Course in restaurant specialist IHK

Overview

Especially in the hospitality industry - also in service - it makes a huge difference whether you work semi-skilled or unskilled, or have a qualified professional qualification!

In order to enable semi-skilled and unskilled workers to obtain a qualified professional qualification from the Chamber of Industry and Commerce as a restaurant specialist, the Hotel Fernschule Poppe & Neumann offers the unique opportunity in Germany to catch up on this in an extra-occupational distance learning course and without loss of earnings.

perspectives

With a distance learning course from the Hotel Fernschule Poppe & Neumann and a qualified professional qualification as a restaurant specialist IHK, you have far-reaching opportunities on the job market:

• Full professional qualification (IHK test certificate)
• More recognition at work
• Social advancement - Better earning potential
• Development and career opportunities in service

For career changers, the assistant examination to become a restaurant specialist is usually the first step towards further training goals: subsequent advanced training to become a restaurant manager can also be the next step on your way up the career ladder. Take your chance too!

The course is aimed at career changers and lateral entrants, semi-skilled and unskilled employees and working family members with at least 34 months of professional experience in service.

course content

The state-tested and approved course to become a restaurant specialist IHK is characterized by the well-engineered study documents, which are oriented towards professional practice. Like all Poppe & Neumann distance learning courses, the Restaurant Specialist IHK course is designed in such a way that professional activity and further training can be optimally combined.

Interdisciplinary part

• Dealing with guests, advice and sales
• Devices, machines, consumer goods, work techniques and hygiene
• kitchen area
• Service area
• Inventory management, office organization and communication
• Advertising, promotion and business service

Specialist part

• station tour
• Selling products and services
• Event organisation/management etc.

Admission Requirements

At the time of the exam, you have at least 4 ½ years of relevant professional experience in service

This means that you can start the distance learning course with 34 months of work experience, as you will continue to work during your studies and therefore have the necessary work experience by the time the exam is taken.

Duration of study and costs

Temporal outline

Distance learning (20 months)

In this phase of your distance learning course, you will receive monthly tutorials. The subject matter will prepare you for the IHK hotel clerk examination.

Examination (IHK)

After a successful distance learning course, the examination takes place in front of the Chamber of Industry and Commerce.

baseline

You can register at any time - the course starts on the 1st or 15th of each month.

tuition fee

Tuition fees are €85.00 per month (total cost €1,700.00)

Normal period

The standard period of study for the course is 20 months.

Of course you can - without additional costs - shorten or lengthen your distance learning course individually. That depends solely on how much time you have to study and of course on whether you meet the admission requirements at the time of the exam.

funding and funding

Monthly payment

At Poppe & Neumann, you conveniently pay your tuition fees in monthly course installments.

save taxes

You can claim up to €4,000.00 annually for your further training at Poppe & Neumann as income-related expenses. After the end of the calendar year, you will receive a certificate from us for the annual wage tax adjustment.

education check

In order to counteract the impending shortage of skilled workers, many federal states have set up their own support programs using funds from the European Social Fund. As a recognized educational institution, you can benefit from this special subsidy for the costs of further education.