Year 1

This module is designed to introduce students to the hospitality and tourism industry subjects, providing them with the basic understanding and knowledge of the lodging and tourism industry by tracing the industry's growth and development, both inland and internationally, reviewing the organization of lodging and tourism operations, and  focusing on industry opportunities and future trends. It will raise student awareness concerning issues within hospitality and tourism, help them develop an interest in the field, and explore career opportunities.

This module is designed to introduce students to the various environmental sanitation facilities, health assessment and safety measures and works for the hospitality and tourism industry. It aims to foster in students a critical approach to work as well as its impact on physical and psychological health. Students will be able to recognise danger, with the module enabling them to make the right decision and act at the right moment.

Occupational Health and Safety provides students with the knowledge of applying safe conditions at the workplace while, at the same time, enabling them to familiarise with the basics of first aid.

This module provides students with sufficient computing skills and knowledge to enable them to produce quality academic assignments, projects and presentations.

It aims to teach the students the fundamentals of Word Processing, the use of Internet and presentation tools as well as the basic concepts of spreadsheets.

This module is designed to provide students with essential knowledge of best practice for Food Safety and HACCP implementation and operation in the hospitality industry.   

This module provides students with a basic understanding of the relationship between food hygiene, food poisoning and food spoilage, recognise the socio-economic costs of poor food hygiene and acknowledge the important role of food hygiene and hazard analysis in ensuring food safety.

This module, as all language modules, is aligned with the Common European Framework of References (CEFR) for Languages. The course intends to further extend the basic language skills focusing on communication in in culinary professions. By the end of the semester, students are expected to have gone half way through the B1 Level.

This module intends to introduce the students to the professional kitchen and to fundamental culinary theory, skills and techniques.

This module is designed to introduce students to meat and seafood fabrication and the basic operation of the Garde Manger, applying theory and techniques to this end.  Students will develop a broad understanding of product handling and basic procedures of food production in the area of the Garde Manger.

This course provides a basic understanding, through theory and demonstration, of cold preparation and cold display techniques. It includes product identification, purchasing and storage of meat, poultry, fish and seafood products.   

This module is indented to introduce the students to identification, purchasing, storing and handling of products. 

This course provides the students with a basic understanding of the key elements and procedures related to the identification, purchasing, storing and handling of a wide range of food commodities. Students will be able to identify the characteristics and composition of various food groups, and familiarize themselves with the quality factors associated with the shelf-life of food produce.

This module is designed to introduce students to the principles and practices of gastronomy and enable them to comprehend the wide context in which it develops and its continuous evolvement.

This course familiarises the student with the fundamental principles, terminology and practices of gastronomy. The student explores the historical development of gastronomy and culinary arts and the underlying social, economic, environmental and anthropological challenges that have affected the culinary arts professions. It provides students with a basic understanding of contemporary challenges facing food professionals in the twenty-first century.

This module is designed to introduce the students in basic skills and techniques related to the production of an assortment of bakery and confectionary goods.

This course provides the fundamental theories, skills and techniques related to introductory baking and pastry. Emphasis is placed on applying the basic pastry and baking principles related to mixing methods, piping techniques for cake decoration and exposure to classical and traditional culinary applications.

This course provides students with a basic understanding of the fundamental functions and importance of the food and beverage department in hospitality operations and other contexts. Students will familiarise themselves with the main responsibilities, tasks, procedures and systems of food and beverage.

This course provides a broad understanding of the fundamental theory related to the core cooking methods and procedures by exposing students to an intensive practical training and refinement of culinary arts skills. Students will be able to identify and analyse the different ways heat is transferred to food by altering the molecular structure of a variety of food commodities.

This is the first level in a sequential series of French Language courses for professional purposes, open to both beginners and false beginners. The module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and intends to introduce students to the world of gastronomy and catering industry while developing basic language, communication and professional skills in the French language. The course includes topics mainly related to the kitchen organization chart and staff functions, the kitchen and restaurant departments and functions, as well as the different ways of catering and vocabulary referring to fresh vegetables. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the French language in order to communicate in their professional environment while providing quality services. They will understand and use familiar everyday expressions and very basic phrases aimed at the satisfaction of needs in their professional field. They will be able to interact in a simple way provided the other person communicates slowly and clearly and is prepared to help. Students are expected to be close to the A1.1 level of the CEFR.

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 B1 Level.

This module is designed to introduce the student to the basic concepts of nutrition, current dietary guidelines and different dietary needs in relation to the food preparation industry.

The module provides students with a basic understanding of essential nutrients and their relation to the growth, maintenance and functioning of the body. Students will familiarize themselves with nutritional requirements of different age groups and phases of the life cycle. Current dietary guidelines and trends in nutrition will also be explored as well as their impact on the food industry.

This module is designed to enable the students to acknowledge the need for professionalism and hospitality in the hospitality and tourism industry and prepare them for pursuing a successful career.