A new course is being launched by the Crete Bakery School of the Technical Schools of the Chamber of Heraklion, providing modern theoretical and technical knowledge to those who wish to follow the profession of baker or enhance their professional experience.
The program will last 5 months during which participants will learn the secrets and delve deeper into the art of baking, combining theory & practice.
In the fully equipped laboratory of the School, participants of the small-member departments will learn new techniques and methods of baking with direct practical practice (hands-on) of preparation, kneading and baking and decoration and at the same time will acquire knowledge of financial management and costing, food hygiene and safety, HACCP/ISO systems, Cretan Gastronomy, etc.
The program is implemented by the TECHNICAL SCHOOLS of the Heraklion Chamber of Commerce with the support of local businesses in the sector, following the German bakery and French pastry programs that were implemented with complete success in previous years.
The purpose of the program is to equip young people who seek professional development in the art of Bakery with the necessary skills and to provide additional training to those already working in the specific sector, through theoretical and practical courses, in order to acquire essential knowledge that will help their business.
Educational modules:
– Analytical theory of materials in Bakery
– Use of sourdough in 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 in 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 possibility of a down payment of 400 euros and repayment of the balance in 2 installments of 275 euros until 01/03/2026. EARLY BIRD until 31/10: Save 100€
*Participants are also provided with the necessary clothing by the School (t-shirt, hat, apron)
Key Speakers:
Dionysis Vogiatzis (intern). Second-generation baker, with studies in Bakery – Confectionery.
Source: tornosnews.gr/en/
