AgriCulinary training
The goal of the AgriCulinary training is to create multi-skilled professionals who connect the horticulture and restaurant sectors, while strengthening sustainable cooperation between these fields.
AgriCulinary Erasmus+ Pilot Training
The one-year AgriCulinary Erasmus+ pilot program ran from September 1, 2023 to September 30, 2024, in partnership with Denmark and Norway. Learning took place both in the field and in the kitchen under the guidance of experts from the restaurant and horticulture industries. Training days occurred 1–2 times per month and included study trips to Denmark and Norway for Finnish students, as well as farm and restaurant visits in Finland. The training was conducted in both Finnish and English.
Program Structure
The pilot program was delivered as blended learning in cooperation with ZBC in Denmark and Mosjøen Upper Secondary School in Norway. The studies included:
- In-person and online lessons
- Webinars and seminars
- Restaurant and farm visits
- Work-based learning at Green City Farm and Perho Culinary, Tourism & Business College’s teaching kitchens
- International study trips
Learning outcomes:
- Basic principles of various farming methods, including organic and conventional systems
- Seedling cultivation and care
- How to harvest correctly and at the right time
- Basics of seasonal food preservation
- Soil care and fertilization principles
- Planning, preparing, and processing seasonal ecological ingredients into food and beverage products using responsible techniques
- Maximizing ingredient efficiency and minimizing food waste during preparation
- Composting food waste for soil improvement
- Identifying plants and understanding their scientific names
- Planning and creating marketing and communication materials for seasonal products, emphasizing sustainable farming and cooking practices
- Fundamentals of event production
- Integrating ecological ingredients and their production into restaurant kitchens and customer service
- Core principles of sustainable development and circular economy
- Basics of a sustainable food system
- Students and alumni in the restaurant industry
- Students and alumni in horticulture and agriculture
- Professionals working in restaurants
- Professionals in horticultural or agricultural fields
- AgriCulinary fosters a sustainable development environment that inspires new business ideas, builds new expertise, and potentially creates new jobs.
- It enhances existing skills for professionals in the restaurant industry and provides innovative ideas for growth and development.
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Heidi Hovi-Sippola
Farming Expert +358 40 150 4252 heidi.hovi-sippola@perho.fi -
Jarmo Heimala
Educational Technology Designer, Lecturer +358 40 147 8552 jarmo.heimala@perho.fi