Professional Chef Advanced
Are you ready for the next level? As an Advanced Professional Chef, you’ll assume the role of leader, mentor, and culinary expert in the kitchen.
Over the course of 5 months, this program not only enhances your culinary prowess but also equips you with essential leadership skills crucial for success in the culinary industry. From managing kitchen staff to mastering cost analysis and menu planning, you’ll gain comprehensive insights to excel in your role.
Through hands-on classes at our academy, you’ll delve deep into the practical aspects of culinary arts, ensuring you’re well-prepared for the challenges and opportunities ahead.
Professional Chef Advanced – Elevate Your Culinary Career
The Professional Chef Advanced is a 5-month culinary training course offered by the Horeca Academie, grounded in both the Dutch vocational culinary system and international standards. It is the next step after completing the Professional Chef Intermediate or holding an official international Culinary Arts diploma.
This immersive course combines one practical class per week at the Horeca Academie with a professional apprenticeship (minimum 20 hours per week) in a real kitchen. Throughout the program, you are part of a kitchen brigade, taking full responsibility for food preparation, hygiene, teamwork and cleanup, just like in a professional environment.
What You Will Learn
Culinary Specialization Themes
- From the Sea
- Vegetables & Fruits
- Potatoes & Rice
- Herbs & Spices
- Poultry
- Meat
Core Curriculum Components
1. Advanced Culinary Techniques
- Hands-on cooking and plating
- Refinement of basic and advanced preparation methods
- Knife skills, flavour balance, and aroma development
2. Purchasing & Inventory Management
- Supplier strategies
- Goods receiving and HACCP procedures
- Stock management and sustainability
- Carbon footprint awareness and local networks
3. Financial Management
- Basic math and percentage calculations
- Ingredient cost pricing & yield
- Portioning & price-conscious cooking
- “No waste” as a core principle
4. Leadership & Coaching
- Role and responsibilities of a workplace trainer
- Coaching conversations and conflict resolution
- Problem-solving in kitchen dynamics
5. Exams
- Theory: Cooking & Procurement/Stock
- Practice: POC Advanced (Level 3 practical exam)
Program Structure & Detail
- Duration: 5 months
- Classes: 17 practical classes (approx. 6–7 hours, weekly)
- Apprenticeship: Minimum 20 hours/week in a professional kitchen
- Self-Study: Half a day/week for assignments, theory and Task & Skills book
Entry Requirements
- Completion of Professional Chef Intermediate or international Culinary Arts diploma
- Participation in a trial class & intake interview
- A2 CEFR English level minimum (reading & interaction)
- Working contract in a professional kitchen
Diploma: Professional Chef Advanced (recognised in the hospitality industry)
What Makes This Program Unique?
- Developed with and taught by professionals from the culinary industry
- Emphasis on practical, real-world kitchen experience
- Focus on innovation, sustainability, and leadership
- Modular topics following seasonal themes
- Includes SVH textbooks (same as Intermediate level, diving deeper into relevant material)
Start Dates
Two start moments per year: September and February – places are limited!
Tuition Fees & Investment
- Total: €3.156
- Monthly: €631,20
- Includes: Ingredients, uniform, learning materials, and books
- No subsidy available for apprentice companies or students for this course.
Visa Information
This program requires a Work & Stay visa, not a student visa.
Applicants must hold a Dutch residence status (BSN number or residence permit). Please check your country-specific requirements.
Is This Program Right for You?
- Aspire to lead a kitchen and manage a team
- Have completed a previous level or equivalent diploma
- Are a professional chef or entrepreneur seeking classical training
- Can work in a professional kitchen at least 20 hours a week
Curious to Learn More?
- Request our free brochure
- Schedule an informal phone consultation
- Book a tour at our Rijswijk campus
- Or call 070-3029956 (option 2) and ask for Lisanne for tours at other locations.
Reserve Your Spot
Make sure to reserve your spot for August 2025 – places are limited!
Professional Chef Advanced
You can apply for the Professional Chef Advanced program twice a year.
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