Major Requirements

CATR-100 Introduction to Culinary Arts
CATR-103 Vegetables, Pulse and Fruits
CATR-105 Fast Food
CATR-106 Egg Dishes
CATR-107 Stocks, Sauces and Soups
CATR-108 Hors d’ Oeuvres
CATR-109 Pasta and Rice
CATR-110 Meat and Poultry
CATR-11 Fish and Shellfish
CATR-112 Menu Planning I
CATR-113 Safety and Hygiene at Work
CATR-115 Food and Drinks Studies I
CATR-116 Pastry I
CATR-117 Pastry II
CATR-118 Food and Beverage service I
CATR-119 Food and Beverage service II
CATR-120 Food and Drinks Studies II
CATR-193 Hotel Practicum I
CATR-211 DoughProducts/Pastry
CATR-212 Menu Planning II
CATR-213 Nouvelle Cuisine
CATR-214 International Cuisine
CATR-216 Dietary Cuisine
CATR-217 Cyprus Cuisine
CATR-219 Food Costing
CATR-220 Buffet Catering
CATR-222 Menu a la Carte
CATR-224 Advanced Buffet Catering
CATR-225 Traditional European Cakes/Pastries
CATR-226 Advanced Patisserie/Dessert
CATR-227 Sugar Craft, Artistry and Chocolate
CATR-228 Kitchen Organisation and Management
CATR-229 Production Systems, Planning and Maintenance
CATR-231 Costing and Budgets and Control
CATR-232 Menu Policy, Marketing and Promotion
CATR-233 Food and Beverage Services III
CATR-234 Science of food and Nutrition
CATR-235 Healthy Cuisine
CATR-236 Food Beverage Service IV
CATR-293 Hotel Practicum II

Languages Expression
Foreign Languages