Jakobsmuschel Saté

Kitchen master examination course
Preparation course

In this course, you cook a personally chosen 5-course-menu of a predefined grocerie basket of previous master's certificates according each predefined rules and regulations of the industrial chamber of commerce (individual examination requirements and rules of each hotel school will be considered).

Under the guidance of experienced professionals, all for an exam necessary workflows will be brought to perfection, and like that ensure that you can get well prepared and experienced through the final exam.

  • individual schedule planning
  • Intensiv care
  • incl. cleaning, and service
  • Course fee doesn't include groceries
  • On day 3 will two of your invited guests enjoy your prepared menu (we will charge a flat-rate of 50,00€/person, max. 6 guests)
  • Usage of high-class Gaggenau machines (induction hob, steam-baking-oven, oven with core temperature sensor) and further electrical modern, professional domestic appliances (for example Pacojet, Kenwood, Kitchen Aid kitchen appliance incl. accessories (noodle machine, meat chopper, cutter, and so on).
  • For the participation of a course, the creation of the following documents is prerequisited: your personal chef menu including all needed ingredients, recipes, list of orders, workflow plan, listing of the single components of a menu
  • Please bring groceries, knifes, the appropriate clothings, special tools and forms with you

Course day 1 (approx. 2 to 3 hours)

Final discussion of the menu selected by you in advance from the components of a shopping cart from the past examination years

Tips for the composition of the single menus, review of recipes, control of list of order list, listing of single components of the menu, optimization of the workflow plan.

Before the beginning of course day 2, your bought groceries have to be delivered to the cooking school.

Course day 2:

Cooking of the menu under examination conditions Part I (4 hours preparation)

support is given in the preparation of difficult work steps, including the setting-up and the recording of the workflow

Adding and further optimization of the workflow as well as recipes

Interims analysis with proposals for improvements and constructive tips

Course day 3:

Cooking of the menu under examination conditions Part II (9 hours preparation, plus 2,5 hours arranging and serving)

support is given in the preparation of difficult work steps, including the setting-up and the recording of the workflow

Adding and further optimization of the workflow as well as recipese.

Final meeting incl. the evaluation and proposals for improvement with constructive tips

3-Rate of the day 1180,00€ zzgl. benötigte Lebensmittel