- Description
Culinary Arts Management: Concentration in Culinary Arts
4 academic years, 240 ECTS, Bachelor
- Accredited Programme by The Cyprus Agency of Quality Assurance and Accreditation in Higher Education (CY.Q.A.A.)
- Government Grant up to €3,420 and Student Welfare (Housing, Feeding, Purchase of Books, Purchase of Computer) for each year of study (with income criteria)
- Bachelor degree equivalent and is corresponding to University level degree according to The Cyprus Council of Recognition of Higher Education Qualifications (KY.S.A.T.S.)
The “Culinary Arts Management ” programme combines the power of Cooking Art and Confectionery and Bakery Art to prepare students who are watching it for a career as Executive Officers in related businesses. Graduates of the programme can take up positions in a number of areas such as Food Production Manager, Chief of Staff, Trainer, Business Advisor and others. The curriculum provides opportunities for students to acquire skills such as leadership, management, cooking techniques, critical thinking, personal responsibility, moral behavior, problem solving, and customer communication. Students can focus their studies, choosing between focusing on Cooking and focusing on Bread and Pastry, with the appropriate courses that are ideal for each of the two focusing.
IMPORTANT RECOGNITION
The World Association of Chefs Societies (WACS), after a thorough review of the programmes of study and infrastructure of KES College concerning the Culinary Arts, recognized that “KES College meets and in some cases exceeds the criteria of the World Association of Chefs Societies regarding Quality Education in Culinary Arts.” For this purpose, the World Association of Chefs Societies issued a relevant certification and sent a congratulatory letter to KES College.
Job Opportunities
- Food Business Management
- Management of Bread and Sweet
- Industries of Standard Bakery and Pastry Products
- Address of Large Food Units
- Chefs / Pastry Chef
- Food and Drinks Department
- Hotels
- Cruise Ships / Airline Companies
- Food Units in Health, Education, etc.
- Freelance Professional, creating an autonomous business
- Instructor
- Celebrity Chef
- Food Advisor
The four-year programme of study “Culinary Arts Management” is a professional Bachelor’s degree, designed specifically for those individuals who want to pursue a career in the fields of Culinary Arts and / or Culinary Business Management. The programme of study offers to the students the appropriate education in the above areas, through which they acquire knowledge and professional skills that allow them to take on very good jobs after graduation.The programme can also help people who want to acquire the necessary specialised knowledge to start their own culinary business. The programme of study is developed in two parallel and equally important axes:
- Culinary Arts Axis: This includes theoretical and professional courses, accompanied by the relevant practical training. The program offers students rich experiences and knowledge regarding national and international cuisine, bakery and confectionery, as well as oenology and tableware, through practical and theoretical courses. Students apply the acquired knowledge and skills through project type assignments and workshops where they develop productive skills in the food arts by creating their own dishes and menus. Students learn the national and European standards, as well as applicable laws and regulations regarding food safety, while learning how to properly apply this knowledge.
- Business Management Axis: This axis deals with managerial skills within the culinary industry. Students are taught a variety of topics such as, Supply Chain and Accounting, Human Resource Management, topics related to Hospitality, Entrepreneurship, Business Plan Development and Implementation, Market Research and New Product Development (NPD). The program prepares students to become professional chefs, culinary consultants, and entrepreneurs through the theory, practice, and professional experience they gain.
| Semester 1 |
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| SUBJECTS | P.P.W* | ECTS |
| Health & Safety | 2 | 4 |
| Principles of Management | 2 | 4 |
| Professional French | 2 | 4 |
| Project Writing | 2 | 3 |
| Principles of Economics | 2 | 4 |
| Concentration Courses: | ||
| Introduction to Cooking | 7 | 7 |
| Basic Baking Techniques | 4 | 4 |
| TOTAL | 21 | 30 |
| Semester 2 |
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| SUBJECTS | P.P.W* | ECTS |
| Introduction to the Food Industry | 2 | 4 |
| Food Science | 2 | 4 |
| Dining and Oenology | 2 | 3 |
| Principles of Accounting | 2 | 4 |
| Introduction to the Classical French Cuisine | 2 | 2 |
