Global Swiss Learning | Professional Chef Diploma by Swiss Chefs Association

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

600 hours

Diploma - Kitchen fundamentals

Diploma - Food knowledge and science

Diploma - Recipes

Diploma - Practical internship

Download brochure

Training content

600 hours hrs

Introduction
Hygiene and preservation of value
Fire protection
Occupational safety
Devices, machines, apparatuses and utensils
Fundamentals of cooking methods
Nutrition and health 1.0
Operational organization 1.0
Communication
Calculation 1.0
Process steps 1–5

Fundamentals of vegetables
Fundamentals of milk and dairy products
Fundamentals of potatoes
Fundamentals of soups
Fundamentals of legumes and sprouts
Fundamentals of edible fats and oils
Fundamentals of appetizers 1.0
Fundamentals of eggs and egg products
Fundamentals of herbs, spices and seasonings
Fundamentals of sauces
Fundamentals of stocks
Fundamentals of grains and cereals
Fundamentals of meat products
Fundamentals of fish
Fundamentals of poultry
Fundamentals of sugar, sweeteners and sweetening agents
Fundamentals of desserts 1.0

80+ interactive recipes for participants to practice and train what they've learned.

After successfully completing the 600 course hours, participants in this program should complete a 6-month practical internship—arranged through their school or company.

Download brochure

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

Online learning

Learn on any timeline

Flexible, self-paced schedule

Self-guided digital learning

Structured learning path with interactive content

Multi-lingual experience

Courses available in different languages

Accessible anywhere, anytime

With internet access and any device

Get started

Enroll now

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

Blended learning

Online and in-person

The bulk of the material is online (up to 80%)

Locally facilitated

Learners need access to your organization's facilities

Trainer‑led

Conducted locally by trainers

Implementation support

Full implementation support for your organization

Get started

Get a quote

Get started

Online learning

Learn on any timeline

Flexible, self-paced schedule

Self-guided digital learning

Structured learning path with interactive content

Multi-lingual experience

Courses available in different languages

Accessible anywhere, anytime

With internet access and any device

Expanded course options

Blended learning available

upon request.

Get a quote

Enroll now

Culinary Training Program

PROGRAM

Professional Chef Diploma

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 / 2 in the Professional Chef Diploma Program.
There are no prerequisites for this course.
The next course in this program is: Advanced Professional Chef Diploma
_‍

_{Note: The term “Diploma” refers to GSL’s proprietary international programs and does not represent an academic degree or a Swiss federal (}_{eidgenössisches}_{) qualification. While based on the Swiss EFZ (Eidgenössisches Fähigkeitszeugnis) level chef apprenticeship, GSL Diplomas are not equivalent to a federal diploma. Recognition may vary by country—participants should check with local authorities or employers.}

Why people choose our courses

The main value of this training for me was not so much the discovery of completely new products, but rather a radically different presentation of knowledge. Traditional culinary techniques have been discovered, on the other hand, thanks to European standards and Swiss teaching methods.

Aliya

Senior Master

The learning platform was convenient, with clear theory and practical assignments. The content was designed specifically for teaching professional chefs and met high industry standards.

Kunsulu

Master of Vocational Training

The courses are engaging, and the program itself is well structured. The lessons on the platform are very interesting, engaging, and informative. There is detailed information for each topic, and I really liked that after completing each topic you can test your knowledge.

Madina

The courses are excellent, the platform is convenient and clear.

Anastassiya

Head of the Competence Center

Course gallery

No items found.

Culinary Training Program

Essential Culinary Training

Are you looking to support a non-profit ogranization in implementing this course locally? Join us in our mission to provide free education and training around the world in deserving communities.

Get started

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

Training content

Online learning

Learn on any timeline

Self-guided digital learning

Multi-lingual experience

Accessible anywhere, anytime

Blended learning

Online and in-person

Locally facilitated

Trainer‑led

Implementation support

Online learning

Learn on any timeline

Self-guided digital learning

Multi-lingual experience

Accessible anywhere, anytime

Expanded course options

Culinary Training Program

Professional Chef Diploma

Essential Culinary Training

What’s a Rich Text element?

Static and dynamic content editing

How to customize formatting for each rich text

Why people choose our courses

Course gallery

Culinary Training Program

FOR FOUNDATIONS

Ready to empower communities?

Essential Culinary Training

Preview demo lesson

This course includes:

Ready to use learning platform

Ready to use digital learning platform

Access on any device

Interactive learning content

How-to videos

Learning videos

Interactive graphics

Course avatars

Knowledge checks

Course customization option

Interactive learning content

Implementation support

Train-the-trainer program

Practical assignments

Pre- and post-assessments

Progress tracking and reporting

Progress tracking

Progress tracking

NGO-focused competency assessment

Trusted by companies
& schools around the world