Culinary Arts
Bachelor’s Degree
4 Years
240
English
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.
Career Prospects and Access to Further Studies
Graduates of this program have the opportunity to work in the following organizations and professions and/or continue their studies in a Master’s program in the field of Hotel Management, Tourism Management, Business Administration, etc.:
- Restaurants and hotels,
- Restaurant/kitchen of crowded organizations (e.g. hospitals, educational institutions, government departments),
- Cruise ships,
- Theme parks,
- Airlines,
- Casino,
- Pastries,
- Companies of standardized bakery and confectionery products,
- Catering companies,
- Mass media (e.g. TV shows, magazines and cookery websites) and
- Culinary arts educators or consultants.
Internship
During summer vacation periods (1 June to 30 September) Hotel Management 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.
Accreditation
This program of study is accredited by the Cyprus Agency of Quality Assurance and Accreditation in Higher Education (CYQAA). CYQAA is the competent authority of the Republic of Cyprus responsible for ensuring the quality of higher education in Cyprus and for the support of the processes provided by the relevant Legislation, for the continuous improvement and upgrading of higher education institutions and their programs of study.
The qualification awarded is recognized by the Cyprus Council of Recognition of Higher Education Qualifications (KYSATS). KYSATS is the competent authority of the Republic of Cyprus for the recognition of higher education qualifications.
Purpose and Objectives
The aims and objectives of the program are:
- To learn and effectively practice technical skills in food preparation.
- To develop a professional vocabulary of terms related to food and its preparation.
- To acquire an in depth culinary education in order to meet the needs of the industry for competent professionals.
- To develop personal and professional skills needed to succeed, including professional communication, time management, business etiquette, self-awareness and team building.
- To improve critical and creative thinking skills, such as problem solving, information literacy and quantitative reasoning.
- To acquire an in depth knowledge of culinary techniques and prepare for management positions in the Culinary arts industry.
- To develop critical, evaluation and design competencies in order to structure, operate and manage a Kitchen environment.
- To acquire and develop the attributes of a managerial-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.
- To build a foundation in the business aspect of the culinary arts industry, including management techniques, public relations, safety, accounting and human recourse management.
- To enable graduates to pursue postgraduate studies in the Culinary Arts, Hospitality or Business area.
Intended learning outcomes
Upon successful completion of this program of study, its graduates will:
- Execute professional cooking techniques needed to produce, present and serve dietary, contemporary, international and quality food utilizing the right ingredients.
- 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.
- Evaluate current controversies in the area of food science.
- Demonstrate the concept of sustainability as it applies to the sourcing and production of food and beverage.
- Apply critical and creative thinking, such as problem solving, information literacy, and quantitative reasoning.
- Demonstrate high standards of ethical behavior in personal and professional endeavors and professional leadership attributes necessary for operating and managing responsibly in the food service industry.
- Apply critical, evaluating and designing competencies, necessary to design, operate and manage a kitchen environment.
- Apply the major concepts, skills and values of the food service management profession to address industry problems both domestically and globally.
- Operate basic business management techniques that relate to food and beverage operations.
Credit Requirements
The program requires a minimum of 240 ECTS credits as follows:
| ECTS | |
|---|---|
| General Education Requirements | 60 |
| Hospitality Core Requirements | 54 |
| Business Core Requirements | 18 |
| Major Requirements | 96 |
| Free Electives | 12 |
| Total | 240 |
General Education Requirements
| Course Code & Title | ECTS |
|---|---|
| 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
| Course Code & Title | ECTS |
|---|---|
| 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
| Course Code & Title | ECTS |
|---|---|
| ACC101 Financial Accounting | 6 |
| LAW101 Business Law | 6 |
| MAR205 Public Relations | 6 |
| MGT101 Principles of Management | 6 |
Major Requirements
| Course Code & Title | ECTS |
|---|---|
| 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.
