Kitchen Professional Diploma
VET BY EHL

REASONS FOR CHOOSING THIS PROGRAMME

The world’s 1st Hospitality School

1

EHL Group encompasses EHL University of Hospitality Management, the world’s best Hospitality and Leisure Management University, according to QS World University ranking 2021.

Global recognition

2

Τhe globally recognized tourism educational program VET by EHL offered for the 1st time in Greece by Metropolitan College.

Alumni network

3

Access to an international alumni network consisted by distinguished hospitality professionals.

Swiss Hospitality

4

Best-in-class Swiss quality hospitality training programmes. The VET by EHL programme combines the experience and philosophy of Swiss Hospitality Education.

Professional Diploma

5

The successful completion of all certificates leads to Professional Diploma.

UNIVERSITY
LANGUAGE
en

During this stream students will be exposed to different types of cuisine and kitchen operations in order to acquire the necessary skills to be operational in a kitchen.

This stream provides students with the know-how to take on a supervisory role with a better understanding of managing a kitchen and pursue a career in international gastronomy sector. This programme will conclude with relevant internship that leads to the final diploma.

MODULES

1

Foundation

  • Basic Culinary Techniques Theory & Application I
  • Basic Culinary Techniques Theory & Application II
  • Introduction to Nutrition & Dietetics
  • Stewarding Theory
  • Hygiene and Occupational Practices
  • Goods Management
  • Introduction to Hospitality Operations
  • Mathematics Fundamentals
  • English Essentials

Foundation

  • Industry Internship
2

Intermediate

  • Intermediate Culinary Techniques Theory & Application I
  • Intermediate Culinary Techniques Theory & Application II
  • Goods Management
  • Food & Beverage Service
  • Hotel Etiquette & Protocol
  • Kitchen Department Operations
  • IT Fundamentals
  • Applied English

Intermediate

  • Industry Internship
3

Advanced

  • Advanced Culinary Techniques Theory & Application I
  • Advanced Culinary Techniques Theory & Application II
  • Gastronomic Trends and Innovation
  • Goods Management & Inventory Systems
  • Hotel & Restaurant Concept
  • Customer Service Excellence
  • Kitchen Administration Principles
  • Menu Engineering & Cost Control
  • Business English

Advanced

  • Industry Internship

LEARN MORE ABOUT THE PROGRAMME

1

Career Prospects

By completing the stream and the internship included, students will have gained all the required skills and knowledge to take on a supervisory and administrative role in large modern hotel units, with a better understanding of managing a kitchen.

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