Kitchen Operator – Chef

Professional Hospitality and Tourism Area


Course Duration - 1 Years

It supports chefs in the preparation and aesthetic proposal of the dishes to be served to customers. It is responsible for preparing and processing the ingredients necessary for the realization of hot and cold meals, for preserving ingredients and semi-finished products, for respecting the provisions of the self-control system for the safety of food products and, finally, for guaranteeing the necessary safety conditions regarding environments and equipment. He generally works as an employee in hotels with catering services, in collective canteens, fast food, restaurants and catering agencies. Depending on the type of structure and the location in which it is based, the employment contract may or may not be seasonal. He relates, assuming responsibility for his work, to the chef, to the maître and relates with the other kitchen operators.

Professional Economic Sector: Tourist services.

Area of Activity: Food preparation and experience.


  • Level EQF 3
  • Open for class X
  • Minimum Age 18
  • Duration 1 year (6 moths training + 6 months internship on the job)


Application of the self-monitoring system for food safety

Preparation of desserts

Preparation of complex dishes

Preparation of simple dishes

Treatment of raw materials and semi-finished food

Italian Language Course is Complimentary

Certification: Campania Regional Office (State Govt.)


Instructional mode: In presence
Level: EQF 3 
Duration: 1 years
Certification: Diploma


Passport / ID card
Copy of high school diploma or equivalent
IELTS 5.0 minimum score certificate or equivalent 
Statement of purpose
Declaration of value

Download the complete Course Brochure here or Apply now