Continuing education, further training to become a chef in communal catering no longer exists under the title "Catering chef with Federal Diploma of Higher Education / chef in hospital, home and communal catering" but under the title: "Chef with Federal Diploma of Higher Education".

Attending continuing education, further training as a chef in communal catering and obtaining all the required module qualifications is necessary for admission to the Federal Diploma of Higher Education (FPE) Chef with Federal Diploma of Higher Education, unless you have proof of equivalence. Required module qualifications are: Food science and culinary science; marketing and sales; business organization; management; finance. The training provider will inform you about the exact provisions and requirements via the contact form.

After completing an apprenticeship as a chef Federal VET Diploma of Higher Education, it is not immediately possible to begin continuing, further training as a chef in communal catering or chef with Federal Diploma of Higher Education. For admission to the Federal Professional Examination FPE, at least three years of professional experience as a chef must be proven at the time of registration (date of registration deadline), after obtaining the Federal Diploma of Vocational Education and Training.

A chef in communal catering with a Federal Diploma of Higher Education (now head chef with Federal Diploma of Higher Education) is responsible for the planning and calculation of gastronomic food offers, the resource-saving preparation of dishes, sales-promoting measures, the optimization and design of work processes, the procurement of machines and equipment, the calculation of key figures for the cost of goods, warehousing, recipes and purchasing as well as the analysis of profitability and, if necessary, the introduction of appropriate measures. Head chefs FA are responsible for recruiting employees, drawing up requirement profiles and criteria, hiring new employees, managing and developing them and training apprentices. As specialists, they are familiar with all legal regulations and comply with them, design concepts for food safety and hygiene, health protection, mandatory labeling, etc. and are responsible for their implementation.