Cooking and service talent: Students pass exams with flying colors!

Cooking and service talent: Students pass exams with flying colors!

in Bad Leonfelden it will be really exciting today, because the students of the tourism schools show their skills in the kitchen and service. At this year's cooking and service tests, talents compete against a menu that not only looks nice, but also tastes excellent. Overall, the young culinary artists and service staff are well prepared and bring an abundance of skills.

for 18-year-old Tobias Zehethofer from Alberndorf, who is responsible for the table decoration and the entertainment of the guests, the service exam was a real highlight. Tobias designed the table decoration with a lot of creativity and had to face difficult tasks, such as filleting fish and mixing a frozen daiquiri. "I prefer the service, but I find the kitchen work pleasant during the exam," he admits.

The menu of the exam

The menu that the students prepared on this exam day includes:

• laughing stare with spelled alarm clock
• Karfiol-cream soup
• veal cream sliced ​​with rösti and vegetables
• Kaiserschmarrn with plum roaster

Veronika Lehermayr, 17 years old and from Steyregg, was responsible for preparing the dishes. "I was very satisfied with the allocation of the dishes," she explains, adding that both exams were successfully completed. For Lehermayr there is another adventure after the Matura: she thinks of studying marketing, but remains active in the catering.

skilled workers in catering

In the catering and tourism, there is a noticeable need for skilled workers. This also becomes clear at the Bad Leonfelden tourism schools, which offer not only a general, but also intensive vocational training in tourism and buying subjects. Graduates are well prepared for the challenges of the industry and have practical knowledge in the kitchen and service, which is of great importance for the industry. Topics such as payment and working hours were also addressed by the students, with many questioning the cliché of the "old grumpy host" and also sharing positive experiences in the industry.

The training at the hotel school lasts a total of three years and ends with a final exam that entitles the graduates to practice numerous qualified professions. This test consists of practical, written and oral parts. Anyone who likes further challenges after completing the conclusion can still acquire additional qualifications such as boysmmelier or cheese connoisseurs. Internships are also an integral part of the training, with a compulsory internship to be completed at least 24 weeks, which promotes theory-practice transfer.

"The training at the tourism schools not only gives us the opportunity to gain practical experience, but also prepare us for the challenges in the catering trade", Zehethofer and Lehermayr agree. Both appreciate the opportunities that are offered to them through this training and are ready to take their next steps - be it abroad or within the gastronomy.

In this sense, it only remains to be said: The future belongs to the committed and talented young people who want to take new ground with a good hand in the catering trade!

Further information on training at the hotel school can be found on baletour.at and details about the Austrian school system can be found on bmb.gv.at read.