Kitchen master ihk

Overview

Chef is more than just a title. The most traditional of the gastronomic master's degrees is the basis for successful entry into the management level and management in the hotel and restaurant industry, in communal catering, in catering - but also in industry, education and many other areas. The profession of chef offers more than just guest-oriented work in the kitchen. Master chefs are considered the perfect executives for the planning, creation and marketing of gastronomic products and services. Countless perspectives and opportunities open up for them outside of gastronomy as well.

perspectives

Today, Poppe & Neumann graduates of the master chef course work worldwide as

• manager, operations manager
• Chefs, kitchen managers
• food designer
• consultant, management consultant
• Sales specialists in the industry
• food inspectors
• Food & Beverage Manager
• Specialist teachers at vocational schools or at private or public educational institutions

or study because they have acquired the university entrance qualification with the master craftsman certificate or successfully run their own businesses. The master craftsman's certificate is and remains - nationally and internationally - the central career building block for your professional future in a management/management position in the hotel and restaurant trade, in communal catering, in catering, in industry and is - last but not least - the solid basis for a successful self-employment.

The course is aimed at

Chefs with completed vocational training, career changers, semi-skilled and unskilled employees and working family members with at least 5 ½ years of professional experience in the kitchen

course content

The state-tested and approved course to become a master chef IHK is characterized by the well-engineered study documents, which are based on professional practice. Like all Poppe & Neumann distance learning courses, the master chef IHK course is designed in such a way that professional activity and further training can be optimally combined.

The basis for the course content is the "Regulations on the examination for the recognized qualification of certified master chef" of the Frankfurt am Main Chamber of Industry and Commerce.

If you have not yet taken the trainer aptitude test, it is part of your preparation for the master chef test and one of the admission requirements.

Trainer aptitude test IHK (AdA)

The preparation for the IHK trainer aptitude test covers the first part of the master craftsman’s examination “vocational and work-pedagogical qualifications” and consists of seven learning units (lessons):

1. introductory lesson
2. Field of action: Check training requirements and plan training
3. Field of action: Prepare training and assist in hiring trainees
4. Field of action: carry out training I
5. Field of action: carry out training II
6. Field of action: Complete training
7. Examination simulation Training of the trainers

final project

Immediately before the exam, our graduates take part in a two-and-a-half-day exam intensification seminar and then take part in the written, oral and practical exam at the IHK Frankfurt am Main.

The preparation for the master chef exam consists of 16 lessons and a comprehensive accompanying book and deals - practically - with the following subject areas, according to the DIHK framework plan:

Business Qualifications

The part of the examination "Business-related qualifications" is divided into the following qualification areas:

• Economics and Business Administration
• accountancy
• law and taxes
• Management

In this context, the following can be checked:

• Economic fundamentals
• Operational functions and their interaction
• Business start-ups and company legal forms – company mergers
• basic aspects of accounting
• Financial Accounting
• Cost and Performance Accounting
• Evaluation of the business figures
• planning calculation
• Legal context
• Tax regulations
• Business organization
• Human Resources Management
• human resource development

Action-specific qualifications

Qualification focus: "Leading and promoting employees"

• Determine quantitative and qualitative personnel requirements
• Create requirement profiles, job plans and job descriptions
• Select, deploy and motivate employees, taking into account their suitability and operational requirements
• Introduce employees to their area of responsibility, issue work orders and instructions and monitor their proper execution
• Planning and initiating personnel development measures for qualification and targeted motivation, taking into account operational needs and employee interests
• Assess employees' performance and behavior and issue qualified references

Qualification focus: "Planning, implementing and controlling processes"

• Develop concepts for food and gastronomic services
• Develop company and workplace organization, also taking into account the possibility of outsourcing
• Create work and time planning
• Calculate costs and form prices
• Ensure occupational safety as well as hygiene and environmental protection measures

Qualification focus: "Procuring and maintaining products"

• Open up and use sources of supply
• Compare and evaluate offers
• Store food properly
• Prepare and care for consumer goods appropriately for work
• Apply hygiene and environmental protection measures and use energy economically
• Justify required investments

Qualification focus: "Applying food technology and nutritional knowledge"

• Planning and explaining raw material, seasonal, guest, price and occasion-related meals
• Evaluate meals according to cost of goods and workload
• Assess the quantitative and qualitative nutrient content of food
• Applying methods of maintaining nutritional value, – Knowing what food is available for a sustainable, health-conscious diet and the most common diet-related illnesses

Qualification focus: “advising guests and marketing products”

• Develop sales promotions
• Create individual offers for special occasions
• Master presentation techniques
• Prepare consultation and sales talks

Admission Requirements

You have a professional qualification as a chef.

