Training in the Cook vocational programme (cookery work) 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, with a general overview of the whole field of catering and the basic prerequisites for running a business in the field.
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 (a two-year full-time or three-year distance programme 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. We cooperate with several partner schools in Austria and France.
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.
