Culinary Art

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Culinary Arts

Culinary Arts

The educational programme of Culinary Arts, covers every requirement in modern gastronomy and provides students with a knowledge of traditions and an understanding of new techniques adding value expected by a profession that must constantly adapt to the development of consumer patterns.

The professional applications done in a perfectly adapted teaching infrastructure gives students the opportunity to be trained in modern way of all catering sectors - traditional, commercial, mass.

The subjects given in the Culinary Art course are:

First Year Second Year
  • Gastronomy I
  • Basic Pastry
  • Professional applications
  • Kitchen theory
  • Ingredients
  • Catering operations
  • Cooking Techniques
  • Food service Facilities & Equipment
  • Kitchen Terminology
  • Dietics and nutrition
  • Gastronomy II
  • Pastry
  • Professional applications
  • Mass production kitchen
  • Menu Costing - Cost Control
  • Menu planning
  • Restaurant Management
  • Nouvelle, Creative, International Cuisines
  • Oenology – Beverages
  • Gastronomy I and II, a two-year requirement, include Cooking and Recipe knowledge and along with Professional applications, the students learn the creations of the international gastronomy.

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    At the same time special emphasis is given to the traditional Greek & Mediterranean cuisine. A full schedule of Professional applications covers every aspect of Culinary Arts in such a way that students are able, to cover professionally every culinary preparation in a short time.

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    By completing the course in Culinary Arts at Chef D’ Oeuvre, students are well-prepared to enter the world of cooking as professional chefs in every aspect of the food business.

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