Self-test: Is the professional examination to become a "chef" the right thing for me?

What does the day-to-day work of a chef with a federal certificate look like?

Head chefs work in kitchens in hospital, communal, home and system catering as well as in hotels, restaurants and catering, where they have a management function. As part of the corporate catering concept, they ensure the well-being of guests with their meals and therefore have a major influence on the business performance and success of a company. Chefs with good foreign language skills also have a wide range of opportunities abroad.

Chefs are responsible for planning and preparing dishes and menus for specific target groups. To do this, they use both fresh food and industrial ingredients and acquire the necessary tools and equipment. They use modern cooking methods and the latest nutritional findings to ensure a healthy diet. They take appropriate measures to market their offer, for example by designing appealing menus.

Chefs also plan the purchase of goods. To this end, they are constantly on the lookout for high-quality products at attractive prices and maintain good contact with suppliers. They are responsible for the legally compliant storage of goods in the company and in the kitchen. They regularly check compliance with food laws and hygiene regulations in the kitchen and develop appropriate concepts. The head chef is also responsible for the environmentally friendly disposal of food leftovers and restaurant waste.

In the kitchen, the head chefs also manage the employees. They supervise the cooking processes and work steps and ensure that cooperation between the kitchen and restaurant operations runs smoothly. They are also the contact person for guests, employees, partners, authorities, etc. for all questions relating to the kitchen. As the supervisor of a kitchen team, head chefs also recruit and train their employees and train apprentices.

Finally, head chefs are also responsible for accounting in the restaurant sector. They monitor the costs and therefore the profitability of the business and incorporate the findings into the budget and optimization measures.

Target group and skills: Who is the professional examination (BP) to become a chef with a federal certificate suitable for? What qualities and skills are required?

The preparatory course or the professional examination to become a chef is aimed at the following target group:

• Chefs and cooks who wish to deepen their experience and knowledge and obtain a corresponding federally recognized qualification.
• Chefs who want to position themselves advantageously against the competition with a federal certificate and thus increase their career opportunities.
• Chefs and cooks who would like to take on more responsibility in the kitchen and increase their salary opportunities.

Head chefs should have the following personal qualities and skills:

• Impeccable senses of smell and taste
• No allergies
• Creativity (e.g. to present the dishes in an appealing way)
• Precise, responsible and reliable way of working
• Sense of hygiene, cleanliness and order
• Interest in health issues
• Curiosity and openness to discover and try out new things
• Willingness to work irregular hours
• Physical and mental resilience
• Stress resistance
• Quick absorption and reaction capacity
• Team player with leadership qualities

Requirements for admission to the professional examination for chefs with a federal certificate (BP)

Persons who fulfill the following four conditions are admitted to the professional examination for head chef:

• In possession of a federal certificate of proficiency (EFZ) as a chef or an equivalent certificate
• At least 3 years of professional experience as a chef
• Proof of the required module qualifications* or certificates of equivalence
• Successful completion of the course for vocational trainers

It is not compulsory to attend a preparatory course for Chef (BP). However, as the preparatory courses are specifically geared towards the professional examination and admission to it, and confirmation of the equivalence of other further training courses can be time-consuming and is not guaranteed, the tailor-made preparatory courses are highly recommended.

You will find out whether you have been admitted to the professional examination at least three months before the start of the examination with a written notification including reasons and information on legal remedies in the event of rejection.

Note: The admission requirements, such as the required years of professional experience, only have to be met by the time you register for the final examination or on the day of the examination. This means that, in principle, you can already start the preparatory course for the professional examination, even if you do not yet meet all the criteria for admission. But beware: not every school offers this option, so we recommend that you contact the school of your choice directly. Also: In such a case, you are responsible for ensuring that you meet the necessary requirements by the required date!

*The following modules must be available for admission to the final examination (the module certificates are valid for five years):

• Module 1: Food and cooking science
• Module 2: Marketing and sales
• Module 3: Company organization
• Module 4: Leadership
• Module 5: Finances

Subject matter and content of the training

The learning content and skills taught in the preparatory courses for the professional examination are based on the requirements of the sponsoring body.

The following topics are covered in a total of five modules:

• Module 1: Food and cooking scienceFood (origin, seasonality, characteristics, quality regulations, etc.), hygiene (food legislation, hygiene regulations, staff training, etc.), ecology (e.g. waste separation), nutrition/dietetics (basics of healthy nutrition, malnutrition, nutritional needs and catering plan according to target group, etc.), food offer (e.g. planning menus and making them available to customers), specialist arithmetic (kitchen-related recording of costs, calculation of dishes and menus, cooking (e.g. selecting the right food for the right target group, etc.).), food supply (e.g. planning menus and making them available to customers), technical calculation (kitchen-related recording of costs, calculation of dishes and menus), cooking (e.g. assigning food to the appropriate cooking techniques, kitchen appliances, etc.)
• Module 2: Marketing and salesMarketing basics, offers and services (planning and designing offers within the framework of the marketing concept), customer contact and customer care (preparing and conducting sales talks, advising and looking after customers individually, etc.).
• Module 3: Company organizationOrganizational structure, infrastructure, process organization (e.g. designing, evaluating and optimizing workflows), information, communication, administration, quality management, laws and regulations (e.g. accident prevention measures, rules and regulations relating to occupational safety, operational safety, health protection, etc.), inventory management, ecology (e.g. ensuring internal logistics)
• Module 4: GuidanceEmployee management, employment law, training and development (e.g. instructing, monitoring and evaluating the performance of employees and apprentices, planning and implementing in-house training and development), team development (e.g. supporting, leading and motivating teams and employees), conflict resolution (e.g. recognizing and dealing with conflict situations at an early stage)
• Module 5: FinancesFinancial and operational accounting, costing, balance sheet and income statement, budgeting.

