This module is designed to introduce students to 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 organisation 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. 

Aims 

It aims to enhance student awareness of the growing importance of the hospitality and tourism industry to our society, enable students to acquire a comprehensive understanding of the industry, and develop appropriate knowledge, values and skills that support the sustainable development of the industry. It also provides students with the fundamentals of the purposes and needs of hospitality and tourism management as well as knowledge of the duties and responsibilities of the various departments in hospitality and tourism operations, and the means of their organization and co-ordination.  

Intended Learning Outcomes 

On successful completion of this module, students will be able to: 

1. Introduce themselves to the Hospitality & Tourism Industry 

2. Identify forces affecting growth and change in the industry 

3. Identify the food service segments 

4. Identify the divisions of activity found in restaurant operations 

5. Explain the concepts of franchising, chains and independent restaurant industry organisations 

6. Describe competitive conditions in Food Service 

7. Introduce themselves to the evolution of lodging 

8. Identify the criteria of classifying hotels 

9. Name the major functional departments in a hotel 

10. Understand and define tourism and describe the important impact of tourism on local and national economies 

11. List the factors contributing to the growth of travel and tourism 

12. Equate traveler’s motives with their destinations by listing common reasons people travel 

13. Define service, its role and characteristics 

CACM 103 Computer Studies 

All students are expected to attend the computer classes during the induction programme. Students should have acquired knowledge on computer basics of MsWindows and MsWord. Module Rationale This module provides students with sufficient computing skills and knowledge to enable them to produce quality academic assignments, projects and presentations. 

Aims 

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. 

Intended Learning Outcomes 

Word Processing: enable students to accomplish advanced operations by creating professional projects. 

Information & Communication: The student will learn how to search information using Web browser, search engine tools, bookmark web sites and print web pages. The student will also be able to use e-mail software to send and receive e-mails. 

Presentation: The student will learn how to create, format and modify a presentation by using different slide layouts for display and printed distribution. The student will be able to insert images, charts and drawn objects into a presentation. 

Spreadsheets: The student will learn how to create, format and edit a spreadsheet. The student will be able to generate and apply standard mathematical and logical formulae and functions. The student will also demonstrate competence in using some of the more advanced features of a spreadsheet application such as importing objects, creating and formatting graphs and charts. 

Publisher: The student will learn how to create professionally designed publications, business cards, brochures and flyers. 

CACM 161 Food Safety (Food Hygiene and HACCP) 

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. 

Aims 

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. 

Intended Learning Outcomes 

On successful completion of the course, participants should be able to: 

Have a thorough knowledge of food safety policies and procedures in accordance with relevant legislation, so as to ensure public health. 

Discuss the causes of microbial food poisoning, food spoilage and food borne infections, the likely sources and the food likely to be involved. 

Identify and understand food safety hazards (microbiological, physical and chemical) and the impact of the risks associated with them. 

Know how control measures/food safety procedures (Good Hygiene Practice) can prevent food contamination and food borne illnesses, and reduce and eliminate food hazards in food preparation areas. 

Identify responsibilities of food handlers in the safe preparation of food. 

Understand the important role temperature control and correct storage plays in food safety. 

Recognise the importance of design, constructional materials, cleaning, disinfection and maintenance of food premises, equipment and utensils. 

Understand food spoilage and preservation. 

Describe the habitats and characteristics of food pests and acceptable methods for their control. 

Understand the importance of the implementation of a food safety management system based on HACCP principles.  

CACM 162 Food and Nutrition 

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. 

Aims 

The module provides students with a basic understanding of essential nutrients and their importance to the growth, maintenance and functioning of the body. Students will familiarise 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 along with their impact on the food industry. 

Intended Learning Outcomes 

On successful completion of the course, participants should be able to: 

Familiarise themselves with basic nutrition and explain the relationship between diet and health and its impact on the food industry. 

Examine the function and role of nutrients. 

Discuss the impact of food preparation and cooking on nutritional loss. 

Acknowledge the major diet-related health issues and conditions. 

Discuss the correlation between energy expenditure and food intake. 

Discuss nutritional needs within the life cycle. 

Describe factors affecting consumer choices, demands, new trends and concerns. Acknowledge the importance of healthy eating and the necessity for the food industry to provide the consumer with healthy food options. 

CACM 201 Statistical Analysis and Research Methods 

The module is designed to introduce students to the concepts and principles of statistical analysis and research. Students learn how to collect, process and statistically analyse data, and produce results that can assist them in drawing the right conclusions and making educated decisions. 

Aims 

The course aims to assist students in both their academic work as well as their future management careers. Students are exposed to the different types of research, their advantages and disadvantages and the various research methods and techniques used. Through this module the students learn how to perform statistical analysis using contemporary computer software. 

Intended Learning Outcomes 

With the successful completion of the course, participants will be able to: • Properly design a procedure to conduct a market research • Collect and evaluate data and/or information • Interpret the results of a market research Get the most efficient decisions based on the results of the statistical analysis 

CACM 231 Food Psychology and Culture 

This module provides students with an understanding of the intrinsic relationship between people and food, and helps them acknowledge the role of psychology behind eating patterns. It also exposes the students to the impacts that the crossing of cultures in food and beverage have on different foodways. It will examine the study of food in a behavioral, social, traditional and cultural context. This subject provides the cultural backdrop to enhance the understanding of food use and is relevant to the wider hospitality industry. 

Aims 

This module enables the student to investigate how food and drink is associated with cultural norms, behaviours and social convention, and examine how identity – religious, ethnic, national – is intensely bound up with food and beverage. The module enables future culinary professionals to develop their professional ethics and act responsibly in contemporary multicultural environments. 

Intended Learning Outcomes 

On successful completion of this module, the student should be able to: 

1. Examine food origins and how early food habits were determined by geographical and environmental factors as well as historic influences 

2. Address the social and psychological determinants of individual food choices and eating patterns and understand how food touches every aspect of human life 

3. Understand how people use food to define themselves as individuals, groups or whole societies  

4. Develop an understanding of how an individual’s food behaviours are shaped by personal experiences (food memory), family traditions (core foods, traditional celebrations and fasting) and by the foodways of their society and religion 

5. Analyze why food is a symbol by exploring the intricate relationship people have with food through the examination of a variety of sources - film, art, photography, literature, cookbooks. journalism and artifacts 

6. Provide examples of how food plays many different roles in our lives, for example as a form of entertainment, as a ritual tool and as a means to bind people together in a community 

7. Identify the meaning and significance of food in different cultures by exploring the way that ethnicity, gender, socioeconomic status and religion influence food choices and preferences 

8. Examine how culture of different countries is transmitted and preserved through food by comparing the cuisines and food traditions of a variety of cultures. 

CAEN 111 Professional English I 

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. 

Aims 

This is the first course in a sequential series, and it provides students with basic language skills of listening, speaking, reading and writing in English, with an emphasis on practical vocabulary and professional situations. 

Intended Learning Outcomes 

By the end of the semester, students are expected to be close at functioning close to B1 + Level of the Common European Framework of Reference for Language. Upon successful completion of the module, students will be able to use the English language to: - write emails - write informal letters - report statements and questions - write articles - write reports - complete a register - take bookings - deal with complaints 

CAEN 121 Professional English II 

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. 

Aims 

This is the second course in a sequential series, and it provides students with basic language skills of listening, speaking, reading and writing in English, with emphasis on practical vocabulary and professional situations. Intended Learning Outcomes By the end of the semester, students are expected to be close at functioning close to B1+ Level of the Common European Framework of Reference for Language. 

Upon successful completion of the module, students will be able to use the English Language for: 

write emails 

write informal letters 

report statements and questions 

write articles 

write reports 

compile a CV 

complete a register 

take bookings 

deal with complaints

CAEN 211 Professional English III 

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. 

Aims 

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. 

Intended Learning outcomes 

By the end of the semester, students are expected to be close at functioning close to B2 Level of the Common European Framework of Reference for Languages. Upon successful completion of the module, students will be able to use the English language to: - understand/provide information concerning dietary habits (preferences, consumption of food items, etc.) - understand/create a menu - communicate efficiently in order to shop for food and drink at supermarkets or specialist food stores - present/characterize food and prepared dishes - present /characterize a restaurant - give/take an order at a restaurant - provide information about/recommend a dish - understand/express satisfaction or dislike at a restaurant - provide information concerning traditional Cypriot Cuisine (starters, main courses and desserts). 

CAEN 221 Professional English IV 

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. 

Aims 

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. 

Intended Learning Outcomes 

By the end of the semester, students are expected to be able to be functioning at the B2 Level of the Common European Framework of Reference for Language. Upon successful completion of the module, students will be able to use the English language to: - write an informal letter - write an opinion essay - write a report - write a formal letter - reply to an enquiry - plan and sell tours - give directions 

CAEN 311 : Professional English V 

CAEN 321 Professional English VI 

This module, as all language modules, is aligned with the Common European Framework of References (CEFR) for Languages. 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 further develop the language to the B2-B3 Levels. 

Aims 

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

Intended Learning Outcomes 

By the end of the semester, students are expected to be able to be functioning at the B2-B3 Levels of the Common European Framework of Reference for Language. Upon successful completion of the module, students will be able to use the English language to: - write an email - write a report - write a formal letter - write a for-and-against essay - write an opinion essay - prepare a tourism development plan - write a CV and a covering letter 

CAFR 121 Professional French I 

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A1.1 level. The course intends to introduce students to the hospitality and catering industry while developing basic language, communication and professional skills in the French language. 

Aims 

This is the first level in a sequential series of French Language courses for professional purposes, open to both beginners and false beginners, and includes topics mainly related to the kitchen organisation chart and staff functions, the kitchen and restaurant departments and functions, as well as the different ways of catering, the professional regulations, 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. 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A1.1 level of the CEFR. Upon successful completion of the module, students will be able to use the French language: 

- to present themselves and their profession, 

- to identify, to name and present the kitchen organisation chart and describe the tasks of each staff member, 

- to identify, to name and simply present fresh vegetables, 

- to identify, to name and simply present parts of a kitchen and a restaurant, and explain their use, 

- to identify, to name and simply present kitchen equipment and its use, 

- to present a weekly or daily work schedule, 

- to present the daily meals and dietary habits of French people, 

- to identify, to name and simply present the different ways of catering in France and explain their characteristics, 

- to present the professional uniform, 

- to know and apply the health and safety regulations in the kitchen and in the restaurant 

CAFR 211 Professional French II 

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A1.2 level. The course intends to enable students to strengthen their knowledge of the hospitality and catering industry while developing basic language, communication and professional skills in the French language. 

Aims 

This is the second level in a sequential series of French Language courses for professional purposes and includes topics mainly related to the restaurant organisation chart and staff functions, the catering equipment and table set, the procedures making a reservation at a hotel, the procedures followed for welcoming a customer to a hotel and informing about the different services and facilities of the hotel, as well as vocabulary referring to fresh fruits and vegetables, nuts and pulses, basic ingredients, pastry and viennoisseries. At this level, students will continue with the study of basic language skills and basic grammatical structure of the French language. Communication skills, both oral and written will be strengthened in order to communicate in their professional environment while providing quality services. They will be able to understand the main points of clear, standard speech on familiar subjects related to their professional field. Students are expected to function at the A1.2 level of the CEFR. 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A1.2 level of the CEFR. Upon successful completion of the module, students will be able to use the French language : - to make a reservation at a hotel, - to welcome customers at a hotel, - to show a customer his room, - to describe the facilities of a hotel room, - to identify, to name and present the restaurant organisation chart and describe the tasks of each staff member, - to identify and to name tableware and lay the restaurant table, - to deal with customer complaints concerning the table set at a restaurant, - to identify and name basic ingredients, fruits and vegetables, nuts and pulses, pastries and viennoisseries, types of breads (methods of preparation, gueridon service) - to identify, to name and present French appetisers (cold and hot). 

CAFR 221 Professional French III 

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2.1 level. The course intends to enable students to strengthen and enrich their knowledge related to the hospitality and catering industry while developing enhanced language, communication and professional skills in the French language. 

Aims 

This is the third level in a sequential series of French Language courses for professional purposes, and includes topics mainly related to the kitchen, catering and cleaning equipment, the presentation of a dish and its composition, as well as vocabulary referring to fresh vegetables, nuts and pulses, stocks and soups, French cheese, meat and poultry, sauces and thickening agentst. At this level, students will strengthen both oral and written communication skills, as well as grammatical structure of the French language. 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. 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A2.1 level of the CEFR. Upon successful completion of the module, students will be able to use the French language: - to identify, to name and present the categories of fresh vegetables (2), - to identify, to name and present nuts and pulses, - to identify, to name and present the catering and cleaning equipment, - to identify, to name and present the various ways of preparing vegetables, - to identify, to name and present French appetisers (cold and hot), - to complete a menu costing form (1), - to identify, to name and present the cooking equipment and the different ways of cooking, - to identify, to name and present the technical characteristics of kitchen equipment, - to follow instructions to prepare a dish, - to identify, to name and present soups and stocks, - to identify, to name and present French cheeses,  - to identify, to name and present meat and poultry (categories, parts, preparation methods), - to complete a menu costing form, - to identify, to name and present aromatic herbs and spices, - to identify, to name and present sauces and thickening agents, - to present and explain the composition of a dish (1). 

CAFR 321 Professional French V 

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2+/B1 level. The course intends to enable students to strengthen and enrich their knowledge of the hospitality and tourism industry, while developing enhanced language, communication and professional skills in the French language. 

Aims 

This is the fifth level in a sequential series of French Language courses for professional purposes, and includes topics mainly related to the French wine, types of restaurant menu, the procedures followed for welcoming, serving and informing the customers at a restaurant (present the menu, help the customer to choose, explain the composition of a dish, take an order, dealing with customer complaints) as well vocabulary related to basic nutritional concept. At this level, students will acquire enhanced language skills and grammatical structure of the French language in order to communicate in their professional environment while providing high quality services. Students will be able to understand the main points of written or oral documents dealing with familiar professional tasks and will interact in most situations of their professional field. Students are expected to function close to the A2+/B1 level of the CEFR. 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A2+/B1 level of the CEFR. Upon successful completion of the module, students will be able to use the French language: - to identify, to name and present the different French wine types, - to welcome customers at a restaurant, - to create and present a menu, - to know basic nutritional concepts, - to serve and inform customers in a restaurant (present the menu, explain the composition of a dish) - to communicate with restaurant staff, - to deal with customer complaints in a restaurant and e-mail complaints. 