| Practical Training Ι | – | 5 |
| Concentration Courses: | ||
| Cooking Techniques Ι | 5 | 5 |
| Basic Pastry Techniques | 3 | 3 |
| TOTAL | 18 | 30 |
| Semester 3 |
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| COURSES | P.P.W* | ECTS |
| Food Hygiene | 2 | 4 |
| Food Tenders, Costing & Control | 2 | 4 |
| Healthy Eating | 2 | 4 |
| Events Management | 2 | 4 |
| Essentials of Entrepreneurship | 2 | 4 |
| Finance | 2 | 4 |
| Concentration Courses: | ||
| Cookery Techniques II | 6 | 6 |
| TOTAL | 18 | 30 |
| Semester 4 |
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| COURSES | P.P.W* | ECTS |
| Food Unit Maintenance & Design | 3 | 6 |
| Practical Training II | – | 5 |
| Elective Courses: | ||
| Contemporary European Cuisine | 4 | 4 |
| International Cuisine | 4 | 4 |
| Italian Cuisine | 4 | 4 |
| Concentration Courses: | ||
| Cypriot Cuisine | 5 | 5 |
| Menu Development and Plate Decoration | 4 | 4 |
| Events & Catering | 3 | 6 |
| TOTAL | 19 | 30 |
| Semester 5 |
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| SUBJECTS | P.P.W* | ECTS |
| Food Safety Supervision | 3 | 6 |
| Application of Information Technology in Gastronomy |
2 | 2 |
| Principles of Marketing | 3 | 6 |
| Financial Accounting | 3 | 6 |
| Principles of Food Units Management | 3 | 6 |
| Specific Dietary Requirements | 2 | 5 |
| TOTAL | 16 | 30 |
| Semester 6 |
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| SUBJECTS | P.P.W* | ECTS |
| Small Business Management | 2 | 4 |
| Food & Culture | 2 | 4 |
| Human Resource Management | 2 | 4 |
| Practical Training ΙΙΙ | – | 5 |
| Professional Ethics | 2 | 4 |
| Concentration Courses: | ||
| Introduction to German Language | 4 | 4 |
| Mediterranean Cuisine | 5 | 5 |
| TOTAL | 17 | 30 |
| Semester 7 |
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| SUBJECTS | P.P.W* | ECTS |
| Market Research | 2 | 4 |
| Food Product Development | 3 | 3 |
| Personal Skills Development | 2 | 4 |
| Mass Production of Food | 3 | 6 |
| Thesis Methodology | 2 | 4 |
| Concentration Courses: | ||
| Cold Kitchen | 5 | 5 |
| Elective Courses: | ||
| Food Retail Logistics | 2 | 4 |
| E-commerce | 2 | 4 |
| TOTAL | 19 | 30 |
| Semester 8 |
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| SUBJECTS | P.P.W* | ECTS |
| Consumer Behaviour | 2 | 4 |
| European Food Legislation & Regulations | 2 | 4 |
| Safety Management | 2 | 4 |
| Final Thesis | 6 | 14 |
| Elective Courses: | ||
| Food Supply Chain | 2 | 4 |
| Food Warehousing | 2 | 4 |
| Sustainable Food Systems | 2 | 4 |
| TOTAL | 14 | 30 |
Semester 1
MGMT105 Principles of Management
ECON109 Principles of Economics
Concentration Courses
CBPA128 Introduction to Cooking
CBPA159 Basic Baking Techniques
Semester 2
MGMT115 Introduction to the Food Industry
ACCT105 Principles of Accounting
CBPA160 Introduction to the Classical French Cuisine
Concentration Courses
CBPA162 Basic Pastry Techniques
Semester 3
ECON203 Food Tenders, Costing & Control
ENTR307 Essentials of Entrepreneurship
Concentration Courses:
Semester 4
CBPA236 Food Unit Maintenance & Design
Elective Courses – Choice of one of the following Courses
CBPA256 Contemporary European Cuisine
Concentration Courses
CBPA253 Menu Development and Plate Decoration
Semester 5
CBPA343 Food Safety Supervision
COMP307 Application of Information Technology in Gastronomy
MRKT312 Principles of Marketing
MGMT314 Principles of Food Units Management
NUTR303 Specific Dietary Requirements
Εξάμηνο 6
BUSS312 Small Business Management
HRMG306 Human Resource Management
PRCT302 Practical Training ΙΙΙ
Concentration Courses
CBPA354 Molecular & Fusion Cuisine
Semester 7
NUTR400 Food Product Development
COMM305 Personal Skills Development
CBPA403 Mass Production of Food
Concentration Courses
Elective Courses – Choice of one of the following Courses
Semester 8
LAWS407 European Food Legislation & Regulations
Elective Courses – Choice of one of the following Courses
LOGS403 Sustainable Food SystemsLOGS403 Sustainable Food Systems
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
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: 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
Specialisation: Food Technology
Programmes of Study: Culinary Arts, Bakery and Pastry, Culinary Business Management, Hotel Management, Technician for the Production of Organic Products
Ms. Eve Konstantinou is a Lecturer at KES College since 2016. She holds a Master’s Degree (MSc) in Food Quality Management from the University of Wagenigen in Netherlands and a Bachelor’s Degree (BSc) in Food Technology from Karditsa Technological Educational Institute in Larissa. Since 2015, she has been working 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.
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.
