Diploma

Hospitality and Food Service

Discover the secrets of hospitality and food service with Intercollege’s Hospitality and Food Service Diploma Programme. This comprehensive programme covers all aspects of hospitality and food service management, from customer service, food safety, and nutrition, to marketing, finance, and human resources. Graduates will be equipped with the knowledge, skills, and attitude to succeed in the diverse and competitive hospitality and food service sector.

Why Choose Intercollege

FOR YOUR Hospitality and Food Service Operations Diploma

Award-winning School with gold medals & top-prizes in international competitions

Innovative learning-methods that combine academic & theoretical education with continuous practical training

Use of modern academic facilities including the only dedicated gastronomic amphitheater on the island

Programme Aims

The programme aims to equip students with the essential skills and knowledge for a successful career in the Hospitality and Food service industries. Upon completion, students will:

1

Master Professional Skills: Gain proficiency in diverse areas within the hospitality and food service sectors, from customer service to operational management.

2

Assume Leadership Roles: Be prepared to take on managerial and supervisory positions in various food service operations.

3

Deliver Efficient Service: Organize and manage catering functions effectively.

4

Optimize Operational Layout: Understand and apply principles for effective organization and layout of food service facilities.

5

Ensure Quality Experience: Deliver services that create lasting positive impressions on guests.

6

Understand Core Operations: Grasp fundamental functions in hotel and cruise ship operations, and understand their implications for food service.

7

Embrace Innovation and Leadership: Recognize the importance of innovation, entrepreneurship, leadership, and motivation for career advancement.

8

Apply Practical Skills: Gain hands-on experience through two summer internship periods in industry-relevant operations.

9

Adapt to Diverse Work Environments: Learn to work effectively in diverse teams.

10

Build Foundation for Further Studies: Acquire the academic and technical foundations for higher education in the same or related fields.

Course Curriculum

Semester Breakdown

A/A Course Code Course Name ECTS Credits
1 HSPΟ-101 Introduction to Hospitality and Tourism 6
2 HSPO-102 Computer Fundamentals 4
3 HSPO-103 English Language I 6
4 HSPO-104 Food Service Safety and Hygiene 6
5 HSPO-105 The Art of Gastronomy 4
6 HSPO-106 Principles of Accounting 4

A/A Course Code Course Name ECTS Credits
1 HSPO-111 Food and Beverage Management 6
2 HSPO-112 Food Production and Service 6
3 HSPO-113 Hospitality Information Systems 4
4 HSPO-114 Barista Operations 4
5 HSPO-115 Human Resources Management in Tourism and Hospitality 4
6 HSPO-116 English Language II 6

A/A Course Code Course Name ECTS Credits
1 HSPO-117 Summer Internship I 0

A/A Course Code Course Name ECTS Credits
1 HSPO-201 Event Organization and Planning 4
2 HSPO-202 Cyprus Cuisine 4
3 HSPO-203 Service Quality Excellence 4
4 HSPO-204 Wines, Beers and Spirits 4
5 HSPO-205 Restaurant Management 6
6 HSPO-206 Front Office Operations 4
7 HSPO-207 Cruise Ship Hospitality 4

A/A Course Code Course Name ECTS Credits
1 HSPO-211 Business Ethics 4
2 HSPO-212 Food and Beverage Costing Principles 6
3 HSPO-213 Housekeeping and Facilities Operations 4
4 HSPO-214 Marketing in Hospitality 4
5 HSPO-215 Facilities Layout, Design and Organization 4
6 HSPO-216 Innovation and Entrepreneurship in Hospitality 4
7 HSPO-217 Successful Leadership and Motivation in Hospitality 4

A/A Course Code Course Name ECTS Credits
1 HSPO-218 Summer Internship II 0

* The above semester breakdown is an indicative one

OUR FACILITIES

STATE-OF-THE-ART LABORATORIES

Fine Practice experience

The teaching ideally combines theoretical training and practical demonstration, in well-equipped laboratories, with modern equipment.

Key Learning Outcomes

Upon successful completion of this programme, the students should be able to:

1.

Demonstrate Competency in Professional Skills

Apply specialized techniques and protocols across a range of services within the hospitality and food service industries, including front-of-house operations, kitchen management, and customer relations.

2.

Perform Managerial Oversight

Utilize principles of management and supervision to oversee operational efficiency and staff performance in various food service settings.

3.

Execute Catering and Event Management

Formulate plans, coordinate resources, and assess outcomes for catering functions, including menu planning, staff coordination, and customer satisfaction metrics.

4.

Apply Facility Design and Layout Principles

Use CAD software tools and ergonomic principles to design, evaluate, and optimize the layout of food service facilities, considering factors such as workflow, safety, and customer experience.

