Business economist for catering and catering
The business economist for catering is a further education at technical schools or private educational institutions. Within two years, the students acquire sound knowledge in business administration, technology, general education, nutritional physiology and food chemistry.
requirements
The prerequisite for the two-year full-time apprenticeship is a completed apprenticeship in the food trade, for example a cook, restaurant specialist, hotel specialist, baker, butcher, butcher or bakery salesman. In addition, professional experience should be available.
aims
In the two-year full-time further education, if the students successfully pass the final examination for business administration for catering and catering, they also acquire the technical college entrance qualification , the trainer qualification and further qualifications through additional training.
The basic learning objectives are:
- Qualified, networked specialist knowledge
- Leadership skills
- Preparation for current and future professional challenges
- Expertise in the areas:
- Nutritional physiology
- Food chemistry
- Production engineering
- Hygiene management
- Employment Law
- Human resource management
- Business administration
- Work organization
- Promotion of communication
- Project management
- More flexible work spectrum
advantages
- Qualified specialist knowledge and skills
- Free training
- Enabling a degree at a university of applied sciences
- Instructor aptitude
- Direct contact with potential employers
- Cross-industry networking
Internship and projects
A six-week internship and project work help to link school teaching content with operational requirements.
Web links
- Business economist (technical college) - catering / system catering in the profession of the Federal Employment Agency