Health and Safety
This course aims to promote the right conditions for a safe, healthy and a protective environment for workers and for the food in a food business.
Principles of Management
The aim of this course is to introduce students to the various concepts of administration including administrative controls, key principles decision making and planning, management human resources and concepts related to human resources management.
Professional English
The aim of the course is to familiarize the students with the English professional terminology so as to effectively communicate in their professional environment.
Food and Beverage Service
The aim of the course is the development of students’ knowledge and skills in Food and Beverage service.
Basic Economics
The purpose of the course is to introduce students to the basics principles of Microeconomic Theory.
Introduction to Cookery
The aim of the course is to introduce students to the field of Culinary / Gastronomy, its modern history, equipment, tools and knives using a variety of cooking techniques.
Bakery/Confectionary Basic Techniques I
The purpose of the course is to introduce the students in the science and practice of bakery / pastry.
Professional French
The aim of the course is to develop the language skills of reading, writing, speaking and understanding in French as it is used in gastronomy.
Knowledge of Food
The purpose of the course is to introduce students to the food technology science. Students will become familiar with the physical structure and chemical composition of major food categories and how they mutate during food processing.
Principles of Accounting
This course introduces students in basic accounting principles, uses and potential and its applications.
Introduction to Classical French Cuisine
This course introduces the students to the traditional French cuisine and educates them in various classical French recipes.
Practical Training I
Practical Training I gives students the opportunity to acquire practical experience additionally to the knowledge attained during their studies.
Cookery Techniques I
The purpose of the course is to introduce students to the theory and practice of cooking meat and fish techniques. Also it aims to teach them the theory and practice of the cultural aspects involved in making and producing pasta [various kinds] based on the products and on a wide variety of cereals.
Basic Bakery/Pastry Techniques II
The objective of the course is to familiarize the students with the science and practice of baking preparations and confectionery.
Food Hygiene
The purpose of the course is to practice students in food safety procedures through the analysis of various risks that may arise during the food processing. The students obtain the skills to apply general and personal hygiene rules. Also they become aware of issues related to the management of food waste
Quality Assurance, Costing and Purchase of Food
The purpose of the course is to teach and train the students in the food and beverage costing in the food arts industry.
Nutrition
The purpose of the course is to introduce students to the science of nutrition and diet. The students will become familiar with its principles, methods, uses and applications in the industry.
Conference and Events Management
The aim of the course is to introduce students to different kinds of events (Banquet, Gala, Conferences) and to their design and management techniques.
Entrepreneurship
The purpose of this course is to introduce the students to the concept of entrepreneurship and to gain the knowledge and skills that will enable them to create their own business and manage it.
Finance
This course introduces students to the principles and practices of finance and investment.
Cookery Techniques
The course is to familiarize students with the food preparation science and practice.
Design and Maintenance of Catering Premises
The course aims to explain the design methods kitchen and food service as well as to analyze her the need for a functional food space, food processing and equipment.
Practical Training II
The course, enables the students to gain more hands-on experience in other disciplines of the Culinary industry.
Modern European Cuisine
The purpose of the course is to introduce students to the emerging modern European cuisine, to explain its national origin and to educate them on its basic dishes and recipes.
International Cuisine
The course will train the students into distinguishing the techniques, the foods and the utensils from different countries. Also aims to familiarize the students with the needs of vegetarian people, the diversity in religions along with the eating habits of other people.
Cypriot Cuisine
The purpose of the course is to introduce students to the theory and practice in regards to the evolution of the production of local cooking preparations.
Menu Design and Plate Decoration
The objective of the course is to develop an understanding of the basic elements necessary for the design of a menu at a commercial level.
Banquettes and Catering
The purpose of the course is to review the requirements of culinary arts in regards to the catering management, banquets and other events and to train the students in the technique of food preparation and banquets.
