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+ training
The year-long AgriCulinary Erasmus+ pilot training began in September 2023, in cooperation with Denmark, Finland and Norway. The study takes place in the farm fields and in the kitchens under the guidance of experts from the restaurant and horticulture fields. There are approximately 1-2 training days per month. In addition, the education includes study trips to Denmark, Finland and Norway, as well as local farm and restaurant visits at each country.
Implementation
The training will be implemented in 2023-2024 as a multi-format education in cooperation with Perho CTB College (Finland), ZBC College (Denmark) and Mosjøen videregående skole (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 will:
- understand the basic principles of different farming methods, such as organic and conventional production, and know their direction of development
- understand the basic principles of seedling production and caring for seedlings
- know how to harvest seasonal plants correctly and at the right time
- know how to store seasonal products during and after the harvest season
- learn to take care of the soil and knows the basics of ecological fertilizing principles
- learn to plan, prepare and further process food and beverage products by using ecological and seasonal ingredients by using responsible food preparation methods
- know how to maximize the usability of raw materials and minimize the generation of food waste in connection with food preparation
- compost food waste
- identify different plants and understand the scientific names of plants
- know how to design and produce marketing and communication material for seasonal ingredients in order to emphasizing responsible farming and food preparation methods
- learn the basic principles of harvest event production
learns to utilize and integrate ecological ingredients and their production into the restaurant business - understand 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