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.

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Max. 14 people
€ 2.900,- or €580,- per month
5 months
Branch Industry diploma

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.


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


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.

ong>Basic tasks and skills

At the outset of the Professional Chefs program, the student is familiar with the basic concepts essential to the following kitchen-specific tasks and skills:

1. culinary planning

2. culinary preparations = mise en place

3. modification of recipes

4. preparation of dishes and all necessary components

5. execution of dishes for delivery/service

6. maintenance and cleaning of the culinary workplace according to HACCP standards

Furthermore, the core tasks related to kitchen inventory management play a meaningful role in the Advanced Chef professional profile.


The independent Advanced Professional Chef:

  • orders and manages of necessary ingredients and supplies
  • receives and controls ingredients and supplies based on global safety guidelines
  • distributes and stores ingredients and supplies accurately
  • implements a sustainable kitchen inventory management system
  • Is a mentor and leader in the kitchen

The Professional Chef Advanced program builds on the competencies integrated in the Dutch MBO-3 vocational college program, as related to international culinary college standards.


Key information

The full academic program is organized over a 6 month period includes: 


€2900,- for 5 months Diploma fees include: ingredients, uniform,  learning materials/books.

Classes: Approximately 6-8 hours (+/- 11:00-17:00)

Entry requirements:

Professional Chef Advanced level is the follow up course of Professional Chef Intermediate level. Admission requirements are that you have graduated the Intermediate course at the Horeca Academie or that you have an international Culinary Arts diploma. The intake process of the Horeca Academie contains a triallesson in wich the level of cooking and the level of English is measured. I addition to that a motivation interview must take place. 

For this 5 month program we expect you to work in a professional kitchen. 

Visa requirements:

This program is a one year educational program. You work while you study. If you are not from Europe, you will need to apply for a visa. PLEASE NOTE: this cannot be a student visa, it must be a work & stay visa! The rules and regulations for visa are different for each country so you will need to apply for this yourself. Prior to applying for this educational program, it is necessary to hold a Dutch residence status. You can only apply for this education Program with a Dutch BSN number or Residence Permit ID.

Curious to learn more?

Schedule an informal (phone) information session or book a tour at our location in The Hague*.

Click here to schedule an appointment 

*For a tour at one of our other locations, call 070-3029956 (option 2) and ask for Lisanne.

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Deze opleiding wordt gegeven op de volgende locatie(s):

  • Horeca Academie Amsterdam
  • Professional Chef Advanced

    Email us for more information, availability and locations. You can enter this program twice a year.

    Apply here


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