Professional Chef level 3( English)
Are you ready for the next level? Follow up with Professional Chef level 3.
You are working as a Professional Chef and you are ready for the next step. You are ambitious, you want to learn more techniques and aquire knowlegde about your leadership skills. At the Horeca Academie the lessons are used for practice only.
What does the curriculum contain?
This course leads to a Professional Chef level 3 diploma recognised by the Hospitality industry. You can follow the level 3 course when you have succesfully finnished the Professional Chef level 2 course. During the course as a Professional Chef (level 3) you have practical classes once a week at the Horeca Academie. The rest of the time you spend working in a kitchen as an apprentice chef. For the whole year you will attend a special apprenticeship program in a restaurant. 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.
Throughout the 10 months tuition, you attend classes once a week. Always the same day in the week, so this does not affect your apprentice schedule.
The classes are threefold.
1. Restaurant class: You cook for our guests in the Horeca Academie restaurant. This is 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. Immerse knowledge class: any subject that needs a little bit more attention is handled in this class. Subjects like special allergies or hazard analysis critical control point (HACCP) are being treated in the immerse knowledge class.
Subjects
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- Cooking-and new skills and techniques
- Product knowledge
- No-waste creation
- HACCP (hazard analysis critical control point)
- Innovation and creation
- Planning and organisation
- Financial management
- Puchasing management
- Leadership
- Basic molecular gastronomy
- Pastry and ice cream preparation
- Plating dishes
Key information
Duration:
10 months | 40 classes (one class a week) + apprentice program 20 hours a week (minimum)
Price:
€4250,- (payment plan € 425,- per month for 10 months) Diploma fees include: ingredients, uniform, learning materials/books.
Hours per week:
Classes: Approximately 8 hours (standard)
Apprentice program: Approximately 20 hours (minimum)
Subsidy: For this course, apprentice companies cannot claim a subsidy for practical learning.
Entry requirements:
Professional Chef level 3 is the follow up course of Professional Chef level 2. Admission requirements are that you have graduated the level 2 course at the Horeca Academie.
What is expected of you?
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- You will have to work at a restaurant for at least 20 hours a week (apprenticeship)
- Study at home for half a day a week, to study the material, make portfolio-assignments and to prepare for tests
- During your apprenticeship you will work on your skills and practice a lot at the restaurant. Your skills will be assesed by your apprentice chef.
What do you need:
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- Knives set
- A laptop or computer
- Safety chef-shoes
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Summer school- Professional Culinary Essentials course
This summer, it will be possible to follow a 6 weeks course (4 days a week) at the Horeca Academie. We offer an intensive program where you learn the fundamental culinary techniques. These six weeks you will be in class fulltime and you do not need an apprenticeship. Are you interested in following this course? Please contact us and we will give you more information about this Professional Culinary Essentials course.
Fill in your telephone number and we will call you back as soon as we can.
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Professional Chef level 3
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