Swiss Chefs Association & WIGL

Swiss Chefs Association & WIGL

The Swiss Chefs Association is the official professional association for Switzerland’s chefs. For over 100 years it has played a key role in the vocational training of chefs and is the foundation of the profession. Together, Global Swiss Learning and the Swiss Chefs Association developed the Swiss Chef programs to build the skills and mindset students need for professional success.

WIGL produces learning materials for vocational schools and employee training and its well founded and interactive teaching materials are used in vocational schools in all parts of Switzerland. WIGL is responsible for the entire content of all the Swiss Chef courses in close collaboration with the Global Swiss Learning experts to offer a state-of-the-art concept which represents the consistency of the Swiss Chefs profession and future experts internationally.

Swiss Chefs Association & WIGL

Courses

 modules
aprox. 400
 Hours
by: richemont
By: Swiss Chefs Association & WIGL

Essential Culinary Training

The fundamentals of hygiene,  fire protection, occupational safety, operational organization, machines, cooking methods, plant-based foods, and foods with animal origins.

Coming soon
Available In
Brazil
China
Learn more
 modules
aprox. 400
 Hours
by: richemont
By: Swiss Chefs Association & WIGL

Professional Culinary Training

Students will learn the professional approach of integrating nutrition/ health and sustainability. Deepening the operational organization and additional basic commodities science.

Coming soon
Available In
Brazil
China
Learn more
 modules
Aprox. 550
 Hours
by: richemont
By: Swiss Chefs Association & WIGL

Expert Culinary Training

This course refines the knowledge acquired in the first 2 courses and covers sophisticated preparations for animal-origins foods, the art of menu engineering and supervisory skills.​​

Coming soon
Available In
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20 Modules
Modules
by: richemont
By: Swiss Chefs Association & WIGL

Essential Culinary Training

The fundamentals of hygiene,  fire protection, occupational safety, operational organization, machines, cooking methods, plant-based foods, and foods with animal origins.

Available for
Know More
20 Modules
Modules
by: richemont
By: Swiss Chefs Association & WIGL

Professional Culinary Training

Students will learn the professional approach of integrating nutrition/ health and sustainability. Deepening the operational organization and additional basic commodities science.

Available for
Know More
20 Modules
Modules
by: richemont
By: Swiss Chefs Association & WIGL

Essential Culinary Training

The fundamentals of hygiene,  fire protection, occupational safety, operational organization, machines, cooking methods, plant-based foods, and foods with animal origins.

Available for
Know More
20 Modules
Modules
by: richemont
By: Swiss Chefs Association & WIGL

Professional Culinary Training

Students will learn the professional approach of integrating nutrition/ health and sustainability. Deepening the operational organization and additional basic commodities science.

Available for
Know More

Facilities

learn more

The Swiss Chefs Association is proud of the chef profession. The comprehensive vocational programs for chefs guide students to build the skills and mindset they need for professional success. The goal is to bring forth confident, passionate, and highly-skilled professionals worldwide.​

Swiss Chefs Association & WIGL
Swiss Chefs Association & WIGL
Swiss Chefs Association & WIGL
Swiss Chefs Association & WIGL
Marco Mehr, our culinary expert, talks about his experience

Learn about the Swiss culinary education

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at Richemont

Meet our trainers

Marco Mehr

Marco Mehr

Global Culinary Expert

Marco Mehr spent the last ten years working in the best and most prestigious hotels in Asia. He cooked for celebrities such as Xi Jinping and Barack Obama and most recently he was responsible for 150 chefs at the prestigious Park Hyatt Shanghai.

Prior to his time in Asia, Marco was a member of the Junior Swiss Chefs Team and won the Culinary World Championship title in Luxembourg in 2006. Further, he represented Switzerland at the WorldSkills 2007 in Japan, and won the Vice World Championship title.  

Why choose GSL?

"A successful chef is creative and knows how to solve problems – Skills that I have learned in my Swiss vocational education and mastered during my career."

Patrick Diethelm

Patrick Diethelm

Head Culinary Excellence

Having worked in renowned hotels and restaurants, Patrick coached the Swiss Chefs Jr Team and brought home with them the Olympic victory and 3 gold medals at the "Culinary Olympics" in Erfurt in 2004.

 
Patrick was awarded the "Medal of Honor" by the Swiss Chefs Association in 2005 and in 2007, he was also elected VP of the Swiss Chefs Association. In 2009, he was elected honorary member of the "American Academy of Chefs". At the WACS in 2010, Patrick was elected the youngest honorary member of WACS, where he was an Educational Committee Member from 2008-2014.

For great services to the industry, Hotel & Gastro Union and Swiss Chefs Association, Patrick received in November 2021 the "Medal of Merit".

Why choose GSL?

" With our Swiss vocational courses, you master the basic requirements and will be able to constantly adapt to new everyday situations in the kitchen."