Program Overview

Program Details

Program Purpose

The Culinary Arts Diploma at INC aims to prepare students for careers in the foodservice industry at entry-level positions in restaurants or hotels that will lead to supervisory/managerial positions in the near future. The Diploma program follows industry trends and market needs by applying modern concepts about food and food production systems. The program offers a combination of classroom theory, practical application, and industrial training, allowing students to develop the needed skills in food production and preparation and better management.

Entry Requirements

• Min. 50% on your Higher Secondary School Leaving Certificate

Program Objectives

Upon completion of this degree, students are expected to:

• Learn the fundamentals of cooking, pastry, and baking preparations
• Become familiar with various cuisines, cooking techniques, and ingredients
• Acquire technical skills and theoretical knowledge in food preparation, presentation, and service (hot and cold) through a systematic approach to quality and quantity food production
• Study the basics of food hygiene and sanitation
• Develop a critical mindset and judgment in menu planning, plate or buffet service
• Understand and learn about organizational and leadership skills required in kitchen management
• Improve their talent in culinary creativity and artistic skills

Subject Knowledge and Understanding

• Distinguish the fundamentals of cooking, pastry, and baking preparation through multivariate food, sweet, and bread preparations
• Become familiar with the basic principles and origins of International, European, and Ethnic Cuisine
• Foster an understanding of the basics of nutrition, food hygiene, and sanitation
• Understand trends in culinary arts in the foodservice sector and in the management of businesses in this area
• Appreciate the economic development of personnel and resources in a socio-economic setting with emphasis on human behavior, societal factors, and business acumen

Intellectual Skills

• Develop technical skills and theoretical knowledge in food preparation (hot and cold) through a systematic approach to quality and quantity food production
• Acquire professional vocabulary of the specific field as well as to gain knowledge in food and beverage service and its importance in the hospitality industry
• Develop skills to facilitate perception, diagnosis, and analysis of business situations enhancing the creative and perspective ability to tackle them
• Recognize the organizational and management skills and abilities required in kitchen management
• Comprehend the significance of the foodservice industry to tourism and the economy at large

Transferable Skills

• Establish problem-solving skills and accept responsibility and accountability for determining and achieving personal and/or group outcomes
• Gain practical experience in the food service industry
• Demonstrate competence as self-directed, reflective learners who are able to continuously appraise their personal capability and work towards personal, career, and academic development
• Establish a critical mindset and judgment in food preparation, cooking degree level, and tastes
• Develop their talent in culinary creativity and artistic skills

Career Prospects

Graduates should expect to start their careers in kitchens at entry-level positions in restaurants and hotels that will lead them to supervisory/managerial positions in the near future.

Duration

The normal duration of the program is two years (four semesters), during which it is expected that the student will have successfully completed the required credits in order to graduate.

Program Pathway

Major Requirements

31 Credits, 57 ECTS

• Introduction to Gastronomy & Culinary Theory (3 credits, 6 ECTS)
• Fundamentals of Food Production (3 credits, 5 ECTS)
• Garde Manger (3 credits, 5 ECTS)
• Baking & Savouries (3 credits, 5 ECTS)
• Pasta, Grain & Vegetable Preparation (3 credits, 5 ECTS)
• Internship I (3 credits, 8 ECTS)
• Meat & Fish Preparation (3 credits, 5 ECTS)
• Modern European & Cypriot Cuisine (3 credits, 6 ECTS)
• Ethnic Cuisine (3 credits, 6 ECTS)
• Plate & Buffet Service (3 credits, 6 ECTS)
• Contemporary Desserts (3 credits, 6 ECTS)

Hospitality Requirements

18 Credits, 36 ECTS

• Introduction to Hospitality Management (3 credits, 6 ECTS)
• Restaurant Operations Management (3 credits, 6 ECTS)
• Nutrition & Special Dietary Needs (3 credits, 6 ECTS)
• Wine & Beverage Appreciation (3 credits, 6 ECTS)
• Food & Beverage Cost Control (3 credits, 6 ECTS)
• Food Hygiene & Safety (3 credits, 6 ECTS)

General Education Requirements

12 Credits, 21 ECTS

• Introduction to Accounting I (3 credits, 6 ECTS)
• Interactive Communication in the Hospitality Industry (3 credits, 4 ECTS)
• College English (3 credits, 5 ECTS)
• Entrepreneurship in Hospitality & Tourism (3 credits, 6 ECTS)