Year 1 – Fall Semester
| Course Code & Title | ECTS |
|---|---|
| CSC102 Computer Applications | 6 |
| CUL110 Fundamentals of Culinary Arts | 6 |
| ENG101 English Communication | 6 |
| HOT101 Introduction to the Hospitality Industry | 6 |
| HOT103 Sanitation, Hygiene and Food Safety | 6 |
Year 1 – Spring Semester
| Course Code & Title | ECTS |
|---|---|
| CUL133 Pastry Arts & Baking | 12 |
| ENG102 English Writing | 6 |
| HOT104 Food & Beverage Service | 6 |
| HOT106 Hospitality Safety & First Aid | 6 |
Year 2 – Fall Semester
| Course Code & Title | ECTS |
|---|---|
| CUL135 Garde Manger & Butchery | 12 |
| FRE101 French Language | 6 |
| HOT202 Conference and Banqueting Operations | 6 |
| General Education Elective | 6 |
Year 2 – Spring Semester
| Course Code & Title | ECTS |
|---|---|
| CUL134 Hot Food Preparations | 12 |
| HOT206 Wines & Spirits | 6 |
| HOT304 Menu Planning | 6 |
| HOT306 Kitchen and Restaurant Organization | 6 |
Year 3 – Fall Semester
| Course Code & Title | ECTS |
|---|---|
| CUL401 Dietary Cuisine | 6 |
| HOT301 Hospitality Marketing | 6 |
| HOT303 Food & Beverage Controls | 6 |
| MGT101 Principles of Management | 6 |
| MTH101 Mathematics | 6 |
Year 3 – Spring Semester
| Course Code & Title | ECTS |
|---|---|
| ACC101 Financial Accounting | 6 |
| CUL300 Food Science | 6 |
| General Education Elective | 6 |
| Free Elective | 6 |
| FRE201 French Language II | 6 |
Year 4 – Fall Semester
| Course Code & Title | ECTS |
|---|---|
| CUL304 International Cuisine | 6 |
| ENG201 Advanced English | 6 |
| HOT302 Food & Beverage Management | 6 |
| HOT401 Hospitality Human Resource Management | 6 |
| MAR205 Public Relations | 6 |
Year 4 – Spring Semester
| Course Code & Title | ECTS |
|---|---|
| CUL303 Cyprus Cuisine | 6 |
| CUL402 Project | 6 |
| Free Elective | 6 |
| General Education Elective | 6 |
| HOT403 Hospitality Maintenance Management | 6 |
Christos Andreou
Associate Lecturer
Effrosyni Andreou
Associate Lecturer
Christodoulos Charalambides
Associate Lecturer
Marios Charalambous
Associate Lecturer
Gabriel Evangelou
Assistant Professor
Sarra Gkanem
Associate Lecturer
Dr Christina Ioannou
Assistant Professor
Michalis Ioannou
Associate Lecturer
Yiannis Ioannou
Associate Lecturer
Despina Kassianou
Associate Lecturer
Dr Charalambos Louca
Associate Professor
Thalia Malekou
Associate Lecturer
Dr Katerina Mantzouni
Lecturer
Charis Millas
Associate Lecturer
Dr Nicos Panayiotides
Assistant Professor
Dr Andis Panayiotou
Assistant Professor
Tryfonas Panayiotou
Associate Lecturer
Andreas Papadopoulos
Assistant Lecturer
Dr Constandinos Papakyriacou
Lecturer
Dr Olivia Patsalidou-Kyriacou
Assistant Professor
Christos Pieri
Associate Lecturer
Andrie Pouroutidou
Associate Lecturer
Sophia Pratzioti
Associate Lecturer
Dr Yiannos Rossides
Lecturer
Margarita Shekkeri
Associate Lecturer
Yiannoula Skordi
Assistant Lecturer
Dr Christodoulos Skouroumounis
Assistant Professor
Dr Spyros Theocharides
Assistant Professor
Christos Andreou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
H.D. in Culinary Arts, Higher Hotel Institute, 2005
BSc in Culinary Arts, Johnson & Wales University, 2006
MA in Teaching Food Service, Johnson & Wales University, 2007
Effrosyni Andreou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BA in English Language and Literature, University of Cyprus, 2018
MA in Language and Communication Coaching, Radboud University, 2019
Christodoulos Charalambides
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
HD in Hospitality and Tourism Management, Higher Hotel Institute of Cyprus, 2017
BA in Business Management, University of Wolverhampton, 2017
MSc in International Hospitality and Tourism Management, Cardiff Metropolitan University, 2018
MBA in Human Resources, Cardiff Metropolitan University, 2019
Marios Charalambous
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
Certificate in Hotel Operations, Alpine, 1993
Diploma in Hotel Management, Alpine, 1995
BS in Hospitality Management, Johnson & Wales University, 1996
MBA International Business, Johnson & Wales University, 1998
Gabriel Evangelou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BA in Classical Philology, National and Kapodistrian University of Athens, 2009
MSc in Classics, University of Edinburgh, 2010
PhD in Classics, University of Edinburgh, 2015
Sarra Gkanem
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BA in French Language and Literature, University of Cyprus, 2014
