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.
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.
Credits | ECTS | |
---|---|---|
Major Requirements | 31 | 57 |
Hospitality Requirements | 18 | 36 |
General Education Requirements | 12 | 21 |
General Electives | 03 | 06 |
Total to Graduates: | 64 Credits | 120 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 and Vegetable Preparation | 3 | 5 |
Internship I | 1 | 2 |
Meat & Fish Preparation | 3 | 5 |
Modern European and Cypriot Cuisine | 3 | 6 |
Ethnic Cuisine | 3 | 6 |
Plate & Buffet Service | 3 | 6 |
Contemporary Desserts & Baking | 3 | 6 |
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 |
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 |
Course | Credits | ECTS |
---|---|---|
Introduction to Accounting II | 3 | 6 |
Organisational Behavior | 3 | 6 |
Academic English | 3 | 6 |
Food & Beverage Service | 3 | 6 |
Introduction to Management | 3 | 6 |
Marketing for Hospitality & Tourism | 3 | 6 |
or any other Elective available |
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