This Executive Order regulates Denmark’s vocational education and training programme for gastronomy professionals. It prepares students for food preparation, handling of ingredients and work planning in professional kitchens, with attention to occupational health, sustainability and the cultural and aesthetic aspects of meals. The programme includes qualifications as gastronomy assistant, chef, chef specialising in green gastronomy, and specialist in open sandwiches and catering, and may also be completed through an EUX pathway combining vocational and upper-secondary education. It sets the duration of the different training routes, admission and competency requirements, recognition of prior learning, final examinations and the issuance of education or journeyman’s certificates. The Order includes transitional arrangements for students who began under the previous rules.
Danemark · 2026-01-14