MA in French Studies, Paris 3 Nouvelle Sorbone, 2016
PhD (CAN) inFrench Literature and Comparative Literature, Bordeaux Montaigne, Ongoing
Dr Christina Ioannou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BA in History and Archaeology, University of Cyprus, 2002
MA in Ancient Classic Literature and History, University of Paris X-Nanterre, 2003
PhD in Ancient History and Archaeology, University of Paris IV-Sorbonne and Paris X-Nanterre, 2010
Michalis Ioannou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
Diploma in Computer Science, Cyprus College, 2002
BSc in Computer Science, University of Kent, 2004
MSc in Network Centered Computing, The University of Reading, 2005
Yiannis Ioannou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
Bachelor in Law Literature, 1998
Master in Law, 2000
Despina Kassianou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
Higher Diploma in Culinary Arts, Higher Hotel Institute, 2019
Bachelor in Culinary Business Management, KES College, 2020
Master in Business Administration, Mediterranean Institute of Management, 2022
Dr Charalambos Louca
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
M.Sc. in Economics, University of Economics in Varna, 1988
Ph.D. in Economics, University of Economics in Varna, 1994
Thalia Malekou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BA in English Language and Literature, 2006
MA in Education (Special Educational Needs), 2008
Dr Katerina Mantzouni
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BSc Mathematics, University of Patra, 2010
MSc Mathematics of Computers and Decision Making, University of Patra, 2014
PhD in Statistics, Athens University of Economics and Business, 2022
Charis Millas
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BSc in Accounting, University of Cyprus, 2000
MBA in Financial Management, Johnson & Wales University, 2002
Dr Nicos Panayiotides
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BA in Mass Media, Panteion University, 2001
MA in International and European Studies, Panteion University, 2004
Bachelor of Political Science and History, Panteion University, 2009
PhD in Politics, Panteion University, 2010
Dr Andis Panayiotou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
B.A. in English & Greek Language & Literature, University of Athens, 1971
M.A. in T.E.S.O.L., Columbia University, 1990
M.Ed. in T.E.S.O.L, Columbia University, 1991
Ph.D. in English Language & Literature, University of Athens, 2003
Tryfonas Panayiotou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
Diploma in Culinary Arts, Higher Hotel Institute, 2007
BA in Culinary Arts and Events Management, University of Derby, 2008
BA in Hospitality and Human Resource Management, University of Derby, 2008
MA in Human Resource Management, Cardiff Metropolitan University, 2022
Andreas Papadopoulos
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
St. John First Aid Instructor’s Diploma, 1990
Diploma in International Fire Prevention, The Fire Service College, 1994
Certificate of Fire Investigation Training, The Institution of Fire Engineers, 2007
Dr Constandinos Papakyriacou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BSc Psychology, University of Nicosia, 2011
MA General/ Theoretical Psychology, Fairleigh Dickinson University, 2014
Ph.D. Clinical Psychology, University of Nicosia, 2022
Dr Olivia Patsalidou-Kyriacou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BA in Social Policy and Criminology, Τhe University of Hull, 1999
MA in Research and Thesis in Social Policy, The University of Nottingham, 2000
PhD in Social Policy and Administration, The University of Nottingham, 2014
Christos Pieri
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
HD in Hotel and Catering Management, Higher Hotel Institute of Cyprus, 1998
BA in Hotel-Restaurant and Institutional Management, Johnson and Wales University, 1999
MA in Education, 2018
Andrie Pouroutidou
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BA in English Language and Literature, National and Kapodistrian University, 2006
Graduate Diploma in Globalisation and Governance, Brunel University, 2007
Sophia Pratzioti
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BA in Computer Science, Ionian University, 2008
MSc in International Business, University of Birmingham, 2010
MSc in Information and Communication Systems (System Security), Open University of Cyprus, 2018
