(+357) 23 819452, (+357)23 819453, (+357)99 684456, kefalas.soteris@cytanet.com.cy  Language:eng  Language:gr 

THEORETICAL COURSES

UNIT 1 -   Introduction to Tourism Industry
UNIT 2 -   Introduction to the Hotel
UNIT 3 -   Food and Beverage Department
UNIT 4 -   Restaurant Areas and Equipment
UNIT 5 -   Health and Safety in the Restaurant
UNIT 6 -   Mise en Place for Restaurant
UNIT 7 -   Menu Designing
UNIT 8 -   Food and Drinks Order
UNIT 9 -   Methods of Food Service
UNIT 10 - Methods of Serving Breakfast
UNIT 11 - Room Service
UNIT 12 - Banquets or Reception
UNIT 13 - Organize Conference
UNIT 14 - Outside Catering Events
UNIT 15 - Professional Ethics
UNIT 16 - Current Trends in the Food Industry
UNIT 17 - Dispense Bar

PRACTICAL COURSES
UNIT 1 -  
Introduction to the Restaurant
UNIT 2 -   Introduction to Restaurant Art
UNIT 3 -   Food and Wine Combination
UNIT 4 -   Wine Service

UNIT 5 -
   Queridon Service

UNIT 6 -   Carving Service
UNIT 7 -   Serving Special Dishes
UNIT 8 -   Dressings Serving
UNIT 9 -   Flambe: Dishes Prepared in the Restaurant
UNIT 10 - Serving Cheeses
UNIT 11 - Serving Desserts
UNIT 12 - Serving Afterrnoon Tea
UNIT 13   Serving Coffees & Infusions

UNIT 14 – Serving Soft Drinks