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.

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.

Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products.

This course is of introductory nature and aims to provide students with an insight into the methods and techniques used both within animation and game design. The course examines core concepts and principles of design, focusing on subjects such as harmony, contrast, balance, unity, dilemma, dominance, repetition, rhythm, analogy, and metaphor. Other design-related subjects that will be covered in the course include the composition of shapes, forms, and spaces with an emphasis on their visual expression such as light, color, texture, shade, gestalt principles of perception, figure-ground relations, orientation and formal transformations. By the end of the course, the students will gain a basic understanding of the history, types, principles, and processes involved both in animation and game design.

Sketching and Storyboard for Game Designers course aims to introduce students to the specific demands of story development and writing for video games. Whereas narrative in film and television is linear, game narratives are generally interactive and nonlinear. As such, different techniques must be used in the conception, writing, and presentation of narrative scripts for various game platforms. Students will study narrative and writing in existing games across a variety of genres and will be asked to develop their scripts. To present their story ideas visually, students will also study the industry practice of storyboarding before going into the production stage.

This course of study in art and culture begins with the Stone Age (30,000 BCE to 2500 BCE) and continues from the early civilizations such as Mesopotamia (3500 BCE to 539 BCE) and Ancient Egypt (3100 BCE to 30 BCE) to Greek and Hellenistic art (850 BCE to 31 BCE). It then proceeds to the Persian Empire (550 BCE to 330 BCE) and ancient Iranian art. After that, it covers Roman art (500 BCE to 476 CE), art from India, China, and Japan (653 BCE to 1900 CE), Byzantine and Islamic art (476 CE to 1453 CE), and the Middle Ages (500 to 1400 CE). Following these, it explores the Early and High Renaissance periods (1400 to 1550 CE), Venetian and Northern Renaissance (1430 to 1550 CE), and Mannerism (1527 to 1580 CE). Moreover, it delves into the Baroque period (1600 to 1750 CE), Neoclassical art (1750 to 1850 CE), Romanticism (1780 to 1850 CE), Realism (1848 to 1900 CE), Impressionism (1865 to 1885 CE), Post-Impressionism (1885 to 1910 CE), Fauvism and Expressionism (1900 to 1935 CE). It further covers Cubism, Futurism, Suprematism, Constructivism, and De Stijl (1905 to 1920 CE), Dada and Surrealism (1917 to 1950 CE), Abstract Expressionism (1940s to 1950s CE) and Pop Art (1960s CE), and finally Postmodernism and Deconstructivism (1970 CE to present). These periods in art history represent significant milestones in human artistic and cultural development, shaping the trajectory of art and culture through the ages.