Professional Chef Advanced

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.

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!
(Important: Registrations must be completed no later than one month before the start of the program).

Tuition fees & investment

• Total: €3.435
• Monthly: €687
• 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?

Call 070-3029956 (option 2) and ask for Lisanne for tours at other locations.

Reserve your spot

Click here to schedule an appointment 

Make sure to reserve your spot – places are limited!