Cyprus International University Course Portal

This course aims to provide students with general information about meeting tourism and the skills of congress and banquet organization techniques. In the course, banquet sections of hotels and management systems of congress centers are examined. The different marketing systems applied, the operation and marketing of these departments in coordination with the rooms and other departments of the hotel are discussed. At the same time, the establishment of the halls according to different seating arrangements and different types of services are shown in practice. Students who successfully complete this course; Explains fair, meeting, invitation and all related concepts. Express the importance of congress and banquet organizations with his own words. Students who have these skills will gain the ability to perform fully in all organizations to be held within the framework of large groups.

Identification of various kitchen staples, food products, equipment used within the commercial food operation.This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management,food safety principles. They will also demonstrate understanding of food science and processing technology relevant to the food they make,hands-on activities require the preparation of a wide variety of recipes.

In this course, the general structure and history of Vegetarian Cuisine are mentioned, and the materials used in Vegetarian Cuisine and applications to develop food preparation skills with these materials are made. It includes historical and cultural elements unique to Vegetarian Cuisine and food presentation and organization in harmony with these elements. vegetable protein sources, adequate and balanced diet with plant foods, vegetarian nutrition for special occasions (pregnant, elderly, children), soups in vegetarian cuisine, appetizers and snacks in vegetarian cuisine, vegetable dishes in vegetarian cuisine, adaptation of traditional recipes to vegetarian nutrition system, vegetarian in accordance with nutritional principles menu preparation, sample vegetarian menu application is taught.

In this course, the student will develop their butchery skills. A basic knowledge of terminology and skills is essential to get the most out of the meat you process. Butchery requires excellent technique and skill. This isn’t something you can solve intuitively, but with instruction and repetition before you begin to understand that the meat is separated from the bone, that the cuts we recognize on the plate are hidden in a piece of raw product. Students will learn how to cut the meat, how to remove it from the bones, how to clean the bones without breaking the bones, with the training they will receive on all poultry, many shelled, flat, round sea products, large and small red meat.

The course "Drawing and Clay Modeling" offers a dynamic exploration of artistic expression using two diverse mediums: drawing and clay modeling. Students commence their artistic journey by engaging in a range of sketching tasks, refining their abilities to accurately depict shapes, textures, and viewpoints. By utilizing these sketches as a creative basis, pupils subsequently develop their ultimate ideas for clay sculpting.

Through the translation of their drawings into conceptual concepts, students initiate the process of converting their thoughts into physical clay artworks. Utilizing their recently acquired expertise in clay sculpting, they painstakingly transform their concepts into tangible creations, integrating intricate elements, textures, and three-dimensional shapes.

The lesson focuses on the interdependent connection between drawing and clay modeling. Drawing serves as the trigger for the process of ideation, while clay serves as the medium through which these ideas materialize into exceptional sculptures. The process of moving from first ideas to the final clay sculptures facilitates a thorough comprehension of form, composition, and the profound ability of artistic expression to bring about change.

The purpose of this course is to introduce the students to the distinct features of the narrative form. Students will receive a basic critical vocabulary to aid in the appropriate interpretation of narrative texts and learn how storytelling serves as an essential technique for advancing digital games. To identify themes and techniques for their game concepts, students will be challenged to assess and understand various story approaches while considering several historical and modern games. In this course, students will understand how established narrative techniques, like the three-act structure, work in games and how to incorporate them into gaming strategy. In the end, students will discover how to specify character, environment, and structure to produce an engaging game concept.