Description
Breakfast Chef Course Training Content
Course Curriculum
600 hours: 80% online and 20% hands-on at HEAT
Summary: Fundamental kitchen practices: hygiene, food safety, knife skills; Key techniques for preparing stocks, sauces, vegetables, and meats. Standardized workflows, prep routines, and basic plating.
- Introduction
- Hygiene and preservation of value
- Occupational safety
- Devices, machines, apparatuses and utensils
- Fire protection
- Fundamentals of cooking methods
- Operational organization
- Communication
- Calculation 1.0
- Process steps 1–5
- Nutrition and health 1.0
- 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 and salads
- Fundamentals of eggs and egg products
- Fundamentals of herbs, spices, and seasonings
- Fundamentals of sauces
- Fundamentals of stocks
- Fundamentals of grains and cereal products
- Fundamentals of meat products
- Fundamentals of fish
- Fundamentals of poultry
- Fundamentals of sugar, sweeteners, sweetening agents
- Basic elements of desserts
- Fundamentals of desserts
Optional internships may be arranged upon request.
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