Professional Chef Intermediate
During your education as a Professional Chef you study while you work in the hospitality industry.
You’ll refine your culinary skills while gaining real-world experience in the hospitality industry. Whether you have a natural talent for cooking or a strong desire to enhance your culinary expertise, our program is tailored to help you achieve your goals.
Through hands-on practice, our Professional Chef Intermediate education ensures that every lesson is a practical step towards mastering the art of cooking.
What does the curriculum contain?
This course leads to a diploma recognised by the Hospitality industry. During the course as a Professional Chef Intermediate (level 2) you work while you study. You will have practical cooking classes once a week at the Horeca Academie, and you work at least 20 hours a week in a kitchen as a beginner chef for the entire duration of the program. At the Horeca Academie, all our courses have been developed in close collaboration with the industry. Our teachers are professionals from the industry. We are committed to innovation and stay on top of any new developments in the culinary industry. At the Horeca Academie you learn by doing; a hands on practical approach.
Throughout the 10 months tuition, you attend classes once a week. Always the same day in the week, so this does not affect your workschedule.
1. Cooking-Lab class: You cook to explore and to experiment with the products that fit the curriculum theme. You start this class with examining the product table. What is it? How do I keep it fresh? What can I do with it?
2. Immerse knowledge class: any subject that needs more attention is handled in this class. Subjects like allergens or hazard analysis critical control point (HACCP) are covered in the immerse knowledge class.
3. Restaurant class: You cook a three-course meal based on the themes of the curriculum.
Subjects
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- Cooking-and basic skills
- Product knowledge
- No-waste
- HACCP (hazard analysis critical control point)
- Planning and organisation
- Preparations (Mise-en-place)
- Working in a professional kitchen
- Kitchen interior and organisations
- Plating dishes
Start of the program
Key information
Duration:
10 months | 32 classes ( approximately one class a week) + working 20 hours a week (minimum)
Price 2024:
€4550,- (payment plan € 455,- per month for 10 months) Diploma fees include: ingredients, uniform, digital learning material and exams.
Hours per week:
Classes: Approximately 6-7 hours (+/- 10.30 – 18:00)
Apprentice program: Approximately 20 hours (minimum)
Subsidy:
For this course, apprentice companies and students cannot claim a subsidy for practical learning.
Entry requirements:
Do you already have experience working as a chef in a professional kitchen or have you received formal culinary education?
If not, we recommend enrolling in our 5-month Professional Chef Junior course first.
Next to that, our requirements are:
- High school diploma or equivalent
- Evidence of comprehension of the English language
- A job or an apprenticeship in a professional kitchen
- All students must be aged 16 years or over
- The intake process of the Horeca Academie may consist of a trial lesson in which the level of English is measured and possibly a motivation interview.
Visa requirements:
This program is a one year educational program. You work while you study. If you are not from Europe, you will need to apply for a visa. PLEASE NOTE; this cannot be a student visa, it must be a residence & work visa! The rules and regulations for visa are different for each country so you will need to apply for this yourself. Prior to applying for this educational program, it is necessary to hold a Dutch residence status. You can only apply for this education program with a Dutch BSN number or Residence Permit ID.
Who is this program for?
We welcome students from a variety of different educational and occupational backgrounds. This program is suitable if:
You wish to enter a career working in a professional kitchen (restaurant or hotel).
You do not have to be a native English speaker but you must be able to understand simple written English and interact with English speakers at a basic level. A2 Key level for schools at a minimum is required with a CEFR certificate. (The Common European Framework of Reference for Languages).
You are a professional chef or entrepreneur and wish to learn French culinary techniques and become a classically trained chef.
You are willing and capable to enter an apprentice program in a restaurant. You have found a restaurant where you can start as a beginner chef.
What is expected of you?
- At least 20 contracted hours per week in your training company
- Half a day of self-study per week for theory, portfolio assignments, and preparing for tests
- Execution of assignments and techniques in the training company based on a Horeca Academie Task & Skills book
- This allows you to practice your skills and have them assessed by your chef at work
Shortened, yet intensive
In just one year, you can obtain your Intermediate Chefs diploma with us, an achievement that would normally take 1.5 to 2 years. This means we expect a serious, mature approach from our students.
- Study load
To achieve this goal, you must be willing to seriously engage. In addition to our weekly practical lessons of 6.5 hours, you must spend at least one whole day per week on self-study. This includes:
- Preparation for lesson themes
- Preparation for theory and practical exams
- Completing portfolio assignments
- Execution of assignments and practicing techniques at your training company based on a Horeca Academie Task and Skills book
In short, this intensive course offers a fast track to success, but also requires dedication, discipline and a mature approach.
What do you need:
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- Safety chef-shoes
- A laptop
- notebook
Locations:
It is possible to follow the course in Rijswijk (The Hague) or Amsterdam & Rotterdam. Coming soon to our new location in Eindhoven.
Amsterdam and Rotterdam are possible to visit by location only. For information, please call us or send us an email.
Curious to learn more?
Schedule an informal (phone) information session or book a tour at our location in Rijswijk.
Click here to schedule an appointment
*For a tour at one of our other locations, call 070-3029956 (option 2) and ask for Lisanne.
Professional Chef Intermediate
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