Vg1 restaurant and food processing (RMF01‑03)
Relevance and central values

Vg1 restaurant and food processing focuses on understanding food and beverages as bearers of culture and their importance to individual identity. The programme subjects give the pupils basic knowledge of various production methods, food safety and sale of goods and services according to customer demands. The programme subjects shall help develop independent and adaptable skilled workers, and cover the future labour needs of the restaurant and food processing trade.

All subjects are designed to help give pupils a strong foundation for learning. Vg1 restaurant and food processing shall contribute to social learning and pupil development. Through critical thinking, participation and practical work assignments, the programme subjects shall give the pupils additional insight into Norwegian, Sami and international culinary traditions. The programme subjects shall also emphasise that people's lifestyles impact nature, climate and society, and that professional food production leaves a footprint behind in both society and each individual person. Vg1 restaurant and food processing shall contribute to knowledge of how social partners cooperate to develop a better workplace.