Professional Chef – Level 2

This course is a collaboration with our partner ‘Horeca Academie’.

This course is in English. During this Professional Chef course, you study while you work in the hospitality industry. This course leads to a chef’s diploma recognised by the Hospitality industry.

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Who is this program for?

We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required. This programme is suitable if:

• You wish to enter a career working in a professional restaurant or hotel kitchen.
• You are proficient in both spoken and written English to the degree that you can be educated in this language. You do not have to be a native English speaker (B2 and upwards).
• You are a professional chef or entrepreneur and wish to learn French culinary techniques and become a classically trained chef.
• You are willing and capable to enter the apprentice programme in a restaurant. You have found a restaurant where you can start as an apprentice chef.

What is expected of you?

You will have to work at a restaurant for at least 20 hours a week (apprenticeship). You are expected to study at home for half a day a week. This time will be dedicated to studying the material, making portfolio assignments and preparing for tests. During your apprenticeship you will work on your skills and practice a lot at your place of work. Your skills will be assessed by your chef tutor.

Approach

This course takes 10 months. You will acquire new skills and knowledge on the following topics: basic culinary techniques, product knowledge, zero-waste cooking, HACCP, innovation & creation, planning and organisation, mise en place, communication, kitchen space planning and organisation, plating techniques, etc.

Throughout this 10 month programme, you attend classes once a week. This is always on the same day, so your apprenticeship schedule can easily be fitted around it.

The classes are threefold:

1. Restaurant class: you cook for our guests in the Horeca Academie restaurant. You prepare a three-course meal based on the themes of the curriculum.
2. Cooking Lab class: again you cook, this time not for guests, but to explore and to experiment with the products that fit the curriculum theme. You start this class with examining the product table. What is it? How do I keep it fresh? What can I do with it?
3. Comprehensive knowledge class: any subject that requires a little bit more in-depth knowledge is highlighted in this class. Subjects like allergies and Hazard Analysis Critical Control Points (HACCP) will be featured in the comprehensive knowledge class.

Diploma

Upon successful completion of this course, you will receive a ‘professional chef level 2’ diploma from the Horeca Academy. This diploma is recognised by the hospitality industry.