A caller people is being launched by the Crete Bakery School of the Technical Schools of the Chamber of Heraklion, providing modern theoretical and method cognition to those who privation to travel the assemblage of baker oregon heighten their nonrecreational experience.
The programme volition past 5 months during which participants volition larn the secrets and delve deeper into the creation of baking, combining mentation & practice.
In the afloat equipped laboratory of the School, participants of the small-member departments volition larn caller techniques and methods of baking with nonstop applicable signifier (hands-on) of preparation, kneading and baking and decoration and astatine the aforesaid clip volition get cognition of fiscal absorption and costing, nutrient hygiene and safety, HACCP/ISO systems, Cretan Gastronomy, etc.
The programme is implemented by the TECHNICAL SCHOOLS of the Heraklion Chamber of Commerce with the enactment of section businesses successful the sector, pursuing the German bakery and French pastry programs that were implemented with implicit occurrence successful erstwhile years.
The intent of the programme is to equip young radical who question nonrecreational improvement successful the creation of Bakery with the indispensable skills and to supply further grooming to those already moving successful the circumstantial sector, done theoretical and applicable courses, successful bid to get indispensable cognition that volition assistance their business.
Educational modules:
– Analytical mentation of materials successful Bakery
– Use of sourdough successful Bakery
– Slow Maturation Techniques
– Traditional Breads: Prozymenio, Monastiriako, etc.
– International Breads: Ciabatta, French Baguette
– Bio-Nutritional Bread
– Pizza & snacks
– Viennoiseries: Croissants, Brioche, Donuts(Doughnut)
– Pastry Techniques successful Bakery
– Learning Raw Materials and Machinery
– Food Hygiene and Safety (HACCP/ISO)
– Costing and Budgeting
Total duration: 180 teaching hours
Duration: November 11, 2025 – March 13, 2026
Theory (remotely): Every Tuesday 18:00-21:15 from 11/11/2025 to 10/03/2026
Practice (in the laboratory): Every Thursday and Friday 18:00-21:15 from 13/11/2025 to 13/03/2026
Tuition: 950* euros with the anticipation of a down outgo of 400 euros and repayment of the equilibrium successful 2 installments of 275 euros until 01/03/2026. EARLY BIRD until 31/10: Save 100€
*Participants are besides provided with the indispensable covering by the School (t-shirt, hat, apron)
Key Speakers:
Dionysis Vogiatzis (intern). Second-generation baker, with studies successful Bakery - Confectionery.
Greek (GR) · 
English (US) ·