Professional Chef ( English)

What does the curriculum contain?

This course leads to a diploma recognised by the Hospitality industry.  During the course as a Professional Chef (level 2) you have practical cooking classes once a week at the Horeca Academie. The rest of the time you spend working in a kitchen as a beginner chef. Throughout the entire duration of your training you will work in a restaurant 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.

Throughout the 10 months tuition, you attend classes once a week. Always the same day in the week, so this does not affect your workschedule.

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

• • Cooking-and basic skills
  • Product knowledge
  • No-waste
  • HACCP (hazard analysis critical control point)
  • Planning and organisation
  • Preparations (Mise-en-place)
  • Communication
  • Kitchen interior and organisations
  • Plating dishes

Key information

Duration:

10 months | 35 classes (one class a week) +  working 20 hours a week (minimum)

Price 2023:

€4550,- (payment plan € 455,- per month for 10 months) Diploma fees include: ingredients, uniform, digital learning material.

Hours per week:

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

Apprentice program: Approximately 20 hours (minimum)

Subsidy:
For this course, apprentice companies cannot claim a subsidy for practical learning.

Entry requirements:

High school diploma or equivalent, evidence of comprehension of English language. No prior culinary experience is required. All students must be aged 16 years or over. The intake process of the Horeca Academie contains a trial lesson with a standard test (English basic) and possible motivation interview.