CAFR311 Professional French IV 

Prerequisite : Professional French III 

Module Rationale 

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2.2 level. The course intends to enable students to strengthen and enrich their knowledge of the hospitality and catering industry while developing enhanced language, communication and professional skills in the French language. 

Aims 

This is the fourth level in a sequential series of French Language courses for professional purposes, and includes topics mainly related to the procedures followed for making a reservation at a restaurant (modification, cancellation), the presentation of a dish and its composition, the French wine, the traditional French cuisine, the hygiene rules for the preparation and stock of fish and seafood, the hygiene rules for the preparation and stock of desserts, ice-creams and sweet mixtures, the types of restaurant menu, basic nutritional concepts, as well as vocabulary referring to fish and seafood, desserts, ice-creams and sweet mixtures. At this level, students will strengthen both oral and written communication skills, as well as grammatical structure of the French language. 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 A2.2 level of the CEFR. 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A2.2 level of the CEFR. Upon successful completion of the module, students will be able to use the French language: - to make a reservation at a restaurant (confirmation, modification, cancellation), - to identify, to name and present fish and seafood (categories, parts, preparation methods), - to know and apply the hygiene rules for the preparation of fish and seafood, - to identify, to name and present traditional French dishes, - to present and explain the composition of a dish (2), - to identify, to name and present the different French wine types and their characteristics, - to identify, to name and present desserts, ice creams and sweets mixtures, - to know and apply the hygiene rules for the preparation of desserts, ice-creams and sweet mixtures, - to decorate and describe the process by which a dish is decorated, - to create a restaurant menu, - to know basic nutritional concepts, - to place an order to a product supplier. 

CAGR 211 Professional German II 

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A1.2 level. The course intends to introduce students to the hospitality and tourism industry while developing basic language, communication and professional skills in the German language. 

Aims 

This is the second level in a sequential series of German Language courses for professional purposes and includes topics mainly related to the hygiene regulations, safety hazards, eating habits in German speaking countries, understanding and describing different types of doughs, as well as vocabulary of cereals, grains and bread and vocabulary referring to fresh fruit and nuts. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the German 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 A1.2 level of the CEFR. 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A1.2 level of the CEFR. Upon successful completion of the module, students will be able to use the German language: 

to talk about eating habits in Germany, Austria and Switzerland, 

to name and identify different fruit and nuts, preparation of fruit and to understand recipes based on fruit,  

to name and identify parts of the body, 

to name and identify working clothes in kitchen and restaurants, 

to name and identify detergents and to describe the maintaining of kitchen equipment, 

to discuss hygiene regulations,  

to report an accident, 

to discuss safety hazards, 

to name and identify different doughs and their ingredients, 

to name and identify pastries and tartes, to understand and create the corresponding recipes, 

to name and identify cereals, grains and bread (also German kinds of bread). 

CAGR 221 Professional German III 

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2.1 level. The course intends to introduce students to the hospitality and catering industry while developing basic language, communication and professional skills in the German language. 

Aims 

This is the third level in a sequential series of German Language courses for professional purposes and includes topics mainly related to the daily routine in a kitchen, arranging appointments, dairy products, beverages like wine, beer and other spirits as well as identifying typical starters and vocabulary referring to meat and poultry. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the German 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 A2.1 level of the CEFR. 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A2.1 level of the CEFR. Upon successful completion of the module, students will be able to use the German language: 

to ask and tell the time and the days of the week, 

to arrange meetings, 

to present a schedule and to discuss the daily routine in a restaurant, 

to name and identify dairy products and to discuss storage methods, 

to express opinions and own thoughts and to describe different tastes, 

to name and identify German starters and understand recipes of starters, 

to name and identify soups and to understand recipes of soups, 

to name and identify different kinds of meat and poultry, 

to describe preparation processes for meat and poultry dishes, 

to get to know typical meat and poultry dishes from German speaking countries, 

to name and identify wines, spirits and beers, 

to discover different types of German and Austrian beer. 

CAGR 311 Professional German IV 

Pre-requisite(s) : Professional German IV 

Prerequisite: Professional German III 

Module Rationale 

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2.2 level. The course intends to introduce students to the hospitality and catering industry while developing basic language, communication and professional skills in the German language 

Aims 

This is the forth level in a sequential series of German Language courses for professional purposes and includes topics mainly related to the kitchen environment, traditional festive desserts from German speaking countries, informing about opening and working hours, as well as handling reservations and vocabulary referring to fish and shellfish and their preparation. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the German 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 A2.2 level of the CEFR 

CAGR 321 Professional German V 

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2+/B1 level. The course intends to introduce students to the hospitality and catering industry while developing basic language, communication and professional skills in the German language. 

Aims 

This is the fifth level in a sequential series of German Language courses for professional purposes and includes topics mainly related to the table set and its functions, taking orders, giving recommendations in the service, to deal with guest’s complaints, as well as understanding job offers and writing a CV and a letter of application. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the German 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 A2+/B1 level of the CEFR.  

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A2.2 level of the CEFR. Upon successful completion of the module, students will be able to use the German language: 

to name, identify and describe the table set, 

to reply on special requests concerning the table set, 

to take an order, 

to describe the qualities of a dish and its preparation, 

to identify the guest’s preferences and give recommendations, 

to clarify and avoid misunderstandings at a restaurant, 

to deal with guest’s complaints and to propose solutions at a restaurant, 

to handle payment issues and to offer extras, 

to discuss restaurant reviews and to evaluate a restaurant, 

to get to know famous German speaking chefs, 

to understand job offers, 

to write a CV and a letter of application. 

CAIP 160 Industrial Placement 

The first year industrial training introduces students to real-life working experiences in the hospitality and tourism industry. Industrial placement offers students the opportunity to apply knowledge and skills learned and gain new knowledge and skills through practice and on-site observation in real-life food production environments. First year students will be able to ascertain their choice of profession and further develop their knowledge, skills and competencies. The industrial placement enables students to start building on their professional network whilst giving the industry the opportunity to identify talents and potential employees. 

Aims 

Industrial training offers students the opportunity to implement and assimilate theoretic and practical skills in the actual hospitality and tourism industry. They will also meet and network with people of the aforementioned industry, appreciate the nature of the work they are expected to perform and prepare for the career they should develop. 

Intended Learning Outcomes 

On successful completion of this module the student will be able to: 

1. Undergo familiarization and adaptation to a new real-life working environment by integrating classroom theory with workplace practice. 

2. Apply knowledge learnt, gain new knowledge and skills through practice and on-site observation. 

3. Work in a fast-paced environment with a sense of urgency and develop the necessary professional attitude. 

4. Develop significant awareness of the designated profession, assess their suitability to pursue it as a career and network with people in the industry. 

5. Work as part of a team professionally under supervision and learn to manage time and resources effectively. 

6. Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace. 

7. Identify possible specialization areas. 

8. Write a report explaining the work in industrial training and describing the experience. 

CAMM 251 Human Resource Management 

A successful hospitality organisation depends on a successful human resource department. Human resource management is a strategic tool in managing every service-oriented organisation. Practising human resource management is vital for every hospitality manager who must tie together and line up human capital and organisational goals. 

Aims 

This course outlines the role of the human resource department, and describes how it contributes towards the performance of every hospitality organisation. It also addresses the strategic and operational challenges facing us today. Students will obtain an understanding of the human resource functions such as recruitment, selection, development, appraisal and compensations. 

Intended Learning Outcomes 

At the completion of this course, students should be able to:  

Define human resource 

Acknowledge the role of the Human Resource Manager 

Understand the basic responsibilities of the Human Resource Manager 

Use the HR glossary and terminology 

Understand the basic functions of the Human Resource Department 

Demonstrate understanding of appraisal systems and employee evaluation. 

CAMM 271 Accounting and Budget Management 

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

Aims 

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. 

Intended Learning Outcomes 

On successful completion of this module, students should be able to: 

Understand information disclosed in Financial Statements 

Understand and perform all the operations in the Accounting Cycle Process 

Demonstrate basic Book – keeping skills 

Prepare Final Accounts and year-end-adjustments  

Identify the importance of budget management 

Prepare cash budgets and budgeted final accounts 

Understand the significance of maintaining accounts 

CAMM 301 Environmental and Sustainability Management 

This module exposes the students to the various environmental, social and economic challenges facing the hospitality industry and assists them in acknowledging the measures available to manage these challenges. Students will be able to identify environmental and sustainability impacts of food and beverage operations, and suggest ways in which these impacts can be managed, mitigated and eradicated. The module assists students to apply sustainable and environmental management principles in the hospitality industry. Students will acknowledge the contribution of quality and environmental management systems to the achievement of organisational effectiveness and sustainability. 

Aims 

The module aims to provide students with theoretical, practical and professional understanding of how hospitality operations can adopt and benefit from principles and practices of environmental conservation, economic stability, and social responsibility. It aims to achieve embedding of sustainable and environmental management principles in the food and beverage industry and to promote an understanding of the contribution of quality and environmental management systems to the achievement of organisational effectiveness. At the end of the module students will be familiar with different environmental management systems that they can apply on their working environment.  

Intended Learning Outcomes 

On successful completion of the course, students should be able to: 1. Understand the definitions of environment, environmental sustainability, three (3) pillars of sustainability (social, economic and environmental) which drive the sustainability agenda forward. 2. Gain an understanding of the impacts of the food and beverage industry on the environment including food, waste, energy and water production, consumption and use. 3. Understand and critically comment on the issue of Environment and Sustainable Management in relation to the hospitality and overall tourism industry. 4. Correctly apply best practices in environmental and sustainability management in the various departments of hospitality and tourism organizations in order to manage environmental impacts. 5. Understand how to manage environmental and sustainability issues in relation to the food and beverage industry. 6. Understand and assist in the implementation of environmental quality systems / schemes and possess the skills for successful evaluation of the above systems/schemes. 7. Assist establishments in the food and beverage industry to adopt best practices in sustainability and comply with international food safety regulations and standards. 8. Update students regarding the current environmental trends, movements, agendas as well as the local initiatives in this field. 9. Understand sustainable production and examine why sustainable food systems matter. 10. Describe factors that affect consumer choices as well as local initiatives in this field. 11. Gain an understanding of the environmental and sustainability initiatives in Cyprus. 12. Understand the meaning of achieving environmental goals and gain the necessary understanding and consciousness to contribute in their working environment towards reaching environmental goals 

CAMM 311 Kitchen Management 

This module presents a systematic approach to the effective management of a professional kitchen. It includes issues such as management functions, staffing, training and development of employees, proper food handling techniques, standard safety and sanitary procedures at the workplace, laying out and operating a kitchen, writing, developing and analysing menus as well as selecting and maintaining kitchen tools and equipment. 

Aims 

The module aims to assist students to develop high quality kitchen standards in the food service industry. It also aims to enable students to assimilate management principles leading to the production of the right quantity and quality of food, for the required number of people, on time, through the most effective use of staff, equipment and materials. 

Intended Learning Outcomes 

On successful completion of this module, students will be able to: 1. demonstrate an understanding of basic kitchen management concepts, principles and practices, 2. identify management functions and their relationship to kitchen management, 3. describe the chef’s role and list characteristics and capabilities a chef should have, 4. explain the partie system, its emergence and development, 5. know and describe kitchen staff duties and responsibilities, 6. understand how a kitchen is organised, 7. define leadership and its importance to kitchen management, 8. understand the concept of teambuilding and its relationship to the management of a kitchen, 9. list control procedures and know several control documents used, 10. know how to create and analyse a menu, 11. understand the role of a chef in kitchen equipment maintenance and energy management. 

CAMM 341 Marketing Management 

This module provides students with an understanding of important marketing concepts and principles as they apply to the hospitality industry enabling them to differentiate between product and service marketing. It gives the students the ability to market their own hospitality business with emphasis on food service outlets. 

Aims 

The module exposes students to consumer behaviour, various marketing tools and analyses, marketing planning, implementation and control and assists them in associating and applying these concepts to the various types of food service operations. 

Intended Learning Outcomes 

On successful completion of this module, students will be able to: 

Trace the evolution of marketing thought to its current focus on the needs and wants of consumers 

Identify distinctive aspects of service marketing industries in relation to the hospitality industry 

Develop a strategic marketing plan, which includes a mission statement, well defined objectives and specific strategies and tactics 

Analyse environmental threats and opportunities that affect the lodging industry. 

Analyse demand by segmenting markets. 

Implement strategic marketing plans. 

Develop effective marketing plans. 

Apply effectively the marketing mix 

CAMM 362 Hospitality and Tourism Law 

The module aims to introduce students to the basic legal aspects regarding restaurants and other catering establishments as well as the implementation of relevant laws in the field of the hospitality industry. 

Aims 

Students are exposed to the laws and regulations governing guest relationships, contracts, employee relations, civil rights, safety and product liability, as well as guest/tourist rights. Through this module students learn how to assess the implications of the law in their line of business, enabling them to secure law abiding operations, avoid and/or deal effectively with possible legal risks. 

Intended Learning Outcomes 

On the successful completion of this module, the students should be in a position to: 1. Obtain access to the legislation relating to hotels as well as the laws concerning hospitality and catering establishments. 2. Obtain deep insight into significant relevant legislation applied in the hospitality and tourism industry. 3. Gain better understanding of European legislation directly affecting the hospitality and tourtist industry. 4. Gain expert knowledge of the laws and rules governing the operation of catering establishments and those producing food and drinks, as well as the laws and legislations relating to catering establishment facilities. 5. Familiarize themselves with the necessary provisions of the laws above. 6. Implement all laws above Have access to the legislation relating to industrial relations. 

CAMM 371 Entrepreneurship and Financial Management 

The module provides the students with a general understanding of the idea of entrepreneurship, and analyses the essential attributes of a successful entrepreneur in the context of the hospitality industry. Students will learn the process of how to create a new venture. As a framework for this, the business planning process is used and students develop the essential parts of a business plan as a useful vehicle to achieve this goal. Students will work in teams to launch companies, working through issues of market analysis, competitive positioning, team-building, product life-cycle planning, marketing strategy, sales channel analysis, financial planning / control and funding considerations. 

