This course covers European cuisine and exposes the student to culture, history, diversity in foods, and flavour profiles from around the world with special reference to the Cyprus cuisine.

Upon completion of this course students will be able to:

1.     Understand the influences and the cultural history on the foods and cuisine of the various countries.

2.     Identify factors that influence eating patterns in a country with special reference in Cyprus.

3.     Examine foods that are made in various parts of the world and differentiate among the varying cuisines of the world.

4.     Demonstrate the various methods of cooking in the international cuisine.

5.     Plan and prepare meals from the international cuisine, using various methods of cooking.

6.     Demonstrate knowledge of Cyprus cuisine terms and menu construction and obtain skills in Cyprus food preparation (appetizers, main courses and desserts).

To expose student from theory and demonstration, to pastry and baking preparations. Furthermore, students will enrich and expand practical experience and gain an in-depth understanding of advance arts of pastry & baking methods in the modernized catering world.

Upon completion of this course students will be able to:

1.     Identify and use all the types of pastry equipment and tools and state the appropriate temperatures pastry items need to be cooked

2.     Perform basic mixing methods and prepare different types of mousses, bavaroise, sponges and creams

3.     Prepare fruit & cream fillings of pies and basic types of breads, croissants, puff pastries

4.     Discuss appropriate recipe adjustments to meet customer’s expressed requirements as well as to correct cake failures or defects

5.     Ensure that processes and finish products meet recipe specifications;

6.     Identify storage requirements for each product and


This course introduces students to the practical and theoretical aspects of pastry, providing them the basic knowledge and practical experience. Also this course helps them develop a professional attitude and appearance, acquire professional skills and behave in a professional manner n a pastry lab. The main aim is to empower students with the ability to understand different pastry ingredients available in the market, select the right quality in a cost effective way. Comprehend the methods of pastry and identify the circumstances they are used.

Upon completion of this course students will be able to:

1. Identify how to properly use pastry equipment and tools.

2. State the appropriate temperatures pastry items need to be cooked.

3. Perform basic cake mixing methods

4. Produce basic sponge preparations

5. Practice on producing basic creams 

6. Correct cake failures or defects

7. Prepare fruit & cream fillings of pies

8. Develop basic pastry and explain the baking preparations methods.


This course serves as a basis for learning more advanced food preparation techniques. The student learns the science of scratch cookery through small batch assignments. Areas of study include meats, poultry, game, shellfish, and fish. Extensive practice is provided for preparation, presentation and garnishing of food. Students will be able to understand the quality points of choosing fish and poultry and be able to identify the hygienic methods of receiving and storage of meat, fish, poultry and game based on HACCP rules.

Upon completion of this course students will be able to:

1. Identify market forms, characteristics, and quality indicators of poultry, seafood, beef, veal, pork and lamb.

2. Define and identify a variety of beef, veal, pork and lamb, standards of quality and recognize cooking characteristics, cuts and cooking methods.

3. Distinguish the variety of poultry and game standards of quality and recognize their cooking characteristics, cuts and cooking methods.

4. Distinguish a variety of seafood and fishes, standards of quality and recognize cooking characteristics and cooking methods for seafood and fishes

5. Identify the different parts and cuttings of lamb, pork, beef, poultry, game and their best cooking method preparations.

6. Estimate the right portion sizes and conform to HACCP rules.


This course is designed to provide students with a solid background and culinary education, in order to enhance their practical skills in cooking pasta, grains and vegetables. The varied food preparations of farinaceous products, grains and vegetables in cooking, made this food category highly important. Proper preparation and cooking of starches and vegetables is important, for the retention of colour, taste, texture and nutritional values. In this students will work on the methods and techniques used in preparing dishes from grains, starches to vegetables. The student will be able to identify the characteristics important to understanding the correct methods of cooking each of the types of ingredients

Upon completion of this course students will be able to:

1.     Discuss quality standards for a variety of grains, legumes, pastas and starches.

2.     Prepare starches, vegetables, and pasta according to industry standards and specifications.

3.     Define the origins and backgrounds of pasta, grains and vegetables and identify their cooking properties.

4.     Outline the various menu applications and contemporary plating techniques

5.     Compare and contrast - vegetables and starches and their capabilities to build diverse menu selections

6.     State the traits and flavor profiles as well as the nutritional concerns of the different products


Upon completion of this course students will be able to:

1. Understand the influences and the cultural history on the foods and cuisine of the various countries.

2. Identify factors that influence eating patterns in a country.

3. Locate foods that are made in various parts of the world and differentiate among the varying cuisines of the world.

4. Demonstrate the various methods of cooking in the ethnic cuisine.

5. Plan and prepare meals from the Ethnic Cuisine, using various methods of cooking.



Upon completion of this course students will be able to:

1. Gain basic knowledge of garde manger cold preparations 

2. Prepare different kinds of salads, dressings and cold sauces

3. Learn basic pickling, curing, and smoking techniques

4. Prepare finger food & canapés

5. Demonstrate knowledge of buffet presentation techniques

6. Produce a satisfactory show plate presentation.

7. Improve professionalism including teamwork, organizational skills.

8. Obtain decision making skills, work habits, work speed, sanitary habits, and proper personal appearance.


Course Purpose and Objectives

The course exposes the students to the history and the development of national and international cuisines and the tasting profiles around the world. Through the course, students will gain an understanding of the revolution, development and progress of the profession. As a foundation for developing a professional skill level, students will learn about tools, equipment, basic cooking procedures, recipe structure, recipe use and basic kitchen sanitation and safety procedures. Emphasis is given to the structure and history of each group food, in order students to be ready to understand the different methods of cooking.

Upon completion of this course students will be able to:

  • Define the history and development of national and international cuisines.
  • Comprehend the different tasting profiles around the world.
  • Recognize the dangers of working in a professional kitchen environment and explain procedures to avoid them.
  • Develop a sense of professional responsibility to the public health by recognizing and practicing common sanitary procedures needed to prevent food borne illness.
  • Become familiar with the tools, equipment and layout of the kitchen laboratory as a main back of the house support function in catering industry.
  • Demonstrate a clear understanding of  all the cooking methods and basic food qualities and standards

This module is the basis for learning food preparation techniques. The course widens the horizon of students to the theoretical and practical aspects of food preparation, providing them the excessive theoretical information and practical familiarity to basic cooking preparations.

Students will develop basic skills and become familiar with major cooking techniques. Students will also learn to follow cooking recipes and identify the basic factors influencing the quality of culinary ingredients. Additionally the course will help students to develop a professional attitude and appearance and to behave in a professional manner with the acquired professional skills.


Upon completion of this course students will be able to:

1.     Identify all the cooking methods and techniques;

2.     Understand the dangers in the kitchen environment and learn how to prevent them.

3.     Explain the significance of the use of stocks, soups, sauces, gravies and thickening agents in production areas of food service operations.

4.     Apply food preparation principles to flavor, texture, color and presentation.

5.     Develop professional responsibility by recognizing and practicing common sanitary procedures needed to prevent food borne illness.

6.     Distinguish the tools, equipment and layout of the kitchen laboratory and efficient ways to organize work to be done.

Establish fundamental food production skills using recipes, knives, measurement and seasonings.