Food Safety Supervision
The purpose of the course is to practice students in food safety procedures and global HACCP principles. The course "Food Safety Supervision" teaches students how to analyze functional food safety issues in food processing plants.
Apply Computer Science for Gastronomy
The aim of the course is to introduce and educate students on the use of spreadsheets in food science, services and technology.
Principles of Marketing
The course aims at students’ theoretical understanding and practical application of the various modern principles of Customer-centered Marketing in competitive businesses.
Financial Accounting
The purpose of the course is to familiarize the students with and help them to apply the basic principles of Financial Accounting.
Principles of Organization and Management of Catering Units
The course aims to investigate the production systems, organization and management of a small catering unit.
Special Diet
The purpose of the course is to introduce students to the theory and practice of preparing vegetarian or special diet meals.
Small Business Management
The purpose of the course is to provide students with the knowledge and the necessary skills so as to be in a position in the future to participate in issues related to the organization of small business and their environment
Nutrition and Culture
The purpose of the course is to introduce students to the anthropological, sociological, cultural and psychological factors that influence the consumption of food.
Human Resource Management
The objective of the course is to introduce students to the basic knowledge and principles of human resource management in organizations.
Practical Training III
Practical training III enables the acquisition of more hands-on experience in other disciplines in addition to the knowledge that have been gained during their studies.
Molecular and Fusion Cuisine
The aim of the course is to introduce students to theory and the practice of modern and molecular cuisine as well as the idea of "Fusion” in the cuisine.
Introduction to German Language
The purpose of the course is for students be introduced to the German language in order to understand sentences and common expressions that are directly related to their working environment. Also to have the ability to communicate in simple but also relevant to their industry circumstances and being able to exchange information for both daily and work matters.
Introduction to Russian Language
The aim of the course is to teach students the basic structures and the basic vocabulary of the Russian language, with emphasis on gastronomic arts so as to understand or even use common expressions related to their work environment.
Mediterranean Cuisine
The purpose of the course is to introduce the students to the Mediterranean cuisine at each student so as to refer to and produce various Mediterranean products and food.
Italian Cuisine
The course introduces students to Italian cuisine and trains them on basic dishes and recipes.
Market Research
The purpose of the course is to teach students the design, implementation, analysis of market research data the write-up of research conclusions.
New Food Product Development
The course aims to inform students about the modern nutritional aspects that dictate the design of new products, trends in the food industry for the growth of new products and their applications.
Corporate Law
The course aims to introduce to students to the basic elements and structure of business law, its principles and functions.
Cold Kitchen
The purpose of the course is to introduce students to the principles of cold cooking, and all the preparations that are made from it.
Production on Food in Big Scales
The purpose of the course is to introduce students to the acquisition of culinary skills, in large scale production, storage and transportation of food.
Principles of Project Writing Ι
The aim of the course is to prepare the students for a graduate study either in the form of bibliographic review or research form as well also the design and writing of work related to the “Culinary Business Management”.
Food Retail
To educate students on various aspects the food retailing s and apply them in practice. Also the course allows the students to understand the importance of food retailing n supermarkets.
E-Commerce
The development of students' perceptions and competencies of concerns e-commerce and its practical application.
Consumer Behaviour
The aim of the course "Consumer Behavior" is for students to understand the concepts, principles of various behavioral theories.
EU Legislation and Food Legislation
The course aims to introduce students to European Law and Regulations on Foods and their Impact on Food Producers, sellers and suppliers.
Threats and Safety Management
The purpose of the course is to introduce students to the basic principles and skills for recognition, management and handling of risks.
Thesis
The purpose of the course is to prepare students for a study in a subject related to their studies based on the courses PROJ406 “Principles of Project Writing Ι” MRKT401 "Market Research".
Food Logistics
The course aims to teach and cover all aspects of the food chain supply with special reference to the supermarkets and stores retail.
Food Storage Logistics
The purpose of the course is to discuss and develop in general the subject of storage and its special applications in food storage.
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