Training in the Cook – Waiter vocational programme (work in catering) comprises theoretical and practical instruction, the latter organised as practical training. The three-year vocational programme is designed as a single, self-contained programme of professional training in food preparation and service in hospitality, with a general overview of the whole field of catering and the basic prerequisites for running a business.
Further education for graduates
Graduates of the vocational programme who have passed the final examination can apply for the Gastronomy programme 65-41-L/51, school curriculum: Catering (two-year full-time or three-year distance study ending with the maturita exam), which is also offered at our school. Our students regularly take part in various competitions (mainly vocational ones) at school, regional and national level.
Work placement and practical training
Teaching alternates between even and odd weeks: one week is theory, the next is practical training. Practical training takes place under the supervision of teachers or practical training instructors at many workplaces, for example Original pivnice Budvarka Budvar, the Metropol restaurant, Grandhotel Zvon, Clarion Congres hotel České Budějovice, Menza VŠTE, etc. Students can get to know new technologies in the specialist classrooms in the F. Šrámka building, where lessons take place according to the school's needs. The school has its own canteen and also provides accommodation in our dormitory. Admission is based on primary school results and fitness for the programme confirmed by a doctor.
Career prospects
After the necessary induction period, graduates find work in all kinds and types of businesses in food services, and after some time they can set up their own food service business.
