day in canteens, but evening and weekend shifts may occur.
The thesis combines creative cooking with a focus on nutrition, economics and raw material utilization.
Once you have completed the education, you will become a gastronomist with the specialty you have chosen.
For example, you can work in:
Restaurants
Cafes
Canteens
Catering companies
Depending on the specialty, you can work in both large and small kitchens, with a la carte, buffet or catering production.
To start the main course, you must have an apprenticeship - also called a training agreement.
An apprenticeship means that you are employed as a student in a company and enter into an agreement about your education. This is where you learn the subject in practice and become part of a workplace.
You can apply for an apprenticeship with companies yourself, and the school will guide and support you in the process of applying and contacting companies.
If you do not find an apprenticeship immediately, you have the opportunity to receive school training if the education is offered with school training.
School-based training means that you complete the practical part of the education at school instead of in a company. Here you work with the same professional goals and competencies that you would otherwise learn in an apprenticeship.
This means that you can continue your education even if you do not have an apprenticeship from the start.
A vocational education is divided into two parts: basic course and main course .
The basic course
The basic course is the first part of the education and takes place at school.
If you come directly from 9th or 10th grade, you start with Basic Course 1. Here you spend the first half of the year being introduced to the educational field and learning the basic subjects and working methods.
If you do not come directly from primary school – or if you already have an apprenticeship – you start with Basic Course 2. Here you work purposefully with the education you have chosen and get ready for the internship and main course.
The main course
The main course is the part of the education where you alternate between school and internship in a company.
This means that you both receive instruction at school and learn the subject in practice at a workplace.
To start the main course, you must have an apprenticeship (a training agreement) with a company.
There are three ways to meet the entry requirements:
1) You have an apprenticeship
If you have a training agreement with a company, you automatically meet the admission requirements.
2) You meet the grade requirements
You must have:
Passed 9th or 10th grade
At least 02 on average in both Danish and mathematics
Passed the primary school leaving exam
If it has been less than a year since you finished primary school, you must be assessed as ready for education and submit your study choice portfolio.
You must send your diploma with your application.
3) Entrance exam
If you do not meet the requirements, you can take an entrance exam.
If you apply for Basic Course 2, you will need to attend an interview before you can be admitted.
Do you have any questions?
