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<\/p>\n<\/div><\/div><\/div>
2.<\/h2><\/div><\/div><\/div>Management and Business Principles<\/h2><\/div>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<\/p>\n<\/div><\/div><\/div>
3.<\/h2><\/div><\/div><\/div>Beverage Knowledge and Service<\/h2><\/div>Oenology, bar, and drinks, Restaurant art and table service, Food science and nutrition, Food and beverage pairing<\/p>\n<\/div><\/div><\/div>
4.<\/h2><\/div><\/div><\/div>Event Planning and Execution<\/h2><\/div>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<\/p>\n<\/div><\/div><\/div>