Professional English IV (CAEN_221.2)
This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR). It aims to further extend the basic language skills in English focusing on communication in culinary professions. By the end of the semester, students are expected to have covered the B2 Level.
The
module is the fourth course in a sequential series, and provides students with
basic language skills in listening, speaking, reading and writing for effective
communication in professional situations.
Professional French III (CAFR_221.2)
This is the third level in a sequential series of French Language courses for professional purposes. The module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and intends to enable students to strengthen and enrich their knowledge related to the world of gastronomy and catering industry while developing enhanced language, communication and professional skills in the French language. At this level, students will deal with topics mainly related to the kitchen, catering and cleaning equipment, the presentation of a dish and its composition, as well as vocabulary referring to nuts and pulses, stocks and soups, French cheese, meat and poultry, sauces and thickening agents. They will be able to interact in simple and routine tasks that require simple and direct exchange of information on familiar topics and activities related to their professional field while providing quality services. Students are expected to function at the A2.1 level of the CEFR.
Food and Beverage Service (CAPM_233.2)
It provides students with an in-depth understanding of advanced functions and the importance of the food and beverage department in hospitality operations and other related contexts. Students will familiarise themselves with the main tasks, procedures and systems of the food and beverage department and understand its relationship with other departments. It also provides students with knowledge and skills for the effective operation of food and beverage service in outlets, so that they can respond effectively to customer expectations.
Wines and Spirits (CAPM_234.2)
Students
will familiarise themselves with local wineries and their products as well as
with other wine producing countries. They will develop knowledge, skills and
competencies concerning the preparation and service of cocktails and long
drinks, food matching and service of wines, bar and cellar management and sales
promotion.
Cypriot Cuisine and Influences (CAPM_213.2)
This
module is designed to provide the students with knowledge on Cypriot cuisine by
exploring the cultures that have influenced its food customs, traditions,
eating habits and food practices.
This
course to familiarise students with the theory and practical knowledge related
to the influential exposure and progression of the Cypriot cuisine through the
production and delivery of themed menus.
Human Resource Management (CAMM_251.2)
A successful hospitality organization depends on a successful human resource department. HumanResource management is a strategic partner in managing every service oriented organization. Practicing human resource management is vital for every hospitality manager who must tie together and line up human capital and organizational goals.
Contemporary Desserts (CAPM_222.2)
This module is designed to expose students to related knowledge,
techniques and procedures for producing a variety of contemporary cakes and
desserts.
This course provides students with the technical knowledge, skills and competences to produce
and present innovative decorated cakes and desserts. Emphasis is placed on
planning, designing and creating special occasion cakes through intricate
patterns and techniques, focusing on developing their decorative skills.