Improve knowledge in your field, gain insight into practical training methods and learn how to tailor our Culinary Essential course to local contexts and needs. Test knowledge and skills with practical assignments and regular assessments, which build up to the final evaluation and certification.
At the end of this course, participants will be able to:
This course is conducted both online and in-person...
This course is conducted both online and in-person. Learners study the bulk of the material online (80%). The in-person training sessions are supplemental, and can be done either one-on-one or in groups (20%).
This course is conducted both online and in-person...
This course combines in-depth online learning and practical assignments to upskill your employees. Learners study on our learning platform, which includes the following:
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"I've never seen such a well-structured Chef Trainer program before. And what we experienced during the on-site days with Chef Patrick was amazing. Even after eight years in the kitchen, I learned so much. The chef courses I attended in the past were nowhere near the level of this training."
“We know that the education in culinary and hospitality schools in Switzerland is high level. What I learned in this training can be easily applied in my restaurant every day, from how to explain to do certain tasks and why to do them in a certain way. It's been a very solid support.”
“The training helped me develop because it was challenging. We had to get out of our comfort zone, even though it was about cooking and we already know how to cook. Assignments were about how to communicate, how to structure information and how to transmit it to others.”
“I plan to use the knowledge we have acquired in this program and the Global Swiss Learning platform at my restaurants to train my team. It will provide them with the necessary knowledge they need before they enter the kitchen.”
“The impact that this training has had on me and my career is quite significant. I can now train my restaurant staff better! We had 3 months of online training with bi-weekly live sessions—an amazing experience! But everything we achieved during the on-site part with Chef Patrick felt like a 3-year education.”
“Due to the lack of staff, we have a very high turnover rate in my restaurants, which means we always have to train new staff. Everything I learned from this program will help me implement better, faster, and easier training methods.”
“Three favorite things about the training: 1) How the information is synthesized. 2) The platform is very interactive; you never get bored - there's quizzes to answer and videos to watch. 3) The on-site experience with Chef Patrick over three days. It was a level up for us.”
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