AEHT

EDUCATIONAL SYSTEM IN THE REPUBLIC OF SLOVENIA
in the hotel, restaurant and tourism sectors

• 11 secondary schools
• 1 post-secondary, non-university, vocational and professional school
• 1 professional high school
• 2 universities - course, specialization

1. Hotel & Catering
The different training programs and qualifications:

1	Training / Diploma	Cook
2	Entry age	15
3	Duration	3 years
4	Description, aims and objectives	Cooking - preparing various dishes, designing menus, organizing of work in the kitchen, purchasing and storing food
5	Options	master course, master of cooking
6	Possible career avenues / Possibilities for further studies	cook and chefs in restaurants, inns, canteens and hospitals  further studies in catering manager course (part-time)

1	Training / Diploma	Waiter
2	Entry age	15
3	Duration	3 years
4	Description, aims and objectives	Serving food and drinks, receiving guests, giving advice to guests, charging food and drinks, arranging rooms and tables
5	Options	master course, master of service
6	Possible career avenues /  Possibilities for further studies	waiters in restaurants, cafés, inns, bars, ships, trains  . further studies in catering manager course (part-time)

1	Training / Diploma	Cook-Waiter
2	Entry age	15
3	Duration	3 years
4	Description, aims and objectives	Cooking and serving dishes and drinks
5	Options	None
6	Possible career avenues / Possibilities for further studies	cooking and serving in smaller establishments especially inns  further studies in catering manager course (part-time)

1	Training / Diploma	Catering technician
2	Entry age	15
3	Duration	4 years
4	Description, aims and objectives	Supervising kitchen work supervising restaurant service and/or managing a catering plant
5	Options	None
6	Possible career avenues / Possibilities for further studies	cooking and serving in smaller establishments especially inns  further studies at post-secondary school for catering and tourism or at a high school for hotel and tourism

1	Training / Diploma	Catering manager
2	Entry age	18
3	Duration	2 years
4	Description, aims and objectives	Managing organization of work in individual units, catering plants
5	Options	None
6	Possible career avenues /  Possibilities for further studies	preparing professional materials, organizing excursions, ordering transfers, organizing accommodation and food, supervising implementation of services  further studies at post-secondary school for catering and tourism

1	Training / Diploma	Master course
2	Entry age	18
3	Duration	2 years
4	Description, aims and objectives	Independent production of topmost culinary products and services
5	Options	None
6	Possible career avenues /  Possibilities for further studies	independent preparation of topmost culinary products, service and tourist services

1	Training / Diploma	Professional course (after completing general secondary education)
2	Entry age	19
3	Duration	1 year
4	Description, aims and objectives	Achieve additional knowledge and skills in catering
5	Options	None
6	Possible career avenues /  Possibilities for further studies	performing work in hotel and restaurant kitchens  preparing professional materials, organizing excursions, ordering transfers, organizing accommodation and food, supervising, implementation of services  further studies at post-secondary school for catering and tourism

1	Training / Diploma	Engineer of catering
2	Entry age	19
3	Duration	2 years
4	Description, aims and objectives	Managing and planning operational and technological in hotel and catering enterprises
5	Options	None
6	Possible career avenues /  Possibilities for further studies	organization and management of hotel and catering units or entire, organizing and controlling work processes, designing and managing marketing plan  further studies at high school for hotel and tourism

2. TOURISM
The different training programs and qualifications:

1	Training / Diploma	Tourist technician
2	Entry age	15
3	Duration	4 years
4	Description, aims and objectives	Work in hotel receptions, tourist agencies and other tourist institutions
5	Options	Courses for tourist guides, courses for animation, organization of performances and congresses
6	Possible career avenues /  Possibilities for further studies	Preparing professional materials, organizing excursions, ordering transfers, organizing accommodation and food, supervising implementation of services  further studies at post-secondary school for catering and tourism or at high school for hotel and tourism

1	Training / Diploma	Professional course (after completing general secondary education)
2	Entry age	19
3	Duration	1 year
4	Description, aims and objectives	achieve additional knowledge and skills in the field of tourism
5	Options	None
6	Possible career avenues /  Possibilities for further studies	further studies at post-secondary school for catering and tourism or at high school for hotel and tourism

1	Training / Diploma	Engineer of tourism
2	Entry age	19
3	Duration	2 years
4	Description, aims and objectives	Managing and planning operational and technological processes in hotel and catering enterprises
5	Options	None
6	Possible career avenues /  Possibilities for further studies	organization and management of hotel and catering units or entire enterprise, organizing and controlling work processes, designing and managing marketing plan  further studies at high school for hotel and tourism

1	Training / Diploma	Engineer of organization of tourism (University degree)
2	Entry age	19
3	Duration	3,5 years
4	Description, aims and objectives	managing hotel and tourist enterprises
5	Options	None
6	Possible career avenues / Possibilities for further studies	managerial posts or managing hotel and tourist enterprises  further studies at MSc level

1	Training / Diploma	Economist (University degree)
2	Entry age	19
3	Duration	4,5 years
4	Description, aims and objectives	managerial positions
5	Options	specialization within the study course "tourism"

This information is kindly provided by the :
Higher Vocational School for Catering and Tourism - 4260 BLED - Slovenia
URL site : http://www.vgs-bled.si
e-mail : This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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