Higher Professional Diploma in Executive Chef
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Πρόγραμμα Σπουδών
- PRINCIPLES OF ECONOMICS
- THE ART OF COOKING I.
- PASTRY ART I.
- PROFESSIONAL INSTALLATIONS AND EQUIPMENT
- FOOD SAFETY
- COMPUTERS I.
- ENGLISH I.
- FRENCH I.
- THE ART OF COOKING II.
- PASTRY ART II.
- FOOD & SUPPLIES COST CONTROL
- ART DE LA TABLE
- NUTRITION
- FOOD HYGIENE
- COMPUTERS II.
- ENGLISH II.
- FRENCH II.
- THE ART OF COOKING III.
- MENU AND RECIPE COSTING
- MENU COMPOSITIONS
- MEAT PROCESSING I.
- ENOLOGY
- ACCOUNTING SOFTWARE
- ENGLISH III.
- FRENCH III.
- THE ART OF COOKING IV.
- MEAT PROCESSING II.
- DISH DECORATION & FOOD STYLING
- ENGLISH IV.
- FRENCH IV.