Diploma as chef
The apprenticeship for a diploma as chef is set at 3 years throughout the Federal Republic of Germany and can be undertaken in various catering segments. For example, chefs may be employed in the kitchens of catering companies, hotels, canteens and restaurants, but also in the canteen kitchens of social facilities, such as homes for the elderly and hospitals. Exciting options are also open to first-class chefs on cruise ships. A successful chef will be expected to master basic tasks, such as the creation of menu plans and the preparation of dishes for a specific area of responsibility, as well as demonstrate planning and organizational skills in terms of food purchases and calculations for dinners.
Educational requirements
- Equivalent to German “Hauptschulabschluss” or “mittlere Reife”
(approx. secondary school certificate or intermediate secondary certificate) - Manual dexterity and creativity
- Candidate must be physically fit
- Ability to grasp new concepts quickly
- Calculation skills
- Ability to work in a team
Length of apprenticeship
- 3 years
Syllabus
- Prepare and create food
- Manual dexterity and creativity
- Deploy professional kitchen technology and modern appliances
- Take into account nutritional, economical and ecological aspects of food and beverages
- Maintain a hygienic work environment
- Present products
- Advise guests
Vocational training college
- 1 / 2 days a week or block release
Career prospects
Chefs begin their careers as commis de cuisine and can work their way up to executive chef or business manager (F&B Manager). Culinary Arts is a growing industry and successful candidates will have many career path options, including working in the kitchens of restaurants, hotels or spa hotels, canteen kitchens or even on cruise ships. This apprenticeship also provides the skill set to enable independent management of a restaurant or bar.
Further training options
- Masters degree (Master chef)
- Fachwirt im Gastgewerbe (IHK) (Certified Catering Specialist)
- Hotel management school (state-certified restaurateur or graduate in business management)
- Special further training, e.g. to diet chef
- Stays abroad
- Professional seminars