Professional Chef's Certificate

Next start date

11 September 2024

Duration

1 year (two semesters)

Location

Sofia, Bulgaria

Tuition fee

From €2800

Accredited by:

WACS, NAVET

Professional Chef's Certificate
Why choose our Professional Chef's Certificate Program

The Professional Chef's Certificate in brief

Unlock your culinary potential with our Professional Chef’s Certificate Program. This intensive one-year program combines essential kitchen fundamentals with advanced techniques, preparing you for a successful career as a chef. Gain hands-on experience in our state-of-the-art teaching restaurant and receive guidance from industry-leading instructors.

Developing a comprehensive skill set

From mastering knife techniques to perfecting flavour profiles, you’ll acquire advanced culinary skills that are essential for success in the industry. Gain expertise in menu planning, food presentation, and culinary creativity, empowering you to stand out as a skilled and versatile chef.

Discover the art of kitchen management

Our Professional Chef’s Certificate program equips you with the knowledge and expertise to successfully run a kitchen. Learn essential aspects such as kitchen operations, menu planning, costing, marketing strategies, entrepreneurship, and more. This training program equips you with the skills to thrive in the culinary industry and confidently take control of your kitchen operations.

The premier culinary academy in Eastern Europe.

HRC Culinary Academy is the premier educational institution in Eastern Europe.

Established in 2008, HRC Academy has trained hundreds of aspiring chefs, from over 40 countries. We are the first school in the European Union accredited by the American Culinary Federation.

Education is entirely in English with a practical approach, applied by world-renowned chefs.

We are proud to offer paid internships at some of the finest hotels and restaurants in Europe and the USA, where our students have the chance to obtain knowledge and skills.

Details about the Professional Chef's Certificate

Program Overview

Our Professional Chef’s Certificate program is a comprehensive 1-year culinary immersion designed to fast-track your culinary career. Created by top international chefs and educators, this modular program equips you with essential culinary skills and knowledge to excel in the professional kitchen.

Expand your culinary expertise with a unique series of applied practical lab classes, covering both classic and contemporary cooking techniques. Our program prepares you to thrive in a professional culinary environment and stay abreast of the latest industry trends and global cuisines.

After completing the initial semester on our campus, you’ll have the chance to immerse yourself in the art of a la carte cuisine at our teaching fine dining restaurant. Benefit from personalized guidance and mentorship from our expert instructors, further honing your culinary prowess.

Our program goes beyond cooking, offering a well-rounded curriculum that encompasses business and soft skills essential for a thriving culinary career. From management and leadership to cost control, food photography and styling, nutrition and food safety, marketing, and hospitality trends, you’ll gain a comprehensive understanding of the industry.

Embark on a transformative culinary journey and emerge as a skilled and sought-after professional chef through our rigorous 1-year training program. Experience hands-on learning, gain industry exposure, and acquire the necessary skills to flourish in the culinary world.

Entry requirements

  • Minimum age of 18.
  • Diploma for a successfully finished secondary education.
  • Working knowledge of English. (B1 level is a good start).
  • Foodie by heart and a future chef by attitude!
  • Passion for cooking and commitment to regular attendance.

If you would like to get familiar with the Admission process, please click here.

Next starting dates

We have two intakes per year. The next starting dates are as follows:

Intake 2024:

  • September 11

Intake 2025:

  • March – date to be confirmed
  • September – date to be confirmed

Application deadlines

Applications are open all year round, however, depending on your citizenship and visa status there might be some delay. We advise:

  • Holders of EU/EEA passports to submit their application no later than 15 working days before the start of the program.
  • Non-EU passport holders to submit their application no later than 4 months* before the start of the course.

*Please note that there are different procedures that apply for one to obtain their VISA. Some applications might be prolonged until the next intake.

Affordable tuition fees

Read more about our fees and refund policy here.

Admission process

Step 1
Fill in the application form.

Step 2
We will get in touch with you to give you additional information and answer your questions.

Step 3
You need to book an appointment for an online interview. We would like to have a friendly chat to understand your proficiency in English and learn more about why you choose to study at HRC Culinary Academy.

HRC teachers

Your Chef-instructors

Viktorija Baltutyte

Viktorija Baltutyte

Having graduated our culinary academy (HRC Culinary Academy) she has a vast international experience in the hospitality industry since 2013! Victorija has worked in numerous highly regarded kitchens across the globe! So far her journey has brought her back to Sofia where she develops her professional and personal skills at Nikolas0/360, where she is the sous-chef! Together with her team they hold prizes such as "Best Restaurant" in Bulgaria 2017, Best Signature Cuisine 2017, 2018 and multiple other awards. In 2015 she aces the 1st place for the best Pastry chef in a culinary competition organised by the American Culinary Federation! Victorija is passionate about bold flavors and experimenting in the kitchen! One of her main strives is to promote women being chefs as she believes that in a male-dominated field, female chefs find the best way to get ahead is to support one another!

