Professional Chef level 3( English)

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 or when you have an official international Culinary arts diploma. 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 we recommend you 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 opening the doors to the restaurant kitchen  

2 connection through the power of food  

3 learning as a “real-life” assignment  

New concept
The PC3 program is a new concept, with strong roots in both the Dutch vocational culinary curriculum as well as the internationally recognized culinary institutions which most adventurous students admire and know. The PC3 curriculum will focus on understanding, investigation, experimentation, design, development and celebration of the creative processes that fuel innovative recipe development and food preparation in a myriad of professional culinary sectors.

Sustainable Development Goals
The PC3 portfolio will introduce and incorporate the Sustainable Development Goals of the UN into every aspect of the working kitchen environment. The SDG’s are a logical reflection of the social, environmental and economic issues directly related to a changing culinary industry.

As such the independent professional chef will navigate in a transformational world.

Planning:

Module 1: The Laboratory of the senses (6 weeks)

Module 2: The Library of food Culture (6 weeks)

Deep dive curriculum: Meet me in the garden (3 weeks)

Module 3: The culinary landscape of the Lowlands (6 weeks)

Deep dive curriculum: Foundations of a plant based kitchen (3 weeks)

Deep dive curriculum: Old school (3 weeks)

Deep dive curriculum: The climate of meat (3 weeks)

Exam ‘Proof of competence’

This new program is a full academic program and is organized over a ten month period. Classes are one day a week. Classes all vairy, but are all practical and ‘hands on’ in their own way: The test kitchen, Create and Ideate, Practicum, The food laboratory and field trips.

Knowledge and skills

Engagement in this program inspires learning about:

• . the science of food
• . the food heritage of Europe
• . understanding of the element of taste
• . and the influence of the senses
• . integration of local ingredients into daily cooking practices
• . sustainable 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.