Chef

Description of specification

Diploma

More specifically, the Diploma you will gain after the successful graduation of AEGEAS EDUCATION:

• is recognized both in Greece, and the European Union as a diploma occupational specialty and training level 4
• State and is administered by the Ministry of Education after your participation in the certification exam, involving all graduates equally IVT the country, public and private
• is recognized as a qualification competitions ASEP executed for appointment to the Public
• the Certificates of Vocational Training AEGEAS EDUCATION are absolutely equivalent of Public IVT

Registration fee

• Registration fee graduates have non-standard compulsory secondary education graduates or higher than this step or TEC.
• Students of IEK AEGEAS EDUCATIONAL graduates and other structures education - training may be classified in related disciplines exempted from courses that have been taught, after approval by the General Secretariat for Lifelong Learning

Structure and duration of study

• The course lasts two years or else four (4) semesters of theoretical and laboratory training corresponding to 1200 hours of instruction and practice 960 working hours
• If someone has completed 120 wages in this specialty entirely relieved (if desired) from the requirement of internship
• Also, students of AEGEAS EDCUATION who have completed at least 40 salaries in this specialty, count on years of practice

The theoretical and laboratory classes are held from Monday to Friday and 20 hours per week.
The classes are held all in Greek language

Where can I work

• Restaurants
• Hotel Units
• Catering
• Cruise
• Catering units (hospitals, kindergartens, universities, etc.)
• Freelance-Business Owners
• Industry standard bakery and confectionery products

Classes I will follow

1. Principles of Economics
2. Culinary Arts I
3. Contact Pastry I
4. Installations - Kitchen Equipment
5. Healthy Food
6. Culinary Arts II
7. Contact Confectionery II
8. Inspection of goods
9. Estimate Preparations
10. Culinary Arts III
11. Membership Menu
12. I butchery
13. Decorative Preparations
14. Oenology
15. Cooking Craft IV
16. Accounting Packages
17. Chopping Meat II
18. English
19. French
20. The / Y

These courses include theoretical, laboratory and practical part in actual working conditions in associated enterprises cooking sector , restaurants, hotels and catering units (catering, institutions, hospitals, schools etc.) private and public sector.