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|
|Cookery I (Theory)||2||4|
|Cookery I (Practical)||5||6|
|Bakery / Confectionery Techniques I||4||5|
|Applied Computer Science||2||3|
|Storage and Conservation of Supplies||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|
|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|
|Cookery III (Practical)||6||7|
|Cypriot Cuisine and Gastronomy||3||4|
|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|
|European Food Law and Safety||2||4|
|Introduction to Economics||2||4|
|Principles of Marketing||2||4|
|Principles of Culinary Arts Financial Accounting||2||4|
|Molecular and Hybrid kitchen||3||4|
|International Cuisine and New Trends I||5||5|
|Antioxidants and Functional Foods||2||4|
|Nutrition and Culture||2||4|
|Human Resource Management||2||4|
|Large Scale Food Production||2||3|
|International Cuisine and New Trends 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.
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.
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.
This course introduces students to the different concepts of management, including control management, decision making, and planning and human resource management.
Conference and Event 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.
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.
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.
Molecular and Hybrid Kitchen
The aim of the course is to introduce students to new scientific data in the field of Food Technology and in particular to the development of so-called novel foods.
International Cuisine and New Trends I
The aim of the course is to further develop the student's ability to produce complex or simple modern sauces based on basic sauces, to introduce students to Italian cuisine and to train them in basic dishes and recipes.
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.
Antioxidants and Functional Foods
The aim of the course is to introduce students to new scientific information from the field of Food Technology and specifically for the development of so-called novel foods.
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.
Large Scale Food Production
The aim of the course is to introduce students to food production on a large scale.
International Cuisine and New Trends II
The course aims to help students acquire knowledge and technical skills in Asian cuisine.
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