Viktor Svetoslavov

Viktor Svetoslavov

Chef Viktor started his studies at the HRC Academy after years of professional experience, turning his passion for culinary arts into his career path. He trained at the Grand Hotel Huis ter Duin, a luxury hotel with Michelin restaurant in Noordwijk, the Netherlands. Afterwards he spent a year at the Sea Island Resort Golf and Spa in Georgia, USA. His culinary experience also includes positions in Bulgaria and in the Kempinski group in Germany. Chef Viktor is a well-rounded professional with an additional degree in Marketing and Management and has a proven track record in human resources management, and business operation management. Chef’s favorites are Artisan bread making.

Lyuben Koychev

Lyuben Koychev

Chef Lyuben Koychev started his culinary journey at the young age of 14 in his hometown – Gabrovo. After graduating from high school, he joined HRC Culinary Academy and head-started his international culinary career in restaurants around the Netherlands, Belgium, and Croatia. For the past 6 years he was managing the culinary team of MasterChef Bulgaria for 3 years and another 3 years, as Chef Viktor Angelov`s right hand and culinary coordinator of Hell`s Kitchen Bulgaria. He was also a Head Chef of the restaurants Andre by Andre Tokev and Chef`s by Viktor Angelov. He has a passion for exotic spices, flavors, and unique ingredients. Chef Koychev is now an Executive Chef of Talents Restaurant, sharing his knowledge and passion for food with the 3rd semester students of HRC Culinary Academy.

Course Disciplines

The main teaching modules, all taught exclusively in English:

  • Nutrition – taste mechanism, flavours, allergies, nutrients, effects of heat on food;
  • Kitchen Hygiene & Safety – HACCP kitchen hygiene and food safety guidelines;
  • Kitchen Theory – cooking history; costing; knife knowledge; professional kitchen equipment and safety; Mise-en Place; cooking techniques; flavours, spices & herbs; precision knife skills.
  • Kitchen Laboratory Class – French cooking techniques – stocks and sauces, salads, soups and appetizers, meats and poultry, fish, seafood, pastries, desserts and breads
  • Introduction to Hotel and Tourism Industry – hospitality trends, career choices, understanding human resources
  • Team Work & Communication Skills – The Power of Teamwork in the Kitchen: Nurturing Collaboration and Cooperation
    Highlight the significance of teamwork and effective communication in a professional kitchen environment, offering strategies for culinary students to foster a collaborative work culture.

The main teaching modules, all taught exclusively in English:

  • Nutrition – taste mechanism, flavours, allergies, nutrients, effects of heat on food;
  • Kitchen Hygiene & Safety – HACCP kitchen hygiene and food safety guidelines;
  • Kitchen Theory – cooking history; costing; knife knowledge; professional kitchen equipment and safety; Mise-en Place; cooking techniques; flavours, spices & herbs; precision knife skills.
  • Kitchen Laboratory Class – French cooking techniques – stocks and sauces, salads, soups and appetizers, meats and poultry, fish, seafood, pastries, desserts and breads
  • Introduction to Hotel and Tourism Industry – hospitality trends, career choices, understanding human resources
  • Team Work & Communication Skills – The Power of Teamwork in the Kitchen: Nurturing Collaboration and Cooperation
    Highlight the significance of teamwork and effective communication in a professional kitchen environment, offering strategies for culinary students to foster a collaborative work culture.
How are we better

Benefits of our Professional Chef's Certificate

Best Value for Money

HRC Academy provides by far the best value for money and some of the most affordable, high-quality culinary educational programs on the globe.

The Certificate

Upon successfully passing the final examination, students will receive a Certificate of Professional Qualification for the profession of “Chef,” specializing in “Production of Culinary Products and Beverages,” at the second level of professional qualification.

Facilities

Our 2.500 sq. m. training facility provides state-of-the-art kitchen labs, a 100-seat Demo theatre, a bakery kitchen, a chocolate atelier, a culinary library and everything else you need to get the best learning experience.

Financing

We offer flexible payment options, including convenient installment plans, to make your culinary education more accessible and affordable.

For a bright future

Endless career opportunities

Our 1-year Professional Chef’s Certificate program opens doors to diverse career opportunities, from chefs in renowned restaurants to owning their own culinary ventures, teaching, writing, and more. The possibilities are endless!

Considering a Culinary Arts Program?

Interested in gathering international experience?

Does all this sound interesting but you also want to gain international work experience? Then our Culinary Arts flagship program is the perfect way to do both.

As part of the Culinary Arts program, you will have the opportunity to complete two paid internships at top restaurants in Europe and the United States. This will give you the chance to learn from some of the best chefs in the world and to experience different cultures and cuisines.

  • International work experience: You will have the opportunity to complete two paid internships at top restaurants in Europe and the United States.
  • Rigorous education: You will receive a rigorous education in culinary arts, covering everything from knife skills and sauce making to menu engineering and cost control.
  • Hands-on learning: You will have the opportunity to participate in hands-on cooking classes and demonstrations.
  • Challenging and rewarding: The program is challenging and rewarding, and you will have the opportunity to learn from some of the best chefs in the world.

If you are looking for a challenging and rewarding culinary education, our Culinary Arts flagship program is the perfect choice for you. Apply today and start your culinary journey!

Check our CA Program

Ready to shape your future?