- Description
Culinary Arts, Bakery and Pastry Concentration in Bakery and Pastry
2 academic years, 120 ECTS, Diploma
- Accredited Programme by The Cyprus Agency of Quality Assurance and Accreditation in Higher Education (CY.Q.A.A.)
- Government Grant up to €3,420 for each year of study (with income criteria)
The two-year program in Gastronomic Arts, Bakery, and Pastry’ is a professional diploma-level course that provides extensive theoretical training and practical specialization required in the hospitality, catering, and restaurant industries. The program includes two specializations: a) Gastronomic Arts, b) Bakery and Pastry. By choosing between these specializations, students have the opportunity to enter the fields of culinary arts and bakery-pastry, gaining the knowledge and skills necessary to become professional chefs, bakers, and pastry chefs. This program also supports individuals who wish to acquire specialized knowledge and skills in these areas.
The program includes both theoretical and practical courses, accompanied by relevant internships. Students gain rich experiences and knowledge in national and international cuisines, bakery and pastry, as well as oenology and table service through practical and theoretical lessons. They apply the acquired knowledge and skills through project-based assignments and lab work, developing production skills in culinary arts by creating their own dishes and menus. Students learn about national and European standards, as well as laws and regulations related to food safety, and how to correctly utilize and apply this knowledge.
The entire program is reinforced with two mandatory internships, which are considered very important for the development and consolidation of students’ skills and for connecting the college education with the real world of work. The college has established partnerships with major industry enterprises, and all students who successfully complete the 2nd and 4th semesters are given the opportunity to undertake a four-month internship.
IMPORTANT RECOGNITION
The World Association of Chefs Societies (WACS), after a thorough review of the programs and infrastructure of KES College concerning Gastronomic Arts, recognized that “KES College meets and in some cases exceeds the criteria set by the World Association of Chefs Societies for Quality Education in Gastronomic Arts.” For this purpose, the World Association of Chefs Societies issued a relevant certification and sent a congratulatory letter to KES College.
Jobs Opportunities
- Hotel Restaurants
- Restaurants as independent businesses
- Restaurants in factories, shopping malls, schools, hospitals, institutions, Army Services, trains, cruise ships etc.
- Bakery and Pastry businesses
- Industries selling readymade bakery and pastry products
- Catering Companies
- Create own business as freelancer
Upon the completion of the course, the students will be able to:
Knowledge
- Recognise the requirements of operating a bakery/ patisserie/ kitchen and the way the necessary kitchen equipment is used.
- Explain the nutritional elements of the raw materials, their individual properties and the ways they can be processed as they relate to the preparation of menus and other dishes, taking into account factors such as healthy eating, and costs.
- Analyse the basic operating principles of a business, the determining factors of production costs, and the spectrum of the production process.
- Justify the importance of complying with the hygiene and cleanliness protocols and procedures when preparing food, pastry and confectionery products.
Skills
- Apply procedures and functions that characterise a modern kitchen, resulting in an efficient and safe operation of a bakery – pastry shop / kitchen both in terms of quality and quantity.
- Design or select a method for preparing or decorating dishes with specific characteristics and be able to assess the results.
Competences
- Develop menus following the steps that are involved with the menu development process.
- Display competences that are intrinsically related to an effective kitchen environment, including resolving errors in their practice, time management and organisational competences.