Aims 

This course is designed to help students understand what it takes to be a successful entrepreneur. Students will learn how to prepare a business plan, analyse the external environment with an emphasis on market prevailing conditions and future trends (emphasis on customer needs, as well as the competition) and assess the viability / feasibility of their proposed venture, including ways of funding a new venture. This is a hands-on course aiming to teach a rigorous framework as well as to provide valuable experience to students so that they, upon completion, can be more successful should they decide to start a new venture. 

Intended Learning Outcomes 

On successful completion of this module, students should be able to: • Understand methods for generating good ideas and – more importantly – how to evaluate them in the context of creating a successful new business  • Understand, why a good team is important for startups and what a ‘good team’ is • Lean the concepts of market segmentation, how to choose the ‘right’ market / target market segments, create their customers’ ‘personas’, basics of how to conduct secondary and primary marketing research • Learn how to design their product / service, based on previously identified customer needs and in a way that ensures that their offering is unique / encompasses competitive advantages • Understand how to choose an appropriate business model, able to maximise value / revenue / profit for the new company • Learn how to develop an appropriate go-to-market strategy, including considerations pertinent to marketing strategies, sales / business development strategies, timing and action plans • Learn how to draft action plans for executing the chosen strategies, estimate customer acquisition costs (COCA), lifetime customer value (LCV), draft preliminary budgets pertinent to implementing planed actions • Learn the importance and tools for evaluating aspects of feasibility other than financial, such as technological, legal, etc. • Learn the essential tools for creating financial projections for a new business, as well as what banks / financial institutions and / or investors are looking to see in this respect • Learn about the different sources for funding a new business, including Grant/ subsidy opportunities from EU competitive programmes and co-financed EU programs. • Learn basic issues on planning for scaling a new business, the importance of monitoring current performance, using financial management tools / controls as well as other relevant KPI’s • Learn how to prepare and present / pitch a business plan for a new venture 

CAMM 380 Final Year Project 

CAPM 111 Culinary Fundamentals 

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

Aims: This course provides a basic understanding of culinary theory, skills and techniques. Students are introduced to the professional kitchen and are familiarised with professional etiquette, kitchen hygiene safety, knife skills and basic food preparation. 

Intended Learning Outcomes: On successful completion of the module, students will be able to: 

Acknowledge the necessity of proper chef’s attire (uniform) and professional etiquette. 

Employ the basic principles of food hygiene rules and regulations. 

Recognise the different types of equipment and utensils (including knives) and demonstrate the competency to use them properly. 

Use the appropriate culinary terminology. 

Apply the appropriate cooking techniques and procedures. 

Work individually and as members of a diverse team by developing interpersonal skills within the kitchen environment. 

Demonstrate proper production and waste control management. 

Practice correct time management. 

CAPM 112 Meat and Seafood Fabrication & Garde Manger 

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. 

Aims 

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. 

Intended Learning Outcomes 

On successful completion of this module, students will be able to: 

1. Work individually and as a member of diverse team. 

2. Distinguish the different categories of cold soups, cold sauces, salads, dressings, condiments, crackers, pickles and types of sandwiches. 

3. Produce fundamental cold food preparations skilfully 

4. Identify the market forms, characteristics and quality indicators of poultry, game, pork, lamb, beef, veal, fish, mollusks and shellfish. 

5. Use properly and safely the available equipment, utensils and knives 

6. Demonstrate mastery in meat, poultry, fish and seafood fabrication, meat cutting skills and portioning.  

7. Practice safe handling and storing procedures of purchased food products. 

8. Demonstrate proper production and waste control management. 

9. Demonstrate competency of related course terminology. 

CAPM 113 Product Identification, Purchasing and Storing 

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

Aims 

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 familiarise themselves with the quality factors associated with the shelf-life of food produce. 

Intended Learning Outcomes 

On successful completion of this module, students will be able to: 

Define the related terminology of the course content. 

Recognise the importance of food identification. 

Acknowledge the importance of purchasing in the food service industry. 

Describe the factors related to the process of receiving, handling and storage of different food commodities. 

Identify the characteristics and composition of selected food groups. 

Explore both fresh and prepared foods. 

Explain the quality factors associated with the selection of various fresh, frozen, canned, and dry ingredients in order to preserve and extend their shelf-life. 

CAPM 114 Introduction to Gastronomy 

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. 

Aims 

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, economical, 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. 

Intended Learning Outcomes 

On successful completion of this module the student will be able to: 

Define and discuss the definitions, principles and practices of gastronomy in their various contexts. 

Know and use the terminology of gastronomy. 

Investigate the historic origins and gradual progression leading to modern culinary arts. 

Understand how sociology, anthropology and economy underpin the means and modes of selection, combination, cooking, presentation and service of food and beverage. 

Discuss the key historical figures and their contributions to the field of Culinary Arts. 

Understand the ongoing dynamics that confront and challenge gastronomy in the twenty-first century 

CAPM 115 Core Cooking Methods 

This module intends to introduce the students to the core cooking methods and their application within a food production setting. 

Aims 

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. 

Intended Learning Outcomes 

On successful completion of the module, students will be able to: 

Define and discuss the appropriate culinary terminology. 

Identify and analyse the different ways heat is transferred to food. 

Explain the effects of the core cooking methods in relation to nutritional, menu and economic factors. 

Develop competency in applying each cooking method. 

Produce small scale menus by successfully implementing all cooking methods. 

Demonstrate proper production, waste control and time management skills. 

Practice correct time management. 

CAPM 121 Pastry And Baking Essentials 

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. 

Aims 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. 

Intended Learning Outcomes 

On successful completion of this module the students will be able to: 

Work collaboratively and independently within the baking and pastry workshop. 

Adopt correct usage of baking and pastry laboratory equipment in accordance to safety regulations. 

Develop a strong foundation using basic baking and pastry skills and techniques. 

Produce a range of classical bakery and confectionary items by incorporating a wide range of ingredients. 

Recognise faults and apply the appropriate correction procedures. 

Apply proper storing and handling practices of prepared baking and pastry products 

CAPM 131 Introduction to Food and Beverage Service 

CAPM 211 Buffet Preparation & Contemporary Plating Techniques 

Pre-requisites: CAPM 111 - Culinary Fundamentals CAPM 112 - Meat and Seafood Fabrication and Garde Manger CAPM 115 - Core Cooking Methods CAPM 121 - Baking and Pastry Essentials Co-requisite: CAPM 212 - Advanced Garde Manger CAPM 221 - Advanced Baking and Pastry Module 

Rationale: This module is designed to provide the students with the technical knowledge, skills and competences to design, plan and produce innovative dishes focusing on various food plating styles. Additionally, it intends to introduce the students on the principles of buffet preparation. 

Aims: This course aims to familiarise the students with buffet methodology and ideology. Emphasis is placed on the production of upscale plated dishes focusing on the application of contemporary food plating styles by using a variety of food commodities. 

Intended Learning Outcomes: On successful completion of the module, students will be able to: 

1. Acknowledge the importance of the plate in context, the plate design and the culinary plate archetypes. 

2. Familiarise themselves with the milestones of food presentation. 

3. Differentiate and explain the food plating styles. 

4. Apply effectively the contemporary food plating styles. 

5. Discuss the evolution and methodology of buffets.  

6. Distinguish the buffet concepts and accentuating ideas. 

7. Design and plan a successful buffet. 

8. Recognise the importance of food decoration and buffet presentation. 

9. Produce small scale thematic buffets by applying the buffet principles. 

CAPM 212 Advanced Garde Manger 

Pre-requisites: CAPM 112 - Meat and Seafood Fabrication and Garde Manger CAPM 111 - Culinary Fundamentals CAPM 115 - Core Cooking Methods Co-requisite: CAPM 211 - Buffet Preparation & Contemporary Plating Techniques 

Module Rationale 

This module is designed to provide the students with the theoretical and practical experiences in advanced garde manger. 

Aims 

This course aims to introduce students to advanced garde manger skills and techniques, with emphasis on design, creativity, planning, production and presentation of an assortment of innovative cold food preparations. Students will be able to apply diverse procedures related to cheese making, curing, brining and smoking in order to preserve foods. Emphasis is placed on producing a variety of terrines, verrines, galatines and roulades using forcemeats, mousselines and pâté. 

Intended Learning Outcomes 

On successful completion of this module, students will be able to: 1. Work collaboratively and independently within a diverse team. 2. Identify the classification of cheeses and describe the cheese making process and proper storage conditions. 3. Explain the role of curing salts, brines and smoking procedures in preserving foods, as well as being able to categorise these food products. 4. Distinguish the diverse types of forcemeats and mousselines. 5. Develop an understanding of the correct procedures for making terrines, verrines, pâtés, galantines and roulades. 6. Discuss the role of hors d’oeuvres and cold appetisers in á la carte and special function operations. 7. Recognise the principles of composing, preparing and presenting hors d’oeuvres and cold appetisers. Practice correct waste and time management skills. 

CAPM 213 Cypriot Cuisine and Influences 

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. 

Aims: 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. 

Intended Learning Outcomes: On successful completion of the module, students will be able to: 1. Work collaboratively and independently within a diverse team. 2. Demonstrate proficiency in researching, writing and presentation skills. 3. Acknowledge the culinary influences that have formed the Cypriot cuisine. 4. Show an understanding of related course terminology. 5. Design thematic menus based on menu planning guidelines. 6. Develop kitchen organisation and time management skills. 7. Identify the stages that lead towards the completion of a menu. 8. Recognise faults and apply the appropriate corrective procedures. 9. Apply correct storing and handling practices of finished food items. 

CAPM 221 Advanced Baking & Pastry 

Pre-requisite(s) : CAPM 121 - Baking and Pastry Essentials 

Module Rationale 

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. 

Aims 

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. 

Intended Learning Outcomes On successful completion of this module, students will be able to: 

Work individually and collaboratively within a diverse team. 

Differentiate and produce a wide range of bakery and confectionary goods. 

Demonstrate an understanding of the bread making procedures. 

Recognise faults and apply the appropriate correcting procedures. 

Practice correct waste and time management skills. 

Apply proper storing and handling practices of baked goods. 

CAPM 222 Contemporary Desserts 

This module is designed to expose students to related knowledge, techniques and procedures for producing a variety of contemporary cakes and desserts. 

Aims 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. 

Intended Learning Outcomes 

On successful completion of this module, students will be able to: 

Work individually and collaboratively as a member of a diverse team. 

Use properly the available workshop equipment, utensils and ingredients. 

Demonstrate proficiency in applying the appropriate skills and techniques. 

Produce a wide range of modern confectionary products. 

Recognise faults and apply the suitable correcting procedures. 

Employ correct storing and handling practices of finished desserts. 

Manage time effectively towards the completion of assigned work. 

CAPM 232 Menu Planning 

This module stresses the importance of effective menu design. Students will realise that the menu is at the heart of any food service operation, and understand its function as well as the correct sequence of items listed on it and the various types of menus that can be created. They will also explore ways of planning and designing a menu on their own. 

Aims 

This module aims to provide students with the basic knowledge of the principles and processes of effective menu design. In particular, they will be able to identify how customer demographics, restaurant type, menu type and menu selection, impact on menu design. They will also learn how to cost and price menu items, how to use menu scoring formulas to calculate menu item popularity and profitability and how to create menus, always considering layout techniques, descriptive terminology and other factors which are important in menu design. 

Intended Learning Outcomes 

On successful completion of this module, students will be able to: 1. Explain the difference between demographic surveys and feasibility studies. 2. Describe how competition can influence a restaurant’s menu listings. 3. Differentiate between the popularity of certain foods among age groups, ethnic origins, education, occupation, and income. 4. Explain the difference between fads and trends and how to use them to an advantage in menu planning. 5. Describe the considerations that need to be made when changing the menu in an existing operation. 6. Explain the importance of product availability, selling price, equipment availability, station capabilities, flow, skill level, and theme when making menu changes. 7. Develop a card for a standardised recipe, including a conversion of invoice costs into recipe costs 8. Describe the difference between AP (as purchased price) and EP (edible portion). 9. Explain the makeup of an income statement including the interrelationships of controllable and noncontrollable costs and their effect on sales and profits. 10. Describe several of the important markup methods, including the factor method, markup cost, gross 2 markup, ratio method, and the TRA method, as well as the relationship each has with the others. 11. Analyse menu for profitability and apply menu engineering to menu analysis. 12. Explain the impact of nutrition on menu writing. 13. Identify the categories that are used on menus and differentiate when each is used. 14. Explain the criteria that are used to determine specific menu listings. 15. Describe the various styles of menu covers and explain their importance to the overall ambiance of the restaurant. 16. Explain the proper layout techniques for the headings, subheadings, listings, and descriptive terminology for food and alcoholic beverage listings. 17. Explain and differentiate the characteristics of various types of menus. 

CAPM 233 Food and Beverage Service 

This course is designed to provide students with practical skills for effective management of food service operations. It presents basic service principles while emphasising the importance of meeting the needs and, whenever possible, exceeding the expectations of guests. 

Aims 

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. 

Intended Learning Outcomes 

On successful completion of this module students will be able to:  

Master basic food and beverage service skills. 

Develop the necessary professional attitude and customer orientation for effective food and beverage service operations. 

Execute the service sequence effectively. 

Recognise the various types of service and know how to execute the particular style for each one. 

Acknowledge the importance of the aboyeur or barker role in the restaurant. 

Understand the important role of the menu in the establishment and know the different types of menus. 

Know how to prepare and serve alcoholic and non alcoholic beverages. 

Know the proper daily opening and closing procedures of a restaurant. 

Know how to prepare for and serve - breakfast, afternoon tea, room service and outdoor areas of a food service outlet, e.g. at a swimming pool. 

CAPM 234 Wines and Spirits 

This module is designed to provide students with the principles governing the production and service of wines and spirits. It provides students with basic knowledge of the different stages in the production of wines and spirits, their characteristics and classification, storage, handling and service. 

Aims 

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. 

Intended Learning Outcomes 

On successful completion of this module the student will be able to: 

Discuss the history and legends of wine, the history of local wineries and their products. The most important wines of the world will be studied. 

Discuss the principles concerning the production of wines and spirits, their storage, proper handling and use. 

Know bar and cellar management and sales promotions. 

Take orders and serve wines and spirits as well as to suggest wines to accompany certain foods. 

Recognise the main bar equipment and their use 

Prepare cocktails as well as long drinks. 

