This two-year programme is a professional curriculum where extensive theoretical training and laboratory specialisation is required in hospitality, catering and restaurants. By choosing between the two concentrations, students have the opportunity to join the Gastronomic Arts and Bakery and Bakery and acquire the knowledge they need to become professional cooks, bakers and confectioners.
| Semester 1 | ||
|---|---|---|
| COURSES | P.P.W.* | ECTS |
| Health and Safety | 2 | 4 |
| Professional English | 2 | 4 |
| Applied Mathematics | 2 | 4 |
| Food and Beverage Service | 2 | 3 |
| Cookery I (Theory) | 2 | 4 |
| Cookery I (Practical) | 5 | 6 |
| Bakery / Confectionery Techniques I | 4 | 5 |
| TOTAL | 19 | 30 |
| Semester 2 | ||
|---|---|---|
| COURSES | P.P.W* | ECTS |
| Applied Computer Science | 2 | 3 |
| Storage and Conservation of Supplies | 2 | 4 |
| Career Development | 2 | 4 |
| Introduction to the Traditional French Cuisine | 2 | 3 |
| Cookery II (Theory) | 1 | 2 |
| Cookery II (Practical) | 5 | 6 |
| Bakery / Confectionery Techniques II | 3 | 4 |
| Practical Training I | - | 4 |
| TOTAL | 17 | 30 |
| Semester 3 | ||
|---|---|---|
| COURSES | P.P.W.* | ECTS |
| Food Hygiene and the Environment | 2 | 4 |
| Quality Assurance, Costing and Purchase of Food | 2 | 4 |
| Nutrition and Diet | 2 | 4 |
| Entrepreneurship | 2 | 4 |
| Conference and Events Management | 2 | 3 |
| Cookery III (Practical) | 6 | 7 |
| Cypriot Cuisine and Gastronomy | 3 | 4 |
| TOTAL | 19 | 30 |
| Semester 4 | ||
|---|---|---|
| COURSES | P.P.W* | ECTS |
| Design and Maintenance of Catering Premises | 2 | 3 |
| Principles of Organization and Management of Catering Units | 2 | 4 |
| Menu Design and Development | 2 | 4 |
| New Product Development | 2 | 3 |
| Events and Catering Services | 2 | 3 |
| Cookery IV (Practical) | 4 | 5 |
| Cypriot Bakery / Confectionery | 3 | 4 |
| Practical Training II | - | 4 |
| TOTAL | 17 | 30 |
* P. P. W: Periods per week. Duration: 55 minutes
Health and Safety
This course introduces students to the determinants of a safe and healthy working environment.
Professional English
This course familiarizes students with the English terminology of the professional environment of culinary arts.
Applied Mathematics
This course helps students to gain an in-depth understanding of all the principles and units of measurement in culinary arts.
Food and Beverage Service
This course introduces students to the full process of preparation and of the delivery of food and beverages.
Cookery I (Theory)
This course introduces the students to the subject of cooking and gastronomy, its modern history, and the necessary equipment. Moreover, it introduces them to the theory of cooking using different techniques along with the theory of preparation of vegetables and potatoes and the production of broth, sauces and soups.
Cooking I (Practical)
This course introduces students to the practice of cooking using different techniques, the preparation of vegetables and sauces and the production of broths, sauces and soups.
Bakery / Confectionery Techniques I
This course introduces students to the science and practice of cooking and pastry.
Applied Computer Science
This course introduces to and trains students in the use of spreadsheets within the fields of food, services and technology.
Storage and Conservation of Supplies
This course introduces students to the practice of storage and conservation of supplies.
Career Development
This course helps the students prioritize their professional choices, focus on realistic targets and act accordingly in order to achieve them.
Introduction to the Traditional French Cuisine
This course introduces the students to the traditional French cuisine and familiarizes them with different traditional French recipes.
Cookery II (Theory)
The main purpose of this course is to introduce the students to the cooking techniques of meat and fish, to the production of pasta, breakfast and the design of breakfast menu, and finally to dishes which include eggs.
Cookery II (Practical)
The main purpose of this course is to introduce the students to the practice of the cooking techniques of meat and fish and to the production of pasta, breakfast and dishes which include eggs.
Bakery / Confectionery Techniques II
The course aims to help students to acquire all the necessary skills in bread making and to enable them to apply these skills in the working environment of a bakery / patisserie.
Practical Training I
This course gives the students the opportunity to gain practical experience within a professional environment, besides the theoretical knowledge acquired during the entire program of study.
Food Hygiene and the Environment
The aim of the course is to introduce students to food safety procedures and global HACCP principles.
Quality Assurance, Costing and Purchase of Food
The main purpose of this course is to get the students familiarized with the quality assurance, costing and food purchasing methods in the culinary arts industry.
