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Diploma in Culinary Arts (Cookery)

Students enrolled in this program earn a Diploma in Culinary Arts. The program seeks to prepare students for entry-level cooking positions in restaurants, hotels or other food service operations with future career prospects in further supervisory positions within the Hospitality and Catering industry.

 
Aims and Objectives


The aims and objectives of the program are:

  • To provide a solid academic, technical and intellectual background that will enable students to pursue higher studies in catering management or other related field.
  • To develop their critical judgment on the food industry.
  • To help students to gain a unique product of both knowledge and skills competencies and be ready to face the challenge of an entry level position in the Catering industry.
  • To develop a professional vocabulary of terms related to food and its preparation.
  • To learn and effectively practice technical skills in food preparation.
  • To acquire the attributes of an entry-level catering employee, including professional skills,  organizational abilities, and food presentation artistry.

 

Learning Outcomes

 

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

 

  1. Develop critical judgment on the food industry.
  2. Develop a professional vocabulary of terms related to food and its preparation.
  3. Execute professional cooking techniques needed to produce, present and serve quality food, utilizing the right ingredients.
  4. Possess the attributes of a competent catering employee, including professional skills, organizational abilities, and food preparation artistry.
  5. Acquire a training experience within the catering industry, by applying theory into practice.
  6. Compile and evaluate a variety of menus.
  7. Seek employment at entry level positions in any operation of the catering industry or pursue further studies in related fields.

 

Credit Requirements

 

The program requires a minimum of 120 ECTS credits as follows:

 

 

 

 

Credits

 

 

 

General Education Requirements

30

 

Ηospitality Core Requirements

30

 

Major Requirements

60

 

Total

120

 

 

 

COURSES OFFERED 

 
General Education Requirements


3 courses (18 credits) from the following courses:


CSC102 Computer Applications (6)

FRE101 French Language (6)

FRE201 French Language II (6)


2 courses (12 credits) from the following courses:


ENG101 English Communication (6)             

ENG102 English Writing (6)             

ENG201 Advanced English (6)        

GRE101 Modern Greek (6)

GRE201 Modern Greek II (6)          

HST101 European History (6)

HST102 History of Cyprus (6)

PHI101 Introduction to Philosophy (6)
POL101 Political Studies (6)             

SOC101 Principles of Sociology (6)

 
Hospitality Core Requirements                     

 
HOT101 Introduction to the Hospitality Industry (6)

HOT104 Food and Beverage Service (6, 5TH)

HOT106 Hospitality Safety and First Aid (6)               

HOT202 Conference and Banqueting Operations (6, 5TH)

HOT206 Wines and Spirits (6)

HOT301 Hospitality Marketing (6)

HOT302 Food and Beverage Management (6)           

HOT401 Hospitality Human Resource Management (6)          

 
Major Requirements                                        

 
CUL110 Fundamentals of Culinary Arts (6, 6TH)

CUL131 Garde Manger & Butchery (6, 6TH)

CUL132 Garde Manger & Butchery II (6, 6TH)

CUL133 Pastry Arts & Baking (12, 12TH)

CUL134 Hot Food Preparations (12, 8TH)

CUL300 Food Science (6)

HOT103 Sanitation, Hygiene and Nutrition (6)

HOT304 Menu Planning (6)

HOT306 Kitchen and Restaurant Organization (6)


The number of teaching hours (TH) for each course is 3 except when otherwise stated.


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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