In order to be admitted to the Federal Professional Examination as a chef in hospital catering or head chef with Federal Diploma of Higher Education, experience in hospital catering is not mandatory. At least three years of professional experience after completing a Federal VET Diploma apprenticeship as a chef can also have been gained in a kitchen in home catering or communal catering, system catering, restaurants, the hotel industry, commercial catering or catering.

If you do not pass the Federal Professional Examination for Hospital Catering Chef the first time, you have the opportunity to retake the examination up to two times. It is not necessary for you to retake all parts of the examination, only those in which you performed unsatisfactorily. Registration and admission to the re-examination for "Chef with federal certificate" is subject to the same conditions as the first examination.

After successfully completing the modules, a vocational trainer course and passing the final examination, graduates of the continuing education, further training as a chef in hospital catering are awarded the protected title: "Chef with federal certificate" or "Chef with federal certificate".

During the preparatory course for the Federal Diploma of Higher Education Chef Examination, you will attend classes and take part in the prescribed module examinations. These module passes are required to register for the Federal Professional Examination. The following five module certificates must be passed: Food Science and Cookery; Marketing and Sales; Business Organization; Management; Finance. During your training, you will acquire extensive knowledge of menu and dish planning, menu calculation, menu spelling, food procurement, correct storage, processing and preparation, professional presentation of food and correct disposal. A hospital catering chef is also familiar with food laws and hygiene regulations and plans and implements measures to comply with them. As part of the cooking course, participants learn about all cooking methods, healthy eating, different types of food and their preparation, cooking equipment, cooking techniques and kitchen organization. Prospective head chefs also learn how to implement a marketing concept and how to design a menu, and acquire knowledge about business organization, management rules, employee management, accounting and finance, budget planning and budget control. For more detailed information on the individual contents of the hospital catering chef modules, please contact our training provider directly via the contact form.