This programme aims to transfer entrepreneurship to students by offering courses related to entrepreneurship and how to design, start and manage large food units, restaurants, bakery, etc. The three-year curriculum "Direction of Gastronomy Arts, Bakery & Confectionery", builds on the knowledge and skills acquired by students during the first two years of study. In the third year, students will acquire knowledge and leadership skills based on the modern approaches of leadership and perception that are needed to hold managerial positions and self-employed entrepreneurs.
|Health and Safety||2||4|
|Food and Beverage Service||2||3|
|Bakery I (Theory)||2||4|
|Bakery I (Practical)||4||6|
|Bakery/Confectionery Techniques I||4||5|
|Applied Computer Science||2||3|
|Storage and Conservation of Supplies||2||4|
|Bakery II (Theory)||3||4|
|Bakery II (Practical)||6||7|
|Basic Cooking Principles II||3||4|
|Practical Training I||-||4|
|Food Hygiene and the Environment||2||4|
|Quality Assurance, Costing and Purchase of Food||2||4|
|Nutrition and Diet||2||4|
|Conference and Events Management||2||3|
|International types of Bread and Pastries||4||5|
|Design and Maintenance of Catering Premises||2||3|
|Principles of Organization and Management of Catering Units||2||4|
|New Product Development||3||3|
|Decorative Art in Bread Making and Pastry||2||3|
|Cypriot Bread Making and Confectionary||4||5|
|Practical Training II||-||4|
|European Food Law and Safety||2||4|
|Introduction to Economics||2||4|
|Principles of Marketing||2||4|
|Management of Small Size Bakery/Pastry Enterprise||2||4|
|Principles of Culinary Arts Financial Accounting||2||4|
|Advanced Bakery/Pastry Making I||5||6|
|Nutrition and Culture||2||4|
|Human Resource Management||2||4|
|Bread/Cakes and Special Meals||3||4|
|Large Scale Food Production||2||3|
|Advanced Bakery / Pastry Making II||5||5|
*P.P.W.: Period per week. Duration: 55 minutes.
Health and Safety
This course introduces students to the determinants of a safe and healthy working environment.
This course familiarizes students with the English terminology of the professional environment of culinary arts.
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.
Bakery I (Theory)
The main purpose of this course is for students to gain an in-depth understanding of all the aspects of the preparation of bakery products.
Bakery I (Practical)
The main purpose of this course is for the students to acquire all the necessary skills in bakery and to apply them in practice.
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.
This course helps the students prioritize their professional choices, focus on realistic targets and act accordingly in order to achieve them.
Bakery II (Practical)
The main purpose of this course is to train the students in all aspects of the baking of bakery products, both at a professional and at a commercial level.
Basic Cooking Principles II
The purpose of the course is to educate students on the principles of preparing and cooking breakfast, international cuisine menus and buffet and especially traditional French cuisine.
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.
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.
This course introduces students to the different concepts of management, including control management, decision making, and planning and human resource management.
The aim of the course is to train the students in the preparation of sweets such as tarts, pies, cookies and in their decoration technique.
International types of Bread and Pastries
The aim of the course to equip students with all the necessary skills for the preparation and baking of bakery products and international breads at both a professional and commercial level.
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.
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.
This course trains students in the preparation of syrups and pastry sauces, individual sweets and in their decorating techniques. The final purpose of the course is to produce a professional dessert buffet based on the students' knowledge and skills.
Decorative Art in Bread Making Bakery and Pastry
This course train students in all aspects of the classical and modern preparation of festive sweets and cakes with an emphasis on their decoration techniques.
Cypriot Bread Making Bakery and Confectionary
This course introduces 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.
European Food Law and Safety
The aim of the course is to familiarize students with food safety procedures and global HACCP principles, presenting students how to analyze functional food safety issues in food processing facilities.
Introduction to Economics
The main purpose of this course, is to introduce students to the basic principles of economic theory, with a focus on microeconomics and the following considerations: what is the basic economic concern for businesses, supply and demand, demand elasticity, market types.
Principles of Marketing
The main purpose of this course, is the theoretical understanding and practical application of different contemporary and customer-centered marketing principles especially within the highly competitive environment of different industries and sectors.
Management of Small Size Bakery/Pastry Enterprise
The main purpose of this course is to widen on the general principles for companies toward the organization of small businesses and the environment within which they operate.
Principles of Culinary Arts and Financial Accounting
The main purpose of this course is to help the students understand the use of financial accounting in the business environment in general and within culinary arts in particular.
Advanced Bakery/Pastry Making I
The aim of the course is to provide students with all the required knowledge and skills to prepare plated dessert, chocolate, caramel, almonds and to learn the making of ice cream, sorbet and frozen desserts.
The main purpose of this course is the appropriate use of knowledge and skills which relate to the process of undertaking and completing a dissertation within the area of culinary arts.
Nutrition and Culture
The aim of the course is to introduce students to the anthropological, sociological, cultural and psychological factors that influence nutrition and to understand how food is treated by the wider food industry.
Human Resource Management
The main purpose of this course is to introduce the students to the basic principles for the most appropriate management of the human resource in businesses.
The main purpose of this course is for the students to understand the different theories which relate to consumer behavior and their application in marketing decision making.
Bread/Cakes and Special Meals
The aim of the course is for students to acquire knowledge and skills in the manufacturing of products that cover special requirements of bakery and confectionery.
Large Scale Food Production
The aim of the course is to introduce students to food production on a large scale.
Advanced Bakery/Pastry Making II
The aim of the course is to help students understand in depth the various stages of bread-making and to acquire basic knowledge of the processes that occur during the baking process.
The aim of the course is to assist the students understand the need to write their thesis as a means of communicating scientific information and to understand the way in which their work should be conducted either in the form of a bibliographic review or in the form of a research thesis.
Coordinator of the Programme: Panayiotis Hadjisymeou
Office: 5 Kallipolis Avenue, 1055 Nicosia