CULINARY ARTS

DIPLOMA IN CULINARY ARTS

Students enrolled in this program earn a Diploma in Culinary Arts. The program seeks to prepare students for entry-level cooking positions in restaurants, hotels or other food service operations with future career prospects in further supervisory positions within the Hospitality and Catering industry.

Aims and Objectives

The aims and objectives of the program are:

1. To provide a solid academic, technical and intellectual background that will enable students to pursue higher studies in catering management or other related field.
2. To develop their critical judgment on the food industry.
3. To help students to gain a unique product of both knowledge and skills competencies and be ready to face the challenge of an entry level position in the Catering industry.
4. To develop a professional vocabulary of terms related to food and its preparation.
5. To learn and effectively practice technical skills in food preparation.
6. To acquire the attributes of an entry-level catering employee, including professional   skills, organizational abilities, and food presentation artistry.

Credit Requirements

The program requires a minimum of 60 credits as follows:

COURSES OFFERED  

General Education Requirements

3 courses (9 credits) from the following courses:

CSC102 Computer Applications (3)

FRE101 French Language (3)

FRE201 French Language II (3)

2 courses (6 credits) from the following courses:

ENG101 English Communication (3)             

ENG102 English Writing (3)             

           ENG201 Advanced English (3)         

GRE101 Modern Greek (3)

GRE201 Modern Greek II (3)          

HST101 European History (3)

HST102 History of Cyprus (3)

PHI101 Introduction to Philosophy (3)

POL101 Political Studies (3)             

SOC101 Principles of Sociology (3)

Hospitality Core Requirements                     

HOT101 Introduction to the Hospitality Industry (3)

HOT104 Food and Beverage Service (3, 5TH)

HOT106 Hospitality Safety and First Aid (3)               

HOT202 Conference and Banqueting Operations (3, 5TH)

HOT206 Wines and Spirits (3)

HOT301 Hospitality Marketing (3)

HOT302 Food and Beverage Management (3)           

HOT401 Hospitality Human Resource Management (3)          

Major Requirements                                        

CUL110 Fundamentals of Culinary Arts (3, 6TH)

CUL131 Garde Manger & Butchery (3, 6TH)

CUL132 Garde Manger & Butchery II (3, 6TH)

CUL133 Pastry Arts & Baking (6, 12TH)

CUL134 Hot Food Preparations (6, 8TH)

CUL300 Food Science (3)

HOT103 Sanitation, Hygiene and Nutrition (3)

HOT304 Menu Planning (3)

HOT306 Kitchen and Restaurant Organization (3)

The number of teaching hours (TH) for each course equals the number of credits except when otherwise stated.

Internship

During summer vacation periods (1 June to 30 September) Culinary Arts students have the opportunity to undertake training in the thriving hotel and tourism industry in Cyprus, thus supplementing their education with real hands-on, paid experience.