Dr Yiannos Rossides
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BA of Business Administration, Cyprus College, 1995
Master of Business Administration (MBA), Arkansas State University, 1996
Ph.D. (Management & Marketing), University of Stirling, 2011
Margarita Shekkeri
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BSc in Food Technology, Manchester Metropolitan, 2012
MSc in Food Science, University of Reading, 2013
Master of Business Administration (MBA), University of Cyprus, 2017
Yiannoula Skordi
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
St. John First Aid Instructor’s Diploma, 1961
Diploma in Scientific Management, 1975
Dr Christodoulos Skouroumounis
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BSc in Electrical and Computer Engineering National, Technical University of Athens, 2014
PhD in Electrical and Computer, University of Cyprus, 2019
Dr Spyros Theocharides
Higher education (Qualifications, Academic Institution, Award Year) and other qualifications:
BSc Computer Engineering, University of Cyprus, 2016
PhD Electrical Engineering, University of Cyprus, 2022
- High employment rate of graduates
- Degree recognized as equivalent to university level
- Taught by experienced professional Chefs
- Well-equipped cooking laboratories
- Paid internship in top restaurants and hotels
Related programs of study
Related Videos and/or Publications
Related Testimonials
Swarnjeet Kaur
I chose to study in American College because it is the best college in Cyprus. I decided to study Culinary Arts because I want to become a chef. After I finish my studies, I want to work in a restaurant. The course, which I liked most, is “Cyprus Cuisine” because I wanted to learn about Cyprus cuisine and because I like Cyprus cuisine a lot. I find Cyprus cuisine to be very healthy and very tasty. I am very happy and I feel very safe in Cyprus.”
Emmeleia Paphiti
Alexandros Damianou
Μέσα στα δύο χρόνια των σπουδών μου είχα την ευκαιρία να συμμετάσχω σε διαγωνισμό μαγειρικής με επιτυχία και να πάρω αναγνώριση από επαγγελματίες του κλάδου. Επίσης, έμαθα αρκετά και μαγείρεψα δίπλα σε γνωστούς σεφ τόσο της Κύπρου όσο και του εξωτερικού!
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On 29 March 2023 American College hosted a bakery seminar-demonstration by Αrtisan Βaker Chef Christos
Fire Safety seminar to Hotel Management and Culinary Arts
On 14/3/2023 Mr Andreas Papadopoulos delivered seminars on Fire Safety to Hotel Management and Culinary
AC studentsworkplace tour of Semeli Hotel
As a part of the “Introduction to Hospitality Industry” course, Hotel Management students visited Semeli
Participation of our students in HHIC culinary arts competition
American College culinary students participated in the culinary arts competition organized by the Higher Hotel
Frequently Asked Questions
If you are a Cypriot citizen or a citizen of a member state of the European Union, you have lived with your family in Cyprus for the last 5 years and have an annual gross family income of up to €59,000, you may be eligible to receive the Cyprus Government Student Sponsorship of up to €3.420 / year. You can find out if you are eligible for the sponsorship by contacting officers of the College. The College officers are on hand to help you prepare your application for the sponsorship.
Of course, for courses that you have successfully completed you can be exempted from corresponding or related courses. Based on the regulations of the Cyprus Council of Recognition of Higher Education Qualifications, you can transfer credits of up to 50% of the total credits of your program of study you will be studying. This means that for bachelor’s degree that bears 240 ECTS you may transfer up to 120 ECTS.
HHIC graduates who have commenced their studies at HHIC by October 2021, are entitled to transfer to this American College program of study the courses they have successfully completed in a relevant HHIC program of study and obtain a bachelor’s degree after successfully completing only 12 courses. Also, our college offers scholarships to HHIC graduates for continuing their studies at our college.
Yes. After you successfully complete this accredited program of study, you can continue in a Master’s degree program.
Attending this program does not require knowledge of the subjects of study. Teaching commences with the basics and progresses to the most advanced.
