Many companies are already preparing their apprentices for the lifelong learning process. The youths are acquiring integrated qualifications, including all their professional and personal competencies.
New learning and practice-oriented methods support the training programmes, focussing on the apprentice.
- experience-oriented and
learning and working is promoted. This is the key to quality of life, work motivation and customer satisfaction throughout working life. Example Germany - Rainer Nägel, restaurant specialist
"After my own training as a cook, I gained insight into different kitchens and restaurants, during the years of following, learning and travelling. My experience was similar to many other colleagues – we concentrated on the cooking itself to learn more about cooking and preparation processes and techniques.
This is the fundament of my success, but, as time went by, I came to the conclusion that other skills – such as marketing, bookkeeping, legal knowledge and personnel management – are necessary. Cooking itself doesn’t make a good restaurant, you have to offer your guests a harmonious concept and a good overall performance.
The decision to attain a master craftsman certificate – to become chef – was a major development for me, and I went even further by becoming a member of the examination board of the Cologne Chamber of Industry and Commerce.
Constant learning and gaining experiences is even more important today than some time ago. In an ever-changing society with high quality demands, standstill marks the beginning of the end, but willingness to learn is the key to success.
My everyday life in the restaurant and the casino inevitably requires the application of things I have learned and the acceptance of change and novelty.
One very important prerequisite for success is constant contact and exchange with colleagues. Problems should naturally be solved in the team and the whole team should be involved in the process of planning and implementation of business operations. That is the only way to create an integrated team.
If I keep the development in gastronomy throughout the last years in mind, I notice many young and committed apprentices with outstanding achievements, who have constantly raised the the level of performance. For this we have to thank a number of qualified restaurant operations trainers who imparted their knowledge and experiences.
Training itself and its content have now, after some adjustment, a high standard and are very guest-oriented. Advanced training to become a qualified restaurant specialist is a must for every young and ambitious cook."