Global Swiss Learning | Professional Chef Diploma by Global Swiss Learning

Learning goals

During this course, participants will:

Follow regulations related to hygiene, food and occupational safety, and fire and health protection.

Set up and maintain workstations and equipment, using the appropriate tools for food preparation.

Pre-prepare and process a variety of ingredients—like vegetables, potatoes, meat products, fish and poultry.

Apply moist- and dry-heat cooking techniques, and cooking methods—like pre-preparation, preparation, special and finishing techniques.

Prepare and cook a range of fundamental dishes, from appetizers to main courses and desserts.

Understand nutritional principles and food allergens and intolerances to ensure that meals are healthy and safe for guests.

Handle basic organizational and calculation tasks with an understanding of their key role in gastronomy.

Communicate within the kitchen team, and with colleagues, management and guests in a respectful and helpful manner.

Follow regulations related to hygiene, food and occupational safety, and fire and health protection.

Set up and maintain workstations and equipment, using the appropriate tools for food preparation.

Pre-prepare and process a variety of ingredients—like vegetables, potatoes, meat products, fish and poultry.

Apply moist- and dry-heat cooking techniques, and cooking methods—like pre-preparation, preparation, special and finishing techniques.

Show more goals

Training content

modules

600 hrs

Diploma - Kitchen fundamentals

Diploma - Food knowledge and science

Diploma - Recipes

Diploma - Practical internship

Blended learning

This course is conducted both online and in-person...

This course is conducted both online and in-person. Learners study the bulk of the material online (80%). The in-person training sessions are supplemental, and can be done either one-on-one or in groups (20%).

Read more Read less

Online 80%

On-site 20%

Blended learning

This course is conducted both online and in-person...

This course is conducted online and in-person. Participants will study the Fundamentals and Methods and implementation in online sessions. The final assessment can take place either online or locally, in-person.

Read more Read less

Online learning

On-site assessment

Blended learning

This course is conducted both online and in-person...

This course is conducted both online and in-person. Learners study the bulk of the material online. The in-person training sessions are supplemental, and can be done either one-on-one or in groups.

Read more Read less

Online 50%

On-site 50%

Digital learning

This course is conducted both online and in-person...

This course combines in-depth online learning and practical assignments to upskill your employees. Learners study on our learning platform, which includes the following:

Read more Read less

Multi-lingual

Courses available in different languages

Top-notch digital learning

Structured learning path, Interactive graphics, avatar guide, explainer videos and quizzes

Online requirements

Internet access and a computer / tablet / smart phone

Culinary Training Program

Chef Diploma Program

Essential Culinary Training

What’s a Rich Text element?

The rich text element allows you to create and format headings, paragraphs, blockquotes, images, and video all in one place instead of having to add and format them individually. Just double-click and easily create content.

Static and dynamic content editing

A rich text element can be used with static or dynamic content. For static content, just drop it into any page and begin editing. For dynamic content, add a rich text field to any collection and then connect a rich text element to that field in the settings panel. Voila!

asdasdsad

How to customize formatting for each rich text

Headings, paragraphs, blockquotes, figures, images, and figure captions can all be styled after a class is added to the rich text element using the "When inside of" nested selector system.

This is course 1 of 2 in the Chef Diploma Program.
There are no prerequisites for this course.
The next course in this program is: Professional Chef Higher Diploma.

Why people choose our courses

No items found.

Course gallery

No items found.

Explore all courses

Our Solutions

About GSL

Courses

Professional Chef Diploma

Learning goals

Follow regulations related to hygiene, food and occupational safety, and fire and health protection.

Set up and maintain workstations and equipment, using the appropriate tools for food preparation.

Pre-prepare and process a variety of ingredients—like vegetables, potatoes, meat products, fish and poultry.

Apply moist- and dry-heat cooking techniques, and cooking methods—like pre-preparation, preparation, special and finishing techniques.

Prepare and cook a range of fundamental dishes, from appetizers to main courses and desserts.

Understand nutritional principles and food allergens and intolerances to ensure that meals are healthy and safe for guests.

Handle basic organizational and calculation tasks with an understanding of their key role in gastronomy.

Communicate within the kitchen team, and with colleagues, management and guests in a respectful and helpful manner.

Follow regulations related to hygiene, food and occupational safety, and fire and health protection.

Set up and maintain workstations and equipment, using the appropriate tools for food preparation.

Pre-prepare and process a variety of ingredients—like vegetables, potatoes, meat products, fish and poultry.

Apply moist- and dry-heat cooking techniques, and cooking methods—like pre-preparation, preparation, special and finishing techniques.

Follow regulations related to hygiene, food and occupational safety, and fire and health protection.

Set up and maintain workstations and equipment, using the appropriate tools for food preparation.

Pre-prepare and process a variety of ingredients—like vegetables, potatoes, meat products, fish and poultry.

Apply moist- and dry-heat cooking techniques, and cooking methods—like pre-preparation, preparation, special and finishing techniques.

Prepare and cook a range of fundamental dishes, from appetizers to main courses and desserts.

Understand nutritional principles and food allergens and intolerances to ensure that meals are healthy and safe for guests.

Handle basic organizational and calculation tasks with an understanding of their key role in gastronomy.

Communicate within the kitchen team, and with colleagues, management and guests in a respectful and helpful manner.

Training content

Diploma - Kitchen fundamentals

Diploma - Food knowledge and science

Diploma - Recipes

Diploma - Practical internship

Blended learning