At INC the Culinary Arts Diploma follows industry trends and market needs applying modern concepts about food and food production. The diploma program aims to prepare students for careers in the foodservice industry in kitchens at entry level positions in restaurants and hotels that will lead to supervisory / managerial positions in the near future. The program offers a combination of classroom theory, practical application and industrial training.
To introduce the fundamentals of cooking, pastry and baking preparation through multivariate food, sweet and bread preparations.
To allow students to develop technical skills and theoretical knowledge in food preparation (hot and cold) through a systematic approach to quality and quantity food production.
To enable students to become familiar with the professional vocabulary of the specific field as well as to gain knowledge in food and beverage service and its importance in the hospitality industry.
To develop a critical mindset and judgment in food preparation, cooking degree level and tastes.
To become familiar with the basic principles of Dietary Cuisine, with the origins of International, European and Ethnic Cuisine.
To understand and learn about organizational and management skills and abilities required in kitchen management.
To familiarize students with the basics of food hygiene and sanitation.
To assist students to develop their talent in culinary creativity and artistic skills.
Graduate should expect to starts their careers in kitchens at entry level-positions in restaurants and hotels that will lead them to supervisory/managerial positions in the near future.
Normal duration of the program is two years (four semesters), during which it is expected that the student will have successfully completed the required credits in order to graduate.
31 Credits, 57 ECTS
|Introduction to Gastronomy & Culinary Theory||3||6|
|Fundamentals of Food Production||3||5|
|Introduction to Garde Manger||3||5|
|Introduction to Pastry Arts & Baking||3||5|
|Pasta, Grain and Vegetable Preparation||3||5|
|Meat, Fish, Poultry & Butchery Preparation||3||5|
|Modern European and Cypriot Cuisine||3||6|
|Foods of the World – Ethnic Cuisine||3||6|
|Plate & Buffet Service||3||6|
|Contemporary Desserts & Baking||3||6|
6 Credits, 8 ECTS
|French Language & Culture I||3||4|
|French Language & Culture II||3||4|
3 Credits, 6 ECTS
|Introduction to Accounting I||3||6|
3 Credits, 5 ECTS
3 Credits, 5 ECTS
9 Credits, 15 ECTS
|Introduction to Accounting II||3||6|
|Management Information Systems||3||6|
|Introduction to Cypriot History||3||5|
|Food & Beverage Service||3||6|
|Food Service Layout & Design||3||6|
|Statistical Applications in Business||3||6|
|Applied Business Mathematics||3||6|
|Introduction to Management||3||6|
|Small Business Management & Entrepreneurship||3||6|
|Introduction to Psychology||3||5|
|Introduction to Sociology||3||5|