As chefs, you are real pleasure experts. The core of their tasks is to prepare food and menus. For this, You learn all important working techniques and information about food – from meat and fish to plant kitchen to desserts. This solid foundation allows young people to have a professional future in the most diverse companies: from the inn to the business hotel, from the kitchen to the star restaurant or even on a cruise ship. Cooking is both: craft and Art.

When cooking, however, it is not the end, chefs are the professionals for all processes and planning in the kitchen and around it: shopping, warehouses, menus are included. You organize the kitchen and work collegially with the service. Quality and You always have a look at guest wishes.

Type of employment: Education

Key facts

• Training to cook or cook takes three years as planned. It may be shortened. • There is no prescribed school leaving. • Training takes place in the company and in the vocational school (block lessons or 1-2 days per week). • Free meals (food & drinks) during working hours • The uniform is set and cleaned free of charge • In-house & versatile training • Annual training-oriented training courses

Training contents

• Prepare diverse dishes from vegetable food, meat and fish with the help of professional working techniques and equipment • Manufacture of soups and sauces, sweets and salads, doughs and masses • Planning workflows in the kitchen • Collecting, accepting and storing goods • Determining and Calculating Costs, Yields and Prices • Sustainable use of food and resources • Hygiene and documentation • Create menu suggestions and advice from guests • Working in the team • Leading and leading employees

Further training

There are professional perspectives for trained chefs and chefs in a variety of establishments: in kitchens of restaurants and hotels, in community restaurants or even on cruise ships. The wide range of training and training opportunities open doors for different career paths, including abroad. Many chefs start their career as Commis de Cuisine, continue to be the kitchen master or the kitchen master, and later climb up to the kitchen director or business director (F&B manager).

.