COURSE CURRICULUM

The Bachelor of Culinary Arts is a comprehensive four-year, 240 ECTS programme that combines culinary expertise, practical training, and business management to prepare students for successful careers in the food and hospitality industry. During the first year, students build a strong foundation in culinary theory, cooking principles, food hygiene and safety, pastry arts, culinary mathematics, computer applications, baking arts, and food technology while gaining practical industry experience through an internship. The second year develops technical culinary skills through modules in food and beverage service management, principles of management, the preparation of meat, poultry, game, fish, and shellfish, cold kitchen techniques, food and nutrition technology, pastry arts, oenology and cuisine, and a second internship that enhances practical competencies. In the third year, students focus on managerial and specialised areas, including restaurant operations management, food and beverage costing, human resource management, purchasing and storage of raw materials, advanced baking arts, hospitality marketing, business statistics, vegetarian cuisine, and the study of Cypriot cuisine and its influences, alongside a third internship that provides additional industry exposure. During the final year, the programme develops strategic and innovative competencies through modules in kitchen facilities design and maintenance, business law, research methods, innovation and culinary creations, buffet preparation and presentation, small business operations, sustainable tourism, molecular and modern cuisine, and a dissertation project that encourages independent research and critical thinking. Throughout the programme, students develop practical culinary skills, creativity, leadership abilities, business knowledge, and an understanding of international cuisines and contemporary food trends. The curriculum integrates theoretical learning with extensive hands-on experience, preparing graduates for careers as professional chefs, pastry specialists, restaurant managers, food entrepreneurs, and culinary consultants. Overall, the programme provides a balanced education that combines culinary craftsmanship, innovation, and management expertise, enabling graduates to excel in the global hospitality and food industry while pursuing leadership roles and entrepreneurial opportunities in the dynamic world of culinary arts.