CONFECTIONERY/PATISSERIE DIPLOMA

CONFECTIONERY/PATISSERIE DIPLOMA

2 years:Theoretical training courses takes place from October and folows a three months practical experience .

Each student has a personal station for practical training in the school’s labs

The programs of culinary and confectionery arts have a 2 year duration. We are constantly creating new programs so as to fulfill and improve more specialized job opportunities in the broader field of hotels and tourism.
Our lab classes take place in the state of the art laboratory facilities of Kamari Hotel, throughout the year, in real working conditions. Thus, all students become acquainted with the working environment and obtain valuable experiences.

However, KAPPA STUDIES’s greatest advantage is the ability to ensure professional opportunities to all graduates, in collaboration with most of the larger tourism enterprises in Crete.

THE ART OF CONFECTIONERY

  • French Patisserie
  • Traditional Confectionery
  • Bakery
  • Decorative Confectionery
  • Fruit Decoration
  • Oenology
  • Festive Event Planning
  • Supply and Inventory Control
  • Costing – Analysis of Original Recipes
  • Introduction to Economics
  • Nutrition
  • Food Knowledge
  • Food and Beverage Hygiene
  • HACCP
  • Foreign Languages (English)

SERVICES

  • Computer seminars
  • Educational field trips
  • Internet access
  • Private insurance coverage for the duration of the studies
  • Specialised Scientific Library
  • Event planning
  • Workshops, Conferences, Lectures, by experts in the field
  • Support and Preparation of students and graduates in national and international Culinary and Confectionery competitions both in Greece and abroad
  • Information and support of graduates regarding professional opportunities.

REQUIREMENTS


    • High School Diploma
    • Certified Photocopy of id
    • Enrolment application (filled out on campus)

ONE YEAR COURSE – CONFECTIONERY ARTS FOR CULINARY ARTS GRADUATES

Culinary Arts graduates now have the opportunity to obtain all the tools of a professional in the field in one academic year, in state of the art labs.