Understand the duties and responsibilities of staff dealing with the wine and spirit service. 

Understand the characteristics of the different wines (natural and sparkling) and be able to recognise the various types of wines, their colour and taste. 

Discuss the production and use of the main spirits, (Brandy, Cognac, whisky, Gin, Vodka, Rum and Liqueurs). 

CAPM 311 International Cuisines: From Classical to Fusion 

This module intends to provide the students with knowledge of the origins of specific international cuisines as well as the cultural and socio-economic elements that have influenced and shaped their evolution. 

Aims: This course introduces students to the culinary heritage of international cuisines and their associated classical and traditional specialties. Emphasis is placed on the factors that resulted in the evolution of contemporary, trendy representations of these dishes. It also focuses on applying effective kitchen strategies, organisation and time management skills towards the fulfillment of these assigned cuisines. 

Intended Learning Outcomes: 

On successful completion of the module, students will be able to: 

Familiarise themselves with the origin of each specific cuisine. 

Describe the culinary influences that shaped each cuisine. 

Identify the unique components of each cuisine. 

Differentiate the cuisine characteristics of significant sub-regions. 

Recognise the practical and social rituals associated with each cuisine. 

Distinguish the cultural and social-economic factors and trends that have led to the evolvement of each cuisine 

Understand and define related terminology. 

Apply effectively the specific cooking techniques and procedures. 

Demonstrate good practices on planning, timing and preparation of international food specialities, while emphasising on quality. 

Develop interpersonal skills working within a diverse team. 

CAPM 312 Modern Food Concepts & Event Catering 

Pre-requisites : CAPM 211 - Buffet Preparation & Contemporary Plating Techniques CAPM 212 - Advanced Garde Manger CAPM 221 - Advanced Baking & Pastry CAPM 222 - Contemporary Desserts CAPM 311 - International Cuisines: From Classical to Fusion CAPM 321 - Advanced Plated Desserts 

Module Rationale: 

This module intends to educate students on current food concepts to meet the needs of today’s market. Emphasis will be placed on planning, organisation and implementation of selected catering events. 

Aims: This module aims to expose students to current food concepts, their evolvement throughout the ages and the recent trends and development, enabling them to respond effectively to the customer needs and aspirations. It also enables students to plan, organise and implement effectively the catering of various types of events. Students undertake real- life event catering, executing all stages of event organisation, from planning to evaluation. 

Intended Learning Outcomes: 

On successful completion of the module, students will be able to: 1. Demonstrate an understanding of the modern food concepts. 2. Describe the philosophy of ethnic-fusion, healthy-spa and sustainable cuisines, and the art of molecular gastronomy and bistronomy. 3. Comprehend and define related course terminology. 4. Apply effectively the techniques driven from the current food trends. 5. Recognise the models of global planned events. . Acknowledge the professional principles and ethics of event catering. 7. Develop and implement an event plan. 8. Demonstrate the ability to coordinate, market and produce thematic events Develop interpersonal skills working within a diverse team. 

CAPM 313 Advanced Plated Desserts 

Prerequisites: CAPM 121 - Baking & Pastry Essentials CAPM 221 - Advanced Baking & Pastry CAPM 222 - Contemporary Desserts 

Module Rationale: 

This module is designed to provide students with advanced pastry arts knowledge, with emphasis on the development of the techniques and skills required to produce a variety of restaurant plated dessert novelties. It provides students with the technical knowledge and skills to properly use key pastry ingredients such as chocolate and caramel, and produce an assortment of classical and contemporary “petits fours”. Emphasis is placed on the ability to use the plated dessert elements to design and produce innovative, upscale restaurant plated desserts. 

Aims: This course provides the students with the technical knowledge and skills to properly use chocolate and caramel; and produce an assortment of classical and contemporary “petits fours”. Emphasis is placed on the ability to use the plated dessert elements to design and produce innovative, upscale restaurant plated desserts. 

Intended Learning Outcomes: 

On successful completion of the module, students will be able to: 1. Demonstrate skilful use of chocolate to produce a variety of chocolate confections. 2. Produce an assortment of classical and contemporary petits fours. 3. Apply properly the techniques to produce diverse frozen desserts. 4. Identify the factors involved in designing restaurant plated desserts. 5. Produce and assemble modern plated desserts using the desserts’ plate elements. 6. Recognise faults and apply the suitable correcting procedures. 7. Employ correct storing and handling practices of finished products. 8. Manage time effectively towards the completion of assigned work. 

CAPM 322 Pastry and Baking Arts Project 

CAPM 361 Facilities Planning, Design and Maintenance 

The hospitality industry is a growing business where new properties are continuously opening, and facilities are being renovated in order to adapt to new trends and the demanding market. The construction and renovation of design and themed and boutique hotels require awareness on the basic elements of facilities planning, design and maintenance with respect to time, cost and quality. 

Aims 

It will help students gain an understanding of planning, design and maintenance principles of hospitality facilities, and provides a thorough overview of the manager’s role during the construction or renovation process of a food service facility. It constitutes a comprehensive exposure to the latest equipment and design trends and the importance of sustainable design and effective energy management is highlighted. 

Intended Learning Outcomes 

At the completion of this course, students should be able to: 1. Have a thorough understanding of planning, feasibility, and concept development steps that are a prelude to a successful design project. 2. Identify the roles and responsibilities of each member of the project team, designed to assist hospitality professionals in becoming effective participants. 3. Understand and practice the principles of kitchen design. 4. Acknowledge the importance of energy management. 5. Discuss the steps in the design sequence so that hospitality professionals know what to expect and when, from their architects, engineers, and consultants. 6. Give emphasis on programming and space analysis for each of the functional areas of a foodservice facility, from receiving goods through preparation to service. 7. Identify the major types of commercial foodservice equipment, emphasising relevant selection criteria and covering recent innovations. 

CAPM231 Food and Beverage Controls & Systems 

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. 

Aims 

This module 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. 

Intended Learning Outcomes 

On successful completion of this module, students will be able to: 

1. Define the terms cost and sales, 2. Define, provide examples and distinguish between the various types of costs, 3. Provide several examples illustrating monetary and nonmonetary sales concepts, 4. Perform various calculations using the cost percentage formula, 5. Define and illustrate what is meant by control, 6. Learn various techniques used in control, 7. Describe steps involved in preparing an operating budget, 8. List the four steps in the control process, 9. Understand issues related to control of purchasing, receiving, storing, issuing, and transferring of goods, 10. Describe how quality and quantity standards are determined for perishable and non-perishable food purchases, 11. List and explain the steps of standard receiving procedure, 12. Explain the difference between directs and stores, 13. List and explain the principal concerns and factors to be considered while implementing standards for storing, 14. Explain the importance of standard portion sizes, standard recipes, and standard portion costs to foodservice operations, 15. Understand the importance of inventory and food & beverage cost determinations, 16. Learn various methods for determining standard portion costs, 17. Define sales history, 18. Familiarize themselves with the use of software computer applications in the Food & Beverage department, 19. Learn the procedures that have to be followed while creating new users vendors and items, 20. Learn how to prepare, issue and post requisitions, 21. Describe procedure for taking physical inventory at the end of a month, 22. List and explain ways to assign unit costs to inventory and calculate cost of food & beverage issued, consumed and sold, 23. Learn how to calculate food and beverage cost percentages after calculating cost of food & beverage sold. 

CARU 211 Professional Russian II 

This is the second level in a sequential series of the Russian Language courses for professional purposes. The course intends to enable students to strengthen and enrich their language skills in listening, speaking, reading and writing and their knowledge of grammatical structure of the Russian language in order to communicate in their professional environment while providing quality services 

Aims 

This is the second level in a sequential series of the Russian Language courses for professional purposes. The course intends to enable students to strengthen their knowledge on the world of hospitality and tourism industry, while developing basic language, communication and professional skills in the aforementioned languages. At this level, students will continue with the study of basic language skills and basic grammatical structure of the language. They will be able to understand the main points of clear, standard speech on familiar subjects relating to their professional field. Students are expected to function at the A1.2 level of the Common European Framework of References for Languages (CEFR). 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A1 (Partially) level of the Common European Framework of Reference for Languages. Upon successful completion of the module, students will be able to use the Russian language to : - welcome/farewell somebody - introduce themselves or a person/colleague - learn vocabulary and specialised terms used in culinary arts - to answer to the customer what the dish is made of - understand the needs of a customer, - offer to a customer a dish - methods of a menu- ask for/give information 

CARU 221 Professional Russian III 

This is the third level in a sequential series of the Russian Language courses for professional purposes. The course intends to enable students to strengthen and enrich their language skills in listening, speaking, reading and writing and their knowledge of grammatical structure of the Russian language in order to communicate in their professional environment while providing quality services. 

Aims 

At this level, students will strengthen both oral and written communication skills, as well as grammatical structure of the language. They will be able to interact when faced with simple and routine tasks requiring simple and direct exchange of information on familiar topics and activities relating to their professional field. Students are expected to function at the A2.1 level of the Common European Framework of References for Languages (CEFR). 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A1 (partially) level of the CEFR. Upon successful completion of the module, students will be able to use the Russian language to :  

present a dish 

know kitchen utensils 

present each category of food 

quantities of ingredients 

present a complete menu 

help the customer to choose a food 

to ask and get information on what is missing from the dish 

CARU 311 Professional Russian IV 

Prerequisite : Professional Russian III 

Module Rationale 

This is the fourth level in a sequential series of Russian Language courses for professional purposes. The course intends to enable students to strengthen and enrich their language skills in listening, speaking, reading and writing and their knowledge of the grammatical structure of the Russian language in order to communicate in their professional environment while providing quality services. 

Aims 

At this level, students will strengthen both oral and written communication skills, as well as grammatical structure of the language. They will be able to attain a certain confidence in their oral and written comprehension and expression relating to routine tasks in order to communicate in their professional environment. Students are expected to function at the A2.2 level of the Common European Framework of References for Languages (CEFR). 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A1 (partially) level of the CEFR. Upon successful completion of the module, students will be able to use the Russian language to: 

understand vocabulary and specialised terms used in culinary arts, 

identify food commodities in specialised food stores (fruit and vegetable store, fishmonger’s store, store that specialises in herbs and spices), 

classify and describe food (fruit, vegetables, fish, molluscs, herbs and spices), 

give information and describe a dish that is made using fruit, vegetables, fish, molluscs , herbs and spices, 

understand and create a complete Russian menu (starters, main courses and desserts), 

provide basic information on traditional Russian cuisine.  

CARU 321 Professional Russian V 

This is the fifth and final level in a sequential series of Russian Language courses for professional purposes. The course intends to enable students to strengthen and enrich their knowledge in the hospitality and catering industry, while developing enhanced language, communication and professional skills in the Russian language. 

Aims 

At this level, students will acquire enhanced language skills and grammatical structure of the French/Russian/German language in order to communicate in their professional environment while providing high quality services. Students will be able to understand the main points of written or oral documents dealing with familiar professional tasks and will interact in most situations of their professional field. Students are expected to function close to the A2+/B1 level of the Common European Framework of References for Languages (CEFR). 

Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A1 (partially) level of the CEFR. Upon successful completion of the module, students will be able to use the Russian language to: 

understand vocabulary and specialised terms used in culinary arts, 

to answer to the customer what the dish is made of 

to describe how to prepare a dish (ingredients, quantity, preparation) 

to present animal parts 

to talk about employees in hotels (restaurants) and their duties 

understand the needs of a customer, 

provide basic information on tradition 

CARU121 Professional Russian I 

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). 

Aims 

This is the first level in a sequential series of Russian language courses for professional purposes, open to both beginners and false beginners. The course intends to introduce students to the hospitality and catering industry while developing basic language, communication and professional skills in the Russian language. 

Intended Learning Outcomes 

By the end of the semester, students are expected to be close to functioning at the A1 (Partially) level of the Common European Framework of Reference for Languages. Upon successful completion of the module, students will be able to use the Russian language to : - welcome/farewell somebody - introduce themselves - introduce a person/colleague - meet somebody - get in contact with someone to require something/to create a conversation - ask for/give information - fill in a form with personal information (name, surname, age, nationality, family records, profession, address, country) - hotel and restaurant professions - days of the week  - vegetables and fruits - methods of a menu - countries, nationalities, languages 

HTIP 260 Industrial Placement 

Pre-requisite/Co-requisite: 

The Second Industrial Training requires the following pre-requisite: Successful completion of the first year Industrial Training Module Rationale The second year industrial training furthers students’ real-life working experiences in the hospitality and tourism industry. Industrial placement offers students the opportunity to apply knowledge and skills learned and gain new knowledge and skills through practice and on-site observation in real-life food production environments. In the second year students are expected to critically review operations and recommend solutions to business challenges. The industrial placement enables students to expand on their professional network and future employment opportunities whilst giving the industry the opportunity to identify talents and potential employees. 

Aims 

Industrial training offers students the opportunity to implement and assimilate theoretic and practical skills in the actual hospitality and tourism industry. They will also be exposed to other employees of the aforementioned industry, appreciate the nature of the work they are expected to perform and accustom themselves to the career they should expect. 

Learning Outcomes 

Upon completion of Industrial Training, students should be able to: 1. Integrate classroom theory with workplace practice. 2. Extend the boundaries of knowledge through research and development. 3. Develop significant commitment to the designated profession. 4. Develop greater clarity about academic and career goals. 5. Develop new or advanced skills and lifelong learning skills. 6. Be aware of current technologies. 7. Gain understanding of administrative functions and company culture. 8. Appreciate the ethical basis of professional practice in the relevant industry. 9. Display a capacity for critical reasoning and independent learning. 10. Exercise the role of professional or supervisor confidently in the relevant industry. 11. Explain industrial problems and suggest possible solutions. 12. Write a report identifying an issue or area of interest of the organization/business, analyzing the problems and proposing strategies for improvement of the issue or area, 13. Assess the adequacy of training. 14. Explore options in career plans and goals. 

Culinary Arts - language of instruction English

Description

The Culinary Arts Program is a full-time program for 3 years, aiming at preparing students for immediate employment and advancement.

The program is offered in both English and Greek languages, and corresponds to Level 5 of the European/National Qualifications Framework.

The Culinary Arts program equips graduates to successfully meet professional challenges in the Hotel and Catering Industry, with a systematic approach to the quality and quantity of food preparation and customer service, as applied today at the highest level, in hotels, restaurants, food and beverage service units, and other catering establishments.

