WHET YOUR APPETITE Introduction to the Professional Chef's Course by Chef Academy London

Chef Academy London

17 Hanover Square London W1S 1BN United Kingdom

WHY YOU'LL LOVE IT

If you fancy yourself a bit of a kitchen whizz and are looking to take your talents to the next level, why not try your hand at an introduction to professional chef training. This course is designed for candidates who are interested in the full training but would like to try it out first. Whether you have little or no experience in a professional kitchen, you will learn about knife skills, meat and fish categorization, various cooking techniques and how to use the equipment designed for specialised kitchens.

"You know you’re in good hands when all the restaurants who partner with this academy have at least one Michelin star!"

-The Telegraph

WHAT'S INCLUDED

Introduction to the Professional Chef Course
80 hours of professional chef training over a 2-week course
You will learn knife skills, meat and fish categorisation, baking and yeasts, pastry and confectionery, portions and timing, presentation, various cooking techniques, how to use the latest equipment used in professional kitchens and more

Easy Refunds & Exchanges

Instant E-Certificate Delivery

1 Year Validity

MORE ABOUT THE EXPERIENCE

Chef Academy London offers this introductory 80-hour course as a taster for those who are interested in becoming a professional chef, but are unsure whether they would like to make the three- to six-month commitment to the training. Regardless of your decision of whether to continue, you will receive HACCP online training which is mandatory in the food industry.HACCP stands for Hazard Analysis and Critical Control Points, and is a seven-principle system designed to assess and address potential hazards in food industry workplaces. You’ll also learn about fire safety, manual handling and the rules of the kitchen – preparing you for life as a chef.You’ll then move on to learning about the tools and machinery in a professional kitchen, knife skills and cutting techniques, as well as mise en place for all ingredients. Flavours are an essential foundation for cooking, so you will discover the art of balancing bitter, sour, sweet, umami and salty. You’ll also learn about various techniques including steaming, submersion, braising and stewing and how to time the dishes so that they are readily presented. The course takes place over two separate weeks, Monday to Friday, totalling 80 hours. Expect to come away with a range of skills to use in the kitchen, some solid recipes under your belt and the confidence to continue your cooking journey, wherever that may be.