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Cook Training, Level 4 in Tallinn

Cook Training, Level 4

This intensive cook training course in Tallinn gives students a strong practical and theoretical foundation for work as a cook in catering, restaurant, and hospitality environments. The programme includes guided kitchen training, independent study, and company practice.

Programme: Koka koolitus, tase 4
Study period: 07.09.2026 - 25.01.2027
Total volume: 450 academic hours
One academic hour: 45 minutes
Study location: Vabaduse väljak 2, Tallinn, Estonia
Tuition fee: 2500 EUR

Who This Course Is For

The course is suitable for learners from the age of 16 who want to work as cooks in cafes, restaurants, canteens, catering companies, industrial kitchens, or other food service businesses.

Goal of the Training

The programme helps learners gain the knowledge, skills, work habits, and professional attitudes needed for cook work in Estonia and abroad. It also creates a foundation for further study, professional development, and independent work in the field.

Learning Outcomes

  1. Prepares and keeps the workplace in order while following occupational safety, environmental safety, and hygiene requirements.
  2. Prepares and serves dishes according to technological cards, using suitable tools and equipment.
  3. Creates and adapts menus for different target groups, including special dietary needs.
  4. Provides customer service in catering settings using appropriate service methods and techniques.
  5. Respects the diversity of food cultures and culinary traditions.
  6. Works independently, safely, efficiently, and resource-consciously in a professional kitchen.
  7. Organizes, analyzes, and improves personal work and teamwork in kitchen environments.

Study Load

450 academic hours:

  • 190 classroom hours
  • 200 company practice hours
  • 60 independent study hours

Core Topics

  • Introduction to the profession and workplace organization.
  • Professional kitchen equipment, planning, and work routines.
  • Cleaning, sanitation, waste handling, food hygiene, and food safety.
  • Menu creation and adaptation, including vegan, lactose-free, gluten-free, children’s, and elderly-friendly menus.
  • Ingredient handling, storage methods, and temperature regimes.
  • Food preparation techniques, including soups, sauces, salads, sandwiches, egg and curd dishes, grains, rice, pasta, fish, meat, simple desserts, pates, and terrines.
  • Bakery technology and basic bakery production.
  • Customer service and serving techniques.
  • Company practice and final exam.

Practice and Completion

Students complete company practice to apply theoretical and practical kitchen skills in a real work environment. A certificate is issued after successful completion of the required study, assignments, tests, and practice.

Tuition Fee

  • Tuition Fee: 2500 EUR
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