Validation

Together with representatives from the industry and teachers from the Hotel and Tourism Program and the Restaurant and Food Program (HT and RL), Universitets- och högskolerådet (UHR) UHR (Universitets- och högskolerådet) has developed a method for validation and it’s used in four professions: Chef, Serving, Hotel reception and Hotel conference. When Kock.in was asked if we wanted to be part of the validation process, we proudly agreed. Kock.in has chosen to invest in what we know best and that is chefs. During all our years in the restaurant industry, the demand for chefs has always been very high. This means that we are constantly looking for new ways to meet the needs of the industry. Validation is a very effective way to get more skilled professionals into the kitchen, and with a title that is synonymous with their actual knowledge.

We have certified professional assessors, who assess competencies in a validation.

Industry validation means that an individual's knowledge and competence are made visible in order to better meet the industries' needs and demand. In other words, validation is an assessment and evaluation of knowledge and skills. This applies to all Your knowledge of cooking, which you have acquired through studies, in working life or elsewhere. The professional knowledge is assessed through practical work with one of our certified professional assessors in a restaurant kitchen and through a theoretical test.

Possibility

In the hotel and restaurant industry, many competent professionals lack papers on their knowledge. We see this in both the private industry and the public sector. By validating their knowledge, what they have learned is transformed through practical work into formal knowledge. Validation is thus not education or internship but a method that leads to a written proof of knowledge. There are several possibilities. If you choose the industry's validation, you can get a certificate of what you can do and possibly a statement about which knowledge gaps need to be filled. If you pass the validation without remark, you have reached the level of a professional certificate and can take out a companion. Companion is a professional certificate and is found in many European countries. In Sweden, more than 1000 journeyman's certificates or “Companion Letters” are issued per year in 70 different professions.

Why validation

The result of a validation is a formal certificate of competence, a way of making an individual's competence and qualification visible as he or she lacks formal grades. This in turn leads to greater chances of succeeding in a job application, as well as getting the right salary for the work actually performed.

Who can validate their skills?

If you have worked as a chef, you can validate your skills. Sometimes it is the case that Phase 1 leads to a recommendation for completion, before you can proceed to phase 2. You may also be recommended to complete something after phase 2. You will receive the chef title and the opportunity to apply for a companion letter when you complete validation phase 2 and if there is no need for any supplementation. You can be re-validated several times after completing recommendations for completion, which provides great opportunities to receive a companion letter.

If you wish to validate your skills and have no work experience, only theoretical, you can be validated via phase 1 to receive a recommendation for completion before phase 2. It is very unusual that a phase 2 validation is recommended if there is no practical experience of the profession.

The validation of the hotel and restaurant industry provides a certificate

The validation is carried out on the basis of the current competence requirements for employability that the industry demands. These requirements are continuously updated. The method is approved by the authority for the polytechnic. It is the only way for those who want to take companionship.

Elements included in the assessments include

  • Hygiene knowledge
  • Understanding of rules and laws
  • Knowledge of special diets
  • Cooking knowledge
  • Food knowledge
  • Communication and delegation
  • Competence to handle information
  • Competence to solve problems, plan and organize tasks
  • Competence to collaborate
  • Competence in using equipment
  • Competence quality-conscious
  • Competence mathematical knowledge
en_USEnglish