In this program, practical skills of both basic and advanced levels of cooking, pastry, and bakery are harmonized with the corresponding theoretical knowledge. Additionally, the program includes contemporary trends in Culinary Arts. Its overall structure remains faithful to the principles governing quality cooking, pastry, and bakery.

The need for enrichment of theory along with practicality throughout the course of studies is taken seriously, hence theory is combined with practice in this program. Through the offered courses, students focus on skill development, talent cultivation, and are trained in modern developments in the field of food preparation and presentation.

Upon completion of their program, students gain comprehensive knowledge in Culinary Arts, making them capable professionals able to meet the industry's needs.

Employment prospects include:

Hotels

Restaurants

Catering Businesses

Cruise ships

Airlines

Consulting Services

Institutions (e.g. Hospitals, Clinics, Rehabilitation Centers)

To obtain a Higher Diploma in Culinary Arts, completion of 180 ECTS (European Credit Transfer and Accumulation System) credits.This corresponds to 3 years of study. To obtain a Diploma in Culinary Arts, completion of 120 ECTS. This corresponds to 2 years of study.

Μαθήματα Εξαμήνου

Semester 1

Semester 2

Semester 3

Semester 4

Semester 5

Semester 6

Module Descriptions

CACM 101 Introduction to the Hospitality & Tourism Industry

This module is designed to introduce students to 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 organisation 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.

Aims

It aims to enhance student awareness of the growing importance of the hospitality and tourism industry to our society, enable students to acquire a comprehensive understanding of the industry, and develop appropriate knowledge, values and skills that support the sustainable development of the industry. It also provides students with the fundamentals of the purposes and needs of hospitality and tourism management as well as knowledge of the duties and responsibilities of the various departments in hospitality and tourism operations, and the means of their organization and co-ordination.

Intended Learning Outcomes

On successful completion of this module, students will be able to:

1. Introduce themselves to the Hospitality & Tourism Industry

2. Identify forces affecting growth and change in the industry

3. Identify the food service segments

4. Identify the divisions of activity found in restaurant operations

5. Explain the concepts of franchising, chains and independent restaurant industry organisations

6. Describe competitive conditions in Food Service

7. Introduce themselves to the evolution of lodging

8. Identify the criteria of classifying hotels

9. Name the major functional departments in a hotel

10. Understand and define tourism and describe the important impact of tourism on local and national economies

11. List the factors contributing to the growth of travel and tourism

12. Equate traveler’s motives with their destinations by listing common reasons people travel

13. Define service, its role and characteristics

CACM 103 Computer Studies

All students are expected to attend the computer classes during the induction programme. Students should have acquired knowledge on computer basics of MsWindows and MsWord. Module Rationale This module provides students with sufficient computing skills and knowledge to enable them to produce quality academic assignments, projects and presentations.

Aims

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.

Intended Learning Outcomes

Word Processing: enable students to accomplish advanced operations by creating professional projects.

Information & Communication: The student will learn how to search information using Web browser, search engine tools, bookmark web sites and print web pages. The student will also be able to use e-mail software to send and receive e-mails.

Presentation: The student will learn how to create, format and modify a presentation by using different slide layouts for display and printed distribution. The student will be able to insert images, charts and drawn objects into a presentation.

Spreadsheets: The student will learn how to create, format and edit a spreadsheet. The student will be able to generate and apply standard mathematical and logical formulae and functions. The student will also demonstrate competence in using some of the more advanced features of a spreadsheet application such as importing objects, creating and formatting graphs and charts.

Publisher: The student will learn how to create professionally designed publications, business cards, brochures and flyers.

CACM 161 Food Safety (Food Hygiene and HACCP)

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.

Aims

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.

Intended Learning Outcomes

On successful completion of the course, participants should be able to:

Have a thorough knowledge of food safety policies and procedures in accordance with relevant legislation, so as to ensure public health.

Discuss the causes of microbial food poisoning, food spoilage and food borne infections, the likely sources and the food likely to be involved.

Identify and understand food safety hazards (microbiological, physical and chemical) and the impact of the risks associated with them.

Know how control measures/food safety procedures (Good Hygiene Practice) can prevent food contamination and food borne illnesses, and reduce and eliminate food hazards in food preparation areas.

Identify responsibilities of food handlers in the safe preparation of food.

Understand the important role temperature control and correct storage plays in food safety.

Recognise the importance of design, constructional materials, cleaning, disinfection and maintenance of food premises, equipment and utensils.

Understand food spoilage and preservation.

Describe the habitats and characteristics of food pests and acceptable methods for their control.

Understand the importance of the implementation of a food safety management system based on HACCP principles.

CACM 162 Food and Nutrition

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.

Aims

The module provides students with a basic understanding of essential nutrients and their importance to the growth, maintenance and functioning of the body. Students will familiarise 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 along with their impact on the food industry.

Intended Learning Outcomes

On successful completion of the course, participants should be able to:

Familiarise themselves with basic nutrition and explain the relationship between diet and health and its impact on the food industry.

Examine the function and role of nutrients.

Discuss the impact of food preparation and cooking on nutritional loss.

Acknowledge the major diet-related health issues and conditions.

Discuss the correlation between energy expenditure and food intake.

Discuss nutritional needs within the life cycle.

Describe factors affecting consumer choices, demands, new trends and concerns. Acknowledge the importance of healthy eating and the necessity for the food industry to provide the consumer with healthy food options.

CACM 201 Statistical Analysis and Research Methods

The module is designed to introduce students to the concepts and principles of statistical analysis and research. Students learn how to collect, process and statistically analyse data, and produce results that can assist them in drawing the right conclusions and making educated decisions.

Aims

The course aims to assist students in both their academic work as well as their future management careers. Students are exposed to the different types of research, their advantages and disadvantages and the various research methods and techniques used. Through this module the students learn how to perform statistical analysis using contemporary computer software.

Intended Learning Outcomes

With the successful completion of the course, participants will be able to: • Properly design a procedure to conduct a market research • Collect and evaluate data and/or information • Interpret the results of a market research Get the most efficient decisions based on the results of the statistical analysis

CACM 231 Food Psychology and Culture

This module provides students with an understanding of the intrinsic relationship between people and food, and helps them acknowledge the role of psychology behind eating patterns. It also exposes the students to the impacts that the crossing of cultures in food and beverage have on different foodways. It will examine the study of food in a behavioral, social, traditional and cultural context. This subject provides the cultural backdrop to enhance the understanding of food use and is relevant to the wider hospitality industry.

Aims

This module enables the student to investigate how food and drink is associated with cultural norms, behaviours and social convention, and examine how identity – religious, ethnic, national – is intensely bound up with food and beverage. The module enables future culinary professionals to develop their professional ethics and act responsibly in contemporary multicultural environments.

Intended Learning Outcomes

On successful completion of this module, the student should be able to:

1. Examine food origins and how early food habits were determined by geographical and environmental factors as well as historic influences

2. Address the social and psychological determinants of individual food choices and eating patterns and understand how food touches every aspect of human life

3. Understand how people use food to define themselves as individuals, groups or whole societies

4. Develop an understanding of how an individual’s food behaviours are shaped by personal experiences (food memory), family traditions (core foods, traditional celebrations and fasting) and by the foodways of their society and religion

5. Analyze why food is a symbol by exploring the intricate relationship people have with food through the examination of a variety of sources - film, art, photography, literature, cookbooks. journalism and artifacts

6. Provide examples of how food plays many different roles in our lives, for example as a form of entertainment, as a ritual tool and as a means to bind people together in a community

7. Identify the meaning and significance of food in different cultures by exploring the way that ethnicity, gender, socioeconomic status and religion influence food choices and preferences

8. Examine how culture of different countries is transmitted and preserved through food by comparing the cuisines and food traditions of a variety of cultures.

CAEN 111 Professional English I

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.

Aims

This is the first course in a sequential series, and it provides students with basic language skills of listening, speaking, reading and writing in English, with an emphasis on practical vocabulary and professional situations.

Intended Learning Outcomes

By the end of the semester, students are expected to be close at functioning close to B1 + Level of the Common European Framework of Reference for Language. Upon successful completion of the module, students will be able to use the English language to: - write emails - write informal letters - report statements and questions - write articles - write reports - complete a register - take bookings - deal with complaints

CAEN 121 Professional English II

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.

Aims

This is the second course in a sequential series, and it provides students with basic language skills of listening, speaking, reading and writing in English, with emphasis on practical vocabulary and professional situations. Intended Learning Outcomes By the end of the semester, students are expected to be close at functioning close to B1+ Level of the Common European Framework of Reference for Language.

Upon successful completion of the module, students will be able to use the English Language for:

write emails

write informal letters

report statements and questions

write articles

write reports

compile a CV

complete a register

take bookings

deal with complaints

CAEN 211 Professional English III

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.

Aims

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.

Intended Learning outcomes

By the end of the semester, students are expected to be close at functioning close to B2 Level of the Common European Framework of Reference for Languages. Upon successful completion of the module, students will be able to use the English language to: - understand/provide information concerning dietary habits (preferences, consumption of food items, etc.) - understand/create a menu - communicate efficiently in order to shop for food and drink at supermarkets or specialist food stores - present/characterize food and prepared dishes - present /characterize a restaurant - give/take an order at a restaurant - provide information about/recommend a dish - understand/express satisfaction or dislike at a restaurant - provide information concerning traditional Cypriot Cuisine (starters, main courses and desserts).

CAEN 221 Professional English IV

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.

Aims

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.

Intended Learning Outcomes

By the end of the semester, students are expected to be able to be functioning at the B2 Level of the Common European Framework of Reference for Language. Upon successful completion of the module, students will be able to use the English language to: - write an informal letter - write an opinion essay - write a report - write a formal letter - reply to an enquiry - plan and sell tours - give directions

CAEN 311 : Professional English V

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 further develop the language to the B2-B3 Levels.

Aims

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

Intended Learning Outcomes

By the end of the semester, students are expected to be close at functioning close to the B2-B3 Level of the Common European Framework of Reference for Language. Upon successful completion of the module, students will be able to use the English language to: - write an article - write an email - write an opinion essay - write an information leaflet - explain a bill - upsell (convince a client to purchase an upgraded service) at registrations

CAEN 321 Professional English VI

This module, as all language modules, is aligned with the Common European Framework of References (CEFR) for Languages. 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 further develop the language to the B2-B3 Levels.

Aims

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

Intended Learning Outcomes

By the end of the semester, students are expected to be able to be functioning at the B2-B3 Levels of the Common European Framework of Reference for Language. Upon successful completion of the module, students will be able to use the English language to: - write an email - write a report - write a formal letter - write a for-and-against essay - write an opinion essay - prepare a tourism development plan - write a CV and a covering letter

CAFR 121 Professional French I

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A1.1 level. The course intends to introduce students to the hospitality and catering industry while developing basic language, communication and professional skills in the French language.

Aims

This is the first level in a sequential series of French Language courses for professional purposes, open to both beginners and false beginners, and includes topics mainly related to the kitchen organisation chart and staff functions, the kitchen and restaurant departments and functions, as well as the different ways of catering, the professional regulations, 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.

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A1.1 level of the CEFR. Upon successful completion of the module, students will be able to use the French language:

- to present themselves and their profession,

- to identify, to name and present the kitchen organisation chart and describe the tasks of each staff member,

- to identify, to name and simply present fresh vegetables,

- to identify, to name and simply present parts of a kitchen and a restaurant, and explain their use,

- to identify, to name and simply present kitchen equipment and its use,

- to present a weekly or daily work schedule,

- to present the daily meals and dietary habits of French people,

- to identify, to name and simply present the different ways of catering in France and explain their characteristics,

- to present the professional uniform,

- to know and apply the health and safety regulations in the kitchen and in the restaurant

CAFR 211 Professional French II

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A1.2 level. The course intends to enable students to strengthen their knowledge of the hospitality and catering industry while developing basic language, communication and professional skills in the French language.

Aims

This is the second level in a sequential series of French Language courses for professional purposes and includes topics mainly related to the restaurant organisation chart and staff functions, the catering equipment and table set, the procedures making a reservation at a hotel, the procedures followed for welcoming a customer to a hotel and informing about the different services and facilities of the hotel, as well as vocabulary referring to fresh fruits and vegetables, nuts and pulses, basic ingredients, pastry and viennoisseries. At this level, students will continue with the study of basic language skills and basic grammatical structure of the French language. Communication skills, both oral and written will be strengthened in order to communicate in their professional environment while providing quality services. They will be able to understand the main points of clear, standard speech on familiar subjects related to their professional field. Students are expected to function at the A1.2 level of the CEFR.

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A1.2 level of the CEFR. Upon successful completion of the module, students will be able to use the French language : - to make a reservation at a hotel, - to welcome customers at a hotel, - to show a customer his room, - to describe the facilities of a hotel room, - to identify, to name and present the restaurant organisation chart and describe the tasks of each staff member, - to identify and to name tableware and lay the restaurant table, - to deal with customer complaints concerning the table set at a restaurant, - to identify and name basic ingredients, fruits and vegetables, nuts and pulses, pastries and viennoisseries, types of breads (methods of preparation, gueridon service) - to identify, to name and present French appetisers (cold and hot).

CAFR 221 Professional French III

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2.1 level. The course intends to enable students to strengthen and enrich their knowledge related to the hospitality and catering industry while developing enhanced language, communication and professional skills in the French language.

Aims

This is the third level in a sequential series of French Language courses for professional purposes, and includes topics mainly related to the kitchen, catering and cleaning equipment, the presentation of a dish and its composition, as well as vocabulary referring to fresh vegetables, nuts and pulses, stocks and soups, French cheese, meat and poultry, sauces and thickening agentst. At this level, students will strengthen both oral and written communication skills, as well as grammatical structure of the French language. 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.

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A2.1 level of the CEFR. Upon successful completion of the module, students will be able to use the French language: - to identify, to name and present the categories of fresh vegetables (2), - to identify, to name and present nuts and pulses, - to identify, to name and present the catering and cleaning equipment, - to identify, to name and present the various ways of preparing vegetables, - to identify, to name and present French appetisers (cold and hot), - to complete a menu costing form (1), - to identify, to name and present the cooking equipment and the different ways of cooking, - to identify, to name and present the technical characteristics of kitchen equipment, - to follow instructions to prepare a dish, - to identify, to name and present soups and stocks, - to identify, to name and present French cheeses,  - to identify, to name and present meat and poultry (categories, parts, preparation methods), - to complete a menu costing form, - to identify, to name and present aromatic herbs and spices, - to identify, to name and present sauces and thickening agents, - to present and explain the composition of a dish (1).

