Labs begin the first week of classes and are carried out continuously for a full two years covering fifty percent of teaching hours. In theory are taught subjects directly interwoven with the profession. These classes are food technology, hygiene, French (terminology and recipes), oenology and costing (food cost for executive chefs) on the second year.
Aiming for the complete professional knowledge of the students, for each specialty if has specifically configured spaces, completely equipped with new technological means and is always there in new trends. The successes and reputation of the school in the Gastronomy field since 1989 are assisting directly towards the professional rehabilitation making our students powerful in the labor market. Specifically, the school has been reported first in Greece and sixth in Europe. The exclusive specialization is driving hotels, pastry shops/ bakeries and restaurants to seek and trust staff from our school. Being the only school with two specialties in Greece, there is an appreciable difference comparatively to schools that happen to teach cookery-pastry making along with other specialties that are not relevant with gastronomy.
La Chef Levi is the only Greek school successfully operated abroad as well. The associations goal is to give the students worldwide recognition and validity as well as extended abilities in the labor market. Even after the completion of studies, our students are in constant communication with the school and they inform us about their professional path requesting not only staff but advice on their careers.