Professional Chef Advanced

What does the curriculum contain?

This course leads to a Professional Chef Advanced diploma recognised by the Hospitality industry.  You can follow the Advanced course when you have succesfully finished the Professional Chef Intermediate course or when you have an official international Culinary Arts diploma.

During the course as an Advanced Professional Chef you have practical classes once a week at the Horeca Academie. The rest of the time you are required to work in a professional kitchen.

At the Horeca Academie, all our courses have been developed in close collaboration with the industry. Our teachers are professionals from the industry. We are committed to innovation and stay on top of any new developments in the culinary industry. At the Horeca Academie our curriculum contains mainly a hands on and practical approach.

  Core Concepts  

1 Leadership

2 Menu and calculation

3 Managing Kitchen Stock

Professional Chef Advanced 
The Professional Chef Advanced 5 months program is a new develloped program designed by the Horeca Academie with strong roots in both the Dutch vocational culinary curriculum as well as the internationally recognized culinary institutions. This program aligns with the Dutch MBO Level 3 ‘Zelfstandig Werkend Kok’ certification.

This program focuses primarily on the leadership and independent aspects of the professional Advanced Chef. It emphasizes how to impart knowledge to other chefs, how to lead in a busy kitchen environment, and how to maintain oversight while ensuring the kitchen operates efficiently. These are some of the key areas you will focus on during the program. In your final examination, you will be required to cook a three-course meal alongside a trainee chef. This final exam will primarily assess your ability to transfer knowledge and methods while leading in the kitchen.

Curriculum: 

In the training, the following topics will be covered:

• Advanced Cooking and Preparation Techniques
• Expansion of Product Knowledge
• Continued HACCP Training
• Leadership
• Financial Management
• Kitchen Management and Policy
• Innovation and Creation
• Basic Molecular Gastronomy
• Pastry
• Ice Cream Making

Work load:

• Minimum of 20 contracted hours at your training company
• Half a day of self-study per week for theory, portfolio assignments, and test preparation
• Execution of assignments and techniques at the training company using Horeca Academie’s recipe and signing book

Planning:

5 month course

classes one day a week

Exam ‘Proof of competence’

Knowledge and skills

This Advanced program is a full academic program and is organized over a 5 month period. Classes are one day a week. Classes all vairy, but are all practical and ‘hands on’ in their own way: Kitchen skills and leadership training, Cooking Laboratory (a peek of the Expert Professional Chefs program), Restaurant and ‘Black Box’ creative cooking classes. 

Engagement in this program inspires learning about:

• Leadership
• Calculation
• Kitchen Stock management
• Menu engeneering
• Creative cooking skills
• Sustainable Cooking processes

As a student, you will be introduced by your teacher to new tasks, knowledge, skills and concepts directly relevant to the culinary field.  Your teacher’s mission is to inspire you creatively and professionally throughout the educational program.

In conclusion, please note that participation in hands-on classes includes taking on the responsible role of a culinary professional in the kitchen. You and your classmates are practically speaking a kitchen brigade when at work in the Kitchen.

As a team, you will conclude the learning process of every day in class collectively and as a team. Every student carries equal responsibility within the team for cleaning the kitchen according to professional standards. You will also take particular care of all raw and prepared food products, according to proper food safety and HACCP guidelines.