The Hospitality and Culinary School of Iceland
Kópavogur, Iceland

The Hospitality and Culinary School of Iceland in Kópavogur offers a wide range of educational programmes, both for apprenticed and non-apprenticed studies.

Apprenticesship Studies
Baking, Watering, Meat processing and Cooking

Those students who are already apprenticed can undertake both their theoretical and practical studies at the Iceland School of Hotel and Catering.  The length of the study programme ranges from three to four semesters, depending on the field of specialisation, and congludes with the Journeman’s examination.

Baking
The work of the baker is today quite varied, this occupation having seen many exciting developments over the past years.  In addition to the traditional baking of bread and cakes, there is an ever-growing emphasis on adding tho the varieties of bread, confectionary, desserts and various forms of decoration.  The baker’s creative imagination and artistic talents now come into play more than ever before. Appearance, taste and smell are all key elements the baker will give consideration to.  Today, qualified bakers are in high demand and the job opportunities are excellent. Bakers are employed by bakeries and restaurants both here in Iceland and abroad.

Baking is a four-year programme, three semesters of which are in school.

Waitering
Since restaurants guests in Iceland are frequently foreign visitors, good communication with the customer is an essential feature of a waiter’s job.  The waiter is, in effect, a sales person respinsible for selling what is on teh menu at any given time.  Waitering is a demanding job, requring estensive knowledge as to dining protocol, food and wines. Waiters are employed by restaurants, hotels and luxury liners, as well as cabin attendats by airlines.

Waitering is a three-year programme, of which three semesters ar in school.
 
Cooking
Being a chef is demanding and creative. One has to be highly knowledgeable as to raw material and cooking methods and the chef needs to consider form, colour and apperance. Indeed, the chef’s work can be summed up int two words, i.e. art and desire. Icelandic chefs are employed by restaurants and hotels throughout the world.

Cooking is a four-year programme, three semesters of which are in school.

Meat Processing
The job of the meat processor is an especially varied and interesting one, done in shops and meat prcessing plants. In addition to preparing a range of meat dishes, the meat processor cuts and debones carcases; sees to seasoning, smoking and salting meat, makes different types of sausages, pate and salami, as well as giving advice to customers regarding cooking procedures.

Meat processing is a four-year programme, three semesters of which are in school.

Non-apprenticed Study Programmes
The School offers a range of basic study programmes for the food and drink and hotel industires.

Introductory Programme for the Food Industry
This programme is a means of introducing students to the apprenticed programmes offered by the school, e.g. baking, waitering, meat processing, cooking and food technology.

This introductory programme covers two semesters

Dietectics
Food dieticians are emhloyed in the kitchens of large institutions in the health care sector. They ensure that the diet is wholesome and vared and that food is prepared under conditions that best preserve its nutritional value.

The Dietectics programme takes three semesters with part of the practical work being done within health care instifutions.

Ship’s Cooks
This programme provides students with the skills and knowledge needed in order to be cooks on board trawelers and freighters.

The programme takes two semesters.
Slaughtering
Butchers work in abattoirs and are responsible for the slaughtering of beasts intended for human consumption. The butcher ensures that slaughtering is in accordance with the set regulations and that carcases are handled and stored in the proer way.

The programme takes two years, with one semesters of which are in school.

Domestic Science Programme
This programme is to prepare students for employment in work places handling food. The programme is specially designed for those who hand special learning needs at elementary school level or who have not completed the elementary school examination.

The programme takes four semesters, with practical work being done both in school and in the work place

Hotel and General Services programme
Students are introduced to the most common sercive jobs in hotels and guesthouses, e.g. cleaning of rooms and assisting in kitchens and dining halls.

The programme takes two semesters and involves practical work in the work place.

Master's Programme
Stdents undertake a study programme qualifying them to undertake the management and running of a business in the food and catering sector. The entrance requirements are the Journeyman’s exam in one of the following: baking, waiteing, cooking or meat prosessing.

The Master’s programme takes three semesters.

Further Education
Working in close cooperation with the various vocational professions, the school offers a range of further education courses.