Culinary Arts, Bakery and Pastry

Concentration in Bakery and Pastry

2 years/120 ECTS, Diploma

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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)

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.

Job 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

Programme’s Purpose, Objectives and Learning Outcomes

Programme Structure


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
Bakery I (Theory)	2	4
Bakery I (Practical)	4	6
Bakery / Confectionery Techniques I	4	5
TOTAL	18	30


Semester 2
COURSES	P.P.W*	ECTS
Applied Computer Science	2	3
Storage and Conservation of Supplies	2	4
Career Development	2	4
Confectionary I	3	4
Bakery II (Practical)	6	7
Basic Cooking Principles II	3	4
Practical Training I	-	4
TOTAL	18	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
Conference and Events Management	2	3
Enterprenership	2	4
Confectionary II	5	6
International types of Bread and Pastries	4	5
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
New Product Development	2	3
Confectionary III	7	8
Decorative Art in Bread Making and Pastry	2	3
Cypriot Bread Making and Confectionary	4	5
Practical Training II	-	4
TOTAL	19	30

* P. P. W: Periods per week. Duration: 55 minutes

Programme Syllabi

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.

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.

Career Development

This course helps the students prioritize their professional choices, focus on realistic targets and act accordingly in order to achieve them.

Confectionary I

The aim of the course is to provide students with all the necessary skills of classical preparation of small sweets (Petit Fours), puddings, creams, mousses, cakes and other sweets.

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.

Entrepreneurship

This course introduces students to the different concepts of management, including control management, decision making, and planning and human resource management.

Confectionary II

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.

Confectionary III

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.

Academic Staff

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: 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.