Semester 2

This module introduces the students to fundamental culinary theory, skills and techniques and provides the student with essential knowledge of food hygiene principles necessary to operate a food service facility.

This course aims to familiarise the students with essential culinary theory, skills and techniques in accordance to food hygiene practices associated with the production of food.

This module, as all language modules, is aligned with the Common European Framework of References (CEFR) for Languages. This 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 halfway through the B1 Level.

The module 'Destination Cyprus', aims at preparing students for acquiring a background on the Tourist Product of Cyprus. Its content focuses on Cyprus’s history, culture and traditions, nature and environment, monuments and places of interest, Special Interest Tourism etc.

Students of the Program will pursue a career in the Tourism Industry e.g. accommodation and catering establishments, cruise ships, airlines, travel and tourism organizations,  the front office sector where they will be in contact with clients and foreign visitors on a daily basis. The course intends to formulate a good foundation of basic knowledge on Cyprus as a tourist destination, for people working in the hospitality and tourism industry so that they can cope with everyday contact with customers/clients and fulfill their expectations.

 It will also expand their horizons and give them the motivation to enrich their knowledge and create self consciousness.

This module is designed to introduce the students to the operation of the front office department, and provide a basic understanding of the relevant components surrounding it. It familiarises students with the systems, procedures and equipment involved in reservation, registration, posting to and settlement of accounts and facilitates the choice of specialisation areas in the second year of studies.

The module provides students with basic knowledge concerning the production of wines and spirits, both Cypriot and foreign. Competencies will be developed in the student so that they will be able to take orders and serve wines and spirits correctly and harmonically.

This module is designed to introduce students to the operation of the housekeeping department and provide a basic understanding of operational tasks, procedures, systems and the department’s integration in overall hotel operation. It will also enable the choice of specialisation area in the second year of studies.

At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the Russian 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 Common European Framework of References for Languages (CEFR).

This module aims to provide students with an understanding of the principles of Marketing. There will be a focus on the management of the marketing activities and how marketing relates to overall organisational functioning, including the management of exchange processes between business units and consumers and between firms. It will include topics such as environmental analysis, industry and competitor analysis, objective setting, marketing strategies, market mix components, and finally implementation and control mechanisms. Additionally, the course will provide opportunities for the practical implementation of the concepts covered and the development of problem solving skills.

This module introduces the students to fundamental culinary theory, skills and techniques and provides the student with essential knowledge of food hygiene principles necessary to operate a food service facility.

This course aims to familiarise the students with essential culinary theory, skills and techniques in accordance to food hygiene practices associated with the production of food.