Learning the technical and professional skills needed for a career in culinary arts and working with leading industry professionals, will help you to become a successful chef within the food industry.

  • Hotels
  • Restaurants
  • Caterings
  • Cruise ships
  • Institutions
  • F&B Industries
Being a chef opens unique career opportunities in Greece and abroad. It is a stedily growing profession and trusting LE MONDE for your future is the best choice.

A program that combines classroom learning
with practical experience


Professional techniques & methods
Delicious & healthy dishes with innovative food styling
Human resources, interpersonal communication
Menu planning
Supplies & equipment control
Food Knowledge, hygiene & quality control

Teaching Methodology

Our program introduces students to the world of Greek culinary tradition and international cuisine through basic operational techniques and hands-on core competency training. Over the 2-year course, students acquire all the fundamental skills necessary to work in the world's finest dining establishments in one of the fastest growing industries and contribute to the emergence of the Greek cuisine in the international culinary scene.

Activities & Seminars

You will refine your skills, learn new and innovative techniques and expand your current repertoire with advanced seminars by top notch chefs from Greece and abroad.

Excellent Employment Prospects

LE MONDE enjoys close links with the Hospitality & Tourism in Greece and abroad. Each year, LE MONDE's Placement Office assists many students and alumni in gaining valuable work experience through required internships & unique placement opportunities within the industry.

is the person who can transform a basic need, such as eating, into an artistic creation and a gastronomic delight.

Professional benefits

Unlimited job prospects
Competitive & attractive salary
Consistently growing and unabated demand for skilled professionals
An outlet for creativity
Numerous opportunities for a successful career
Excellent self-employment opportunities


Two-wear full time taught course
(4 academic semesters + 1 semester of internship)
Intakes: October & February

Courses are reinforced with LE MONDE's specialized bibliography.
While studying, you will benefit from working with leading industry professionals, well known hotel & restaurant chefs, in contemporary fully equipped labs specially designed for educational purposes.

Indicative Courses

  • Professional Food Production
  • Traditional Greek Cuisine
  • International Cuisine
  • Structure of Meat, Fish & Poultry
  • Professional Confection Production
  • Restaurant Management
  • F&B Cost Control
  • Nutrition
  • F&B Management
  • Oenology
  • Menu planning
  • Supplies Control
  • Human Resources Management
  • Molecular Gastronomy
  • French & English Terminology

    The Programme Of


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