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Technician Baker – Pastry

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

  • Bakery and Pastry
  • Manufactures Bakery and Confectionery
  • Restaurants
  • Motel Units
  • Cruise
  • Catering units (hospitals, kindergartens, universities, etc.)
  • Freelance-Business Owners

Classes I will follow

  1. Raw material for bakery and confectionery
  2. General Food Chemistry - Microbiology
  3. English
  4. French
  5. Health and Safety in Bakery
  6. Mechanical Equipment Bakery-Patisserie-Technical Services
  7. Baking Arts (Theory and Practice)
  8. Pastry Arts (Theory and Practice)
  9. Diet
  10. Quality control materials and products Bakery-Confectionery
  11. Principles of Food Law - Profession (Bakery)
  12. Costing Bakery - Pastry
  13. Elements of Quality Management Systems (HACCP)

These courses include theoretical, laboratory and practical part in actual working conditions in partner enterprises in the Bakery and Confectionery, Restaurants, Hospitality Units and Units catering (catering, institutions, hospitals, schools etc.) private and public sector.

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Contact Us

Address Iroon Polytechneiou 211.

City Larissa

Tel.: (+30) 2410 579 565-7

Fax: (+30) 2410 579 567

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