Раз в месяц, мы организуем интенсивный тренинг для действующих шеф-поваров и менеджеров ресторанов на базе учебных программ университета прикладных наук HAAGA-HELIA (Финляндия). Основа успешности HAAGA-HELIA – профессионализм в сфере предпринимательства и в сфере обслуживания, коммуникации и передачи информации, информатики и профессиональной педагогики. Около 650 местных и зарубежных специалистов высшего уровня принимают участие в обучении и поддержке студентов. Отправной точкой деятельности HAAGA-HELIA является качественное практико-ориентированное обучение, которое соответствует знаниям и навыкам, требующимся в бизнесе и услугах. В HAAGA-HELIA можно получить степень бакалавра и магистра, диплом программы MBA, аттестацию профессионального преподавателя, а также принимать участие в исследовательских проектах. HAAGA-HELIA предлагает обучение персонала для частных фирм, предприятий и других организаций.
Темы тренингов этой осени:
- Развитие и дизайн концепта
- Кулинарные техники. Часть первая: Sous-Vides
- Кулинарные техники. Часть вторая: Мастер-класс по северной кухне
- Управление доходами в ресторанном бизнесе
Рабочий язык тренингов — английский. Для наших студентов действуют специальные цены. Частные лица могут оформить возврат 20% через Налогово-таможенный департамет.
Revenue Management in the Restaurant Business
Format: classroom workshop
Coach: Markku Halmeenmäki
Date: 27.02.17 and 28.02.17
Time: 10:30 – 16:30
Place: Parda 6, Tallinn
Price: 249 EUR+VAT (2 days)
Special price for TET graduates (or Hospitality Insiders Club Members): 199 EUR+VAT
The course provides understanding of the principles and practices of hospitality revenue management. The objective is to enhance the participant´s capabilities to work with it, as he gets the know-how, practical hints and tools for driving efficiency, profitability and competitiveness within a restaurant business.
Throughout the course, the participant will learn:
- Pricing and revenue management in the restaurant industry
- Internal and external measurements of revenue management
- Pricing models and tools
- Forecasting revenue and operational expenses
- Strategic and tactical pricing and revenue management
Concept Design and Development
Format: classroom training
Coach: Markku Halmeenmäki
Date: 16.01.17 and 17.01.17
Time: 10:30 – 16:30
Place: Parda 6, Tallinn
Price: 249 EUR+VAT (2 days)
Special price for TET graduates (or Hospitality Insiders Club Members): 199 EUR+VAT
This course teaches the participant how to ideate, plan, set-up and build a culinary concept from the scratch. The individual learns how to spot and channel a trend into a new idea, make it sustainable and produce a business plan, a real product, and a visual merchandising manual, blending operational and theoretical concepts, to produce a tangible result.
Throughout the course, the participant will learn:
- Megatrends, Trends and Signals
- Creativity and Innovation
- Concept Driven Product Development
- Customer Driven Product Development
- Value Creation, New Service Development and Service Design
Culinary Techniques II: Nordic Cuisine
Format: kitchen workshop
Coach: Pekka Terävä
Date: 14.11.16 and 15.11.16
Time: 11:00-19:00
Place: Sõle 3, Tallinn
Price: 599 EUR+VAT (2 days)
Special price for TET graduates (or Hospitality Insiders Club Members): 549 EUR+VAT
During this module, the participant will get acquainted with both modern and traditional Nordic ingredients and techniques, which have uplifted the Scandinavian cuisine into the highest level of reputation. The participant will get an introduction to foraging and choosing sustainable ingredients, learn how to preserve foods with different methods (salting, smoking, dehydrating, pickling, among others); and incorporate these into flavorful, balanced and well-presented dishes.
Throughout the course, the participant will learn:
- Nordic cuisine definition, New Nordic and regional differences
- Nordic ingredients from the sea, forest, countryside
- Conservation techniques: salting, smoking, dehydrating, pickling
- Bakery and pastry basics
- Dish assembly
Culinary Techniques I: Sous-Vide
Format: kitchen workshop
Coach: Sami Rekola
Date: 12.10.16 and 13.10.16
Time: 11:00-19:00
Place: Sõle 3, Tallinn
Price: 399 EUR+VAT (2 days)
Special price for TET graduates (or Hospitality Insiders Club Members): 349 EUR+VAT
In this course, the participant will upgrade their culinary knowledge with vanguard techniques, used in the most renowned restaurants all over the world. The individual will submerge into the world of sous-vide and the art of temperature control, in order to obtain juicy and soft meat, poultry, fish, eggs, etc. This course will allow the participant to understand, in a deeper level, the importance of temperature when cooking and this technique’s versatility in the kitchen.
Throughout the course, the participant will learn:
- Definition of Sous-Vide: what is it, why to use it, advantages
- Process essentials and equipment
- Sous-vide for:
- proteins (meat, fish, poultry, etc.)
- sauces
- vegetables
- in pastry
COACHES

Pekka Terävä

Sami Rekola

Markku Halmeenmäki