What is the price of the Training Head Chef - Master the Basics in 5 Days training?

The price of the Training Head Chef - Master the Basics in 5 Days training is 5250 € HT. This includes access to all modules, training materials and personalized support. Funding solutions are available through OPCO.

Is the training Qualiopi certified?

Yes, Learni is a Qualiopi-certified training organization. This certification guarantees the quality of our courses and enables funding through OPCO and other mechanisms.

What is the duration of the Training Head Chef - Master the Basics in 5 Days training?

The Training Head Chef - Master the Basics in 5 Days training takes place over 35 hours. The program is structured in progressive modules for optimal skill development.

How can I fund my training?

Our courses are eligible for OPCO funding. Learni supports you through the funding process. A personalized quote is available upon request.

What are the prerequisites for this training?

The prerequisites for the Training Head Chef - Master the Basics in 5 Days training are: No professional kitchen experience required, motivation and good physical condition.. A preliminary interview validates your eligibility.

What are the objectives of the Training Head Chef - Master the Basics in 5 Days training?

The objectives of the Training Head Chef - Master the Basics in 5 Days training are: Discover the fundamentals of professional cooking. Master basic cutting and preparation techniques. Learn to organize an efficient workstation. Prepare simple and tasty dishes. Apply hygiene and food safety rules. Develop culinary creativity in a team. Upon completion, you will be able to put these skills into practice.

Is the training available in person?

Yes, the Training Head Chef - Master the Basics in 5 Days training is available in in-person. The format can be adapted to your needs (inter, intra, custom).

Training Head Chef - Master the Basics in 5 Days | Learni

The story of Learni

Founded by passionate advocates of learning and innovation, Learni set out to make professional training accessible to everyone, everywhere in the world. Our team works in the largest cities such as Paris, Lyon, Marseille, and internationally, to support talents and organizations in their skills development.

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Methods, approaches, and teaching resources

The Training Head Chef - Master the Basics in 5 Days training is delivered in-person or remotely (blended-learning, e-learning, virtual classroom, remote in-person). At Learni, a Qualiopi-certified training organization, each program is designed to maximize skills acquisition, regardless of the training mode chosen.

The trainer alternates between demonstrative, interrogative, and active methods (through practical exercises and/or real-world scenarios). This pedagogical approach ensures concrete and directly applicable learning in the workplace.

Teaching resources provided

To ensure the quality of the Training Head Chef - Master the Basics in 5 Days training, Learni provides the following teaching resources:

Mac or PC computers, high-speed fiber internet, whiteboard or flipchart, video projector or interactive touchscreen (for remote sessions)
Training environments installed on workstations or accessible online
Course materials, practical exercises, and supplementary resources
Post-training access to materials and teaching resources

For in-house training at a location external to Learni, the client ensures and commits to having all necessary teaching materials (IT equipment, internet connection...) for the proper conduct of the training action in accordance with the prerequisites indicated in the communicated training program.

* contact us for remote feasibility** ratio varies depending on the training followed

Assessment methods

The assessment of skills acquired during the Training Head Chef - Master the Basics in 5 Days training is carried out through:

During training: case studies, practical exercises, and professional scenarios
At the end of training: self-assessment questionnaire and skills evaluation by the trainer
After training: training completion certificate detailing acquired skills

Training accessibility

Learni is committed to the accessibility of its professional training programs. All our training programs are accessible to people with disabilities. Our teams are available to adapt teaching methods to your specific needs. Do not hesitate to contact us for any accommodation request.

Training access terms and deadlines

Training program

Module 1Introduction to the Head Chef Profession: Tools and Workstation (knives, boards, mise en place)

Dive into the professional world of the head chef, set up your station with professional utensils, practice precise cuts on vegetables and meats, complete a full mise en place for service, receive immediate feedback from your passionate trainer, and savor the pride of an impeccable workspace ready to perform.

Module 2Basic Cooking Techniques: Poaching, Braising, Grilling (pans, ovens, thermometers)

Master essential cooking methods, handle pans and ovens for perfect results, test textures and flavors on fish and vegetables, correct in real-time with pro tips, produce your first perfectly cooked dishes, and boost your confidence with dynamic, motivating practical exercises.

Module 3Preparations and Sauces: Emulsions, Basic Stocks (blenders, saucepans, scales)

Create smooth sauces and aromatic bases, weigh ingredients precisely, mix hollandaise and vinaigrette emulsions, assemble harmonious dishes, taste and adjust in a group, and leave with personal recipes and foolproof techniques to shine in the kitchen.

Module 4Brigade Organization and Service: Timing, Technical Sheets (tablets, timers)

Simulate a real brigade, plan service timing with digital tools, coordinate tasks in a team for a complete menu, serve hot and appetizing dishes, analyze workflows for efficiency gains, experience the adrenaline of a successful rush, and be ready to join a pro team.

Module 5Hygiene, Safety, and Creativity: HACCP, Dish Innovation (protocols, tastings)

Apply strict HACCP standards, clean equipment according to pro protocols, innovate twists on classics with fresh ingredients, present signature plates, evaluate in a simulated jury, and leave certified with a portfolio of achievements and trainer network to accelerate your career.