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.
1 opening the doors to the restaurant kitchen
2 connection through the power of food
3 learning as a “real-life” assignment
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.
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.
Basic tasks and skills
The core tasks and applicable work processes of the Dutch “zwk” MBO level vocational college program function as a baseline.
At the outset of the PC3 program, the new student is familiar with the basic concepts essential to the following kitchen-specific tasks and skills:
The independent professional chef undertakes activities related to:
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 PC3 professional profile.
The independent 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
The PC3 program builds on the competencies integrated in the Dutch MBO-3 vocational college program, as related to international culinary college standards.
Upon completion of the program, the PC3 student is capable of putting the following activities directly into practice.
The student is proficient to:
1. Develop new dishes
2. Design and engineer menus
3. Improve efficiency and cost control
4. Support improvement of food quality
5. Work to protect biodiversity on a local and international level
6. Engage in the development of sustainable business practices
The full academic program is organized over a 10 month period includes:
- 3 core modules (each six weeks) 18 weeks
- 4 culinary specialty deep dives (each 3 weeks) = 12 weeks
- 2 culinary proof of competence cooking challenges of 4 hours each = 2 weeks
The complete program combined is 32 weeks
- The Laboratory of the Senses
- The Library of Food Culture
- The Culinary Landscape of the Low Lands
Deep dive concepts for our upcomming program are:
- Foundations of a plant based kitchen
- Meet me in the garden
- Old school
- The climate of meat
€4950,- (payment plan € 495,- per month for 10 months) Diploma fees include: ingredients, uniform, learning materials/books.
Hours per week:
Classes: Approximately 6-8 hours (standard)
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 or that you have an international Culinary arts diploma.
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 visum. Unfortunately, this cannot be a student visa. It must be a work and stay visa! The rules and regulations for visa are different for each country so you will need to apply for this yourself. If required by the authorities, we can help you by sending you a proof of acceptance, but there is not much more we can do in this proces. Note: 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.
Feel free to contact us
If you have questions about this program and you want to make sure that this program is for you. Feel free to contact us via email or telephone.