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Culinary Arts Management

Accredited by the Council of Educational Evaluation-Accreditation (S.E.K.A.P.)
Subsided by the Government of Cyprus.


The Bachelor of Culinary Arts provides you with the necessary knowledge and experience in the field of Culinary Arts and promotes your level of managerial in view of your employment as a Head Chef – Executive Chef (Colloquially «Chef»).
The bachelor course prepares you for a dynamic career through a high-level technical training and acquiring management capabilities of a kitchen or a catering company in its entirety.

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Duration:Four (4) years for obtaining the Bachelor Degree.

Language:The programme is offered in Greek Language

Location: Intercollege Nicosia


The purpose of the program is to give the necessary incentives to cultivate your spirit and to help you achieve your academic and professional goals. Setting strong foundations, you are ready to take active and responsible roles in the workplace and apply in practice the knowledge offered by the program. The right combination of courses offered in B.A. (Bachelor Degree), is recognized for its high level and ensures a smooth transition from the role of the student to the role of the practitioner.

Career Prospects

Your practical training takes place during the summer months, in selected hotels, restaurants or patisseries and lasts four months each year, for the first two years of your studies. You are paid as a trainee cook-confectioner.

The internship is assessed, both by employers and by the visiting instructors and professors of the College. Therefore, you are offered an educational environment that prepares you for immediate employment by large Cypriot and foreign organizations. With integrated education, knowledge and skills in culinary Arts you can be employed as: Kitchen Manager, Executive Chef, Assistant Chef, Kitchen Supervisor, Restaurant Chef, Personal Chef, etc.


Academic Path

IMGT-130 Introduction to Hospitality and Tourism Industry

ICUL-101 Theory of cooking I

ICUL-113 Food Hygiene and Safety at Work

ICUL-115 Introduction to Pastry & Bakery

ICUL-121(L) Cooking Practice I

BENG-122 Professional English I

ICUL-102 Theory of Cooking II

IACCT-110 Accounting

ICUL-116(L) Pastry and bakery I

ICUL-122(L) Cooking Practice II

BENG-123 Professional  English II

ICUL-124 Restaurant Art – Waitering/ Serving

ICUL-128  Cutting and Processing Meat / Fish

ICUL-193 Internship I

IMATH-105 Algebra

ICOMP-150 Microcomputer Applications & Use in Food Industry

ICUL-212 Oenology, Bar & Beverage

ICUL-217 Cypriot Cuisine & Culinary Culture

ICUL-216 Pastry & Bakery II

IMGT-281 Introduction to Management

ICUL-240 Menu Design and Applications

ICUL-206 Organization & Preparation of Cold Food – Buffet Operation

ICUL-214 International Cuisine I

ICUL-220 Food Science & Nutrition

IMGT-223 Principles of Organization, Management and Restaurant Operation

ICUL-250 Food & Beverage Costing

FREN-101 French Language I

ICUL-293 Internship II

ICUL-304 Decorative Arts in Pastry and Baking

ICUL-310 Health Food & Diseases

IBADM-334 Organizational Behavior

IMKTG-391 Marketing

FREN-102 French Language II

ICOMM-200 Professional & Business Communication

ICUL-303 Organization and Management of Events

ICUL-314 International Cuisine II

IMGT-320 Management and Expenditure Control

ICUL-341 Specialized Kitchen

IBADM-350 Research Methodology

PENG-100 Academic English

ICUL-405 Design & Arranging Catering Operations

IBADM-412 Entrepreneurship Development

ICUL-413 Marketing of Catering Business

IMGT-450 Quality Assurance Management

IMGT-481 Management and Human Resources Development

ICUL-411 Management of Catering Operations through Contracts

ICUL-414 Kitchen Management & Supervisory Skills Development

ICUL-420 Antioxidant Kitchen & Functional Foods

IBADM-430 Business Law

IBADM-493 Senior Year Project

ICUL-493 Specialization Practice

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