5.

Ensure High-Quality Customer Service

Implement customer service best practices, measured through key performance indicators, to create memorable experiences for guests.

6.

Analyze and Evaluate Industry Operations

Use quantitative and qualitative methods to assess operational performance and strategic positioning of hotels and cruise ships, with a focus on their food and beverage departments.

7.

Incorporate Innovation and Leadership

Develop and apply innovative solutions to industry-specific challenges, while demonstrating effective leadership and ethical decision-making skills.

8.

Acquire Practical Experience through Internships

Complete two internship periods to gain hands-on experience in various operational roles within the industry, evaluated through employer feedback and self-assessment metrics.

9.

Foster Teamwork and Diversity

Demonstrate the ability to work effectively in diverse teams, assessed through peer reviews and collaborative projects.

10.

Prepare for Further Academic and Professional Growth

Produce a capstone project or portfolio that demonstrates readiness for higher-level academic studies or career advancement in hospitality and food service.

PRACTICAL TRAINING AND INTERNSHIPS

Our programme emphasizes hands-on experience through internships in all areas of employment, allowing students to engage in the exciting world of hospitality from the very first year of study.

ERASMUS+ PROGRAMMES

Expand your horizons with further education, work, and internships abroad through the ERASMUS+ programmes.

Employment

and Career Prospects

Graduates can be employed in Hotels and Resorts, Cafes and Restaurants, Cruise Ship Operations, and Event Management Companies as:

  • Front Office Manager
  • Guest Relations Officer
  • Food and Beverage Manager
  • Housekeeping Supervisor
  • Event Planner
  • Restaurant Manager
  • Barista
  • Kitchen Manager
  • Catering Coordinator
  • Onboard Hospitality Manager
  • Customer Service Representative
  • Food and Beverage Officer
  • Entertainment Manager
  • Client Relationship Manager

Study and Work

at Intercollege

Combine study with work experience through our strategic partnerships:

  • Access favorable employment conditions.
  • Work with renowned organizations, enriching your CV.
  • Enjoy part-time employment during your studies and full-time employment in the summer.
  • Find employment opportunities both in Cyprus and abroad.

Programme Profile

The Hospitality and Food Service Operations programme is designed to equip students with the essential theoretical knowledge, practical skills, and industry insights required for a rewarding career in the diverse sectors of hospitality and food service. Spanning a range of subjects, from management principles and customer service to facility design and food safety, the programme offers a comprehensive educational experience.

This two-year Diploma programme is geared toward students who aspire to take on roles of increasing responsibility in hospitality settings, such as hotels, restaurants, cruise ships, and event management companies. The curriculum provides not only a solid foundation for immediate employment but also a robust academic base for further studies and professional development.

The programme’s curriculum is tailored to provide students with the skills that today’s employers demand, such as effective leadership, critical thinking, problem-solving, and adaptability. Additionally, students are trained in specialized areas like food and beverage costing, marketing strategies in hospitality, and business ethics, which are integral to their future roles. Attention is also given to emerging trends in the industry, ensuring that graduates are well-prepared for the dynamic challenges they will face.

Requirements & Regulations

Academic Admission

The minimum admission requirement to an undergraduate programme of study is a recognized High School Leaving Certificate (HSLC) or equivalent internationally recognized qualification(s). Students with a lower HSLC grade than 5/10 or 10/20 or equivalent depending on the grading system of the country issuing the HSLC, can be approved under certain conditions.

English Language Proficiency

The list below provides the minimum English Language Requirements (ELR) for enrollment to the programme of study. Students who do not possess any of the qualifications or stipulated grades listed below and hold IELTS with 4.5 and above, are required to take Intercollege English Placement Test (with no charge).

• IGCSE level in English – D and above
• Internet-based TOEFL – 70 and above
• IELTS – 5 and above
• Password Test 5.0
• Anglia Examinations – Intermediate

Course assessment usually comprises of a comprehensive final exam and continuous assessment. Continuous assessment can include amongst others, mid-terms, projects (class participation).

Letter grades are calculated based on the weight of the final exam and the continuous assessment and the actual numerical marks obtained in these two assessment components. Based on the course grades the student’s semester grade point average (GPA) and cumulative point average (CPA) are calculated.

The student must complete 120 ECTS and all programme requirements.

Graduates of the programme can be accepted into First Cycle degrees (Bachelor’s Degree)

Εγγραφείτε τώρα

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PROGRAMME
OVERVIEW

Duration: 2 Years / 120 ECTS

Qualification Awarded: Diploma in Hospitality and Food Service

Level of Qualification: Diploma

Mode of Study: Full Time

Language of Instruction: English

Venue: Intercollege