This module, as all language modules, is aligned with the Common European Framework of References (CEFR) for Languages. The course intends to further extend the basic language skills focusing on communication in the hospitality and tourism industry. By the end of the semester, students are expected to have gone half way through the B1 Level.

This is the first course in a sequential series, and it provides students with basic language skills of listening, speaking, reading and writing in English, with an emphasis on practical vocabulary and professional situations.


Σκοπός του μαθήματος είναι να εισαγάγει τους φοιτητές στις βασικές μεθόδους μαγειρέματος και την εφαρμογή τους για την ετοιμασία εδεσμάτων. 

Το μάθημα αυτό παρέχει στους φοιτητές ευρεία αντίληψη της θεωρίας που διέπει τις βασικές μεθόδους μαγειρέματος, μέσω εντατικής πρακτικής εξάσκησης για τη βελτίωση των δεξιοτήτων τους στις μαγειρικές τέχνες.

Το πρόγραμμα είναι σχεδιασμένο να παρέχει στους φοιτητές τις βασικές αρχές και πρακτικές της Γαστρονομίας και να τους επιτρέψει να αντιληφθούν το βαθύ περιεχόμενό της, πως έχει αναπτυχτεί και πως εξελίσσεται.

This module is designed to introduce students to the principles and practices of gastronomy and enable them to comprehend the wide context in which it develops and its continuous evolvement.

This module is designed to introduce students to the organization and management of the food and beverage department. It will also allow give student the opportunity to understand management's applications.

This module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and aims to prepare for the A1 (partially) level. The course aspires to the acquisition of basic language skills, so that students can be able to communicate efficiently in the hospitality and tourism context.

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