Gastgewerbefachschule - Suppliers


Judenplatz 3-4 1010 Vienna, Austria Wien Wien 1010 Austria
Judenplatz 3-4 1010 Vienna, Austria Wien Wien 1010 Austria
+43 1 533 06 42+43 1 533 06 42
+43 1 533 06 42 / 44 39

Our deepest ambition is to qualify our pupils
for the requirements of the culinary industry in Austria.

Our main goals:
– Enhancement of personality development
Increase of problem solving competency tailored to individual requirements
Focus on professional mobility and flexibility
Improvement of hands-on professional skills: use of modern technologies
Emphasis on communicative competence in German and in up to three other languages
Encouragement of Lifelong Learning

We were the first school in Austria to introduce additional trainings during the regular school year:

Junior Wine Sommelier, Junior Barman/woman, Coffee Expert, Cheese Sommelier, Certified Junior Pastry Chef, Certified Junior Gardemanger

Pastry Art Course

Culinary School

Advanced Course for Tourism

one school year– unique in Europe:very popular in the hospitality industry due to its clear job-related focus


three school years– our students graduate as certifiedchefs, waiters/waitresses,office management assistants

Main areas of the curriculum:

Cooking and Kitchen Management

Pastry Art

Wine and Beverage Skills


three school years– final exams include thegeneral qualification for

university entrance

Main areas of the curriculum:

Gastronomy Management

General academic subjects

The Programs offered at Gastgewerbefachschule / Culinary Insitute of Vienna:


Culinary school (GAFA)

After this 3-year education, graduates are qualified to enter the following regulated professions: Cook, Waiter/Waitress, Office clerk. Diploma examination or final exam in the following branches: Kitchen (Kitchen Management and Kitchen Organization), Pastry Art, Beverages and Service (Restaurant and Catering).

There are additional training courses students may sign up for in order to gain craft-specific certificates during their time at school: Junior sommelier in Austria (in the third year), Cheese connoisseur in Austria, Junior bartender (in the third year), Coffee connoisseur / Barista, Junior patissier, Junior gardemanger

Main features of the syllabus:

  • General subjects (i.e. Deutsch)
  • Subjects related to tourism industry
  • Commercial subjects
  • Craft-specific practical training
  • Foreign languages (English, French, maybe also Italian)
  • Craft-specific practical training units inside or outside the school building during the school year
  • Two compulsory work-placements (three months each)
  • Lectures and discussions (held by experts from the tourism industry)

Hospitality and Tourism (AGA)

The service industries sector is the fastest growing industry. We offer the best training to be a successful part of this development. The 3-year course focuses on gastronomic management combined with general education.

Work experience placements in major fields of hospitality (selected hotels and travel agencies) enable students to benefit from `blue chip` experience. After successfully passing the final exams graduates receive the “Reifeprüfungsdiplom” (equivalent to GNVQ and “A” level). Thus students are eligible to continue their studies at university level. Student progression into international employment is high.

Communication, economic and professional skills form the basis of our educational training. Developing and upgrading the student’s skills in all aspects of these diverse subjects ensure a national and international standard of qualification.

The Patisserie Course (PAT)

Young people who have completed their job-relevant training – e.g. they are certified cooks, bakers or confectioners – can get their first class “finishing” at our institute in both traditional and modern dessert pastry art in this 7-month course. The training offered at the Institute for Pastry Art Vienna is unique in Europe. Its artistic and practical attitude has already led to great popularity in the international catering trade. The course is supplemented by a modern and praxis-oriented theoretical training.

The language of instruction is Deutsch. However, students are trained to use basic job-related vocabulary in English and French.

The cold and warm desserts, the „Süß- and Mehlspeisen“, are one of the main attractions of the Viennese catering tradition – and therefore of the Austrian cuisine. Ladies and gentlemen who know how to wave the magic wand of both the Austrian and international pastry art effectively, will make their way up the international career ladder without any difficulties.