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Hospital catering chef (new title: head chef): Training, further training, schools near you

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Are you looking for a suitable school for training or further training as a chef (formerly chef in hospital, home and communal catering (BP))?

Here you will find suitable offers from various educational institutions as well as further information and decision-making aids for choosing the right continuing education program.

Would you like personal advice? Contact the provider of your choice via the "Free information on the topic..." button - without obligation, quickly and easily.

Hospital catering chef (new job title: head chef): Specialization in dietetics

As a hospital catering chef, dietetics and nutritional science are the most important prerequisites for cooking the right menu with the right composition for all patients. If you work in this area, you will manage the kitchen staff to ensure that everything runs smoothly and that the menus are ready on time. You are in a management position and it is essential that you always keep an overview. Another important part of the job is purchasing goods according to economic and quality criteria. In hospitals, the chefs prepare high-quality dishes, often on a diet basis, which should taste good. Of course, the dishes have to be cooked in large quantities and all ready at the same time.

The Hospital Catering Cook is responsible for ensuring that all the different areas in the kitchen are properly coordinated and that hygiene, cleaning and waste disposal are carried out in accordance with regulations. You will also be well versed in finance and accounting, as you will be responsible for preparing invoices for patients at cost price.

If you are now interested in this training, search for more information on the large education portal Ausbildung-Weiterbildung.ch and contact the individual schools directly.

Questions and answers

After successfully completing the modules, a vocational trainer course and passing the final examination, graduates of the continuing education, further training as a chef in hospital catering are awarded the protected title: "Chef with federal certificate" or "Chef with federal certificate".

During the preparatory course for the Federal Diploma of Higher Education Chef Examination, the exact topics that will be tested in the final examination are covered. The course content is divided into the following modules:

  • Food and cooking science
  • Marketing and sales
  • Company organization
  • Guidance
  • Finances

For individual questions, we recommend contacting the provider directly - quickly, easily and without obligation using our contact form or the "Ask a question" button.

If you do not pass the Federal Professional Examination for Hospital Catering Chef the first time, you have the opportunity to retake the examination up to two times. It is not necessary for you to retake all parts of the examination, only those in which you performed unsatisfactorily. Registration and admission to the re-examination for "Chef with federal certificate" is subject to the same conditions as the first examination.

In order to be admitted to the Federal Professional Examination as a chef in hospital catering or head chef with Federal Diploma of Higher Education, experience in hospital catering is not mandatory. At least three years of professional experience after completing a Federal VET Diploma apprenticeship as a chef can also have been gained in a kitchen in home catering or communal catering, system catering, restaurants, the hotel industry, commercial catering or catering.

Overview of providers for Hospital catering chef (new job title: head chef)

Editorial management:

Stefan Schmidlin

Stefan Schmidlin, Educational Counseling, Content-Team Modula AG

Sources

Website of theSwiss Secretariat for Education, Research and Innovation SERI, Websitewww.berufsberatung.ch(official Swiss information portal for study, vocational and career guidance) as well as websites and other information from professional associations and education providers.

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Overview of providers for Hospital catering chef (new job title: head chef)

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Overview of providers for Hospital catering chef (new job title: head chef)

Haven't found the right training or further education yet? Benefit from educational advice now!

Further training is not only important in order to maintain or increase professional attractiveness, investing in training or further training is still the most efficient way to increase the chances of a pay rise.

The Swiss education system offers a wide range of individual training and further education opportunities - depending on your personal level of education, professional experience and educational goals.

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Address:
Eichistrasse 20
6353 Weggis
Hotel & Gastro formation Schweiz
Plan your career with Hotel & Gastro formation - we will lead you to success with federal certificates and diplomas in the hospitality industry. We have been serving the hotel and catering industry since 1926 and offer you exciting further training courses in the most beautiful location on Lake Lucerne in Weggis.
Region: Westschweiz, Zentralschweiz
Sites: Pully, Weggis
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Address:
Blumenfeldstrasse 22
8046 Zürich
GastroZurich Education Center
Gastro Kanton Zürich - Strong together for the hospitality industry
Gastro Kanton Zürich represents the interests of the hospitality industry in public and with the authorities. All our efforts are aimed at providing restaurateurs with the best conditions for successful hospitality.
In our training center, we offer a comprehensive, attractive and up-to-date range of courses for hospitality industry training and continuing education, further training. Our courses promote professional and personal skills and help restaurateurs to run their businesses successfully.
Region: Zürich
Sites: Zürich
Next start date
Zürich
8/6/2025
Certifications, Memberships, Qualifications:
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As a trained Federal VET Diploma chef, you have many different options for further training. Depending on whether you have a Federal Vocational Baccalaureate or not, you can even gain access to a degree course at a university of applied sciences, such as a Bachelor's degree in Food Technology, Global Hospitality Business or International Hospitality Management. But even without a Federal Vocational Baccalaureate, you have a wide range of further training options, such as a Federal Diploma of Higher Education (FPE) in Chef or Gastronomy Operations Manager. Building on this, a Advanced Federal Professional Examination (AFPE) can be completed as a qualified chef, qualified catering entrepreneur or qualified head of communal catering. As an alternative to a Federal Professional Examination, it is also possible to train at a College of Higher Education (CHE) to become a qualified Hôtelier/ière-Restaurateur/-trice CHE. There are also a large number of courses on a wide range of topics and specializations offered by schools or professional associations.

The first step on the way to becoming a chef is continuing education, further training for the Federal VET Diploma of Higher Education (FPE) with Federal Diploma of Higher Education as a chef, chef in hospital, home and community catering or catering chef. Only after such continuing education, further training and at least three years of professional experience in a management or executive position (at the time of the Advanced Federal Professional Examination (AFPE)) can you register for a course leading to the AFPE Chef with a federal diploma.

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