Advanced Professional Chef Course

Chef Academy of London

Course

In London

Price on request

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Description

  • Type

    Course

  • Level

    Advanced

  • Location

    London

  • Class hours

    550h

  • Duration

    6 Months

  • Start date

    Different dates available

550 hours

With this course students will first receive training in our development kitchen, where our qualified chef trainer will cover basic knowledge as well as advanced techniques, which will cover every subject of our program in ­depth.

After this part of the course is completed, students come away with the practical skills of a working member within a professional kitchen. This prepares them for the next part of the course: 400 hours in the kitchen of one of our restaurant partners. Students have a chance to pick two of our partners in order to benefit from a full formation of different chefs, offering different styles and even different kinds of cooking techniques. This really is the ultimate professional training program!

Facilities

Location

Start date

London
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57-61 Mortimer Street, W1W 8HS

Start date

Different dates availableEnrolment now open

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Subjects

  • Manual Handling
  • Fire Safety
  • Stocks
  • AS/400
  • Chef
  • Cooking
  • Baking
  • Trainer
  • Pastry
  • Health and Safety
  • Soups
  • Poultry
  • Shellfish
  • Professional Chef
  • Kitchen machines
  • Meats
  • Advanced Professional Chef Course

Course programme

Development Training (75 hours)

Online HACCP training to be completed before you begin the course.

Introduction to a professional kitchen with our executive development trainer.
  • Kitchen tour
  • Fire safety
  • Health and safety
  • Rules of the kitchen
  • Manual handling
Kitchen machines, utensils and knives

Cutting techniques

Mise en place and kitchen sections
  • mise en place for stocks, sauces, and soups
  • mise en place for meats, poultry, fish and shellfish
  • mise en place for vegetables and fresh herbs
  • Flavours (bitter, sour, sweet, umami, salty)
  • Differences between starters, mains, sides and desserts (portions and timing etc)
  • Meat, poultry and game
  • Fish and shellfish
  • Sauces and soups
  • Pasta and risotto
  • Stew
  • Stocks and dressings
  • Cooking techniques (grilling, broiling, roasting, sautéing, pan frying, deep frying, steaming, submersion cooking, braising and stewing)
  • Presentation skills
  • Bakery and yeast products
  • Pastry (Pastries, desserts and confectionery)
Advanced Training Programme
  • Professional kitchen introduction
  • Ingredients and techniques of fabrication
  • Advanced cooking techniques
  • Contemporary topics in Culinary Arts
  • Introduction to molecular cuisine
  • Baking and pastry advanced techniques
  • Contemporary restaurant cooking
  • Contemporary restaurant service
  • Meat, poultry and game
  • Fish and shellfish
  • Sauce and soups
  • Presentation skills
Live Training (400 Hours)

Stock. sauces and soups

Pasta
  • fresh pasta and dried pasta
  • production
  • storage and recipes
Vegetables
  • vegetables
  • potatoes
  • grains and legumes
Meat
  • classification and cleaning
  • white and red meats
  • storage and cooking techniques
  • grilling, broiling and roasting
  • sauteing, pan frying and deep frying
  • steaming and submersion cooking
  • braising and stewing
  • alternative cooking techniques (sous vide etc)
  • bases and broths of white and red meat
  • storage and recipes
Fish
  • classification, cleaning, white fish and shellfish, storage and cooking techniques
  • sauteing, pan frying and deep frying
  • steaming and submersion cooking
  • braising and stewing
  • fish broths and shellfish bisque
  • storage and recipes
  • alternative cooking techniques (sous vide etc)
Garde manger
  • salad dressings and salads
  • hors d’oeuvre and appetizers
  • charcuterie and garde manger
Baking and pastry
  • baking mise en place
  • breads
  • pastry dough and batters
  • custard, creams and mousses
  • fillings, frosting and dessert sauces
  • plated desserts

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