Chef: Training, further education, overview of providers, self-test
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Self-test "Chef with a federal certificate": Is this course the right one for me?
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Head chef: Former training as a catering chef for a career in the kitchen
The former training as a "chef in hospital, residential and communal catering" or "catering chef" has been called "head chef (BP)" since 2001 and 2011 respectively. Chefs are considered experts in the application of cooking methods and the design and creation of culinary dishes and products. They manage the kitchen of a restaurant, hotel or other business or institution expertly and professionally. In doing so, they always draw on their sound specialist knowledge in the areas of marketing, business organization and costing. Chefs are regarded as leaders in the catering kitchen and are therefore responsible for apprentices and all employees.
The training as a head chef (BP) is completed on a part-time basis and lasts approximately one year. It comprises the following modules:
- Cookery and food science
- Sales and marketing
- Company organization
- Finances
- Guidance
The prerequisite for admission to the further training course is a completed apprenticeship as a chef with a federal certificate of competence or an equivalent qualification. In addition, at least three years of professional experience as a chef and a completed master teacher course (vocational trainer course) are required.
You can find more information in our self-test.
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