næringsfag

Næringsfag is a term used in Norwegian education to describe a group of vocational subjects related to nutrition, food production, and service industries. It is part of the upper secondary education system and typically appears within yrkesfag programs that prepare students for work in food, hospitality, and related sectors.

The content of næringsfag combines theoretical knowledge with practical training. Common topics include nutrition and health, food safety and hygiene, menu planning and costing, food production and processing, product development, and the organization of restaurant, catering, and hotel service operations. The curriculum often emphasizes practical competence, hands-on kitchen or workshop work, and the ability to apply safety standards in real-world settings.

Work-based learning is a central element of næringsfag. Students frequently participate in apprenticeships or internships in professional kitchens, bakeries, catering companies, or institutional kitchens, linking classroom learning to industry practice. This approach supports the development of skills such as teamwork, problem-solving, customer service, and entrepreneurship.

Outcomes and pathways vary by program and school but generally aim to qualify graduates for skilled occupations in the food service and production sectors. Næringsfag also provides a foundation for further studies in culinary arts, nutrition, hospitality management, or related fields. The curriculum aligns with national vocational education goals and safety standards, including practices that promote quality, sustainability, and responsible service.