Nutrition and Diet
This course introduces students to the science of nutrition and dietetics.
Entrepreneurship
This course introduces students to the different concepts of management, including control management, decision making, and planning and human resource management.
Conference and Events Management
This course introduces students to the different types of events (e.g. Banquet, Gala, Conferences) and to their design and management techniques.
Cookery III (Practical)
This course introduces students to all the processes necessary for the preparation of fish for professional use, to the techniques of cutting meat and poultry and to the preparation of all cooking methods in general. In addition, this course aims to teach students how to prepare snacks, sandwiches and appetizers for events.
Cypriot Cuisine and Gastronomy
This course introduces students to the theory and practice of producing local recipes. It also introduces them to the key aspects of the history of Cypriot cooking and to the culinary culture of the eastern Mediterranean region.
Design and Maintenance of Catering Premises
This course introduces students to the methods of kitchen design and food service in catering premises.
Principles of Organization and Management of Catering Units
This course introduces the students to the basic principles and concepts of organization and analysis of the way that a kitchen operates, especially through widening the production and operation systems and through the different methods and processes of food conservation.
Menu Design and Development
This course supports students to develop their understanding about the basic elements necessary for the design of food dishes and beverages.
New Product Development
This course will be useful teach and train the food development process, identify the steps and showing how resources should be used.
Events and Catering Services
The course familiarizes students with the management of catering services, symposiums and other reception services and with their preparation techniques.
Cookery IV (Practical)
This course teaches students the preparation of vegetarian meals and other special meals along with the preparation of modern European cuisine dishes. The ultimate purpose of the course is to produce a business lunch (buffet) based on students' knowledge and skills.
Cypriot Bakery / Confectionary
The aim of the course is to introduce students to the theory and practice of producing Cypriot bakery and pastry products.
Practical Training II
Practical Training II offers students the opportunity to gain practical experience in a real professional working environment. in addition to the knowledge and skills acquired during their studies.
Coordinator of the Programme: Panayiotis Hadjisymeou
Office: 5 Kallipolis Avenue, 1055 Nicosia
Tel.: 00357 22875737, E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Employment Status: Full Time
Position: Programme Coordinator, Senior Lecturer
Specialization: PROGRAMME COORDINATOR OF THE SCHOOL OF CULINARY ARTS, HOSPITALITY AND TOURISM
Programmes of Study: CULINARY BUSINESS MANAGEMENT
Short cv: Mr. Panayiotis Hadjisymeou is the Coordinator of the "Culinary Arts", "Ηotel Management" and " Travel & Tourism Management" Programmes of Study and a Senior Lecturer at KES College since 2007. He holds a Post Graduate Degree (MA) in Hotel Management and Culinary Arts and a Degree (BA) in Hospitality Management from Middlesex University and a Higher Diploma in Culinary Arts from Higher Hotel Institute of Cyprus. He has ample professional experience from various work positions within a range of different countries and primarily at the international hotel chain Hilton Hotels from 1980-1985 and Cyprus Airways as the Head of Catering Services from 1985-2006. He is a member in various organizations relating to his profession and he is also the president and founding member of Eurotoques – Cyprus and the Cyprus Chefs Association. He is accredited by the Human Resource Development Authority as a trainer, an assessor of vocational qualifications, assessor of Vocational Training Centers and evaluator of Vocational Training Structures (VET). He is a business consultant in areas related to staff development, training and creation of new businesses. He regularly organizes seminars and lectures both in Cyprus and abroad for companies and academic institutions.
Employment Status: Full Time
Position: Lecturer
Specialization: FOOD TECHNOLOGY
Programmes of Study: CULINARY BUSINESS MANAGEMENT, HOTEL MANAGEMENT, TECHNICIAL FOR PRODUCTION OF ORGANIC PRODUCTS, TRAVEL AND TOURISM MANAGEMENT, PHARMACY ASSISTANT (TECHNICIAN), CULINARY ARTS
Short cv: Ms Eve Konstantinou is a Lecturer at KES College since 2016. She holds an MSc in Food Quality Management from the University of Wagenigen in Netherlands and a Degree in Food Technology from Karditsa Technological Educational Institute in Larissa. She has also received Certificates in Food Safety and Hygiene and contributed to research work by undertaking various surveys. From 2015 she works as an external consultant at Q-Point BV on food quality assurance issues.
Employment Status: Full Time
Position: Programme Coordinator, Senior Lecturer
Specialization: BUSINESS ADMINISTRATION, LOGISTICS
Programmes of Study: CULINARY BUSINESS MANAGEMENT, LOGISTICS, MEDICAL REPRESENTATIVES, CULINARY ARTS
Short cv: Ms Marina Konstantinou is a Coordinator of the Logistics, Business Management, Office Management and Secretarial Studies Programs of Studies and a Senior Lecturer at KES College since 2019. She holds an MSc in Logistics and Supply Chain Management from Cranfield University and a BSc in Business Administration from the University of Macedonia. She has successfully worked in the retail sector as a Purchasing Executive where she specialized in food and management of the supply chain. She also worked for seven years as a Purchasing Manager in the industry sector. She teaches subjects of her specialty.
