Year 2

This module examines basic accounting concepts to enable students to appreciate the need and usefulness of book-keeping, the financial statements and budgeting in their relevant prospective career environment.

To provide students with a general understanding of the money side of business. Students will learn the basic principles underlying the recording of business transactions, by using examples from the hospitality industry. They will learn the accounting cycle process, record source documents in subsidiary books, post transactions in the ledger, extract a trial balance and prepare final accounts. Also, it will enable students to appreciate the importance of budgeting as a management tool.

This module introduces students to the importance of effective food and beverage control procedures and systems in the operation of a food and beverage outlet. Students will acquire software computer skills and knowledge in the procedures of purchasing, receiving, storing, issuing and production methods used in food and beverage outlets. Furthermore, they will learn how to calculate food and beverage costs and cost percentages as well as how to apply effective methods to control these costs.

It aims to provide students with basic knowledge regarding the basic principles and procedures involved in an effective food and beverage operation, including all the stages of purchasing, receiving, storing, issuing and producing of menu items in the food and beverage operation. It also aims to acquiring skills and knowledge of software application systems and introduce students to modern methods used to calculate food and beverage costs and cost percentages and to the methods that can be used to control these costs.

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

This course aims to instruct the students to apply successfully and productively the advanced pastry and baking principles, skills and techniques. Students explore pastry and baking ingredients and their function in product formulation, preparation and sensory evaluation of finished items. Emphasis will be placed on yeast-raised, enriched and laminated doughs by producing international and local breads, sweet and savoury baked goods.

This module stresses the importance of effective menu design. The student will realize that the menu is the heart of any food service operation and determines everything else that happens in the operation. Students will also understand the function of the menu, the correct sequence of items listed on it and the various types of menus that can be created. Furthermore, students will explore ways of building (or planning) and designing a menu on their own

The course is designed to introduce the student to the basic principles of market research. To collect, process and analyse data, so that based on the results the student can be in a position to make the right decisions.

The course aims to make students able to properly conduct a market research. Through this, the students can use the data they have collected and analysed using statistical analysis, to interpret the results and take some important decisions. The student will learn how to perform statistical analysis using simple statistical software.

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 the hospitality and tourism industry. By the end of the semester, students are expected to have gone half way through the B2 Level.

The module is the third course in a sequential series, and provides students with basic language skills in listening, speaking, reading and writing for effective communication in professional situations.

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. 

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.

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.

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.

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.

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.

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.