ABOUT THE COURSE

Our DofE Gold residential cookery course is suitable for young people aged 16 to 19 years old. Located at our ski chalet, Chalet Pomet just one hour from Geneva.
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Travel- Our transfer partner will collect you from our nearest airport which is Geneva, just an hour from the chalet.  As a guideline we have two airport collection times at approx 1pm and 5pm.  These times are subject to change as we co-ordinate with incoming flight schedules, but please keep them in mind when booking your flights.  
 
Course Summary
This course offers a unique opportunity to spend some time with experienced chefs and chalet hosts in the heart of a ski resort, learning how to cook a variety of delicious dishes. We'll cover the role of chalet hosting, giving you valuable insight from our years of experience - perfect if you're considering working a ski season.  You'll follow a chalet menu plan, mastering skills and techniques that will impress your family and friends on your return! All located in a stunning alpine environment.
Throughout the course you will enjoy all the delicious dishes you create, and discover new flavours to expand your repertoire. Whether you're preparing for university life, considering a ski season job, or looking for hospitality work, the cooking and life skills you gain will serve you well beyond.
As an Approved Activity Provider (AAP) for the Duke of Edinburgh's Award, this course meets the requirements for your skills residential section. We share the DofE core values of team work.  Through shared challenges and experiences, participants develop a strong sense of co-operation learning to rely on and support each other. Whether you choose to come by yourself or with a friend the whole group bonds very quickly, coming together as a team.  You'll have a fantastic time throughout the experience.

 

Course Outline

The course begins with an introduction to chalet hosting, covering the responsibilities involved and the essentials of guest experience and hospitality. Participants will learn about chalet operations, team dynamics, and the importance of time management and multi-tasking in a chalet environment.

 

Kitchen set up and hygiene

• How to organise a professional kitchen within a chalet. 

• Food safety and hygiene regulations.

• Efficient stocking and storage solutions, and establishing cleaning schedules to maintain high standards.

 

Menu Planning and dietary requirements

• Developing weekly menu plans for a varied guest experience.

• Catering to dietary restrictions (including gluten-free, vegan, and allergy considerations)

• kid-friendly meals and high tea options 

• Managing budgeting and portion control.

 

Students will delve into essential cooking techniques for chalet hosts, catering for each other throughout the week, including preparing quick and nutritious breakfast options, baking for afternoon tea, and crafting gourmet three-course dinners. 

There’s also the opportunity in the week for an extra team building activity such as tree top adventure, white water rafting or just some beautiful walks in the mountain depending on availability and weather.  Each day there will also be some down time to explore our local area with lovely Lac Bleu just a short walk from the chalet.

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