| Semester 1 |
|---|
| COURSES | P.P.W* | ECTS |
| Health and Safety | 2 | 4 |
| Principles of Accounting | 2 | 4 |
| Project Writing | 2 | 3 |
| Professional French | 2 | 4 |
| Bakery I (Theory) | 2 | 4 |
| Confectionery & Pastry I | 7 | 7 |
| Basic Cooking Principles I | 4 | 4 |
| TOTAL | 21 | 30 |
| Semester 2 |
|---|
| COURSES | P.P.W* | ECTS |
| Dining and Oenology | 2 | 3 |
| Food Tenders and Costing | 2 | 4 |
| Food Science | 2 | 4 |
| Food Hygiene | 2 | 4 |
| Classic French Cuisine | – | 2 |
| Practical Training I | – | 5 |
| Baking I | 5 | 5 |
| Basic Cooking Principles II | 3 | 3 |
| TOTAL | 19 | 30 |
| Semester 3 |
|---|
| Courses | P.P.W* | ECTS |
| International Eating Habits | 2 | 4 |
| Molecular and Fusion Cuisine | 4 | 4 |
| Healthy Eating | 2 | 4 |
| Events Management | 2 | 3 |
| Essentials of Entrepreneurship | 2 | 4 |
| Professional Ethics | 2 | 6 |
| Confectionery & Pastry IΙ | 6 | 6 |
| TOTAL | 20 | 30 |
| Semester 4 |
|---|
| COURSES | P.P.W* | ECTS |
| Food Unit Maintenance & Design | 3 | 6 |
| Practical Training II | – | 5 |
| Cypriot Pastry and Bakery | 4 | 6 |
| Confectionery & Pastry IΙΙ | 4 | 4 |
| Artistic Confectionery | 4 | 5 |
| Elective Courses | – | |
| European Cuisine | 4 | 4 |
| International Cuisine | 4 | 4 |
| TOTAL | 19 | 30 |
* P. P. W: Periods per week. Duration: 55 minutes
Semester 1
HESF103 Health and Safety
ACCT109 Principles of Accounting
PROJ101 Project Writing
FREN109 Professional French
MGMT116 Introduction to the Food Industry
CBPA167 Confectionery & Pastry I
CBPA168 Basic Cooking Principles I
Semester 2
CBPA165 Dining and Oenology
CBPA130 Food Tenders and Costing
NUTR106 Food Science
CBPA174 Food Hygiene
CBPA122 Classic French Cuisine
SUPL102 Practical Training I
CBPA173 Baking I
CBPA176 Basic Cooking Principles II
Semester 3
CBPA274 Food Hygiene
ECON203 Food Tenders, Costing & Control
NUTR207 Healthy Eating
MGMT211 Events Management
ENTR307 Essentials of Entrepreneurship
ECON206 Finance
CBPA275 Confectionary and Pastry II
Semester 4
CBPA236 Food Unit Maintenance & Design
Elective Courses – Choice of one of the following Courses
CBPA256 Contemporary European Cuisine
Concentration Courses
CBPA244 Cypriot Pastry & Bakery
Coordinator of the Programme: Panayiotis Hadjisymeou
Office: 5 Kallipolis Avenue, 1055 Nicosia
Tel.: 00357 22875737
E-mail: [email protected]
Employment Status: Part time
Position: Lecturer
Specialisation: Health and Safety
Programme of Study: Culinary Arts, Bakery and Pastry, Culinary Arts Management
Mr. Athanasiou is a Lecturer at KES College since 2019. He has a Master’s Degree (MSc) in “Environmental and Natural Resource Management” and a Bachelors’ Degree (BA) in “Natural Environment Protection”, from the University of Ioannina. Mr. Athanasiou has participated to a number of educational seminars related to ‘Health and Safety’ and has a great experience in conducting training seminars relevant to this specific field. Furthermore, he has obtained the title of ‘E.X.Y.P.P- Health and Safety Certified Consultant’ from the Ministry of Labour of the Cyprus Republic. Mr. Athanasiou has an extensive experience working as a Health and Safety Manager in large companies in Cyprus. Since 2010, Mr. Athanasiou is the President of the Cyprus Environmental Association.
Employment Status: Full time
Position: Lecturer
Specialisation: Culinary Arts
Programmes of Study: Culinary Arts, Bakery and Pastry, Culinary Arts Management
Mr. Nicolaou has been a Lecturer at KES College since 2016. He holds a Bachelor’s Degree (BA) in Culinary Arts and Hospitality Management from the University of Derby and a Higher Diploma in Culinary Arts from the Higher Hospitality Institute of Cyprus. He also holds a number of certificates related to the subjects of his studies. He has significant work experience in his field of expertise and has worked in particularly significant roles. Mr. Nicolaou was awarded a Bronze Award in the 2006 Gastronomy Competition (chicken category) and a Silver Award in the 2014 Gastronomy Competition (lamb and fish main course category). At the College he teaches subjects of his specialty.
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: Full time
Position: Lecturer
Specialisation: Culinary Arts
Programme of Study: Culinary Arts, Bakery and Pastry, Culinary Arts Management
Mr. Georgios Pishilis is a Lecturer at KES College since 2013 where he teaches the Culinary Arts programme. He holds a Master’s Degree (MA) in Marketing from the London Metropolitan University, a Bachelor’s Degree (BA) in Professional Culinary Arts from the University of Derby, and a Higher Diploma from Higher Hotel Institute of Cyprus in the same subject matter. His has work experience in hotels, including Cavo Maris Beach Hotel, Hilton Park, and Moniatis Hotel. Since 2014, he holds the position of the Marketing Manager of the Eurotoques Chefs Association of Cyprus. He has participated to a large number of seminars and is also a recipient of prizes and awards related to his specialty. In particular, he was awarded the
following prizes:
– 2015: Traditional Menu / Gold Medal, Polus Center Gastronome, Cluj, Roumania
– 2015: Restaurant Plated Dessert / Gold Medal, Polus Center Gastronome, Cluj, Roumania
Employment Status: Full Time
Position: Lecturer
Specialisation: Accounting
Programmes of Study: Logistics, Culinary Arts Management, Office Management Administrator, Pharmacy Assistant (Technician)
Mr Demetris Demetriou is a Lecturer at KES College since 2015. He is in possession of a Post Graduate Degree in Εducational Leadership and Politics from Cyprus Open University and a Degree (BSc) in Accounting and Finance from University of North Texas. He is an Accounting Lecturer in numerous educational institutions from 1992. Moreover he worked as an Auditor from 1988 to 1991 acquiring significant experience on issues related to his profession. He also participated in numerous seminars whereby, he had the opportunity to enrich his knowledge and improve his skills. He is accredited by the Human Resource Development Authority as an internal trainer.