Instructor's certificate (AdA) – if you don't already have one, you will complete this as part of your master's course at Poppe & Neumann

After successfully completing your vocational training, you will have at least 3 years of relevant professional experience at the time of the exam.

That means: You can start distance learning just 6 months after your vocational training, since you will continue to work during your studies and therefore have the necessary professional practice by the time the exam is taken.

You don't have a degree in cooking

Instructor's certificate (AdA) – if you don't already have one, you will complete this as part of your master's course at Poppe & Neumann

At the time of the examination, you have at least eight years of relevant professional experience. That means you can start distance learning with 5 ½ years of professional experience, since you will continue to work during your studies and therefore have the necessary professional experience at the time of the examination.

Duration of study and costs

Temporal outline

Distance learning (30 months, including AdA exam, 24 months without AdA exam)

In this phase of your distance learning, you will receive your teaching letters in monthly succession. The subject matter prepares you for the IHK master chef exam.

Seminar 1 (trainer aptitude test 4 days)

After the successful completion of the first part of the distance learning course "Training of trainers", after evaluation and grading of the external control tasks, we invite you to a 4-day seminar and examination block.

This seminar has been led for many years by Christoph Ladewig, the owner and director of the Hotel Fernschule Poppe & Neumann (himself an examiner at the IHK Frankfurt am Main for many years).

We invite you to the training hotel of the Hotel Fernschule Poppe & Neumann and, of course, we have taken care that you are accommodated and fed reasonably for the four days.

The seminar and exam take place in the training hotel, ie you will first be intensively prepared for two days for the written IHK exam, which takes place on site.

After the written exam, the oral exam and the instruction will be practiced and on the fourth day you will take your exam in front of the IHK examination board, who has traveled to the training hotel.

Seminar 2 (5 days)

After successful completion of the entire distance learning course, after evaluation and grading of the external control tasks, we invite you to the first part of the examination intensification seminar (attendance phase).

In the 5-day block "Preparation for the written exam in business-related qualifications", you will be prepared in detail for the subsequent written exam in "Business-related qualifications" by our competent specialist lecturers - who have been successful experts from the industry for years. In the seminar, the contents of the written exam are dealt with intensively and in an exam-oriented manner.

You now have six weeks to deepen what you have learned and to get in the mood for the following seminar block.

Seminar 3 (5 days)

The third part of the presence phase serves to prepare – again under the direction of our lecturers – for the subsequent written exam “Action-specific qualifications” as well as the requirements of the practical and oral exam.

Six weeks later (the IHK needs this time to evaluate the written exams), all participants travel back to the practical and oral IHK exam. Thanks to perfect preparation and support, you will then hold your master craftsman’s certificate in your hands.

Of course, we will inform you in advance about accommodation and catering options during seminars and exams.

baseline

You can register at any time - the course starts on the 1st or 15th of each month.

tuition fee

If you take the course including the trainer aptitude test, the tuition fees are €149.00 per month (total costs €4,470.00).

Without a trainer aptitude test (because you have already taken it), the monthly tuition fees are €147.00 (total costs €3,528.00).

Normal period

The standard period of study for the course, including the trainer aptitude test, is 30 months. Without a trainer aptitude test, it is 24 months.

Of course you can - without additional costs - shorten or lengthen your distance learning course individually. It all depends on how much time you have to study and of course that you meet the admission requirements at the time of the exam.

funding and funding

Monthly payment

At Poppe & Neumann, you conveniently pay your tuition fees in monthly course installments.

save taxes

You can claim up to €4,000.00 annually for your further training at Poppe & Neumann as income-related expenses. After the end of the calendar year, you will receive a certificate from us for the annual wage tax adjustment.

education check

In order to counteract the impending shortage of skilled workers, many federal states have set up their own support programs using funds from the European Social Fund. As a recognized educational institution, you can benefit from this special subsidy for the costs of further education.