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Global Swiss Learning trainers are experts in their field, ready to transform their industry with education. They use the skills and knowledge gained from our certified trainer courses to train new generations of professionals around the world with GSL courses.
"I was never taught how to teach before. But now I realize I need to learn how to teach in order to be able to train others. Back then when I started my chef career, there was nothing like this available. To learn nutrition, I did my own research and approached a nutritionist for counselling. With this certification, I not only developed professionally but can now train employees in-house, and at our local culinary school."
“At the moment, I have two restaurants and a team of 18–20 chefs. I plan to use the knowledge I have acquired as a trainer, and the Global Swiss Learning platform at my restaurants. It will give them the necessary knowledge they need before they enter the kitchen, and even after they've been working in the kitchen. My hope is to implement this essential training in everyone's education."
“Romania has a huge potential for tourism, which can be enhanced through high-quality services learned through education. I chose Global Swiss Learning as an educational provider for my culinary school because of their Swiss educational solution: digital courses that shorten the time spent sitting and learning in a traditional school and a certified trainer program. As chefs are taught to cook, not necessarily how to teach others, we used GSL’s program to upskill our chefs and turn them into certified culinary trainers for our school.”
“We’re a culinary hub in our region, and one of GSL’s local school partners. We host the on-site learning for GSL’s courses to support local companies that want to upskill their staff, and offer GSL’s blended learning courses at our facilities as well. Certifying our chefs with GSL’s program has set a standard for our center: high-quality, professional education. With the program, our culinary instructors got to deep dive into European cooking and got new insight into training best practices."
