Bachelor of Arts
Culinary Arts Management
Embark on an enriching and rewarding journey with our Culinary Arts Management Bachelor Degree programme, designed for those passionate about merging the art of culinary excellence with the business acumen required to excel in the dynamic food and hospitality industries. This programme delves into a broad range of topics, from culinary techniques and global cuisine to management principles, marketing, and event planning.
Why Choose Intercollege
FOR YOUR Culinary Arts Management DEGREE
The first degree equivalent to University level degree in Cyprus and Greece
Awarded as the best School of Southern Europe in Culinary Arts for 2017 and 2019
Award-winning School with Gold Medals in international competitions
KEY FEATURES
• Teaching that ideally combines theoretical training and practical demonstration in laboratories and a gastronomic amphitheatre with modern equipment
• Training in the fields of cooking, confectionery, bakery and food and beverages service
• Courses in kitchen management and management or a culinary business in its entirety
• Internship opportunities in Cyprus and abroad, as well as through Erasmus in Europe
• Opportunities for employment as Chefs
• Excellent job prospects through strategic partnerships with the industry
• Teaching career in Secondary Technical Education
• State-of-the-art facilities
Success Stories
Lia Magki
Chef de Tournant
Mediterranean Hotel
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!
Culinary Arts Management, Class of 2016
Key Learning Outcomes
Upon successful completion of this program, the graduates will:
1
Apply skills and execute recipes and kitchen work, confectionery, and bakery, food and beverage service with a high professional level.
2
Acquire skills in applying decorative and specialist food arts practices, and innovative techniques in the hotel industry.
3
Develop entrepreneurship.
4
Evolve analytical and critical thinking.
5
Gain efficiency in problem solving and decision making.
6
Increase effective communication, both oral and written using instruments and tools (and software) used in modern business.
7
Gain a competitive advantage in a rapidly developing technological workplace.
What You Will Learn
1.
Foundations of the Culinary Industry
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
2.
Culinary Arts and Techniques
Restaurant Art – Table Service, Cutting and Processing of Meat / Fish, International Cuisine, Oenology, Bar and Drinks, Kitchen Organization and Management, Cold Kitchen Organization and Preparation – Buffet Operation, Food Science and Nutrition, Cypriot Cuisine and Gastronomic Culture, Specialized Kitchens, etc.
3.
Confectionery and Bakery Skills
Food Design and Applications, Decorative Art in Confectionery and Bakery
4
Event Planning and Management
Organization and Management of Events
Semester Breakdown
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.
Employment
and Career Prospects
Graduates can be employed:
- Chef
- Chef’s Assistant
- Kitchen Manager
- Pastry Chef
- Restaurant Manager
- Catering Manager
- Food and Beverage Director
- Kitchen Operations Manager
- Menu Development Consultant
Study and Work
at Intercollege
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.
Programme Profile
The Bachelor’s degree will guarantee the graduates a reliable comprehension, appreciation and knowledge in culinary subjects, pastry, bakery, food and beverage service and Management in order to provide capable graduates to contribute professionally to the Culinary Arts and Hospitality Industry in a demanding Hotel and Catering environment.
Students receive scientific knowledge and develop skills necessary for their future career in all the areas offered in the Food Sector, those of Cooking, Pastry, Food and beverage service, Bakery, as well as Management. It is considered as a requirement of most modern food deontology, to add knowledge and skills over the basic management principles, so that in a complementary manner the graduate to obtain prestige and ability in their career as section heads/ managers of food / hotel businesses.
This curriculum prepares students to approach the examination of research and practical application of the necessary catering sectors (Cooking, Pastry, Waitering- Food and Beverage services, and Bakery). It also supplies, with appropriate knowledge through management courses, intelligence and techniques in order to obtain the expected administrative and organizational skills to serve duly their future professional challenges.
In addition, students are encouraged and motivated to develop:
- Cognitive skills of critical thinking, analysis and synthesis.
- Effectiveness in problem solving and decision making using appropriate abilities.
- Effective communication, both written and oral, using a range of equipment and instruments that are widely used in business.
- Sensitivity to social, economic, ethical and technological environment in which companies and organizations operate and compete.
- Knowledge in the current trends of the hotel and food industry.
- Interpersonal skills that students evaluate the reliability of the information and decide through considerations made under all possible elements that may be available.
- Moreover, entrepreneurship and communication ideas based on the use of quantitative tools, teamwork and creativity.
- Creation, execution and evaluation of concepts and menus applying professional craft skills and techniques utilizing conscious sourcing to maximize profits while maintaining food integrity.
- Communication strategies and leadership styles used to effectively lead a globally diverse workforce within culinary-focused businesses.
- Assessment of documents related to food cost, labor cost and culinary operations to safeguard an economically sustainable business.
Requirements & Regulations
Apply Now
PROGRAMME
OVERVIEW
Duration: 4 Years / 240 ECTS
Qualification Awarded: Bachelor in Culinary Arts Management
Level of Qualification: Bachelor Degree
(1st Cycle)
Language of Instruction: Greek
Venue: Intercollege Campus – Nicosia