Culinary Arts, Diploma

Diploma | 2 years of study | 120 ECTS
 

Students completing this program earn a Diploma in Culinary Arts. The program provides the necessary knowledge and experience in the field of Culinary Arts and is designed to assist the student in his or her preparation for a rewarding career in the Hospitality and Catering industry.

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.

Upon successful completion of this program of study, its graduates will:

✓  Develop critical judgment on the food industry.

✓  Develop a professional vocabulary of terms related to food and its preparation.
 

✓  Be able to execute professional cooking techniques needed to produce, present and serve quality food, utilizing the right ingredients.
 

✓  Possess the attributes of a competent catering employee, including professional skills, organizational abilities, and food preparation artistry.
 

✓  Acquire a training experience within the catering industry, by applying theory into practice.
 

✓  Seek employment at entry level positions in any operation of the catering industry or pursue further studies in related fields.

Credit Requirements

The Diploma requires a minimum of 120 ECTS credits

General Education Requirements 30 ECTS credits

Hospitality Core Requirements 30 ECTS credits

Major Requirements 60 ECTS credits

General Education Requirements

CSC102 Computer Applications (6)

ECO101 Principles of Microeconomics (6)

ENG101 English Communication (6)

ENG102 English Writing (6)

ENG201 Advanced English (6)

FRE101 French Language (6)

FRE201 French Language II (6)

GRE101 Modern Greek (6)

GRE201 Modern Greek II (6)

HST102 History of Cyprus (6)

MTH101 Mathematics (6)

MTH102 Statistics (6)

Hospitality Core Requirements

HOT101 Introduction to the Hospitality Industry (6)

HOT104 Food and Beverage Service (6) (1.5 hrs Class, 3 hrs Lab)

HOT106 Hospitality Safety and First Aid (6)

HOT202 Conference and Banqueting Operations (6) (1.5 hrs Class, 3 hrs Lab)

HOT206 Wines and Spirits (6)

HOT301 Hospitality Marketing (6)

HOT302 Food and Beverage Management (6)

HOT401 Hospitality Human Resource Management (6)

Major Requirements

CUL110 Fundamentals of Culinary Arts (6) (2 hrs Class, 4 hrs Lab)

CUL133 Pastry Arts & Baking (12) (12 hrs Lab)

CUL134 Hot Food Preparations (12)

CUL135 Garde Manger & Butchery (12) (2 hrs Class, 8 hrs Lab)

CUL300 Food Science (6)

HOT103 Sanitation, Hygiene and Food Safety (6)

HOT303 Food and Beverage Controls (6)

HOT304 Menu Planning (6)

HOT306 Kitchen and Restaurant Organization (6)

MAJ101 Internship (6)

The number of credits carried by each course is shown in the parenthesis following the course title.

 Phil Hardy
Pastry Chef

Jorgo Hasani
Cyprus Cuising Ambassador

Christos Barkas
Celebrity Chef

Vasilis Koutouroushis
 Chef

Cyprus Chef Association 2020

✓  Hotels
 

✓  Patisseries
 

✓  Restaurants
 

✓  Bakeries
 

✓  Catering Companies
 

✓  Bars
 

✓  Education
 

✓  Cruise ships

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, pa

Travel and Tourism Management
(Diploma - Bachelor)

Student Extranet: