Chef Host Cookery Course

Monday 10th August – Friday 15th August 2026

9am – 5pm (late start and finish on Thursday)

This intensive 5-day Chef-Host Course is a practical, confidence-building programme designed to prepare you for life working as a cook or host in a ski resort, shooting lodge, chartered yachts and private villas. Combining hands-on cookery with essential theory and service skills, the course mirrors the pace, pressure, and expectations of real seasonal work.

You’ll learn how to cook hearty, crowd-pleasing classics, cater confidently for special diets, plan menus efficiently, and deliver warm, professional service to high-expectation guests – all while staying organised, calm, and healthy during a demanding season.

By the end of the week, you’ll have a strong recipe repertoire, real-life service experience, and clear guidance on how best to secure an entry level chef-host job to begin your global culinary career.

Who This Course Is For

• Aspiring cooks in ski chalets, shooting lodges, chartered yachts and private villas
• Gap year travellers and seasonal workers
• Nannies and private household cooks
• Home cooks looking to transition into private catering or seasonal work
• Anyone wanting practical cookery skills with a clear career pathway to travel the world

No professional kitchen experience is required – just enthusiasm, reliability, and a willingness to learn.

What You’ll Learn

• Core cookery techniques and classic menus
• Breakfast, afternoon tea, and dinner service planning
• Cooking at altitude with limited resources or in remote locations and adapting recipes
• Catering for dietary requirements (GF, DF, Vegan)
• Portion control, presentation, and waste reduction
• Guest service, professionalism, and stress management
• CV building, interviews, and securing seasonal work

Course Structure

Each day combines hands-on practical cookery with theory sessions delivered in person and online. You’ll cook, taste, troubleshoot, and refine your skills throughout the week.

Practical Cookery Programme

Day 1 – Foundations & Classics

Focus: Kitchen safety, hygiene, and core techniques

Day 2 – Bistro-Style Cooking

Focus: Balanced menus and flavour pairing

Day 3 – Breakfasts & Comfort Food

Focus: Morning service and family-style favourites

Day 4– Hosting, Dinner Party Service & Canapés

Focus: Presentation, confidence, and real guest experience

Day 5 – Special Diets & Modern Inclusive Menus

Focus: Inclusive cooking and confidence with alternatives

Key Cookery Skills at a Glance

• Food safety and kitchen hygiene
• Knife skills and vegetable preparation
• Soups and sauce making
• Meat, poultry, fish, and seafood preparation and cookery
• Vegetarian, vegan, gluten-free, and dairy-free cooking
• Baking breads, cakes, and desserts
• Breakfast, brunch, and afternoon tea preparation
• Canapés, starters, and presentation skills
• Menu planning and portion control
• Batch cooking and cooking for groups
• Cooking ahead and efficient reheating
• Adapting recipes for cooking at altitude, remote locations or with limited equipment
• Waste reduction and resourceful chalet cooking
• Professional plating and formal service

Theory & Professional Skills

Chef-Host Life & Kitchen Management

• Introduction to the role of a chef/host
• Menu planning and seasonality
• Reducing waste and being resourceful in a chalet kitchen

Service & Guest Experience

• Breakfast service planning and timing
• Basic table setting for breakfast and dinner
• How to serve food and drinks at the table
• Managing high-expectation guests
• Portion control and presentation
• Keeping calm and professional under pressure

Health, Balance & Efficiency

• Keeping yourself healthy during a season: food, rest, and balance
• Catering for special diets: GF, DF, Vegan
• Afternoon tea service and presentation
• Planning ahead to maximise downtime
• Making the most of quieter periods during a season
• Menu planning using core techniques learned

Careers session

A dedicated session focused on helping you prepare for chalet work:

• Building a CV
• Interview techniques and common questions
• First impressions and professionalism

What’s included

• 5 days intensive cookery tuition from our friendly and experienced teachers
• Online and in person theory and practical hosting training sessions
• A repertoire of recipes to use into your career
• Real dinner party catering experience
• All ingredients and equipment
• One branded ENTCS apron
• Food Hygiene and Safety in Catering Level 2

What You’ll Leave With

• A solid portfolio of recipes and transferrable cookery skills and techniques
• Confidence cooking for dinner parties and varied dietary needs
• Realistic insight into chef-host life and expectations
• Practical meal set up and service and hosting skills
• Clear next steps towards employment as a seasonal chef-host
• An ENTCS Certificate in Chef-Host Cookery Skills

• Food Hygiene and Safety in Catering Level 2 Certificate

Why Choose This Course?

• Designed specifically for real chef-host work
• Hands-on, practical, and supportive learning environment
• Covers both cookery and hosting, not just recipes
• Focus on employability and career progression

Ready to start your cooking season with confidence? This course gives you the skills, knowledge, and mindset to step into a private chalet, lodge, villa or galley kitchen feeling positive, prepared and professional.

Please view the Certified Course Terms and Conditions.