Pastry Chef
 I WANT TO BE A PASTRY CHEF
There are no limits to what can be created by bakers and confectioners! Nevertheless, it is a demanding, modern profession that requires discipline, while it is based on chemistry and requires precision and finesse. It is a profession that rewards students both with restoration and with joy, as sweets and pastries are loved by young and old alike.
Pastry Chef
Bakery - Pastry Studies
Pastry Chef
Bakery - Pastry Studies
There are no limits to what can be created by bakers and confectioners! Nevertheless, it is a demanding, modern profession that requires discipline, while it is based on chemistry and requires precision and finesse. It is a profession that rewards students both with restoration and with joy, as sweets and pastries are loved by young and old alike.

Rehabilitation services for the vocationally disabled

Bakers and confectioners

  • An entrepreneur
  • An executive of an existing industrial organization

An executive in the food industry:

  • Manager of the production team for Lot 1 / 10.2000
  • Manager of the test lab and sample production
  • Executive of a chain store (bakery)

An executive in the raw materials manufacturing industry:

  • Manager of a raw material testing laboratory
  • Promotes raw materials and auxiliary materials

An executive of a department store chain:

  • Manager of a production laboratory
  • Managing the production planning process
  • Manager of Procurement

Graduates of the schools will be required to perform the following tasks:

  • The selection and practical quality control of raw materials and auxiliary materials, as well as their procurement.
  • Product production and quality control.
  • Product display and availability.

In addition, these executives should be able to:

  • The improvement of products that have already been produced.
  • Developing new products and producing them.
  • Assessment of the economic value of the products, analysis of the cost elements, and determination of the selling price.
  • Planning and utilizing economies of scale in production.

In a Nutshell

Duration2 years
Classes27
State Diploma
ExperienceNot required
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Professional Confectionery - Level 1
Professional Confectionery - Level 1
In addition to a technical profession, Pastry is a real Art.With the imagination and creativity to lead but also the discipline to play an important role, pastry chef undertakes the proper operation of the pastry shop, a food unit.
Professional Confectionery - Level 1
Professional Confectionery - Level 1
Μοντέρνα Γλυκά Ζαχαροπλαστείου
Μοντέρνα Γλυκά Ζαχαροπλαστείου
Το ΚΔΒΜ Ορίζων, έχοντας αφουγκραστεί τις ανάγκες της εποχής, υλοποιεί το on demand διαδικτυακό σεμινάριο “Μοντέρνα γλυκά ζαχαροπλαστείου”, το οποίο αποτελείται από τρεις ενότητες: α) Τάρτες, β) Τούρτες, γ) Πάστες. Υπάρχει δυνατότητα αγοράς του πλήρους πακέτου (δηλ. και των τριών ενοτήτων) αλλά και μίας μεμονωμένης ενότητας (π.χ μόνο τις πάστες).
Μοντέρνα Γλυκά Ζαχαροπλαστείου
Μοντέρνα Γλυκά Ζαχαροπλαστείου
Μοντέρνα Χριστουγεννιάτικα Γλυκά – Επίπεδο Advanced
Μοντέρνα Χριστουγεννιάτικα Γλυκά – Επίπεδο Advanced
Το ΚΔΒΜ Ορίζων πραγματοποιεί νέο καινοτόμο σεμινάριο με θέμα “Μοντέρνα Χριστουγεννιάτικα Γλυκά – Επίπεδο Advanced” με εισηγήτρια την pastry chef Βένια Φλέσσα. Η εκπαιδεύτρια μας και μεγάλη νικήτρια του Bake Off Greece θα μας μυήσει σε νέες τεχνικές και Χριστουγεννιάτικα γλυκά με βάση την Μοντέρνα Γαλλική Patisserie. Τρείς διαφορετικές προτάσεις για τη βιτρίνα σας… Μη χάσετε την ευκαιρία να ξεχωρίσετε τα φετινά Χριστούγεννα!
Μοντέρνα Χριστουγεννιάτικα Γλυκά – Επίπεδο Advanced
Μοντέρνα Χριστουγεννιάτικα Γλυκά – Επίπεδο Advanced