Training Opportunities at the Europa Park

• Qualified specialist for gastronomy with a focus on system gastronomy (2 years)

• Qualified specialist for gastronomy with a focus on restaurant service (2 years)
• Qualified restauranteur (3 years)
• Qualified specialist for system gastronomy (3 years)
• Qualified specialist for hotel management (3 years)
• Qualified Chef (3 years)

The training schools for all of the above-mentioned apprenticeships are the same. Lessons are
always taught in blocks which vary between 2 and 4 weeks in duration.

• Apprenticeship Year 1
Vocational School Kehl
• Apprenticeship Year 2 & 3
Vocational School Villingen

The same remuneration applies to all apprenticeships:

• Year 1 - € 1000
• Year 2 - € 1050
• Year 3 - €1100

In comparison to the 3- year training programmes, the tutorial content in the 2--year training
programmes cover the same topics, yet not in as much depth and the general standard is not quite
as high.

To apply for a 2-year training program, a minimum of a level B1 is required. However, to be properly
engage with and pass the course, a level B2 command of the German language is necessary for both
2- & 3-year programmes.

Please find a brief content overview of the apprenticeship for qualified restaurant specialist and
qualified catering specialist with a focus on restaurant service below:

• Selling and serving food and beverages in the restaurant

• Preparing food and beverages as well as plating in the kitchen
• Welcoming and attending to guests
• Setting up, preparing and checking the restaurant
• Professional storing of goods and stock level monitoring thereof
• Supporting restaurant sales
• Taking reservations

The content of the training programmes for qualified specialists for system catering and qualified
specialists for Gastronomy with a focus on system catering are quite similar but specifically
construed for system catering:

• Preparing food according to the system-specific product range

• Preparing and serving of end produce
• Knowing and applying standardized, system-specific service steps
• Welcoming and attending to guests
• Setting up, preparing and checking the restaurant
 • Professional storage of produce and stock level monitoring thereof
• Supporting restaurant sales
• Taking reservations

Apprenticeship Chef

• Preparing a variety of dishes

• Learning different methods of preparing dishes
• Learning typical kitchen processes
• Sourcing and storing of produce
• Maintaining kitchen hygiene

Apprenticeship Hotel Management

• Handling and looking after guests

• Kitchen and service training
• Managing inventory
• Learning of reception procedures and systems
• Housekeeping
• Workflow and organization of the Back Office