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Catering Executive

Shape field (scope)

The TÜV HELLAS Catering Executives scheme concerns a qualified professional employed in catering establishments, kitchens, hotels, and/or in the management-organisation of catering units, for the promotion of products and services and sales.

Sub-categories / Specialisations

  1. Culinary Specialist - Culinary Arts according to international nutritional standards (Basic and Advanced level)
  2. Specialist in International Food Standards and Restaurant Customer Service
  3. Restaurant Management Executive
  4. Barista
  5. Bartender

Cognitive framework (syllabus)

  • International, Specific and Greek Food Standards
  • Modern Trends in Culinary Art,
  • Culinary Art
  • Mass Production
  • Presentation of dishes
  • Customer Satisfaction Factors
  • Hygiene, Basic Food Safety Principles
  • The organisation of the catering unit. Purchasing - Merchandising - Costing
  • Composition of the menu - Secretarial work - Rationing,
  • Standard recipes
  • Kitchen departments
  • Equipment and new technologies in modern catering enterprises,
  • Hygiene, Basic Principles of Food Safety and Nutrition
  • Up Selling - Promoting Sales,
  • Oenology & Food Safety - Promotion of Food & Wine Restaurant, BAR, Beverage, Beverage, Mixology
  • Basic Serving Principles - Quality Service
  • New Technologies in Modern Business
  • Entrepreneurship, basic knowledge of business organization and management
  • Organization of the catering unit
  • Design, production and presentation of products
  • Management and planning of available resources - Personnel management
  • Customer service operations
  • Organisation and management of catering events
  • Botany and production
  • Coffee varieties, trade and trends
  • Paper and production techniques
  • Coffee chemistry
  • Foam milk, Espresso (preparation of different types of coffee),
  • Coffee machines, Coffee grinding, Chocolate, tea and Greek coffee
  • Order management, payment and service
  • Oenology, Drinks and Mixology, Order management, payment and service.

Examination methodology

Theoretical and practical examination

Certification requirements

Minimum Compulsory education, declaration of health and technical training

Contact Information