Your creative work plays a key role in providing patients, staff and visitors with delicious and healthy meals. During peak mealtimes, the hospital kitchen is a hive of activity, and you play your part in ensuring everything runs smoothly.
Prerequisites
- Completed Sekundarstufe 1
- Quick comprehension and imagination
- A keen sense of smell and taste
- Enjoyment of working with food
- A sense of order and organisational skills
- Ability to work as part of a team
- Awareness of hygiene
- Willingness to work irregular hours
- Good health / physical fitness
Education
The three-year apprenticeship begins in August each year and concludes with the Eidgenössischen Fähigkeitszeugnis EFZ Köchin/Koch. The practical training takes place in various areas of the kitchen. You will attend vocational school at the Commercial and Industrial Training Centre (GIBZ) in Zug. You will also complete various compulsory inter-company courses during the apprenticeship.
A trainee’s daily report
What will my day-to-day life be like during my apprenticeship?
"Every two months, I switch to a different workstation in our kitchen. We have three areas in total, known as ‘production stations’. In the ‘Gardemanger’, we prepare all the cold dishes, from salads to desserts; in the ‘Entremetier’, we cook the soups, vegetables and starchy side dishes; and in the ‘Saucier’, we prepare meat, fish, poultry and the accompanying sauces."
What are the particular challenges during the training programme?
"One particular challenge is preparing the various diets and set menus in the correct portion sizes – often under time pressure. Another challenge is arranging the different menus on the food serving conveyor belt."
Why was the decision made to choose this training programme?
"I enjoy cooking for my family at home. I find it fascinating to combine shapes and colours whilst at the same time conjuring up something delicious."
Opportunities for development
- Further training: Vocational examination as a diet cook (EFA)
- Second apprenticeships as a catering specialist, hotel specialist, baker and confectioner, or pastry chef and confectioner
- Vocational examination as Head Chef (EFA)
- Higher vocational examination as a qualified Head Chef or a qualified Manager of Institutional Catering
Taster Week
During a taster week, you’ll have the opportunity to shadow qualified professionals, get to know the hospital environment and, of course, ask questions.
Are you interested in a taster week? If so, please get in touch. We’d be happy to provide you with details of available dates.