CAFR 321 Professional French V

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2+/B1 level. The course intends to enable students to strengthen and enrich their knowledge of the hospitality and tourism industry, while developing enhanced language, communication and professional skills in the French language.

Aims

This is the fifth level in a sequential series of French Language courses for professional purposes, and includes topics mainly related to the French wine, types of restaurant menu, the procedures followed for welcoming, serving and informing the customers at a restaurant (present the menu, help the customer to choose, explain the composition of a dish, take an order, dealing with customer complaints) as well vocabulary related to basic nutritional concept. At this level, students will acquire enhanced language skills and grammatical structure of the French language in order to communicate in their professional environment while providing high quality services. Students will be able to understand the main points of written or oral documents dealing with familiar professional tasks and will interact in most situations of their professional field. Students are expected to function close to the A2+/B1 level of the CEFR.

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A2+/B1 level of the CEFR. Upon successful completion of the module, students will be able to use the French language: - to identify, to name and present the different French wine types, - to welcome customers at a restaurant, - to create and present a menu, - to know basic nutritional concepts, - to serve and inform customers in a restaurant (present the menu, explain the composition of a dish) - to communicate with restaurant staff, - to deal with customer complaints in a restaurant and e-mail complaints.

CAFR311 Professional French IV

Prerequisite : Professional French III

Module Rationale

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2.2 level. The course intends to enable students to strengthen and enrich their knowledge of the hospitality and catering industry while developing enhanced language, communication and professional skills in the French language.

Aims

This is the fourth level in a sequential series of French Language courses for professional purposes, and includes topics mainly related to the procedures followed for making a reservation at a restaurant (modification, cancellation), the presentation of a dish and its composition, the French wine, the traditional French cuisine, the hygiene rules for the preparation and stock of fish and seafood, the hygiene rules for the preparation and stock of desserts, ice-creams and sweet mixtures, the types of restaurant menu, basic nutritional concepts, as well as vocabulary referring to fish and seafood, desserts, ice-creams and sweet mixtures. At this level, students will strengthen both oral and written communication skills, as well as grammatical structure of the French language. 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 A2.2 level of the CEFR.

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A2.2 level of the CEFR. Upon successful completion of the module, students will be able to use the French language: - to make a reservation at a restaurant (confirmation, modification, cancellation), - to identify, to name and present fish and seafood (categories, parts, preparation methods), - to know and apply the hygiene rules for the preparation of fish and seafood, - to identify, to name and present traditional French dishes, - to present and explain the composition of a dish (2), - to identify, to name and present the different French wine types and their characteristics, - to identify, to name and present desserts, ice creams and sweets mixtures, - to know and apply the hygiene rules for the preparation of desserts, ice-creams and sweet mixtures, - to decorate and describe the process by which a dish is decorated, - to create a restaurant menu, - to know basic nutritional concepts, - to place an order to a product supplier.

CAGR 211 Professional German II

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A1.2 level. The course intends to introduce students to the hospitality and tourism industry while developing basic language, communication and professional skills in the German language.

Aims

This is the second level in a sequential series of German Language courses for professional purposes and includes topics mainly related to the hygiene regulations, safety hazards, eating habits in German speaking countries, understanding and describing different types of doughs, as well as vocabulary of cereals, grains and bread and vocabulary referring to fresh fruit and nuts. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the German 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 A1.2 level of the CEFR.

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A1.2 level of the CEFR. Upon successful completion of the module, students will be able to use the German language:

to talk about eating habits in Germany, Austria and Switzerland,

to name and identify different fruit and nuts, preparation of fruit and to understand recipes based on fruit,

to name and identify parts of the body,

to name and identify working clothes in kitchen and restaurants,

to name and identify detergents and to describe the maintaining of kitchen equipment,

to discuss hygiene regulations,

to report an accident,

to discuss safety hazards,

to name and identify different doughs and their ingredients,

to name and identify pastries and tartes, to understand and create the corresponding recipes,

to name and identify cereals, grains and bread (also German kinds of bread).

CAGR 221 Professional German III

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2.1 level. The course intends to introduce students to the hospitality and catering industry while developing basic language, communication and professional skills in the German language.

Aims

This is the third level in a sequential series of German Language courses for professional purposes and includes topics mainly related to the daily routine in a kitchen, arranging appointments, dairy products, beverages like wine, beer and other spirits as well as identifying typical starters and vocabulary referring to meat and poultry. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the German 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 A2.1 level of the CEFR.

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A2.1 level of the CEFR. Upon successful completion of the module, students will be able to use the German language:

to ask and tell the time and the days of the week,

to arrange meetings,

to present a schedule and to discuss the daily routine in a restaurant,

to name and identify dairy products and to discuss storage methods,

to express opinions and own thoughts and to describe different tastes,

to name and identify German starters and understand recipes of starters,

to name and identify soups and to understand recipes of soups,

to name and identify different kinds of meat and poultry,

to describe preparation processes for meat and poultry dishes,

to get to know typical meat and poultry dishes from German speaking countries,

to name and identify wines, spirits and beers,

to discover different types of German and Austrian beer.

CAGR 311 Professional German IV

Pre-requisite(s) : Professional German IV

Prerequisite: Professional German III

Module Rationale

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2.2 level. The course intends to introduce students to the hospitality and catering industry while developing basic language, communication and professional skills in the German language

Aims

This is the forth level in a sequential series of German Language courses for professional purposes and includes topics mainly related to the kitchen environment, traditional festive desserts from German speaking countries, informing about opening and working hours, as well as handling reservations and vocabulary referring to fish and shellfish and their preparation. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the German 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 A2.2 level of the CEFR

CAGR 321 Professional German V

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A2+/B1 level. The course intends to introduce students to the hospitality and catering industry while developing basic language, communication and professional skills in the German language.

Aims

This is the fifth level in a sequential series of German Language courses for professional purposes and includes topics mainly related to the table set and its functions, taking orders, giving recommendations in the service, to deal with guest’s complaints, as well as understanding job offers and writing a CV and a letter of application. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the German 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 A2+/B1 level of the CEFR.

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A2.2 level of the CEFR. Upon successful completion of the module, students will be able to use the German language:

to name, identify and describe the table set,

to reply on special requests concerning the table set,

to take an order,

to describe the qualities of a dish and its preparation,

to identify the guest’s preferences and give recommendations,

to clarify and avoid misunderstandings at a restaurant,

to deal with guest’s complaints and to propose solutions at a restaurant,

to handle payment issues and to offer extras,

to discuss restaurant reviews and to evaluate a restaurant,

to get to know famous German speaking chefs,

to understand job offers,

to write a CV and a letter of application.

CAIP 160 Industrial Placement

The first year industrial training introduces students to real-life working experiences in the hospitality and tourism industry. Industrial placement offers students the opportunity to apply knowledge and skills learned and gain new knowledge and skills through practice and on-site observation in real-life food production environments. First year students will be able to ascertain their choice of profession and further develop their knowledge, skills and competencies. The industrial placement enables students to start building on their professional network whilst giving the industry the opportunity to identify talents and potential employees.

Aims

Industrial training offers students the opportunity to implement and assimilate theoretic and practical skills in the actual hospitality and tourism industry. They will also meet and network with people of the aforementioned industry, appreciate the nature of the work they are expected to perform and prepare for the career they should develop.

Intended Learning Outcomes

On successful completion of this module the student will be able to:

1. Undergo familiarization and adaptation to a new real-life working environment by integrating classroom theory with workplace practice.

2. Apply knowledge learnt, gain new knowledge and skills through practice and on-site observation.

3. Work in a fast-paced environment with a sense of urgency and develop the necessary professional attitude.

4. Develop significant awareness of the designated profession, assess their suitability to pursue it as a career and network with people in the industry.

5. Work as part of a team professionally under supervision and learn to manage time and resources effectively.

6. Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

7. Identify possible specialization areas.

8. Write a report explaining the work in industrial training and describing the experience.

CAMM 251 Human Resource Management

A successful hospitality organisation depends on a successful human resource department. Human resource management is a strategic tool in managing every service-oriented organisation. Practising human resource management is vital for every hospitality manager who must tie together and line up human capital and organisational goals.

Aims

This course outlines the role of the human resource department, and describes how it contributes towards the performance of every hospitality organisation. It also addresses the strategic and operational challenges facing us today. Students will obtain an understanding of the human resource functions such as recruitment, selection, development, appraisal and compensations.

Intended Learning Outcomes

At the completion of this course, students should be able to:

Define human resource

Acknowledge the role of the Human Resource Manager

Understand the basic responsibilities of the Human Resource Manager

Use the HR glossary and terminology

Understand the basic functions of the Human Resource Department

Demonstrate understanding of appraisal systems and employee evaluation.

CAMM 271 Accounting and Budget Management

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

Aims

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.

Intended Learning Outcomes

On successful completion of this module, students should be able to:

Understand information disclosed in Financial Statements

Understand and perform all the operations in the Accounting Cycle Process

Demonstrate basic Book – keeping skills

Prepare Final Accounts and year-end-adjustments

Identify the importance of budget management

Prepare cash budgets and budgeted final accounts

Understand the significance of maintaining accounts

CAMM 301 Environmental and Sustainability Management

This module exposes the students to the various environmental, social and economic challenges facing the hospitality industry and assists them in acknowledging the measures available to manage these challenges. Students will be able to identify environmental and sustainability impacts of food and beverage operations, and suggest ways in which these impacts can be managed, mitigated and eradicated. The module assists students to apply sustainable and environmental management principles in the hospitality industry. Students will acknowledge the contribution of quality and environmental management systems to the achievement of organisational effectiveness and sustainability.

Aims

The module aims to provide students with theoretical, practical and professional understanding of how hospitality operations can adopt and benefit from principles and practices of environmental conservation, economic stability, and social responsibility. It aims to achieve embedding of sustainable and environmental management principles in the food and beverage industry and to promote an understanding of the contribution of quality and environmental management systems to the achievement of organisational effectiveness. At the end of the module students will be familiar with different environmental management systems that they can apply on their working environment.

Intended Learning Outcomes

On successful completion of the course, students should be able to: 1. Understand the definitions of environment, environmental sustainability, three (3) pillars of sustainability (social, economic and environmental) which drive the sustainability agenda forward. 2. Gain an understanding of the impacts of the food and beverage industry on the environment including food, waste, energy and water production, consumption and use. 3. Understand and critically comment on the issue of Environment and Sustainable Management in relation to the hospitality and overall tourism industry. 4. Correctly apply best practices in environmental and sustainability management in the various departments of hospitality and tourism organizations in order to manage environmental impacts. 5. Understand how to manage environmental and sustainability issues in relation to the food and beverage industry. 6. Understand and assist in the implementation of environmental quality systems / schemes and possess the skills for successful evaluation of the above systems/schemes. 7. Assist establishments in the food and beverage industry to adopt best practices in sustainability and comply with international food safety regulations and standards. 8. Update students regarding the current environmental trends, movements, agendas as well as the local initiatives in this field. 9. Understand sustainable production and examine why sustainable food systems matter. 10. Describe factors that affect consumer choices as well as local initiatives in this field. 11. Gain an understanding of the environmental and sustainability initiatives in Cyprus. 12. Understand the meaning of achieving environmental goals and gain the necessary understanding and consciousness to contribute in their working environment towards reaching environmental goals

CAMM 311 Kitchen Management

This module presents a systematic approach to the effective management of a professional kitchen. It includes issues such as management functions, staffing, training and development of employees, proper food handling techniques, standard safety and sanitary procedures at the workplace, laying out and operating a kitchen, writing, developing and analysing menus as well as selecting and maintaining kitchen tools and equipment.

Aims

The module aims to assist students to develop high quality kitchen standards in the food service industry. It also aims to enable students to assimilate management principles leading to the production of the right quantity and quality of food, for the required number of people, on time, through the most effective use of staff, equipment and materials.

Intended Learning Outcomes

On successful completion of this module, students will be able to: 1. demonstrate an understanding of basic kitchen management concepts, principles and practices, 2. identify management functions and their relationship to kitchen management, 3. describe the chef’s role and list characteristics and capabilities a chef should have, 4. explain the partie system, its emergence and development, 5. know and describe kitchen staff duties and responsibilities, 6. understand how a kitchen is organised, 7. define leadership and its importance to kitchen management, 8. understand the concept of teambuilding and its relationship to the management of a kitchen, 9. list control procedures and know several control documents used, 10. know how to create and analyse a menu, 11. understand the role of a chef in kitchen equipment maintenance and energy management.

CAMM 341 Marketing Management

This module provides students with an understanding of important marketing concepts and principles as they apply to the hospitality industry enabling them to differentiate between product and service marketing. It gives the students the ability to market their own hospitality business with emphasis on food service outlets.

Aims

The module exposes students to consumer behaviour, various marketing tools and analyses, marketing planning, implementation and control and assists them in associating and applying these concepts to the various types of food service operations.

Intended Learning Outcomes

On successful completion of this module, students will be able to:

Trace the evolution of marketing thought to its current focus on the needs and wants of consumers

Identify distinctive aspects of service marketing industries in relation to the hospitality industry

Develop a strategic marketing plan, which includes a mission statement, well defined objectives and specific strategies and tactics

Analyse environmental threats and opportunities that affect the lodging industry.

Analyse demand by segmenting markets.

Implement strategic marketing plans.

Develop effective marketing plans.

Apply effectively the marketing mix

CAMM 362 Hospitality and Tourism Law

The module aims to introduce students to the basic legal aspects regarding restaurants and other catering establishments as well as the implementation of relevant laws in the field of the hospitality industry.

Aims

Students are exposed to the laws and regulations governing guest relationships, contracts, employee relations, civil rights, safety and product liability, as well as guest/tourist rights. Through this module students learn how to assess the implications of the law in their line of business, enabling them to secure law abiding operations, avoid and/or deal effectively with possible legal risks.

