VITALIS Internship Gastronomy


For students of Cooking, Food Processing, Hotel Business


In a cafeteria at Leipzig University
In the kitchen at Manor Gut Wehlitz
Internship participant at a buffet

 Learning Outcomes

    The student learns/knows:

  • Prepare and serve simple dishes, taking into account the recipe, dietetics and cost
  • Receive deliveries of goods, how to store goods and how to check stocks
  • Behave as a host towards guests, how to receive them, how to look after them and how to inform them appropriately about the range of services and products on offer
  • Prepare curd cheese, yoghurt, egg dishes and cheese dishes
  • Prepare and serve desserts and sweet dishes
  • Make marinades, batter, breadcrumbs and fillings
  • Prepare salads, vegetables, potatoes, pulses and other plant foods, prepare soups and stocks
  • How to make and process doughs
  • Prepare fish, shellfish and crustaceans
  • Prepare and process meat, offal, game and poultry
  • How to receive and handle complaints and find solutions
  • Job-specific fields of learning, e.g. menu, regional domestic and foreign cuisine, cold and hot buffets

 Focal Points and Tasks

    The student develops their understanding of:

  • Serving guests
  • Using specialist equipment, machines and consumer goods
  • Work planning
  • Hygiene, food safety and health and safety
  • Working in the kitchen
  • Working in service
  • Working in the store
  • Marketing
  • Economic Service
  • Enterprise Resource Planning

 Learning outcomes common to all professions

  • Health and safety at work - observes health and safety rules and SOPs
  • Professionally oriented foreign language - improved ability to use a foreign language (English/German) in the execution of tasks and the ability to formulate short and comprehensible statements to communicate in the workplace
  • Personal and social competences - develops a culturally and ethically sound approach to working with others in a company, increased creativity and consistency in their actions, copes with stress, responsibility and assigned tasks
  • Organisation of work in small teams - increased ability to communicate and work collaboratively with colleagues, organise work in a team

 VITALIS Internships

  • All internships according to the Dual vocational training in Germany and the principles of ECVET
  • Our internships take place in small groups under the guidance of qualified and experienced staff
  • The internships are scaleable - depending to the knowledge of participants from different classes
  • According to the length of stay the internships can be customized and combined
  • Our internships can be funded by Erasmus programme - open for all member states of the European Union