Costs and financing of further training

The costs for a preparatory course for the professional chef examination are set independently by the schools, so there are differences.

Below you will find a list of the costs that you can generally expect for the 12-month training course:

• Course fees/course costs:between CHF 6200 and CHF 8600. You will receive double support in this respect. On the one hand, through the federal government's subject funding, thanks to which you will receive around 50% back from the federal government upon application after the examination (regardless of the result).* And on the other hand, through the so-called education offensive by the Swiss hospitality industry. Graduates of the professional examination who are employed in a company that is subject to the L-GAV (National Collective Labor Agreement of the Swiss Hospitality Industry) at the time of registration receive subsidies. You can find more information on the L-GAV subsidy in the answers.
• Examination fees:CHF 1700. Good to know: In contrast to the course costs, which are determined by the providers, the examination fee is defined by the sponsoring body of the professional examination. It is paid by the candidate as soon as they have received confirmation of admission.
• Extra costsYou will often have to expect additional costs for teaching materials, training documents and simulation exams, for example. Please contact the provider of your choice directly to find out what additional costs you can expect in addition to the course and examination fees.

*Since 1.1.2018, preparatory courses for federal professional examinations (BP) and higher professional examinations (HFP) have been financially supported by the federal government. Graduates of these courses can therefore be reimbursed up to 50% (max. CHF 9,500 for BP, max. CHF 10,500 for HFP) of the course costs paid after taking the federal examination. In exceptional cases of hardship, the federal contributions are also paid out in advance.

Duration of study, teaching times, teaching model and learning effort

• The part-time chef training course has a modular structure (6 block courses of 5 days each) and lasts approx. one year.
• When these block courses take place varies from school to school. They can determine the time variants themselves. Please contact the school of your choice directly and ask when the block courses are offered.
• Many schools often offer different teaching models so that you have the opportunity to combine further education with family, work and free time in the best possible way. You can usually choose between face-to-face teaching or online formats, such as online teaching, hybrid teaching or blended learning.
• Thanks to the in-service training concept, you can apply and deepen the learning material in practice straight away. Nevertheless, you should allow sufficient time for preparation and follow-up of the lessons and for self-study - how much depends on your prior knowledge, working style and learning speed. We recommend that you allow at least 4-6 hours per week as a precaution.

Note: Some schools offer so-called "taster lessons". This gives you the opportunity to gain an insight into the lessons and the learning atmosphere. Important aspects on the way to a successful graduation. It is best to contact the school of your choice directly for a taster lesson.

Degree, diploma and title

If you have successfully completed all five modules and have the necessary module certificates, as well as meeting the requirements for previous training (EFZ as a chef or equivalent certificate) and professional experience (three years of professional experience as a chef), then you can sit the final examination.

The professional examination for head chef takes place every year, provided that at least 20 candidates fulfill the admission requirements after the announcement, otherwise every two years. Candidates can choose the language in which they wish to take the examination. They can choose between the three official languages German, French or Italian.

Candidates are notified at least six weeks before the start of the examination. The invitation includes the examination program (including details of the place and time as well as the aids permitted and to be brought along) and the list of experts.

The final examination consists of five parts, which proceed as follows:

1) Cooking incl. AVOR (practical, 480 minutes, weighting: 10)

In this part of the examination, candidates demonstrate that they are competent in all areas of menu planning, food procurement, storage, processing, preparation, serving and disposal. They are familiar with all cooking methods to ensure a healthy diet. They are also familiar with the provisions of food legislation and regulations and work in the kitchen in accordance with these requirements.

2) Case study (written, 180 minutes, weighting: 3)

Candidates have to work on a given practical situation in a company using the action strategies and management and work documents.

3) Expert discussion on food and cooking science (oral, 45 minutes, weighting: 2)

Here, the candidates are questioned by experts on various vocational topics.

4) Expert discussion on business administration (oral, 45 minutes, weighting: 2)

In this part of the examination, experts test candidates on their business management knowledge and skills. They ask various business management questions and also ask about typical everyday management situations in the kitchen.

5) Learning reflection

a) Learning reflection dossier (prepared in advance)

Candidates prepare a so-called "learning reflection" for each module, for which two to four hours of work must be expected. In the learning reflection, candidates critically scrutinize their practical work at the workplace. In addition to reflecting on the implementation of what they have learned, they should also identify improvements.

b) Examination interview (oral, 30 minutes)

On the basis of the learning reflection dossier, candidates demonstrate here that they are able to adapt and implement what they have learned and critically reflect on their own performance accordingly.

Diploma and title

Successful graduates of the professional examination receive a federal certificate and are entitled to use the federally recognized and protected title "Chef with a federal certificate" or "Chef with a federal certificate".

• In French: "Cheffe cuisinière avec brevet fédéral / Chef cuisinier avec brevet fédéral"
• In Italian: "Capocuoca con attestato professionale federale / Capocuoco con attestato professionale federale"
• In English: "Master Chef with Federal Diploma of Professional Education and Training" (Attention: not a protected title, only a recommendation)