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Gastronomy and Culinary Arts Program

Guided by operational principles of excellence, innovation and creativity, The Faculty of Tourism in BAU Cyprus – Gastronomy and Culinary Arts aim to develop future industry professionals with contemporary, creative and innovative gastronomy and culinary arts and hospitality education needed to thrive in the sector. Through rigorous theoretical and practical training, the Gastronomy and Culinary Arts department prepares students to experience industry-created opportunities at both the domestic and international levels. The focus of study emphasis is placed on developing student understanding of ingredients, exploring the fusions, flavours and tastes

Program Curriculum

BAU Cyprus Gastronomy and Culinary Arts curriculum comprises 8 semesters completed in 4 years of study.  The four-year pathway progressively educates students on the basics of food and kitchen hygiene, kitchen practices, and food and beverage management right through to advanced techniques in modern establishments. The two years of the program build the basic foundations in gastronomy and culinary arts. Students learn about the essence of food hygiene, principles of nutrition, characteristics of food ingredients, and fundamentals of pastry, among many of the programs offered in the first 4 semesters. In the third and fourth year of study students expand their knowledge as they engage more in practical explorations, get exposure to work, gain industry experience and tackle food sciences experiments.  Internship programs are offered in the second semester of level 3 and the first semester of level 4, before completion of the degree program.

Program Learning Outcomes

On completion of the programme the student will be able to:

1. Would receive an undergraduate degree in the field of gastronomy and culinary arts.
2. Would be innovative, knowledgeable and equipped with the knowledge of producing both local and international cuisine of high standards.
3. Can participate in research and innovative activities in the catering and gastronomy sector.
4. Are qualified to design, implement and supervise both high-level systems of culinary and gastronomic production and preparation and other gastronomic services in the food sector and settings.
5. Would be qualified to offer advice and consultancy in the field of catering and gastronomy from the perspective of innovation and communication.
6. Can generate, develop and improve proposals for new products, services and businesses.
7. Can manage catering enterprises, direct and monitor all processes, and supervise teams.
8. Are qualified to become head chefs, professional chefs, restaurant managers, customer service directors, directors of food production in food companies, gastronomy and catering advisors and researchers in the food industry and agricultural-food sectors.
9. Can recognize and apply skills that are pertinent to quality food production and catering services.
10. Are equipped with advanced cooking techniques, baking, pastry concepts and la minute cooking skills.
11. Can work in a team and independently, and they are also equipped with catering and gastronomy management skills.
12. Would be creative, and appreciate and understand that cooking is a form of art in the industry. The graduates can combine artistic styles in food presentation without compromising the flavour and healthiness of the food.
13. Are exposed to various arts and styles of different cultures around the world.
14. Are equipped with advanced soft skills and customer relations skills.


Program assessment comprises ongoing evaluations through theoretical class quizzes, practical laboratory work, and midterm and final exams. Letter grades calculated on the weight of the ongoing class evaluations and final exam as well as the numerical mark obtained in the mode of assessment will be used. Based on the course marks, the student’s semester grade point average (GPA) and cumulative point average (CPA) are calculated.


The student is required to fulfil all program prerequisites as well as attain 240 ECTS. The required cumulative grade point average (CPA) is 2.0. Therefore, even if a “D-” is a PASS grade, a “C” on average is needed to have a CPA of 2.0.

What makes us different

We have modern state-of-the-art and well-equipped facilities.
Boast an innovative curriculum, creative environment and a caring community
Our programs employ experimental and scientific approaches to develop student cooking skills and abilities.
We have Qualified academic staff with industry experience
Solid connections with reputable top-ranked universities offering the program
BAU Cyprus Faculty of Tourism is a member of the BAU Global Network
Variety of learning experiences, including Food science experiments, practical exploration, food science experience, customer service and work and industry experience

How to apply

The application process for studying Gastronomy at BAU Cyprus is very easy. You can simply and safely share your personal information through our online application platform. After receiving a confirmation email with a link a copy of the following documents can be uploaded:

  • Passport or EU identity card
  • High school diploma certificate with transcript. Please also submit an official translation of the diploma and transcript into English if they are in another language.
  • University certificate with transcript (if applicable). Please also submit an official translation of the diploma and transcript into English if they are in another language.
  • English language test certificate
  • Portfolio PDF with a minimum of 10 works

For more information, please use the menu item Admission or the link could be used to reach the Admissions page.

Career Opportunities

The demand for skilled and experienced chefs is increasing as the hospitality business worldwide is on the rise, making the food and beverage sector to become one of the largest service sectors within the hospitality industry.  Gastronomy and Culinary careers are currently among the fastest-growing career alternatives internationally. Upon successful completion of the program, our students have a wide range of employment options in the tourism sector’s food and beverage sub-branches.  Students have an opportunity to work in Hotels, Restaurants, Fast Food Chains, and Large Banquette Halls. Alternatively, before joining the workforce, students may also consider pursuing a master’s or PhD degree in this field.   Possible careers in the Gastronomy and Culinary Field include some of the following: –

Chef/ Research Chef
Restaurant Manager
Product Developer
Service Staff
Food Designer
Food and Beverage Instructor
Food Media Specialist
Food Broker/Buyer

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