Which Chefs course/cooking qualification?
Discussion
Chaps/Chefs,
I'm looking to enroll on a course to give me a chefs qualification. I don't need a super-starred course, only something which says I can cook to the required basic level in a commercial kitchen.
I live in a tourist area in Central Europe,and I'm an English teacher. Next year, summertime when there are no students, id like to cook in one of the local restaurants, cooking the local dishes from here (hence why I don't need am over the top qualification) . All the local managers want to know is: can you cook well enough?
So, are they any recommendations for a course (3 months intensive or so?)
Sorry for any mistakes, typing on my phone!
Thanks.
I'm looking to enroll on a course to give me a chefs qualification. I don't need a super-starred course, only something which says I can cook to the required basic level in a commercial kitchen.
I live in a tourist area in Central Europe,and I'm an English teacher. Next year, summertime when there are no students, id like to cook in one of the local restaurants, cooking the local dishes from here (hence why I don't need am over the top qualification) . All the local managers want to know is: can you cook well enough?
So, are they any recommendations for a course (3 months intensive or so?)
Sorry for any mistakes, typing on my phone!
Thanks.
Only one/two qualifications really recognised by the industry in the UK. Abroad is going to depend on the country? Where you thinking of working?
NVQ 2 & 3 Professional Cookery. A level 2 is either one day a week for a year day release from a related workplace (ie. in a kitchen) or you can do it full time (still a year at most colleges).
Issue is that these courses teach you the facts and figures but a chef learns their craft over several years working in different disciplines across various kitchens at different levels.
The alternative is to do something intensive and pay through the nose for it.
http://www.ashburtonchefsacademy.co.uk/chefcourses...
£3k for what is a very good course but not going to be recognised that widely.
HOWEVER!! some of the best chefs I have employed and/or worked with have no real qualification. Experience is what counts in a kitchen, not paper.
In the UK a 2 or 3 is the foot in the door. Then you have to prove ability. I guess working abroad ability is key and I can tell you from experience even doing 4 years at catering college does not prepare you for a real kitchen.
If you want to chat more feel free to PM. As well as chefing and managing kitchens I also teach catering.
NVQ 2 & 3 Professional Cookery. A level 2 is either one day a week for a year day release from a related workplace (ie. in a kitchen) or you can do it full time (still a year at most colleges).
Issue is that these courses teach you the facts and figures but a chef learns their craft over several years working in different disciplines across various kitchens at different levels.
The alternative is to do something intensive and pay through the nose for it.
http://www.ashburtonchefsacademy.co.uk/chefcourses...
£3k for what is a very good course but not going to be recognised that widely.
HOWEVER!! some of the best chefs I have employed and/or worked with have no real qualification. Experience is what counts in a kitchen, not paper.
In the UK a 2 or 3 is the foot in the door. Then you have to prove ability. I guess working abroad ability is key and I can tell you from experience even doing 4 years at catering college does not prepare you for a real kitchen.
If you want to chat more feel free to PM. As well as chefing and managing kitchens I also teach catering.
Edited by 21TonyK on Friday 17th July 18:16
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