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.

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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.

OUR FACILITIES

STATE-OF-THE-ART LABORATORIES

Fine Practice experience

The teaching ideally combines theoretical training and practical demonstration, in well-equipped laboratories, with modern equipment.

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

Course Curriculum

Semester Breakdown

A/A COURSE CODE COURSE NAME ECTS CREDITS
1 IMGT-130 Εισαγωγή στη Βιομηχανία Φιλοξενίας και Τουρισμού 6
2 ICUL-101 Θεωρεία της Μαγειρικής I 6
3 ICUL-113 Υγιεινή και Ασφάλεια Τροφίμων 6
4 ICUL-115 Εισαγωγή στη Ζαχαροπλαστική & Αρτοποιία 3
5 ICUL-121(L) Πρακτική Μαγειρικής I 3
6 BENG-122A Αγγλική Γλώσσα Ι 6
A/A COURSE CODE COURSE NAME ECTS CREDITS
1 ICUL-102 Θεωρεία της Μαγειρικής II 6
2 IACCT-110 Λογιστική Ι 6
3 ICUL-116 Ζαχαροπλαστική και Αρτοποιία Ι 3
4 ICUL-122(L) Πρακτική της Μαγειρικής II 3
5 BENG-123Α Αγγλική Γλώσσα ΙΙ 6
6 ICUL-124 Εστιατορική Τέχνη – Τραπεζοκομία 3
7 ICUL-128 Τεμαχισμός και Επεξεργασία Κρεάτων/Ψαριών 3
A/A COURSE CODE COURSE NAME ECTS CREDITS
1 ICUL-193 Πρακτική εξάσκηση Ι 0
A/A COURSE CODE COURSE NAME ECTS CREDITS
1 ΙΜATH-105 Εφαρμοσμένη Στατιστική 6
2 ICOMP-150Α Εφαρμογές Μικροϋπολογιστή & Χρήση στην Επισιτιστική 6
3 ICUL-212 Οινογνωσία Μπαρ και Ποτά 6
4 ICUL-217 Κυπριακή Κουζίνα & Γαστρονομική Κουλτούρα 3
5 ICUL-216 Ζαχαροπλαστική & Αρτοποιία ΙΙ 3
6 IMGT-281 Εισαγωγή στη Διοίκηση 6
A/A COURSE CODE COURSE NAME ECTS CREDITS
1 ICUL-240 Σχεδιασμός και Εφαρμογές Εδεσματολογίου 3
2 ICUL-206 Οργάνωση & Προετοιμασία Κρύας Κουζίνας – Λειτουργία Μπουφέ 3
3 ICUL-214 Διεθνής Κουζίνα Ι 3
4 ICUL-220 Εισαγωγή στην Επιστήμη Τροφίμων 6
5 IMGT-223 Αρχές Οργάνωσης, Διοίκησης & Λειτουργίας Εστιατορίου 3
6 ICUL-250 Κοστολόγηση Τροφίμων & Ποτών 6
7 FREN-101C Γαλλική Γλώσσα Ι 6
A/A COURSE CODE COURSE NAME ECTS CREDITS
1 ICUL-293 Πρακτική εξάσκηση ΙΙ 0
A/A COURSE CODE COURSE NAME ECTS CREDITS
1 ICUL-304 Διακοσμητική  Τέχνη στη Ζαχαροπλαστική και Αρτοποιία

3

2 ICUL-310 Υγιεινή Διατροφή & Παθήσεις

3

3 IBADM-334 Οργανωτική Συμπεριφορά

6

4 IMKTG-391 Μάρκετινγκ

6

5 FREN-102C Γαλλική Γλώσσα IΙ

6

6 ICOMM-200A Επαγγελματική & Επιχειρηματική Επικοινωνία

6

A/A COURSE CODE COURSE NAME ECTS CREDITS
1 IBADM-350 Μεθοδολογία της Έρευνας

6

2 ICUL-303 Οργάνωση και Διοίκηση Εκδηλώσεων

4

3 ICUL-314 Διεθνής Κουζίνα ΙΙ

4

4 ICUL-341 Εξειδικευμένη Κουζίνα

4

5 IMGT-320 Διαχείριση και Έλεγχος Δαπανών

6

6 PENG-100A Επαγγελματικά Αγγλικά

6

A/A COURSE CODE COURSE NAME ECTS CREDITS
1 ICUL-405 Σχεδιασμός &  Διαρρύθμιση  Επισιτιστικών Μονάδων

6

2 IBADM-412 Ανάπτυξη Επιχειρηματικότητας

6

3 ICUL-413 Μάρκετινγκ Επισιτιστικών Επιχειρήσεων

6

4 IMGT-450 Διαχείριση Ποιότητας

6

5 IMGT-481 Διοίκηση και Ανάπτυξη Ανθρώπινου Δυναμικού

6

A/A COURSE CODE COURSE NAME ECTS CREDITS
1 ICUL-411 Διεύθυνση Επισιτιστικών Μονάδων Μέσω Συμβάσεων

6

2 ICUL-414 Διοίκηση Κουζίνας & Ανάπτυξη Εποπτικών Ικανοτήτων

6

3 ICUL-420 Λειτουργικά Τρόφιμα

6

4 IBADM-430 Επιχειρηματικό Δίκαιο

6

5 IBADM-493A Πτυχιακή Εργασία

6

A/A COURSE CODE COURSE NAME ECTS CREDITS
1 ICUL-493 Πρακτική Εξειδίκευση 0

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.

ERASMUS+ PROGRAMMES

Expand your horizons with further education, work, and internships abroad through the ERASMUS+ programmes.

OUR MAGAZINE

Culinary Im…Press

Culinary Im…Press is the magazine published by the Intercollege Culinary Arts programs. It is an academic and professional journal.

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

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 and 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.

The student must complete 240 ECTS and all programme requirements.
A minimum cumulative grade point average (CPA) of 2.0 is required. Thus, although a ‘D-‘ is a PASS grade, in order to achieve a CPA of 2.0 an average grade of ‘C’ is required.

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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