Program Purpose
At INC the Culinary Arts Diploma aims to prepare students for careers in the foodservice industry at entry level positions in restaurants or hotels that will lead to supervisory / managerial positions in the near future. The Diploma program follows industry trends and market needs by applying modern concepts about food and food production systems. The program offers a combination of classroom theory, practical application and industrial training, allowing students to develop the needed skills in food production and preparation and better management.
Entry Requirements
Min. 50% on your Higher Secondary School Leaving Certificate
Program Objectives
Upon completion of this degree students are expected to:
- Learn the fundamentals of cooking, pastry and baking preparations
- Become familiar with various cuisines, cooking techniques and ingredients
- Acquire technical skills and theoretical knowledge in food preparation, presentation and service (hot and cold) through a systematic approach to quality and quantity food production
- Study the basics of food hygiene and sanitation
- Develop a critical mind-set and judgment in menu planning, plate or buffet service
- Understand and learn about organizational and leadership skills required in kitchen management
- Improve their talent in culinary creativity and artistic skills
Subject Knowledge and Understanding:
- Distinguish the fundamentals of cooking, pastry and baking preparation through multivariate food, sweet and bread preparations
- Become familiar with the basic principles and origins of International, European and Ethnic Cuisine.
- Foster an understanding of the basics of nutrition, food hygiene and sanitation.
- Understand trends in culinary arts in the foodservice sector and in the management of businesses in this area.
- Appreciate the economic development of personnel and resources in a socio-economic setting with emphasis on human behaviour, societal factors and business acumen.
Intellectual skills:
- Develop technical skills and theoretical knowledge in food preparation (hot and cold) through a systematic approach to quality and quantity food production.
- Acquire professional vocabulary of the specific field as well as to gain knowledge in food and beverage service and its importance in the hospitality industry.
- Develop skills to facilitate perception, diagnosis and analysis of business situations enhancing the creative and perspective ability to tackle them.
- Recognize the organizational and management skills and abilities required in kitchen management.
- Comprehend the significance of the foodservice industry to tourism and the economy at large.
Transferable skills
- Establish problem solving skills and accept responsibility and accountability for determining and achieving personal and/or group outcomes.
- Gain practical experience in the food service industry.
- Demonstrate competence as self-directed, reflective learners who are able to continuously appraise their personal capability and work towards personal, career and academic development.
- Establish a critical mindset and judgment in food preparation, cooking degree level and tastes.
- Develop their talent in culinary creativity and artistic skills.
Career Prospects
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.
"I perceive INC as my golden gate for success in life. I got my motivation and self-confidence from my culinary mentors."
Duration
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.
Program Pathway
| Credits | ECTS | |
|---|---|---|
| Major Requirements | 33 | 63 |
| Hospitality Requirements | 18 | 36 |
| General Education Requirements | 12 | 21 |
| Total to Graduates: | 63 Credits | 120 ECTS |
Major Requirements
31 Credits, 57 ECTS
| Course | Credits | ECTS |
|---|---|---|
| Introduction to Gastronomy & Culinary Theory | 3 | 6 |
| Fundamentals of Food Production | 3 | 5 |
| Garde Manger | 3 | 5 |
| Baking & Savouries | 3 | 5 |
| Pasta, Grain & Vegetable Preparation | 3 | 5 |
| Internship I | 3 | 8 |
| Meat & Fish Preparation | 3 | 5 |
| Modern European & Cypriot Cuisine | 3 | 6 |
| Ethnic Cuisine | 3 | 6 |
| Plate & Buffet Service | 3 | 6 |
| Contemporary Desserts | 3 | 6 |
Hospitality Requirements
18 Credits, 36 ECTS
| Course | Credits | ECTS |
|---|---|---|
| Introduction to Hospitality Management | 3 | 6 |
| Restaurant Operations Management | 3 | 6 |
| Nutrition & Special Dietary Needs | 3 | 6 |
| Wine & Beverage Appreciation | 3 | 6 |
| Food & Beverage Cost Control | 3 | 6 |
| Food Hygene & Safety | 3 | 6 |
General Education Requirements
12 Credits, 21 ECTS
| Course | Credits | ECTS |
|---|---|---|
| Introduction to Accounting I | 3 | 6 |
| Interactive Communication in the Hospitality Industry | 3 | 4 |
| College English | 3 | 5 |
| Enterpreneurship in Hospitality & Tourism | 3 | 6 |