Culinary Technician – Chef

The graduate of the specialty “Technician of Culinary Art-Chef” having acquired specialized knowledge and qualifications through his/her studies can accept the responsibility of managing a professional kitchen.  Knowing the art of cooking, pastry elements and Table Art, he /she can work in the kitchen of either a catering business or a hotel, coordinate and manage it, prepare and serve food to smaller or bigger groups of people, always in accordance with the safety food and health regulations.

The graduate of the specialty “Technician of Culinary Art-Chef” is a specialized employee who can successfully manage the following:

  • Quality control, conservation and usage of provisions.
  • Preservation of foodstuffs.
  • The preparation of quality food of any quantity.
  • Kitchen management.
  • The cutting and preparation of meat, poultry, game, fish and seafood and the correct use of each of each piece.
  • The correct planning of different menus, in accordance with the safety food and health regulations.
  • The presentation and decoration of the different dishes.
  • Pastry Art
  • The basic principles of costing
  • The promotion of Greek gastronomic identity.

 The graduates of the specialty “Technician of Culinary Art- Chef” of the Vocational Institutes of Tourism, with the specialized education and qualifications which they have gained during their studies, are able to work in catering and hotel businesses, both in the private and public sector, in accordance with their field of study. 

Course details

1rst Semester
Culinary Techniques I
Culinary Skills Development I
Basic principles of pastry techniques I
Technical installations and professional kitchen equipment
Commodity supply techniques
Principles of Economics
French terminology I

2nd Semester
Culinary Techniques II
Culinary Skills Development II
Restaurant Operations
Food cost techniques
Basic principles of oenology - wine tasting
Food Safety and Hygiene
Basic principles of pastry techniques II
French terminology II

Summer internship in the hospitality and tourism industry

3rd Semester
Culinary Techniques III
Culinary Skills Development III
Nutrition & food principles
Menu composition Principles
Meat cutting techniques I
Principles of Nutrition
French terminology III
English I

4rth Semester
Culinary Techniques IV
Culinary Skills Development IV
Meat cutting techniques II
Food styling
French terminology IV
English II

Summer internship in the hospitality and tourism industry

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