Accredited by the Council of Educational Evaluation-Accreditation (S.E.K.A.P.)
Subsided by the Government of Cyprus
The Culinary Arts program of the Intercollege is based on European and American standards for vocational education and prepares students for a career in the hotel industry. It offers technical courses and has as an objective the upgrading of the Cyprus hospitality industry, through the proper training of students in the areas of cooking, pastry and baking and food & beverage service.
The program is taught by qualified trainers and lecturers who participate in many events and competitions and have to their credit a series of successes and awards. The Department also participates in exhibitions relating to the programme, both in Cyprus and abroad and occasionally offers intensive programs and seminars aiming to offer further training to graduates, as well as to professional cooks, confectioners, bakers and waiters.
Duration:Two (2) years for obtaining a Diploma.
Language: The programme is offered in Greek and English Language. The English and French languages are taught, with emphasis on relevant terminology.
Location: Intercollege Nicosia
The purpose of the program is to adequately equip you for your future career in the field of culinary arts. This program is ideal for you if you are looking for a secure vocational employment, with high salaries and benefits, in a pleasant working environment.
Through the program you will gain comprehensive knowledge as to the flawless organization and administration of the kitchen, the right composition of menus based on actual hygiene regulations and the presentation and decoration of dishes. Upon completion of your studies, you can work in enterprises of the hotel and catering industry or start your own business.
STATE-OF-THE ART LABORATORIES
The teaching is done with the ideal combination of theoretical demonstration and practical training, in well-equipped laboratories with modern equipment.
After obtaining the diploma you have the opportunity, if you wish, to continue your studies and pursue the Degree of Culinary Arts which is certified by the Council of Educational Evaluation-Accreditation (S.E.K.A.P.)
Your practical training takes place during the summer months, in selected hotels, restaurants or patisseries and lasts four months each year. During your training you are paid as a trainee/ cook-confectioner. The internship is assessed, both by employers and by the instructors of the College.
In addition, during the academic year, you will be able to work if and when you wish. Your instructors will provide you with all the assistance you may need in finding the appropriate job for you. This way you get adjusted more easily to the program you have selected, gain practical experience and earn some money at the same time.
ICATR 101: Cooking Technology I
ICATR 103: Food Hygiene and Safety at Workplace
ICATR 104: Pastry and bakery I
ICATR 121(L): Cooking Lab I
BENG 122: Professional English
ICATR 105: Introduction to the Hospitality and Tourism Industry
ICATR 102: Cooking Technology II
FREN 101: French Language I
ICATR 114: Pastry and Bakery II
ICATR 122(L): Cooking Lab II
BENG 123: Professional English
ICATR 106: F&B service technology and Labs
ICATR 107: Cutting and Processing Meat
ICATR 193: Internship I
ICATR 213: International Cuisine
ICATR 207: Oenology, Bar & Beverages
ICATR 208: Pastry & Bakery III
ICOMP 150: Microcomputer Applications in Food Industry
ICATR 210: Organization & Kitchen Management
IACCT-110: Basic Principles of Accounting
ICATR 211: Menu Design and Applications
ICATR 212: Preparation of Cold Food – Buffet Operation
FREN 102: French Language II
ICATR 214: Food and Nutrition science
ICATR 215: Principles of Organization, Management and Restaurant Operation
ICATR 216: Cost of Food & Beverage
ICATR 209: Cyprus Cuisine
ICATR 293: Internship II