The hotel chef is the key role in the restaurant. ANPA offers a training course including a thoretical part and an internship in the best hotels. The hotel chef is responsible for all the food and desserts coming out of the hotel kitchen. The training course allows the participants to immediately take full possession of skills and techniques required in the catering industry, via an extremely practical approach. Training takes place in the kitchen of hotels selected by ANPA, in order to allow the future hotel chef to get in touch with tools, implements, equipment and ingredients necessary to prepare appetizing dishes and luscious desserts. The final internship, in the best hotels selected by ANPA, offers chefs in the opportunity to put their training to good practice, facing the catering world as a true professional.

HOTEL CHEF COURSE

The hotel chef is the key role in the restaurant. ANPA offers a training course including a thoretical part and an internship in the best hotels.

The hotel chef is responsible for all the food and desserts coming out of the hotel kitchen.

The training course allows the participants to immediately take full possession of skills and techniques required in the catering industry, via an extremely practical approach. Training takes place in the kitchen of hotels selected by ANPA, in order to allow the future hotel chef to get in touch with tools, implements, equipment and ingredients necessary to prepare appetizing dishes and luscious desserts.

The final internship, in the best hotels selected by ANPA, offers chefs in the opportunity to put their training to good practice, facing the catering world as a true professional.

WHAT YOU WILL STUDY
• the physical and material structure of the kitchen
• the kitchen team and hierarchy
• knives: how to handle them, where to use them
  and the various sizes for use
• basic cuts
• kitchen leftovers and sauces
• cooking, dough, uses of basic dough
• first courses
• fish and meat
• savoury pies, raised dough, cakes and fruit
• decoration and carving techniques for fruit and vegetables
• safety at the workplace: law 155 H.A.C.C.P.
  and law 626 on accident prevention

Download and print the course form

Request information about the course

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