Intended Learning Outcomes

On the successful completion of this module, the students should be in a position to: 1. Obtain access to the legislation relating to hotels as well as the laws concerning hospitality and catering establishments. 2. Obtain deep insight into significant relevant legislation applied in the hospitality and tourism industry. 3. Gain better understanding of European legislation directly affecting the hospitality and tourtist industry. 4. Gain expert knowledge of the laws and rules governing the operation of catering establishments and those producing food and drinks, as well as the laws and legislations relating to catering establishment facilities. 5. Familiarize themselves with the necessary provisions of the laws above. 6. Implement all laws above Have access to the legislation relating to industrial relations.

CAMM 371 Entrepreneurship and Financial Management

The module provides the students with a general understanding of the idea of entrepreneurship, and analyses the essential attributes of a successful entrepreneur in the context of the hospitality industry. Students will learn the process of how to create a new venture. As a framework for this, the business planning process is used and students develop the essential parts of a business plan as a useful vehicle to achieve this goal. Students will work in teams to launch companies, working through issues of market analysis, competitive positioning, team-building, product life-cycle planning, marketing strategy, sales channel analysis, financial planning / control and funding considerations.

Aims

This course is designed to help students understand what it takes to be a successful entrepreneur. Students will learn how to prepare a business plan, analyse the external environment with an emphasis on market prevailing conditions and future trends (emphasis on customer needs, as well as the competition) and assess the viability / feasibility of their proposed venture, including ways of funding a new venture. This is a hands-on course aiming to teach a rigorous framework as well as to provide valuable experience to students so that they, upon completion, can be more successful should they decide to start a new venture.

Intended Learning Outcomes

On successful completion of this module, students should be able to: • Understand methods for generating good ideas and – more importantly – how to evaluate them in the context of creating a successful new business  • Understand, why a good team is important for startups and what a ‘good team’ is • Lean the concepts of market segmentation, how to choose the ‘right’ market / target market segments, create their customers’ ‘personas’, basics of how to conduct secondary and primary marketing research • Learn how to design their product / service, based on previously identified customer needs and in a way that ensures that their offering is unique / encompasses competitive advantages • Understand how to choose an appropriate business model, able to maximise value / revenue / profit for the new company • Learn how to develop an appropriate go-to-market strategy, including considerations pertinent to marketing strategies, sales / business development strategies, timing and action plans • Learn how to draft action plans for executing the chosen strategies, estimate customer acquisition costs (COCA), lifetime customer value (LCV), draft preliminary budgets pertinent to implementing planed actions • Learn the importance and tools for evaluating aspects of feasibility other than financial, such as technological, legal, etc. • Learn the essential tools for creating financial projections for a new business, as well as what banks / financial institutions and / or investors are looking to see in this respect • Learn about the different sources for funding a new business, including Grant/ subsidy opportunities from EU competitive programmes and co-financed EU programs. • Learn basic issues on planning for scaling a new business, the importance of monitoring current performance, using financial management tools / controls as well as other relevant KPI’s • Learn how to prepare and present / pitch a business plan for a new venture

CAMM 380 Final Year Project

CAPM 111 Culinary Fundamentals

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

Aims: This course provides a basic understanding of culinary theory, skills and techniques. Students are introduced to the professional kitchen and are familiarised with professional etiquette, kitchen hygiene safety, knife skills and basic food preparation.

Intended Learning Outcomes: On successful completion of the module, students will be able to:

Acknowledge the necessity of proper chef’s attire (uniform) and professional etiquette.

Employ the basic principles of food hygiene rules and regulations.

Recognise the different types of equipment and utensils (including knives) and demonstrate the competency to use them properly.

Use the appropriate culinary terminology.

Apply the appropriate cooking techniques and procedures.

Work individually and as members of a diverse team by developing interpersonal skills within the kitchen environment.

Demonstrate proper production and waste control management.

Practice correct time management.

CAPM 112 Meat and Seafood Fabrication & Garde Manger

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.

Aims

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.

Intended Learning Outcomes

On successful completion of this module, students will be able to:

1. Work individually and as a member of diverse team.

2. Distinguish the different categories of cold soups, cold sauces, salads, dressings, condiments, crackers, pickles and types of sandwiches.

3. Produce fundamental cold food preparations skilfully

4. Identify the market forms, characteristics and quality indicators of poultry, game, pork, lamb, beef, veal, fish, mollusks and shellfish.

5. Use properly and safely the available equipment, utensils and knives

6. Demonstrate mastery in meat, poultry, fish and seafood fabrication, meat cutting skills and portioning.

7. Practice safe handling and storing procedures of purchased food products.

8. Demonstrate proper production and waste control management.

9. Demonstrate competency of related course terminology.

CAPM 113 Product Identification, Purchasing and Storing

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

Aims

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 familiarise themselves with the quality factors associated with the shelf-life of food produce.

Intended Learning Outcomes

On successful completion of this module, students will be able to:

Define the related terminology of the course content.

Recognise the importance of food identification.

Acknowledge the importance of purchasing in the food service industry.

Describe the factors related to the process of receiving, handling and storage of different food commodities.

Identify the characteristics and composition of selected food groups.

Explore both fresh and prepared foods.

Explain the quality factors associated with the selection of various fresh, frozen, canned, and dry ingredients in order to preserve and extend their shelf-life.

CAPM 114 Introduction to Gastronomy

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.

Aims

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, economical, 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.

Intended Learning Outcomes

On successful completion of this module the student will be able to:

Define and discuss the definitions, principles and practices of gastronomy in their various contexts.

Know and use the terminology of gastronomy.

Investigate the historic origins and gradual progression leading to modern culinary arts.

Understand how sociology, anthropology and economy underpin the means and modes of selection, combination, cooking, presentation and service of food and beverage.

Discuss the key historical figures and their contributions to the field of Culinary Arts.

Understand the ongoing dynamics that confront and challenge gastronomy in the twenty-first century

CAPM 115 Core Cooking Methods

This module intends to introduce the students to the core cooking methods and their application within a food production setting.

Aims

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.

Intended Learning Outcomes

On successful completion of the module, students will be able to:

Define and discuss the appropriate culinary terminology.

Identify and analyse the different ways heat is transferred to food.

Explain the effects of the core cooking methods in relation to nutritional, menu and economic factors.

Develop competency in applying each cooking method.

Produce small scale menus by successfully implementing all cooking methods.

Demonstrate proper production, waste control and time management skills.

Practice correct time management.

CAPM 121 Pastry And Baking Essentials

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.

Aims 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.

Intended Learning Outcomes

On successful completion of this module the students will be able to:

Work collaboratively and independently within the baking and pastry workshop.

Adopt correct usage of baking and pastry laboratory equipment in accordance to safety regulations.

Develop a strong foundation using basic baking and pastry skills and techniques.

Produce a range of classical bakery and confectionary items by incorporating a wide range of ingredients.

Recognise faults and apply the appropriate correction procedures.

Apply proper storing and handling practices of prepared baking and pastry products

CAPM 131 Introduction to Food and Beverage Service

CAPM 211 Buffet Preparation & Contemporary Plating Techniques

Pre-requisites: CAPM 111 - Culinary Fundamentals CAPM 112 - Meat and Seafood Fabrication and Garde Manger CAPM 115 - Core Cooking Methods CAPM 121 - Baking and Pastry Essentials Co-requisite: CAPM 212 - Advanced Garde Manger CAPM 221 - Advanced Baking and Pastry Module

Rationale: This module is designed to provide the students with the technical knowledge, skills and competences to design, plan and produce innovative dishes focusing on various food plating styles. Additionally, it intends to introduce the students on the principles of buffet preparation.

Aims: This course aims to familiarise the students with buffet methodology and ideology. Emphasis is placed on the production of upscale plated dishes focusing on the application of contemporary food plating styles by using a variety of food commodities.

Intended Learning Outcomes: On successful completion of the module, students will be able to:

1. Acknowledge the importance of the plate in context, the plate design and the culinary plate archetypes.

2. Familiarise themselves with the milestones of food presentation.

3. Differentiate and explain the food plating styles.

4. Apply effectively the contemporary food plating styles.

5. Discuss the evolution and methodology of buffets.

6. Distinguish the buffet concepts and accentuating ideas.

7. Design and plan a successful buffet.

8. Recognise the importance of food decoration and buffet presentation.

9. Produce small scale thematic buffets by applying the buffet principles.

CAPM 212 Advanced Garde Manger

Pre-requisites: CAPM 112 - Meat and Seafood Fabrication and Garde Manger CAPM 111 - Culinary Fundamentals CAPM 115 - Core Cooking Methods Co-requisite: CAPM 211 - Buffet Preparation & Contemporary Plating Techniques

Module Rationale

This module is designed to provide the students with the theoretical and practical experiences in advanced garde manger.

Aims

This course aims to introduce students to advanced garde manger skills and techniques, with emphasis on design, creativity, planning, production and presentation of an assortment of innovative cold food preparations. Students will be able to apply diverse procedures related to cheese making, curing, brining and smoking in order to preserve foods. Emphasis is placed on producing a variety of terrines, verrines, galatines and roulades using forcemeats, mousselines and pâté.

Intended Learning Outcomes

On successful completion of this module, students will be able to: 1. Work collaboratively and independently within a diverse team. 2. Identify the classification of cheeses and describe the cheese making process and proper storage conditions. 3. Explain the role of curing salts, brines and smoking procedures in preserving foods, as well as being able to categorise these food products. 4. Distinguish the diverse types of forcemeats and mousselines. 5. Develop an understanding of the correct procedures for making terrines, verrines, pâtés, galantines and roulades. 6. Discuss the role of hors d’oeuvres and cold appetisers in á la carte and special function operations. 7. Recognise the principles of composing, preparing and presenting hors d’oeuvres and cold appetisers. Practice correct waste and time management skills.

CAPM 213 Cypriot Cuisine and Influences

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.

Aims: 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.

Intended Learning Outcomes: On successful completion of the module, students will be able to: 1. Work collaboratively and independently within a diverse team. 2. Demonstrate proficiency in researching, writing and presentation skills. 3. Acknowledge the culinary influences that have formed the Cypriot cuisine. 4. Show an understanding of related course terminology. 5. Design thematic menus based on menu planning guidelines. 6. Develop kitchen organisation and time management skills. 7. Identify the stages that lead towards the completion of a menu. 8. Recognise faults and apply the appropriate corrective procedures. 9. Apply correct storing and handling practices of finished food items.

CAPM 221 Advanced Baking & Pastry

Pre-requisite(s) : CAPM 121 - Baking and Pastry Essentials

Module Rationale

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.

Aims

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.

Intended Learning Outcomes On successful completion of this module, students will be able to:

Work individually and collaboratively within a diverse team.

Differentiate and produce a wide range of bakery and confectionary goods.

Demonstrate an understanding of the bread making procedures.

Recognise faults and apply the appropriate correcting procedures.

Practice correct waste and time management skills.

Apply proper storing and handling practices of baked goods.

CAPM 222 Contemporary Desserts

This module is designed to expose students to related knowledge, techniques and procedures for producing a variety of contemporary cakes and desserts.

Aims 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.

Intended Learning Outcomes

On successful completion of this module, students will be able to:

Work individually and collaboratively as a member of a diverse team.

Use properly the available workshop equipment, utensils and ingredients.

Demonstrate proficiency in applying the appropriate skills and techniques.

Produce a wide range of modern confectionary products.

Recognise faults and apply the suitable correcting procedures.

Employ correct storing and handling practices of finished desserts.

Manage time effectively towards the completion of assigned work.

CAPM 232 Menu Planning

This module stresses the importance of effective menu design. Students will realise that the menu is at the heart of any food service operation, and understand its function as well as the correct sequence of items listed on it and the various types of menus that can be created. They will also explore ways of planning and designing a menu on their own.

Aims

This module aims to provide students with the basic knowledge of the principles and processes of effective menu design. In particular, they will be able to identify how customer demographics, restaurant type, menu type and menu selection, impact on menu design. They will also learn how to cost and price menu items, how to use menu scoring formulas to calculate menu item popularity and profitability and how to create menus, always considering layout techniques, descriptive terminology and other factors which are important in menu design.

Intended Learning Outcomes

On successful completion of this module, students will be able to: 1. Explain the difference between demographic surveys and feasibility studies. 2. Describe how competition can influence a restaurant’s menu listings. 3. Differentiate between the popularity of certain foods among age groups, ethnic origins, education, occupation, and income. 4. Explain the difference between fads and trends and how to use them to an advantage in menu planning. 5. Describe the considerations that need to be made when changing the menu in an existing operation. 6. Explain the importance of product availability, selling price, equipment availability, station capabilities, flow, skill level, and theme when making menu changes. 7. Develop a card for a standardised recipe, including a conversion of invoice costs into recipe costs 8. Describe the difference between AP (as purchased price) and EP (edible portion). 9. Explain the makeup of an income statement including the interrelationships of controllable and noncontrollable costs and their effect on sales and profits. 10. Describe several of the important markup methods, including the factor method, markup cost, gross 2 markup, ratio method, and the TRA method, as well as the relationship each has with the others. 11. Analyse menu for profitability and apply menu engineering to menu analysis. 12. Explain the impact of nutrition on menu writing. 13. Identify the categories that are used on menus and differentiate when each is used. 14. Explain the criteria that are used to determine specific menu listings. 15. Describe the various styles of menu covers and explain their importance to the overall ambiance of the restaurant. 16. Explain the proper layout techniques for the headings, subheadings, listings, and descriptive terminology for food and alcoholic beverage listings. 17. Explain and differentiate the characteristics of various types of menus.

CAPM 233 Food and Beverage Service

This course is designed to provide students with practical skills for effective management of food service operations. It presents basic service principles while emphasising the importance of meeting the needs and, whenever possible, exceeding the expectations of guests.

Aims

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.

Intended Learning Outcomes

On successful completion of this module students will be able to:

Master basic food and beverage service skills.

Develop the necessary professional attitude and customer orientation for effective food and beverage service operations.

Execute the service sequence effectively.

Recognise the various types of service and know how to execute the particular style for each one.

Acknowledge the importance of the aboyeur or barker role in the restaurant.

Understand the important role of the menu in the establishment and know the different types of menus.

Know how to prepare and serve alcoholic and non alcoholic beverages.

Know the proper daily opening and closing procedures of a restaurant.

Know how to prepare for and serve - breakfast, afternoon tea, room service and outdoor areas of a food service outlet, e.g. at a swimming pool.

