Embark on a rewarding journey in the field of Culinary Arts with Intercollege’s Culinary Arts Diploma Programme. This comprehensive programme offers a unique blend of hands-on learning experiences, theoretical knowledge, and exposure to diverse culinary techniques and traditions from around the globe. Graduates will emerge as skilled, versatile, and confident culinary professionals, ready to make their mark in the exciting and dynamic world of food and hospitality.
Award-winning School with gold medals & top-prizes in international competitions
Innovative learning-methods that combine academic & theoretical education with continuous practical training
Use of modern academic facilities including the only dedicated gastronomic amphitheater on the island
• Practical Application of theoretical learning at new professional Laboratories with state-of-the art equipment
• Secured paid Internships at prestigious organizations both in Cyprus and abroad, including Erasmus
• Students receive comprehensive training in Cooking, Pastry, Bakery and Service of food and beverages
• Possibility to continue studies in the Bachelor of Arts in Culinary Arts Management
• Excellent & immediate job opportunities through strategic partnerships with the industry
Chef de Tournant
My love for cooking prompted me to interrupt my Architecture studies in England and enroll at Intercollege, starting a wonderful journey there!
The practical experience in the kitchen was exceptional. The atmosphere in the class was very warm and cordial, as were our relationships with the instructors, even after we graduated. The competition in Thessaloniki, Greece, where we had to present everything we had learned in previous years, was a unique experience for me!
Equip students with essential culinary skills, techniques, and knowledge, enabling them to excel in a variety of kitchen roles within the food and hospitality industries.
Foster expertise in management principles and practices specific to the culinary and hospitality sectors, including staff management, cost control, marketing, and operations, to prepare students for leadership positions.
Cultivate a deep appreciation for diverse culinary traditions and techniques from around the world, encouraging students to broaden their culinary horizons and develop innovative dishes and menus.
Promote a strong foundation in food science, nutrition, and safety, enabling students to create balanced, safe, and high-quality culinary experiences in both professional and personal settings.
Enhance students’ abilities to plan, organize, and execute events, with a focus on customer satisfaction, aesthetics, and adherence to industry standards in foodservice and hospitality.
Basic and advanced culinary techniques, Cutting and processing of meat and fish, Hot and cold kitchen organization and preparation, International and Cypriot cuisine, Food design and applications, Buffet operation and specialized kitchens
Management and Business Principles
Introduction to the hospitality and tourism industry, Introduction to management, Basic principles of accounting, Principles of organization, Cost management and control, Food and beverage costing, Design of food units
Beverage Knowledge and Service
Oenology, bar, and drinks, Restaurant art and table service, Food science and nutrition, Food and beverage pairing
Event Planning and Execution
Decorative art in confectionery and bakery, Organization and management of events, Food presentation and plating techniques, Customer service and satisfaction in the food and hospitality industry
PRACTICAL TRAINING AND INTERNSHIPS
Our programme emphasizes hands-on experience through internships in all areas of employment, allowing students to engage in the exciting world of gastronomy from the very first year of study.
Expand your horizons with further education, work, and internships abroad through the ERASMUS+ programmes.
Combine study with work experience through our strategic partnerships:
Access favorable employment conditions.
Work with renowned organizations, enriching your CV.
Enjoy part-time employment during your studies and full-time employment in the summer.
Find employment opportunities both in Cyprus and abroad.
The aim of the programme is to provide a professional Diploma for students aspiring to work in the ambitious field of the Hospitality and Food Industry. Students are prepared for leadership positions by strengthening knowledge in principles and practices of administration, specifically in the areas of cooking and hospitality, including personnel management, cost control, marketing, and business activities. The programme cultivates local and international culinary traditions and techniques, encouraging students to explore their gastronomic horizons and develop innovative dishes and menus.
The promotion of a strong foundation in food science, nutrition, and safety, enables students to create balanced, safe, and high-quality gastronomic experiences in both, professional and personal environments. During the programme, students will enhance their skills to plan, organize, and execute events, emphasizing on customer satisfaction, aesthetics, and compliance with industry standards in service and hospitality.
The minimum admission requirement to an undergraduate programme of study is a recognized High School Leaving Certificate (HSLC) or equivalent internationally recognized qualification(s). Students with a lower HSLC grade than 7.5/10 or 15/20 or equivalent depending on the grading system of the country issuing the HSLC, can be approved under certain conditions.
Course assessment usually comprises of a comprehensive final exam continuous assessment. Continuous assessment can include amongst others, mid-terms, projects (and class participation)
Letter grades are calculated based on the weight of the final exam and the continuous assessment and the actual numerical marks obtained in these two assessment components. Based on the course grades the student’s semester grade point average (GPA) and cumulative point average (CPA) are calculated.