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This work is licensed under the Creative Common Attribution 4.0 international Licence. Project: – Organic Cooks in Public Settings Curriculum


The curriculum for additional qualification “Organic cooks in public settings” is one of the main project outputs. The The training of “Organic cooks in Public Settings” intends to enlarge and deepen the classical training with focus on using organic food and running a kitchen in a sustainable way.

A primary aim is to provide learners the knowledge about

  • principles and aspects of sustainability in the public kitchen
  • supply chains of local, seasonal and organic raw materials
  • differences between organic and conventional food products and raw materials
  • creative preparing of organic, tasteful, balanced meals with focus on sustainability
  • prerequisites and running of certified organic public kitchen considering economic aspects and communication and marketing of benefits of using of organic, seasonal and local food in public kitchen

Further aim is to develop the needed skills and competences to integrate this knowledge and insight into different kinds of professional environments within public catering.


The curriculum, based on ECVET (European Credit System for Vocational Education and Training) and using an outcome-oriented approach consists of different thematic units divided into subunits and learning outcomes describing the knowledge, skills and competences to be reached by learners.

The curriculum is aimer at learners with accomplished vocational education, practicing cooks/chefs and kitchen managers in HoReCa (Hotel-Restaurant-Catering)-sector, especially in public canteens.