AgriCulinary Training Program

The goal of the AgriCulinary training is to combine the knowledge of gardening and restaurant fields and to strengthen the sustainable cooperation between these industries .

AgriCulinary ideology enables a sustainable operating environment to create innovative new business ideas for multi-talented experts interested in a more sustainable future. The training strengthens the existing professional skills of those working in the horticulture and/or restaurant fields and provides a chance to merge these disciplines to create new professional opportunities (including new businesses or job titles).

AgriCulinary Erasmus+

The year-long AgriCulinary Erasmus+ pilot training will start in September 2023, in cooperation with Denmark, Finland, and Norway. The innovative training program will incorporate study experiences that take place in the farm fields and kitchens under the guidance of experts from the restaurant and horticulture fields. There are approximately 1-2 training days per month, and the education includes study trips to Denmark and Norway, as well as farm and restaurant visits in the home country. The language of instruction and learning materials is English.


We will inform on this page when the next application period is open.


The training will be implemented in 2023-2024 as a multi-format education in cooperation with ZBC College (Denmark) and Mosjøen educational institution (Norway). The studies will include:

  • classroom and online teaching
  • hands-on training in the kitchens and the farm fields
  • webinars and seminars
  • restaurant and farm visits
  • working life-oriented learning on the field of Green City Farm and in the teaching kitchens of Perho College
  • study fields trips to Norway and Denmark

The teaching language of the education is English.

Content of training

After completing the AgriCulinary training program, the student:

  • understands the basic principles of different farming methods, such as organic and conventional production, and know their direction of development
  • understands the basic principles of seedling production and caring for seedlings
  • knows how to harvest seasonal plants correctly and at the right time
  • knows how to store seasonal products during and after the harvest season
  • learns to take care of the soil and knows the basics of ecological fertilizing principles
  • learns to plan, prepare and further process food and beverage products by using ecological and seasonal ingredients by using responsible food preparation methods
  • knows how to maximize the usability of raw materials and minimize the generation of food waste in connection with food preparation
  • compost food waste
  • identifies different plants and understand the scientific names of plants
  • knows how to design and produce marketing and communication material for seasonal ingredients in order to emphasizing responsible farming and food preparation methods
  • learns the basic principles of harvest event production
    learns to utilize and integrate ecological ingredients and their production into the restaurant business
  • understands the basic principles of sustainable development, circular economy and sustainable food system

Who is the training aimed at

  • Students and alumni of restaurant & catering fields
  • Students and alumni of horticulture and agriculture fields
  • Professionals working in the restaurant & catering industry
  • Professionals working in the horticultural and agricultural industry

Further information

Perho CTB College

Heidi Hovi-Sippola
personal farmer – Green City Farm
+358 40 150 4252

Jarmo Heimala
lecturer, education technology development manager
+358 (0)40 147 8552