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Higher Diploma in Culinary Arts (Cookery)

Students enrolled in this program earn a Higher Diploma in Culinary Arts. The program seeks to prepare students for working in first level management positions in the Hospitality and Catering industry.

 

Aims and Objectives

 

The aims and objectives of the program are:

 

  • To provide students with an in depth knowledge of culinary techniques and prepare them for first level management positions.
  • To develop their critical, evaluation and design competencies in order to structure and manage a Kitchen environment.
  • To develop a professional vocabulary of terms related to food and its preparation.
  • To learn and effectively practice technical skills in food preparation.
  • Upon graduation students acquire an in depth culinary education which enables them to meet the needs of the industry for competent professionals.
  • To acquire the attributes of a supervisory-level catering employee, including professional skills, organizational abilities, and food presentation artistry.
  • To learn professional foodservice management principles and applications including: menu development, food costing, purchasing and inventory.

 

Learning Outcomes

 

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 180 ECTS credits as follows:

 

 

Credits

 

 

 

General Education Requirements

36

 

Ηospitality Core Requirements

54

 

Major Requirements

90

 

Total

180

 

 

 

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)

 

3 courses (18 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)          

HOT403 Hospitality Maintenance 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)

CUL301 International and Cyprus Cuisine (6, 4TH)

CUL401 Dietary Cuisine (6, 4TH)

CUL402 Project (6)            

HOT103 Sanitation, Hygiene and Nutrition (6)

HOT303 Food and Beverage Controls (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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