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Bachelor in Culinary Arts (Cookery)

 

 

 

Students completing this program earn a Bachelor of Arts in Culinary Arts. The program provides the necessary knowledge and experience in the field of Culinary Arts and is designed to assist the student in his or her preparation for a rewarding career at the level of managerial positions in the Hospitality and Catering industry.

 

 

 

The aims and objectives of the program are:

 

  1. To learn and effectively practice technical skills in food preparation.
  2. To develop a professional vocabulary of terms related to food and its preparation.
  3. To acquire an in depth culinary education in order to meet the needs of the industry for competent professionals.
  4. To develop personal and professional skills needed to succeed, including professional communication, time management, business etiquette, self-awareness and team building.
  5. To improve critical and creative thinking skills, such as problem solving, information literacy and quantitative reasoning.
  6. To acquire an in depth knowledge of culinary techniques and prepare for management positions in the Culinary arts industry.
  7. To develop critical, evaluation and design competencies in order to structure, operate and manage a Kitchen environment.
  8. To acquire and develop the attributes of a managerial-level catering employee, including professional skills, organizational abilities, and food presentation artistry.
  9. To learn professional foodservice management principles and applications including: menu development, food costing, purchasing and inventory.
  10. To build a foundation in the business aspect of the culinary arts industry, including management techniques, public relations, safety, accounting and human recourse management.
  11. To enable graduates to pursue postgraduate studies in the Culinary Arts, Hospitality or Business area.

 

 

Upon successful completion of this program of study, its graduates will:

 

  1. Execute professional cooking techniques needed to produce, present and serve dietary, contemporary, international and quality food utilizing the right ingredients.
  2. Develop critical, evaluating and designing competencies, necessary to design and manage a kitchen environment.
  3. Implement cost control measures to track goods, services and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability.
  4. Evaluate current controversies in the area of food science.
  5. Acquire a supervisory training experience within the catering industry putting theory into practice.
  6. Apply the major concepts, skills and values of the food service management profession to address industry problems both domestically and globally.
  7. Demonstrate professional leadership attributes necessary for operating responsibly in the food service industry.
  8. Pursue further studies in related fields.

 

Credit Requirements

 

The program requires a minimum of 240 ECTS credits as follows:

 

 

Credits

 

 

 

General Education Requirements

60

 

Hospitality Core Requirements

54

 

Business Core Requirements

18

 

Major Requirements

96

 

Free Electives

12

 

Total

240

 

 


 

 

 

General Education Requirements

 

CSC102 Computer Applications (6)

ECO101 Principles of Microeconomics (6)

ECO201 Principles of Macroeconomics (6)

ENG101 English Communication (6)

ENG102 English Writing (6)

ENG201 Advanced English (6)

FRE101 French Language (6)

FRE201 French Language II (6)

GRE101 Modern Greek (6)

GRE201 Modern Greek II (6)

HST101 European History (6)

HST102 History of Cyprus (6)

MTH101 Mathematics (6)

MTH102 Statistics (6)

MTH201 Finite Mathematics (6)

MTH204 Statistics II (6)

PHI101 Introduction to Philosophy (6)

POL101 Political Studies (6)

PSY101 Introduction to Psychology (6)

SOC101 Principles of Sociology (6)

 

Hospitality Core Requirements

 

HOT101 Introduction to the Hospitality Industry (6)

HOT104 Food and Beverage Service (6)

HOT106 Hospitality Safety and First Aid (6)

HOT202 Conference and Banqueting Operations (6)

HOT206 Wines and Spirits (6)

HOT301 Hospitality Marketing (6)

HOT302 Food and Beverage Management (6)

HOT401 Hospitality Human Resource Management (6)

HOT403 Hospitality Maintenance Management (6)

 

Business Core Requirements

 

ACC101 Financial Accounting (6)

LAW101 Business Law (6)

MAR205 Public Relations (6)

MGT101 Principles of Management (6)

 

Major Requirements

 

CUL110 Fundamentals of Culinary Arts (6)

CUL133 Pastry Arts & Baking (12)

CUL134 Hot Food Preparations (12)

CUL135 Garde Manger & Butchery (12)

CUL300 Food Science (6)

CUL303 Cyprus Cuisine (6)

CUL304 International Cuisine (6)

CUL401 Dietary Cuisine (6)

CUL402 Project (6)

HOT103 Sanitation, Hygiene and Food Safety (6)

HOT303 Food and Beverage Controls (6)

HOT304 Menu Planning (6)

HOT306 Kitchen and Restaurant Organization (6)

 

Free Electives

 

The student is free to take any course offered by the college.

 

 

The number of credits carried by each course is shown in the parenthesis following the course title.

 

 

Internship

 

During summer vacation periods (1 June to 30 September) Culinary Arts students have the opportunity to undertake training in the thriving hotel and tourism industry in Cyprus, thus supplementing their education with real hands-on, paid experience.

 


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