Bring your kitchen professionals to the next level in this follow-up culinary training, which builds upon Culinary Essential. Based on the culinary education taught in Swiss culinary schools, this course supports professional chefs with prior kitchen experience.
During this course, participants will:
• Introduction 2.0
• Environmental protection and sustainability
• Nutrition and health 2.0
• Operational organization 2.0
• Continuing with milk and dairy products
• Continuing with eggs and egg products
• Continuing with potatoes
• Fundamentals of cereals and cereal products
• Fundamentals of breads
• Continuing with soups
• Continuing with mushrooms
• Fundamentals of fruit and fruit products
• Fundamentals of sugar, sweeteners, honey
• Fundamentals of desserts 1.0
• Fundamentals of confectionery, semi-processed convenience foods
• Fundamentals of stocks
45+ interactive recipes to practice and train food knowledge and science learned at both the Professional and Essential levels.
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 (up to 80%). The hands-on training sessions can be done either one-on-one or in groups.
This course is conducted both online and in-person...
This course is conducted both online and in-person...
This course is conducted both online and in-person...
This course can be conducted both online and in-person. Learners can study our digital material online, and hands-on training sessions can be done either one-on-one or in groups.
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.
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The course is dynamic, informative, and entertaining. It is a pleasure to learn from it. It is very practical, and you can apply what you learn 1 to 1 in the company. A forward-looking way to mix digital and practical. The students were allowed to use the tablets during the practical exam.
A successful chef is creative, knows how to solve problems, can work under time pressure, is a team player, has empathy, and is hardworking – Skills that I have learned in my Swiss vocational education and mastered during my career.
With our Swiss vocational course, you master the basic requirements and will be able to constantly adapt to new everyday situations in the kitchen. The door to the world of the kitchen is wide open for you as a chef.
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.
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