Develop a comprehensive understanding of culinary techniques, ingredients, and equipment used in the global food industry, equipping students with the skills to excel in a variety of culinary roles.

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.

Encourage professional growth, networking, and lifelong learning by providing students with opportunities for internships, industry partnerships, and access to cutting-edge culinary trends and research, empowering them to thrive in the dynamic culinary landscape.

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

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.

Food Design and Applications, Decorative Art in Confectionery and Bakery

Organization and Management of Events