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

  • Pastry shops & bakeries
  • Hotels
  • Restaurants
  • Caterings
  • Cruise ships
  • Boutique
    Pastry shops
  • Food & Beverages enterprises
Pastry Chef
Pastry & Bakery. Both international in scope and constantly evolving with modern influences. From developing and testing new and inventive dessert recipes to sampling some of the world's finest ingredients, there is admittedly much to explore.

A program that combines classroom learning with practical experience


Preparation of sweet & savoury pastries, breads, tarts, ice creams, bisquits
Application of health, safety and hugiene regulations
Organization skills & cost control
Lab experiments
Product quality control & supplies control
Principles to constantly improve products

Teaching methodology

This program is designed to provide strong foundation on which you can build your pastry skills and knowledge. You will learn to prepare a wide selection of desserts & pastries through a combination of practical sessions and demonstrations. You will also examine the theory that underlies the science of pastry & bread baking, learning the core skills required to craft creative adaptations of traditional recipes.

Activities and seminars

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

Pastry Chef
Pastry chef professionals, work in bakeries, restaurants, hotels and other settings crafting a wide variety of baked goods.

Professional benefits

Unlimited job prospects
Competitive remuneration packages
High level of creative expression
Challenging 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 pastry chefs, in contemporary fully equipped labs specially designed for educational purposes.

Indicative Courses

  • Professional Confection Production
  • Professional Bakery Production
  • Dessert Styling
  • Professional Installations & Equipment
  • Principles of food legislation
  • Raw material
  • Culinary operation
  • Food chemistry
  • English Terminology
  • French Terminology
  • Principles of nutrition
  • Cost control
  • Principles of sanitation
  • Catering – HACCP

    The Programme Of


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