1 Week SEASON WORKER course

Where? Tignes, France

Who for? People looking to work as chalet hosts in the mountains

How long? 7 days, 7 nights (includes 1 day off and 3 hours off each afternoon)

When? Wednesday – Wednesday, between July and November

How many people? A maximum of 6 students per group

How many tutors? 2 per group

The benefits

  • Learn cooking skills that will serve you for life
  • Gain confidence in cooking and running your chalet
  • Get valuable CV-writing tips and advice
  • Complete the course and you could be referred for a ski season interview


At The Mountain Cookery School you’ll learn key culinary skills that’ll help you get a ski season job, and knock your guests’ ski socks off. But it’s not just about baking lovely cakes and seamlessly delivering gorgeous 3-course evening meals. This course will help you prepare you in other ways for a ski season, and ingrain great skills for life, too.

Cooking skills

  • Knife skills
  • 10 basic cooking methods (including roasting, baking, marinating, reducing, steaming, frying, grilling, boiling, poaching and sautéing)
  • The building blocks of flavour
  • Simple secrets to superb sauces
  • Food safety
  • Dietary requirements and children’s food
  • WOW food presentation and ambience
  • Coping with kitchen mishaps

Other useful stuff

  • Translations of French and German food terms
  • Food Safety Level 2 qualification
  • Safety on the mountain
  • Shopping, budgeting and stock control
  • Time management
  • What it’s really like to be a chalet host
  • What to take with you for your season
  • Looking after yourself at altitude

Welcome to Tignes!

Time to get settled in and enjoy a welcome drink. It’s your chance to meet and mingle with your fellow trainees and get to know your tutors. We’ll tell you all you need to know, and whet your appetite for what’s ahead. Your tutors will be doing the cooking tonight – and then we’ll hand the baton over to you for the rest of the week!















After a hearty breakfast, we’ll start by taking some time to gauge what level your cooking is at, so we can tailor the training to your individual needs. After a tour of the school to familiarize yourself with the facilities and equipment, it’s straight into the first of the key cooking skills you will learn to master by the end of the week.

Technical Masterclass: Food Safety
An important foundation for the week (and beyond).

This morning we’ll also give you a lesson in food presentation, and working with chocolate! Then we’ll start creating our first recipe, which you can enjoy for lunch.


Free time! We’ll take you on an orientation tour of Tignes and help you plan what you want to do with your time off during the week.


The secrets of great sauce-making
Become a sauce master this evening: top tricks and tips for making, reducing, thickening and seasoning a sauce, which of course you will enjoy with your meal this evening.

Technical Masterclass: Knife Skills
Good knife skills are essential for cooking safely and efficiently.

Cooked by yourselves and served by your tutors!


Building on what we covered yesterday, today we cover two more key cooking methods which form the basis of so many dishes.

Cooking with onions
One of the most important ingredients in cooking: discover the true magnificence of this humble ingredient and how it forms the basis of many dishes.

Technical Masterclass: Cooking at altitude and living in the mountains

How is cooking way above sea level different from cooking at home? Altitude has effects not only on you, but on cooking too! We will look at these differences, and show you how to adapt your planning accordingly, so that everything in your meal comes together at once. We will also cover what its like to live at altitude, how to look after yourself at altitude and how to make the most of your time in the mountains.


Free time.


We will be putting into practice everything we have learnt about onions: the base for amazing soups. A warming bowl after being out in the snow, a quick tasty meal or a smooth and sophisticated starter… there’s no end to the variations, all created with an onion or two! Of course, this is alongside preparing a main course and dessert that’s worthy of a dinner party – which you’ll get to enjoy afterwards…



We love slow-cooking day! The smells wafting around the chalet are just mouth-watering. That, coupled with cake-making, makes Day 4 ‘Naughty Day’.

Technical Masterclass: Say Fromage!
Charles De Gaule once said, “How do you govern a country with 256 varieties of cheese?” Well, we’re not going to taste all 256, but we need to try a few and learn about them – because in France, a good cheeseboard is as important as the main course.


Free time.


Technical Masterclass: Canapés
Canapés are great served with cocktails or a glass of Prosecco before dinner. And while they feel like a luxury, plenty of tasty bites can actually be crafted from the odds and ends in your fridge – so making yummy mini morsels is great for preventing food waste and maximising on your budget.

Enjoy the fruits of your labour before sitting down to the three course meal you’ve also prepared this evening.



Day Off!

Free time! Your tutors will lay out breakfast today and then you can make the most of the beautiful scenery and enjoy a walk in the mountains or something more adventurous!? Our tutors know all the best routes and are happy to share their secret spots to visit. Alternatively, hire a bike and go exploring or simply relax by the lake.



As it’s also your tutor’s day off, for dinner you’ll be provided with all the fixings for a local Savoyarde dish to prepare yourselves – Raclette. It’s an alpine classic! This is a really fun meal to enjoy with your new friends – and it’s about as local as gets.



Continuing with Food Safety, today we prepare you to gain your Level 2 Food Safety certificate, which is an accredited essential for those preparing food professionally.

After that we’re going further afield for our inspiration, looking at spices and eastern food. You’ll learn to adapt the flavours to suit your own taste… all from scratch!

Technical Masterclass: Stock Management and Storage
The importance of getting your stock levels right, and how to store food safely. These are vital skills for running and efficient chalet, minimising waste and keeping on budget.


Free time.


Technical Masterclass: Dietary Requirements
As a chalet host, you’ll often have guests with specific dietary requirements or allergies, so it’s important you have the confidence and know-how to deal with this. We’ll teach you about what the common (and not-so-common) dietary requirements are, and show you some simple ways to cater for them, how to adapt recipes to suit and make delicious food for all.

Using all the skills you have learnt so far, we’ll put together a Superior traditional two course Roast Dinner with all the trimmings. It’s a great chance to work on your presentation skills and really give your dish that WOW factor!


Today we are going to bring all the techniques you’ve learnt during the week together, to create one big French masterpiece. This is the eureka moment when you can let out a sigh and say, “Yep, I’ve got it!’ We’ll also factor in time for you to sit your Level 2 Food Safety test.


Free time & CV Workshop session with your course tutors


The Grand Finale! It’s time to reflect on how far you’ve come in the 6 days since you have arrived. You’re going away with skills that will stand you in good stead whatever you choose to do – and if your plan is to work in the alps, we look forward to seeing you on the slopes this winter…

Course content is subject to change according to number participating and activities available.







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Six great reasons to come to The Mountain Cookery School if you dream of working in a ski resort for the season…