CAPM 234 Wines and Spirits

This module is designed to provide students with the principles governing the production and service of wines and spirits. It provides students with basic knowledge of the different stages in the production of wines and spirits, their characteristics and classification, storage, handling and service.

Aims

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.

Intended Learning Outcomes

On successful completion of this module the student will be able to:

Discuss the history and legends of wine, the history of local wineries and their products. The most important wines of the world will be studied.

Discuss the principles concerning the production of wines and spirits, their storage, proper handling and use.

Know bar and cellar management and sales promotions.

Take orders and serve wines and spirits as well as to suggest wines to accompany certain foods.

Recognise the main bar equipment and their use

Prepare cocktails as well as long drinks.

Understand the duties and responsibilities of staff dealing with the wine and spirit service.

Understand the characteristics of the different wines (natural and sparkling) and be able to recognise the various types of wines, their colour and taste.

Discuss the production and use of the main spirits, (Brandy, Cognac, whisky, Gin, Vodka, Rum and Liqueurs).

CAPM 311 International Cuisines: From Classical to Fusion

This module intends to provide the students with knowledge of the origins of specific international cuisines as well as the cultural and socio-economic elements that have influenced and shaped their evolution.

Aims: This course introduces students to the culinary heritage of international cuisines and their associated classical and traditional specialties. Emphasis is placed on the factors that resulted in the evolution of contemporary, trendy representations of these dishes. It also focuses on applying effective kitchen strategies, organisation and time management skills towards the fulfillment of these assigned cuisines.

Intended Learning Outcomes:

On successful completion of the module, students will be able to:

Familiarise themselves with the origin of each specific cuisine.

Describe the culinary influences that shaped each cuisine.

Identify the unique components of each cuisine.

Differentiate the cuisine characteristics of significant sub-regions.

Recognise the practical and social rituals associated with each cuisine.

Distinguish the cultural and social-economic factors and trends that have led to the evolvement of each cuisine

Understand and define related terminology.

Apply effectively the specific cooking techniques and procedures.

Demonstrate good practices on planning, timing and preparation of international food specialities, while emphasising on quality.

Develop interpersonal skills working within a diverse team.

CAPM 312 Modern Food Concepts & Event Catering

Pre-requisites : CAPM 211 - Buffet Preparation & Contemporary Plating Techniques CAPM 212 - Advanced Garde Manger CAPM 221 - Advanced Baking & Pastry CAPM 222 - Contemporary Desserts CAPM 311 - International Cuisines: From Classical to Fusion CAPM 321 - Advanced Plated Desserts

Module Rationale:

This module intends to educate students on current food concepts to meet the needs of today’s market. Emphasis will be placed on planning, organisation and implementation of selected catering events.

Aims: This module aims to expose students to current food concepts, their evolvement throughout the ages and the recent trends and development, enabling them to respond effectively to the customer needs and aspirations. It also enables students to plan, organise and implement effectively the catering of various types of events. Students undertake real- life event catering, executing all stages of event organisation, from planning to evaluation.

Intended Learning Outcomes:

On successful completion of the module, students will be able to: 1. Demonstrate an understanding of the modern food concepts. 2. Describe the philosophy of ethnic-fusion, healthy-spa and sustainable cuisines, and the art of molecular gastronomy and bistronomy. 3. Comprehend and define related course terminology. 4. Apply effectively the techniques driven from the current food trends. 5. Recognise the models of global planned events. . Acknowledge the professional principles and ethics of event catering. 7. Develop and implement an event plan. 8. Demonstrate the ability to coordinate, market and produce thematic events Develop interpersonal skills working within a diverse team.

CAPM 313 Advanced Plated Desserts

Prerequisites: CAPM 121 - Baking & Pastry Essentials CAPM 221 - Advanced Baking & Pastry CAPM 222 - Contemporary Desserts

Module Rationale:

This module is designed to provide students with advanced pastry arts knowledge, with emphasis on the development of the techniques and skills required to produce a variety of restaurant plated dessert novelties. It provides students with the technical knowledge and skills to properly use key pastry ingredients such as chocolate and caramel, and produce an assortment of classical and contemporary “petits fours”. Emphasis is placed on the ability to use the plated dessert elements to design and produce innovative, upscale restaurant plated desserts.

Aims: This course provides the students with the technical knowledge and skills to properly use chocolate and caramel; and produce an assortment of classical and contemporary “petits fours”. Emphasis is placed on the ability to use the plated dessert elements to design and produce innovative, upscale restaurant plated desserts.

Intended Learning Outcomes:

On successful completion of the module, students will be able to: 1. Demonstrate skilful use of chocolate to produce a variety of chocolate confections. 2. Produce an assortment of classical and contemporary petits fours. 3. Apply properly the techniques to produce diverse frozen desserts. 4. Identify the factors involved in designing restaurant plated desserts. 5. Produce and assemble modern plated desserts using the desserts’ plate elements. 6. Recognise faults and apply the suitable correcting procedures. 7. Employ correct storing and handling practices of finished products. 8. Manage time effectively towards the completion of assigned work.

CAPM 322 Pastry and Baking Arts Project

CAPM 361 Facilities Planning, Design and Maintenance

The hospitality industry is a growing business where new properties are continuously opening, and facilities are being renovated in order to adapt to new trends and the demanding market. The construction and renovation of design and themed and boutique hotels require awareness on the basic elements of facilities planning, design and maintenance with respect to time, cost and quality.

Aims

It will help students gain an understanding of planning, design and maintenance principles of hospitality facilities, and provides a thorough overview of the manager’s role during the construction or renovation process of a food service facility. It constitutes a comprehensive exposure to the latest equipment and design trends and the importance of sustainable design and effective energy management is highlighted.

Intended Learning Outcomes

At the completion of this course, students should be able to: 1. Have a thorough understanding of planning, feasibility, and concept development steps that are a prelude to a successful design project. 2. Identify the roles and responsibilities of each member of the project team, designed to assist hospitality professionals in becoming effective participants. 3. Understand and practice the principles of kitchen design. 4. Acknowledge the importance of energy management. 5. Discuss the steps in the design sequence so that hospitality professionals know what to expect and when, from their architects, engineers, and consultants. 6. Give emphasis on programming and space analysis for each of the functional areas of a foodservice facility, from receiving goods through preparation to service. 7. Identify the major types of commercial foodservice equipment, emphasising relevant selection criteria and covering recent innovations.

CAPM231 Food and Beverage Controls & Systems

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.

Aims

This module 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.

Intended Learning Outcomes

On successful completion of this module, students will be able to:

1. Define the terms cost and sales, 2. Define, provide examples and distinguish between the various types of costs, 3. Provide several examples illustrating monetary and nonmonetary sales concepts, 4. Perform various calculations using the cost percentage formula, 5. Define and illustrate what is meant by control, 6. Learn various techniques used in control, 7. Describe steps involved in preparing an operating budget, 8. List the four steps in the control process, 9. Understand issues related to control of purchasing, receiving, storing, issuing, and transferring of goods, 10. Describe how quality and quantity standards are determined for perishable and non-perishable food purchases, 11. List and explain the steps of standard receiving procedure, 12. Explain the difference between directs and stores, 13. List and explain the principal concerns and factors to be considered while implementing standards for storing, 14. Explain the importance of standard portion sizes, standard recipes, and standard portion costs to foodservice operations, 15. Understand the importance of inventory and food & beverage cost determinations, 16. Learn various methods for determining standard portion costs, 17. Define sales history, 18. Familiarize themselves with the use of software computer applications in the Food & Beverage department, 19. Learn the procedures that have to be followed while creating new users vendors and items, 20. Learn how to prepare, issue and post requisitions, 21. Describe procedure for taking physical inventory at the end of a month, 22. List and explain ways to assign unit costs to inventory and calculate cost of food & beverage issued, consumed and sold, 23. Learn how to calculate food and beverage cost percentages after calculating cost of food & beverage sold.

CARU 211 Professional Russian II

This is the second level in a sequential series of the Russian Language courses for professional purposes. The course intends to enable students to strengthen and enrich their language skills in listening, speaking, reading and writing and their knowledge of grammatical structure of the Russian language in order to communicate in their professional environment while providing quality services

Aims

This is the second level in a sequential series of the Russian Language courses for professional purposes. The course intends to enable students to strengthen their knowledge on the world of hospitality and tourism industry, while developing basic language, communication and professional skills in the aforementioned languages. At this level, students will continue with the study of basic language skills and basic grammatical structure of the language. They will be able to understand the main points of clear, standard speech on familiar subjects relating to their professional field. Students are expected to function at the A1.2 level of the Common European Framework of References for Languages (CEFR).

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A1 (Partially) level of the Common European Framework of Reference for Languages. Upon successful completion of the module, students will be able to use the Russian language to : - welcome/farewell somebody - introduce themselves or a person/colleague - learn vocabulary and specialised terms used in culinary arts - to answer to the customer what the dish is made of - understand the needs of a customer, - offer to a customer a dish - methods of a menu- ask for/give information

CARU 221 Professional Russian III

This is the third level in a sequential series of the Russian Language courses for professional purposes. The course intends to enable students to strengthen and enrich their language skills in listening, speaking, reading and writing and their knowledge of grammatical structure of the Russian language in order to communicate in their professional environment while providing quality services.

Aims

At this level, students will strengthen both oral and written communication skills, as well as grammatical structure of the language. They will be able to interact when faced with simple and routine tasks requiring simple and direct exchange of information on familiar topics and activities relating to their professional field. Students are expected to function at the A2.1 level of the Common European Framework of References for Languages (CEFR).

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A1 (partially) level of the CEFR. Upon successful completion of the module, students will be able to use the Russian language to :

present a dish

know kitchen utensils

present each category of food

quantities of ingredients

present a complete menu

help the customer to choose a food

to ask and get information on what is missing from the dish

CARU 311 Professional Russian IV

Prerequisite : Professional Russian III

Module Rationale

This is the fourth level in a sequential series of Russian Language courses for professional purposes. The course intends to enable students to strengthen and enrich their language skills in listening, speaking, reading and writing and their knowledge of the grammatical structure of the Russian language in order to communicate in their professional environment while providing quality services.

Aims

At this level, students will strengthen both oral and written communication skills, as well as grammatical structure of the language. They will be able to attain a certain confidence in their oral and written comprehension and expression relating to routine tasks in order to communicate in their professional environment. Students are expected to function at the A2.2 level of the Common European Framework of References for Languages (CEFR).

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A1 (partially) level of the CEFR. Upon successful completion of the module, students will be able to use the Russian language to:

understand vocabulary and specialised terms used in culinary arts,

identify food commodities in specialised food stores (fruit and vegetable store, fishmonger’s store, store that specialises in herbs and spices),

classify and describe food (fruit, vegetables, fish, molluscs, herbs and spices),

give information and describe a dish that is made using fruit, vegetables, fish, molluscs , herbs and spices,

understand and create a complete Russian menu (starters, main courses and desserts),

provide basic information on traditional Russian cuisine.

CARU 321 Professional Russian V

This is the fifth and final level in a sequential series of Russian Language courses for professional purposes. The course intends to enable students to strengthen and enrich their knowledge in the hospitality and catering industry, while developing enhanced language, communication and professional skills in the Russian language.

Aims

At this level, students will acquire enhanced language skills and grammatical structure of the French/Russian/German language in order to communicate in their professional environment while providing high quality services. Students will be able to understand the main points of written or oral documents dealing with familiar professional tasks and will interact in most situations of their professional field. Students are expected to function close to the A2+/B1 level of the Common European Framework of References for Languages (CEFR).

Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A1 (partially) level of the CEFR. Upon successful completion of the module, students will be able to use the Russian language to:

understand vocabulary and specialised terms used in culinary arts,

to answer to the customer what the dish is made of

to describe how to prepare a dish (ingredients, quantity, preparation)

to present animal parts

to talk about employees in hotels (restaurants) and their duties

understand the needs of a customer,

provide basic information on tradition

CARU121 Professional Russian I

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).

Aims

This is the first level in a sequential series of Russian language courses for professional purposes, open to both beginners and false beginners. The course intends to introduce students to the hospitality and catering industry while developing basic language, communication and professional skills in the Russian language.

Intended Learning Outcomes

By the end of the semester, students are expected to be close to functioning at the A1 (Partially) level of the Common European Framework of Reference for Languages. Upon successful completion of the module, students will be able to use the Russian language to : - welcome/farewell somebody - introduce themselves - introduce a person/colleague - meet somebody - get in contact with someone to require something/to create a conversation - ask for/give information - fill in a form with personal information (name, surname, age, nationality, family records, profession, address, country) - hotel and restaurant professions - days of the week  - vegetables and fruits - methods of a menu - countries, nationalities, languages

HTIP 260 Industrial Placement

Pre-requisite/Co-requisite:

The Second Industrial Training requires the following pre-requisite: Successful completion of the first year Industrial Training Module Rationale The second year industrial training furthers students’ real-life working experiences in the hospitality and tourism industry. Industrial placement offers students the opportunity to apply knowledge and skills learned and gain new knowledge and skills through practice and on-site observation in real-life food production environments. In the second year students are expected to critically review operations and recommend solutions to business challenges. The industrial placement enables students to expand on their professional network and future employment opportunities whilst giving the industry the opportunity to identify talents and potential employees.

Aims

Industrial training offers students the opportunity to implement and assimilate theoretic and practical skills in the actual hospitality and tourism industry. They will also be exposed to other employees of the aforementioned industry, appreciate the nature of the work they are expected to perform and accustom themselves to the career they should expect.

Learning Outcomes

Upon completion of Industrial Training, students should be able to: 1. Integrate classroom theory with workplace practice. 2. Extend the boundaries of knowledge through research and development. 3. Develop significant commitment to the designated profession. 4. Develop greater clarity about academic and career goals. 5. Develop new or advanced skills and lifelong learning skills. 6. Be aware of current technologies. 7. Gain understanding of administrative functions and company culture. 8. Appreciate the ethical basis of professional practice in the relevant industry. 9. Display a capacity for critical reasoning and independent learning. 10. Exercise the role of professional or supervisor confidently in the relevant industry. 11. Explain industrial problems and suggest possible solutions. 12. Write a report identifying an issue or area of interest of the organization/business, analyzing the problems and proposing strategies for improvement of the issue or area, 13. Assess the adequacy of training. 14. Explore options in career plans and goals.