Cook (profession)

Cook or chef ( in female form ) the name of a person, the food is cooked. Chef / cook is a professional training in Germany, Austria and Switzerland.

• 3.1 specializations
• 3.2 Professional status
• 3.3 Rise qualifications 3.3.1 Germany
• 3.3.2 Switzerland

Training

Germany

In Germany, Koch is a training profession for which no specific educational or vocational education is mandatory and normally requires three years of vocational training. However, an apprenticeship is shortened in certain conditions ( good academic performance, retraining, high-school diploma, Abitur) at the request possible. Employers and vocational school must consent. In these three years, which take place in a company and vocational school, you learn while cooking also other important organizational and commercial skills and knowledge that have to do with the kitchen. Important subjects for a chef include: nutrition, Silo and warehousing as well as hygiene.

Since cooking is not a craft, industry and commerce ( IHK) watch over the applicable training regulations - in contrast to the related professions of baker and confectioner, for which the chambers of crafts are competent. In the total number of profession of chef makes 39 percent of all completed training contracts in the hospitality industry.

Will a chef trained in his profession, he must sit for an exam after successfully Trainer Aptitude Regulation. In addition, every cook can further specialize; , there are several possibilities:

In large kitchens, the chef leads a team of chefs, and his deputy is the Sous Chef. A Störkoch comes to customer home and cook there.

Austria

The three-year training is also carried out in the dual education system to the appropriate vocational schools and training companies in the hotel and hospitality industry, in large kitchens or canteens. According to the law reaches into Austria as a school requirement, the completion of the nine -year compulsory education. Most applicants have completed high school, however, and / or polytechnic school.

The training content and requirements are similar to those in Germany and very oriented to the profession. Austrian apprentices finish training with the final exam, which consists of a theoretical and practical part. The related teaching gastronomy expert can be completed with a reduced teaching time. Many vocational schools in Austria offer training for catering that can be counted. In addition to subject specializations chefs can demonstrate training courses for foremen for Bio - and Food Technology in Austria.

Switzerland

In Switzerland, basic vocational training means cooking EFZ (French Cuisinier CFC, Italian Cuoco AFC). The training lasts three years. One day per week visit aspiring chefs the vocational school or two five weeks per year teaching blocks. The industry courses take 20 days to 5 semester distributed.

For vocational education includes the specialized depth of a foreign language.

On the cooking EFZ builds on the related basic vocational education for dietetic cooking.

History

The art of preparing food by boiling, roasting, steaming, or other methods as possible tasty, easily digestible, nutritious and even healthy food, had already reached a high level in the ancient world. Since, according to the ancient view, a good diet was associated directly with the health, cooking often worked with doctors.

The art of cooking came from Asian countries to Greece and then to Italy. Under the Roman emperors Augustus and Tiberius, there were already schools of culinary arts. In ancient Rome, the chefs mostly kidnapped slaves in captivity, preferably Greeks were. Cooks were popular and expensive and you paid exorbitant prices for good cooks.

In the Middle Ages, the kitchen was very well maintained by the monasteries and developed. Latter-day culinary arts comes from Italy ( since about the 16th century ) and was introduced from there to France by Catherine de Medici who have their own chefs took to France at her wedding to Henry.

At the court of Louis XIV, the French cuisine reached its first flowering. The most famous chef François Vatel this time was who killed himself when he was not in a position at any given time to adequately cook for his rule. With the removal of boundless Ausgabenfreudigkeit of any tax-paying nobility and royal court of the French Revolution, the chefs had to create new revenue streams. They opened restaurants in which perverted the wealthy bourgeoisie. In the 19th century, therefore recovered the French culinary art of revolution and crisis. The emerging bourgeoisie gradually democratized with successes and setbacks the kitchen.

For many decades the most famous chefs often came from France. Thus Bocuse, the Troisgros brothers, Marc Haeberlin all students of Fernand Point. They advocated a kitchen, fresh, quality food of the regions of their own country was transformed into refined arranged, tasty bar fans. The nouvelle cuisine was based on similar ingredients as the diet cuisine: vegetable, stewed meat, low fat. Student of Bocuse, such as Eckart Witzigmann spread this teaching in Germany.

Vocational

After the completion of vocational training be learned cooking works on various items and can specialize in over the years on a branch.

Specializations

The four main items in classical cuisine are:

• Entremetier
• Garde Manger
• Pastry
• Saucier

The spectrum of the four main kitchen items is complex and can be divided with large kitchen brigades further, so that specializations are possible and useful. The more Post subdivision depends on the GastronomyArt ( hotel, restaurant or canteen), the shape of the food offer ( banquet, buffet, à la carte ) and specializations ( gourmet restaurant, brewery, fish dishes ).

• Boucher
• Hors d' œuvrier
• Legumier
• Poissonnier
• Potager
• Rotisseur

A classic layout would be as follows: The appetizer and entrees are performed by the Garde Manger. As kitchens or Sous Chef, with a focus on main courses, the saucier is divided. His preliminary work are taken from Entremetier. The final dessert is created by the pastry chef. Another frequent breakdown of the kitchen brigade is the equality of Saucier and Poissonnier. This is the case, if at the same time high quality fish and meat is cooked and the cooking time to be different. In this example, even the Entremetier eliminated and the post Chefs cook their inserts itself

Professional status

In the kitchen the chef hierarchy is an assistant chef ( sous chef ) to the side, which takes individual tasks by him in the representation case. The other kitchen brigade is organized in individual kitchen items. The head of mission ( Chef de Partie ) and the deputy head of mission ( Demichef de partie ) answer as (old) journeymen their specific duties within the kitchen. Following the organizational structure of the fully formed young chef ( Commis de Cuisine ) and the chef apprentice ( Apprentice de la Cuisine ).

Rise qualifications

Germany

In addition to the specializations of the cook can equip his profession with training or CCI advancement training, for:

• Diet cooking as part of a CCI Career Advancement Training, as a specialization in dealing with diet-related diseases such as diabetes mellitus, lactose intolerance, osteoporosis, celiac disease and Others
• Chefs as part of a CCI Career Advancement Training for later use as a kitchen manager, chef or executive chef.

Switzerland

In Switzerland, there are within the scope of higher vocational education qualifications for various ascent skilled cooks.

Vocational examinations:

• Chef / köchin,
• Gastro-Betriebsleiter/in

Higher professional examinations (HFP )

• Graduate chef / in
• Graduate Head / in collective catering

Higher College

• Dipl. hôtelier / ière - restaurateur / -trice RF

Other areas of application

Except in the catering chefs also work for private clients. While Mietkoch and hiking cook work limited, a private chef belongs to the house staff.