Employment Status: Full Time
Position: Programme Coordinator, Senior Lecturer
Specialisation: Biology, Environmental Management
Programmes of Study: Beauty Therapy and Beauty Therapy Units Management, Culinary Arts Management, School of Environmental Studies, Pharmacy Assistant (Technician)
Dr. Demetrios Sarris is an Academic Scholar with +15 years research experience, participating in over 20 international and national research projects and has developed international collaborations with scientists from Switzerland, USA, France, Israel, Spain, Portugal, Italy, Cyprus and Greece. Publications of his research teams have a significant impact and are featured in leading scientific journals, with research findings having been presented in +30 primarily international conferences. He is also a reviewer for more than 10 international journals and has designed and supervised over 30 Thesis. Trained in Switzerland (Inst. of Botany, Univ. Basel) and Greece (Dept of Biology, Univ. of Patras) in Biology (BSc), in Ecology and Environmental Management (MSc) and in Dendro- Ecology/Climatology and Plant Science (PhD), he has been employed: (i) at the Dept of Biological Sciences of the Univ. of Cyprus (having held the positions of Assistant Professor-Academic Visitor and Special Scientist for Research & Lecturing), (ii) at the Open Univ. of Cyprus (as Academic Coordinator, Adjunct Faculty Tutor & Master’s Thesis Supervisor of the Environmental Conservation and Management Postgraduate Program), (iii) at the Dept of Life Sciences, European Univ. of Cyprus and (iv) at KES College in Cyprus (as Coordinator of the Environmental Management and of the Organic Products Technicians’ Programs). He has also worked at Academic Institutions in Greece and has Post Doc experience at the Inst. of Botany, Univ. Basel and at the Paul Scherrer Institute (PSI, ETH-Zurich). He is an expert of the International Science Network MedECC, which supports, inter alia, the UN Environmental Program, and has served as Scientific Consultant for Scientific Documentaries (e.g. Άνυδρη Γη), for the University of Cyprus (Black Gold Strategic Program) on Sustainable Agroforestry and Organic Farming aiming to revitalize the carob industry of Cyprus («Μαύρος Χρυσός») and for the Association of Organic Farmers in Cyprus. He is also an Invited Member of the Editorial Board of Annals of Silvicultural Research.
Employment Status: Part Time
Position: Lecturer
Specialisation: French
Programmes of Study: Culinary Arts Management
Ms. Eleni Pettemeridou is a Lecturer at KES COLLEGE from 2023. She holds a Master Degree in “Continuing Education and Lifelong Learning” (2016) from Open University of Cyprus. She has, also, a Bachelor Degree in “French Language and Literature” (2011) from University of Cyprus. As of 2009, Ms. Pettemeridou teaches adults and kids French language. From 2018, she participates in the program of Ministry of Education for homeschooling. She teaches subjects of her specialty.
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: 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: Full Time
Position: Lecturer
Specialisation: Hotel Management / Travel and Tourism
Programmes of Study: Hotel Management, Culinary Arts, Bakery and Pastry, Culinary Arts Management
Ms Olvia Kyriakou is a Lecturer at KES College since 2021. She holds Master in Business Administration (with Distinction) in Human Resources from Cardiff Metropolitan University of Wales. She also holds a Bachelor Degree of European University of Cyprus and a Higher Diploma of Higher Hotel Institute of Cyprus. Since 2015 she has been working in the hotel industry. From 2017 she worked as a Floor Supervisor Housekeeper for two years at Four Seasons Hotel in Limassol. Then in 2019 at the opening of a new hotel Amara Hotel she worked as a Floor Supervisor Housekeeper and then as a Front Office Receptionist until today. She also has a certificate of attendance Cultural Tourism Specialist based on ISO 17024. She teaches subjects of her specialisation.
