Continuing education, further training as a catering manager is a preparatory course for the Federal Professional Examination (FPE), which leads to a federal certificate if passed.

The examination regulations for the Federal Diploma of Higher Education in Catering Management stipulate that the following module qualifications are required for admission to the final examination:

• Hospitality law
• Operational management
• Accounting
• Kitchen
• Service / sales
• Law
• Personality
• Guidance
• Marketing
• Finances
• Company organization
• Administration and law

In addition, at least one of the following compulsory elective modules must be completed:

• Gastronomy
• Accommodation
• System catering

An apprenticeship with a Federal Diploma of Higher Education (VET Diploma) in the hospitality industry is not mandatory for admission to the Federal Diploma of Higher Education in Hospitality Management with a Federal Diploma. You can hold any Federal VET Diploma, upper-secondary level or comparable qualification, but you must have worked in a managerial position in the hospitality industry for at least two years and be able to provide proof of this.

In order to be admitted to the Federal Diploma of Higher Education in Gastronomy, you must attend a preparatory course and provide the required module qualifications or certificates of equivalence.

The final examination to become a catering manager with a Federal Diploma of Higher Education consists of four examination parts, which in turn can be divided into positions. The first part of the examination consists of a written case study, which lasts 180 minutes and is weighted fourfold. An oral specialist discussion lasting half an hour is weighted twice and constitutes the second part of the examination, while a learning reflection dossier created during the preparation phase is given a single weighting for the third part. Finally, also with a simple weighting, there is the oral examination discussion on the learning reflection, which lasts around 20 minutes. The examinations for prospective restaurant managers are graded from six to one with full and half marks and must not be below 3.0. In addition, the overall grade must be at least 4.0 and no more than one of the examination parts and not the case study may be below 4.0.