Employment status: Full-time
Position: Lecturer
Specialization: English Language
Programmes of Study: Office Administration and Secretarial Studies, Culinary Business Management, Beauty Therapy, Beauty Therapy and Beauty Therapy Units Management, Medical Representatives Management, Culinary Arts, Journalism with Public Relations, Pharmacy Assistant (Technician)
Brief Curriculum Vitae: Ms Thalia Malekou is currently a Lecturer at KES COLLEGE. She holds a Bachelor of Arts degree in English Language and Literature from Aristotle University of Thessaloniki (2006) and a Master of Arts in Education (Special Educational Needs) from Brunel University of London (2008). She has 14 years of experience in teaching young learners and 12 years of experience as a Lecturer at Higher Education Institutions. In addition, she has attended several seminars regarding teaching methods to young learners organized mostly by Cambridge ESOL. She teaches subjects of her specialty.
Employment Status: Full Time
Position: Lecturer
Specialization: CULINARY ARTS
Programmes of Study: CULINARY ARTS, CULINARY BUSINESS MANAGEMENT, HOTEL MANAGEMENT
Short cv: Mr Aristos Nicolaou is a Lecturer at KES College since 2016. He holds a Bachelor Degree (BA) in "Culinary Arts and Hospitality Management" from Derby University and a Higher Diploma in Culinary Arts from the Higher Hotel Institute of Cyprus. He has extensive work experience in numerous culinary business units in Cyprus since 2007, where he held significant and relevant roles such as that of the Chef. He has been awarded with the Bronze Award at the 2006 Culinary Art Contest (chicken category) and Silver Prize in the 2014 Culinary Arts Contest (lamb and fish main dish category).
Employment Status: Full Time
Position: Lecturer
Specialization: CULINARY ARTS
Programmes of Study: CULINARY ARTS, CULINARY BUSINESS MANAGEMENT
Short cv: Ms Maria Prodromou is a Lecturer at KES College since 2016. She holds a Bachelor Degree in Professional Culinary Arts from the University of Derby and a Higher Diploma in Culinary Arts from the Higher Hotel Institute of Cyprus. She also holds a number of certificates relevant to her studies after having attended a significant number of seminars. She was employed by Zorpas & Sons Ltd as Chef in 2011-2016. She also has working experience in a number of hotel units in Cyprus from 2007 to 2010, where she worked as a Pastry Chef. She was awarded the Golden Prize at the 2010 Istanbul International Competition (Pasta Category), with Silver Prize at the 2010 Istanbul International Competition (Grand Prix Master Chef Mystery Basket) and Silver Prize at the Gastronomy Gastronomy Contest in Cyprus in 2010 (Grand Prix category).
Employment Status: Part Time
Position: Senior Lecturer
Specialization: Clinical Nutrition and Dietetics
Programmes of Study: Hotel Management, Pharmacy Assistant (Technician), Culinary Arts, Bakery and Pastry
Short CV: Dr. Sophocleous Xanthi is a Senior Lecturer at KES College since 2017 and she is a holder of an undergraduate qualification in Clinical Nutrition and Dietetics from the Charokopio University in Athens. Moreover, she holds an MBA from Maastricht School of Management. Ms Sophocleous is a holder of a PhD with the topic: Associations between Cypriot’s children television food advertising exposure and their eating behavior: An observational and diagnostic survey with the use of questionnaires and eating behavior tests in 1088 Cypriot children. She has in-depth experience as a Medical Representative of a Pharmaceutical company. From 2010-2018 she has her own personal nutrition practice.
Employment Status: Part-time
Position: Lecturer
Specialization: Culinary Arts
Programmes of Study: Culinary Arts
Ms. Katelitsa Theodorou has been a Lecturer at KES COLLEGE since 2022. She holds a Bachelor's Degree (BA) in Culinary Business Management with specialization in 'Culinary Arts' from KES COLLEGE (2021) and a Higher Diploma in Food Arts from Higher Hotel Institute of Cyprus (2016). She has worked in established hotels such as Parklane, a Luxury Collection Resort & Spa in Limassol and Adams Beach Hotel in Ayia Napa as well as in some restaurants in Nicosia and Larnaca. From 2017 until today, she has been working at the Pralina Experience restaurant of the Zorpas & Sons group in Nicosia as a 'Sous Chef'. She also has several certificates from various seminars related to her field. She teaches subjects of her specialty.
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