Content of 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).
The year-long AgriCulinary Erasmus+ Pilot Training began in September 2023, in cooperation with colleges from Denmark, Finland and Norway. The study took place in the farm fields and in the kitchens under the guidance of experts from the restaurant and horticulture fields. There were approximately 1-2 training days per month. In addition, the training included student study trips to Denmark, Finland and Norway, and to local farms and restaurants at each country.
The training was implemented from September 2023 until September 2024 as a multi-format education in cooperation with Perho College (Finland), ZBC College (Denmark) and Mosjøen videregående skole (Norway). The studies included:
- 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 Denmark, Finland and Norway
The teaching language of the education was English.
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
- 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
Explore AgriCulinary Curriculum Examples
Welcome to a showcase of three innovative AgriCulinary training curricula developed by partner colleges in Finland, Norway, and Denmark. Each program combines sustainable agriculture and culinary arts through hands-on learning and regional practices. In Finland, students engaged in wild food foraging, zero waste cooking, and seasonal harvesting at Green City Farm. Norway’s curriculum featured Arctic food traditions, greenhouse growing, and participation in the Arktisk Mat symposium. Denmark emphasized coastal ingredients, food waste reduction, and farm-to-fork collaboration through regenerative farming and culinary innovation.
Finland
Sustainable development and planetary health diet workshops; wild food foraging; fermentation, pickling and preserving food; scientific terminology and plant identification seminar; zero waste cooking; planting seeds; taking care of plants at Green City Farm; harvesting seasonal vegetables; storytelling webinar; menu planning & organizing pop-up farm restaurant event…
Norway
Growing vegetables in the North webinar; seafood workshop; preparing greenhouses for seedlings and young plants; installing strawberry tunnel & planting strawberries; harvesting vegetables; organizing Christmas Market; foraging Arctic wild food; souring dairy products; beekeeping; participating at the Arktisk Mat symposium…
Denmark
Seaweed workshop & use of seaweed in food preparation; raising rabbits, butchering, processing and food preparation; food waste reduction and use of leftover food from supermarkets; culinary innovations and product development; sustainable food production; use of heritage grains; integration of chef and farm students; regenerative farming methods…