In the unique level 4 Specialised Chef/Dutch Cuisine course, the menu includes: ‘what is sustainable and healthy’, ‘how important is the soil, ‘preparation from start to finish’ and ‘no waste’. Sous-chefs will venture out to source new products and preparations, and will conduct research. Everything they learn will be put into practice and vice-versa. Working and learning really do complement one another in this manner. The course is a newly devised programme, and is based upon the 5 principles of Dutch Cuisine by SVH Master Chef Albert Kooy. Sous-chefs can attend the course from September 2017, at the Koning Willem I College in Den Bosch and the ROC Friese Poort in Sneek, Friesland.