CATERING ARTS & SERVICES (DIPLOMA)

Programs of study > Diploma > CATERING ARTS & SERVICES (DIPLOMA)

DEPARTMENTTravel & Tourism
CAMPUS Pafos
DURATION2 Years
LANGUAGEEnglish
ECTS Credits120

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Final Higher Education Qualification:

Diploma in Catering Arts & Services

The Program of Study is Accredited by the CY.Q.A.A. (Foreas) with Government Subsidy.

The Program would commence its operation in February 2026

Overview

Learning Outcomes

Admission Policy

Grading System

Semester Breakdown

Academic Staff

The Tourism industry and specifically the Food & Beverage part of it, is comprised of a demanding set of businesses that requires qualified, passionate and energetic candidates. The program of Catering Arts & Services is designed to offer the industry such candidates since it covers the knowledge and skills needed to cover the entry positions for Food & Beverage establishments. The program is student-centered at its core and the active participation of students ensures the educational outcome desired. It provides students with an understanding of the fundamental concepts of Food and Beverage services through theoretical and practical modules and a variety of methodologies applied. For a number of modules, the program will use experiential learning with the help of different stakeholders – wineries, coffee shops, restaurants, etc. By adopting high quality standards, through their industrial training in hotels and restaurants they will be able to adapt to the changing needs of customers, following the etiquette of hospitality. Candidates will be able to be employed in key jobs in hotels, restaurants, bars and cafeterias after their graduation.

At completion of the programme students will:

acquire the knowledge and skills necessary to meet the needs of the demanding Food & Beverage businesses through a stimulating learning environment and the employment of different educational methodologies.
master the skills needed to apply proper techniques and procedures in the service of food and beverages and the preparation or planning for it
acquire the skills and knowledge to use computerized systems to facilitate procedures
understand how of legislation can affect the operation of Food & Beverage establishments.
optimize their knowledge and skills on customer service, supervising a Food & Beverage establishment and create ethical conducts with customers and other stakeholders in a way that improves the customer service process
possess technical knowledge in tasting and pairing wine and food, basic barista skills, as well as in the production and delivery of alcoholic and non-alcoholic beverages
understand the importance of team work, synergies and collaboration
develop soft skills that would be imperative to their career, such as communication, problem solving, adaptability, time management, creativity

The criteria for admission to the College are as follows:

A recognized Secondary School Leaving Certificate w
Proof of English language

A system of continuous (course work) which is 40% and final Exams which is 60% and the Passing mark is 50%.

During the semester, the instructor evaluates the students through a) Course Work which consists of: Tests, assignments, individual or group project, mid-term exams and / or other tests. The final examination is carried out at the end of the semester. The average of the scores is the continuous assessment score.

TABLE 2: COURSE DISTRIBUTION PER SEMESTER

Α/Α	Course type		Course title			Course code		Periods per week		Period duration		No of weeks/ Semester		Total periods/ Semester		ECTS
Α’ Semester – 25 ECTS
1.	Theory		Introduction to Tourism & Hospitality			CAS 101		3		50		14		42		5
2.	Theory		Food Hygiene & Sanitation			CAS 102		3		50		14		42		5
3.	Theory		English Communication for the Hospitality Industry			ENG 101		3		50		14		42		5
4.	Theory		The Theory of Food & Beverage Service			CAS 111		3		50		14		42		5
5.	Theory		Accounting for Food & Beverage establishments			ACC 101		3		50		14		42		5
Β’ Semester – 25 ECTS
1.	Theory		Health & Safety at Work			CAS 103		3		50		14		42		5
2.	Practical		Industry Computer Systems			INF 100		3		50		14		42		5
3.	Practical		The Practice of Food & Beverage Service			CAS 112		3		50		14		42		5
4.	Mixed		Introduction to Barista Services			CAS 113		3		50		14		42		5
5.	Theory		Wines & Spirits			CAS 114		3		50		14		42		5
Summer Semester – 10 ECTS
	Practical		Industrial Training I			INT100		25				10				10
C’ Semester – 20 ECTS
1.	Theory		Marketing of Services			CAS 203		3		50		14		42		5
2.	Theory		Law for Food & Beverage establishments			CAS 201		3		50		14		42		5
3.	Theory		Restaurant Supervision			CAS 202		3		50		14		42		5
4.	Theory		Events & Banquets			CAS 212		3		50		14		42		5
D’ Semester – 25 ECTS
1.	Theory		Quality and Control Assurance Procedures			CAS 204		3		50		14		42		5
2.	Theory		Customer Service for Foodservice Operations			CAS 205		3		50		14		42		5
3.	Theory		Green Practices for Foodservice Operations			CAS 206		3		50		14		42		5
4.	Practical		Bartending			CAS 213		3		50		14		42		5
5.	Theory		Elective					3		50		14		42		5
Summer Semester – 15 ECTS
	Practical		Industrial Training II			INT 200		25				15				15
Electives
1.		Theory		Business Ethics	CAS L00		3		50		14		42		5
2.		Theory		Entrepreneurship	CAS L01		3		50		14		42		5
3.		Theory		Greek Language	CAS L02		3		50		14		42		5
4.		Theory		Russian Language	CAS L03		3		50		14		42		5

Professors Name	Qualifications
Antonis Antoniou (Head of the Program)	Master of Science in Tourism & Hospitality Education – Surrey University, BA International Hotel & Catering Management – North London University, UK
Dr. Marilia Kountouridou	PhD Business Administration /Marketing (European University), MA Advertising and Marketing (West Yorkshire, UK), Bed Bachelor in Primary Education (Frederick University Cyprus)
Dr. Demetris Savvides	Phd in Laws-University of Maastricht Law School. Master in Business Administration Cyprus International Institute of Management- Nicosia., Masters of Science in Justice Studies-Arizona State University. Bachelor in Laws-Sheffield University Bachelors of Science in Justice
Dr. Kalli Droussioti	PhD Education Philosophy – University of Nicosia Master in Educational Sciences – University of Nicosia, Bachelor in History & Archaelogy – University of Cyprus
Dr. Harry K. Georgiou	DProf Doctorate degree in Professional Studies, doctorate title: “HRM is a driving force for Service Quality in 5* hotels in Cyprus” (Middlesex University), (M.B.A.) Master of Business Administration (Middlesex University), (BSc) Honours Hotel & Restaurant Management (Middlesex University)
Dr. Michalis Tsangas	Phd Environmental Conservation and Management – (Open University Cyprus), Environmental Engineering, MSc in Environmental Conservation and Management (Energy and Pollution) – (Open University Cyprus), Diploma in Naval Architecture and Marine Engineering (National Technical University of Athens)	CAS 206 – Sustainability & Green Practices
Dr. Niki Christofi	PhD (C) Linguistics Doctor of Philosophy Lancaster University United Kingdom, MA, Applied Linguistics and TESOL – Newcastle University, Certificate in Teaching English to Foreign Students
Stavros Christodoulou	Neapolis University, Paphos, BSc in Accounting and Banking Finance, Neapolis University, Paphos, Msc in Digital Marketing
Andreas Spanos	Master of Arts (C) Swiss Hotel Management School (SHMS), Limassol, Hospitality and Event Management, Swiss Hotel Management School (SHMS), Montreux
Eva Nicolaou	Bachelor in Travel & Tourism Management (TEI Thessalonikis)