Professional Chef Diploma

4.500,00 

Optional Paid Internship / Work-Exchange – gain experience while reducing tuition costs.

Refine your craft. Shape what’s next.

You’ll strengthen your culinary foundation, advance your theoretical knowledge, and refine your hands-on skills through immersive, practice-driven learning.

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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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Additional information

Internship

Mandatory Paid Internship – help offsets tuition costs