Food and experiences
Gain insight into several subjects before you choose
This specialization is a comprehensive course where you are introduced to several different subjects within gastronomy, service, food and guest experiences. Along the way, you will have the opportunity to work in environments where taste, craftsmanship and hospitality go hand in hand, and where you will learn the basic techniques that characterize each profession. You will try different directions – from cooking and baking to service, nutrition and experience design – and experience which areas motivate you the most. Once you have tried several subjects, it will be easier to choose the education that suits your interests and your way of working.
This specialization is a comprehensive course where you are introduced to several different subjects within gastronomy, service, food and guest experiences. Along the way, you will have the opportunity to work in environments where taste, craftsmanship and hospitality go hand in hand, and where you will learn the basic techniques that characterize each profession. You will try different directions – from cooking and baking to service, nutrition and experience design – and experience which areas motivate you the most. Once you have tried several subjects, it will be easier to choose the education that suits your interests and your way of working.
Education in this field
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 waiter, you work with guests, service and professional advice. You learn to create an experience that works from the moment the guest enters until the last serving is completed. The profession requires overview, professional knowledge and the ability to combine food, drink and service in a way that makes the visit coherent and professional. You work with technique, structure and communication — and learn how each detail affects the whole.
As a nutrition assistant, you work with food that both tastes good and is composed in a way that suits a specific target group. You learn to use your expertise to create meals that work in everyday life — from large kitchens to institutions and specialized services. The profession requires structure, technique and understanding of how raw materials, production and nutritional needs interact. You work with quality, planning and conscious choices throughout the process.
As a baker and pastry chef, you work with techniques, raw materials and design that require both precision and creativity. You learn to create products that work in everyday life — from bread and dough to cakes and small, detailed decorative elements. The profession is practical and varied, and you are trained to work systematically with quality, timing and the details that make a difference.
You can later specialize as a retail baker, artisan baker or pastry chef.
As a gourmet butcher, you work with meat, preparing and developing products that will work in everyday life for customers. You learn to cut, assemble and refine raw materials in a way that focuses on quality, hygiene and professionalism. The profession combines techniques, structure and creative thinking, and you learn both to create finished products and advise customers on how to get the best results at home in the kitchen.
As a receptionist, you are the first contact guests have with the reception. You work with service, coordination and overview and handle many different tasks throughout the day. This can be anything from welcoming and guiding to reservations, billing, planning and collaborating with colleagues.
The profession requires professionalism, structure and the ability to create a good experience, where both details and timing matter.
How to start the training
When you begin, you start with the basic course. Here you get an introduction to techniques, raw materials, cuisines, hospitality and working methods that are common to the different subjects. This gives you a secure base before you choose a direction.
Basic course 1 – for those coming directly from primary school
You will try out several of the subject areas and work with smaller, concrete exercises. You will learn basic methods within cooking, baking, service and nutrition and gain insight into what the individual programs focus on.
Basic course 2 – when you have chosen your education
The teaching will be geared towards the education you have chosen. You will work more purposefully with the techniques and processes that belong to the subject, and you will be prepared for both the internship and the main course.
Frequently Asked Questions
In the Food and Experiences major, you work with tasks within gastronomy, food and service. You are introduced to various professional techniques, such as how to bake, cut meat, cook food and cold cuts, and serve and welcome guests and customers.
You also learn to work professionally with service, quality and collaboration, and you practice professional language so that you can communicate with customers, guests and colleagues from other professional areas.
In the field of study you also have basic subjects, where you learn, among other things, how to:
Read professional guides and instructions
Create job descriptions and professional documentation
Explain work processes
You also work with mathematics, where you learn, for example, to calculate quantities, measurements and mixing ratios.
In addition, you work with topics from working life and society, such as job searching, applications, paychecks and taxes, as well as what it means to be part of a workplace.
Your teaching takes place in:
Theory rooms
Bakery
Slaughterhouse
Kitchen
Restaurant
You work on assignments and interdisciplinary projects both individually, in pairs and in teams with your classmates.
In the course you will learn how to plan and carry out tasks professionally and safely. There is a focus on the working environment, hygiene, quality and precision, which are an important part of the work in the industries.
You also work with personal appearance and service, because many of the professions within food and experiences are about contact with guests and customers.
At the same time, you will learn how a healthy lifestyle and physical fitness can affect work in the industry.
When you have completed Basic Course 1 in the field of Agriculture, Animals, Plants and Nature, you will have gained experience with several subjects and work areas within the field.
This makes it easier to choose which vocational training you want to continue with afterwards – and you are better equipped to understand and collaborate with other professions when you later start your apprenticeship.
Once you have completed your major, you can choose freely between Techcollege's programs.
The subject area is particularly aimed at the following programmes:
Gastronomist
Nutritionist
Servant
Baker and pastry chef
Gourmet butcher
Receptionist
If you come directly from primary school
If you come directly from the 9th or 10th grade of primary school, you must start with Basic Course 1 (GF1) and choose one of our majors. GF1 always starts in August. Register at optagelse.dk up to six months before the start of your studies.
If you don't come directly from primary school
If it has been between ½ and 2 years since you finished primary school, you decide for yourself whether you want to start with GF1 or GF2.
If you are not coming straight from the 9th or 10th grade, you can start with Basic Course 2 (GF2). You must also start with GF2 if you have an apprenticeship (a training agreement) in a company before you start.
GF2 typically starts in August and January, but this can vary from program to program. A clear exception is the EUX programs, where GF2 only starts in January. Some of our programs also start in October and April. Some of our programs have access restrictions, where you must meet special criteria to enter or apply for a quota place.
No. The Food and Experiences major cannot be taken as EUX.
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