Course Programme

The Chalet Host Cookery Course programme

Our one week courses are held in a relaxed atmosphere for small numbers of students for a duration of 7 days. The programme is designed to cram a lot in during the morning and evening allowing you time off in the afternoon to enjoy one of the many activities in the area, all at close proximity. This would normally be your time to ski when you are working a ski season!! The course will suit anyone interested in learning the skills necessary to pursue a job in the catered chalet industry as a seasonworker, whether you are in your Gap year, retired, or looking for a new experience - or even if you just want to impress your friends at a dinner party! We try to make the whole experience as fun as possible with the ultimate view to finding a job in a chalet, however we have found that students about to embark on life at university also benefit from the courses as it gives them the confidence to cook healthy, affordable meals without waste - great for life on a budget!

We often have locally based chalet operators come by to hold interviews during the week, so if you haven't already secured a job, you might leave with one. No matter, the success rate of students finding jobs for the ski season is high, even for those with UK passports!

We are on hand to offer advice on finding a job, help with CVs and cover letters. You will also leave the course with an understanding of suitable employers, many whom we have known for many years, a fool proof chalet recipe book, some sample menus, notes from the course, plus a French Glossary of the produce mostly used in chalets and also an individual reference on completion of the course (or you are welcome to use me as a reference on your application). Many students complete a hygiene course online which is simple and acceptable – this is worth doing to add to your CV as also shows you are making a serious effort, .just as signing up to do a chalet course does. We will continue to advise of job vacancies that we are informed of, once you have finished the course too.

What you will do on the Course

Menu Planning
Food Shopping in the Alps
Budgeting and Cost Cutting tips
Stock Rotation
Cooking Chalet meals for large numbers
Canapés - quick and easy
Cakes
Finishing touches
Managing food waste
Special diets (Vegetarians, Vegans, Dairy and Gluten-Free)
Cooking for Kids (menu provided)
Tips on Time saving
Altitude Cooking
Health and Hygiene in the kitchen
Kitchen Equipment and useful gadgets
Recycling
Welcome Speech
Chalet Cleaning and hosting
Managing guests
Having a safe Season
Applying for a Chalet Job
Cooking and hosting a group of guests (working as a pair)

What is the cost of the Course?

From 650 euros per person / 10% discount if you are a couple

What does the price include?

6 1/2 days tuition
7 days accommodation and all meals with wine (except one night when it is the staff night off)
Linen and Towels
Transfer to and from Geneva/Lyon airport (*conditions apply)
Assistance in finding a job
Personal reference from us on completion of the course
Snow Cooks essential Recipe Book including the menu you will cook during the week
Other sample menus
List of employers/leads to available jobs

The price does not include

Travel to France
Any outdoor activities you choose to do whilst here
Meal out on night off

Please do not hesitate to ask for further information – 0033 646598149

* Conditions for transfers to and from Geneva or Lyon - the price is based on minimum of 3 people taking the transfer. In order to confirm please indicate flight times and we will endeavour to get you on the same transfer at no extra cost. If your flight arrives many hours later than someone else, then we will assist in finding an alternative transfer for you which may incurr an extra charge but there are many transfer companies operating between Geneva and the Tarentaise so it is not normally an issue. The ideal is to arrive at Geneva between 12h and 15h so no one is waiting around too long. For return flights, anytime after 14h. The transfer is arranged for the last man in on arrival day, and first man out on departure day.