This program of studies has been evaluated – accredited by the Cyprus Agency of Quality Assurance and Accreditation in Higher Education.
The B.A. (Hons) in Hospitality and Tourism Management offers a high quality management education for those students who aspire to work within the hospitality and tourism industries.
Graduates can start their careers at entry level in the hospitality industry. After accumulating further operational experiences, they can be promoted to supervisory or middle management, and perhaps even higher positions.
- Gain an in-depth knowledge and appreciation of the nature of the international hospitality and tourism industry.
- Obtain an understanding of the management of organizational personnel and resources.
- Develop a critical awareness and understanding of the main functional areas of international hospitality and tourism management and the management process within a variety of international hospitality and tourism businesses.
- Acquire the attributes of a supervisory-level employee, along with organizational abilities.
- Improve the needed technical, interpersonal skills and knowledge to make an effective contribution to a hospitality or tourism organization as a supervisor or middle manager upon graduation.
- Gain a comprehensive knowledge in the areas of the hospitality and tourism global business environment.
CHOS-100 Introduction to the Hospitality & Tourism Business Environment
Course Description This course will assist students to gain a comprehensive grounding in the theoretical and practical elements of tourism, and an understanding of the highly competitive global environment within which the travel and tourism sector operates. The module examines the historical evolution of tourism, the current structure of the hospitality and tourism sector, and the external forces that influence and shape changes in hospitality and tourism.
CCOM-100 Computer Applications
Course Description An introduction course in computer applications, focusing on microcomputer technology emphasizing file management, utilizing Microsoft Windows operating system, statistical tools such as excel, database software such as Access, Presentation software such as PowerPoint, and other popular software, such as word and outlook.
CENG-100 English Composition
Course Description This course aims at giving students the opportunity to develop creative writing skills on a mature level, emphasizing the literary effects of language. The program will provide work on writing letters, memoranda reports, resumes and personal essays and research papers.
CACC-100 Accounting I
Course Description The aim of this course is to explore accounting as an indispensable part of business activities from different industrial domains and as a basis, upon which important decisions are planned, analyzed and implemented. Students will become familiar with a number of fundamental entities in accounting such as managers, investors and creditors.
Elective 1 (See Bellow)1st Year – 2nd Semester (6 ECTS each course – Total 30 ECTS)
CHOS-102 Introduction to Hospitality Operations Management
Course Description This course aims to help student in becoming familiar with the importance of operations management and the role of the hotel general manager within an organizational and managerial context; and to provide the student the opportunity to incorporate what is studied in a theoretical context in the practice of running a hotel business. Students will become familiar with the complex issues involved in managing and controlling products, labor and revenue in food & beverage operations and the importance of it in the financial success of the operation.
CTOU-102 Tourism Planning & Development
Course Description This course aims to help students in order to develop the skills and knowledge necessary to understand and critically analyze tourism public and private policy, planning and processes. The theoretical and applied emphasis is on developed countries, allowing the student to observe and understand examples of best practice and good governance. Students will gain a comprehensive grounding in the theoretical and practical elements of tourism planning & development.
CMAT-102 Business Mathematics
Course Description This course emphasizes performance of common computations found in the various functional areas of business. Students will use graphs, equations, ratio and proportion, percentage, and measurement systems to solve typical business problems such as the calculation of trade and cash discounts, markups, taxes, employee compensation, simple and compound interest, depreciation, inventory valuation, bonds and stocks, basic financial statement analysis, and business statistics.
CACC-102 Accounting II
Course Description This course focuses on the preparation, use and interpretation of relative accounting information coming from the financial and operating statements of a business. The purpose is to guide students in the understanding and making sense of the fundamental ways that business activities partially arise from and relate to financial and managerial decisions.
Elective 1 (See Bellow)2nd Year – 1st Semester (6 ECTS each course – Total 30 ECTS)
CECO-100 Introduction to Microeconomics
Course Description The aim of this course is to demonstrate the ways that businesses use economics as a basis for their everyday decision making in different industrial domains and across national and international borders. Students will become aware of how to solve economic problems in different contexts by breaking it down to its smaller constituent parts.
CHOS-106 Food & Beverage Service Management
Course Description This module is to enable students to increase their understanding of F&B operations through exposure to a number of theoretical concepts and operational issues in an F&B setting. The course will expose students to the various food and beverage service methods, areas and equipment. Students will have an opportunity to study various types of menu, menu knowledge and accompaniments. Also, students will learn about beverages and the food and beverage service sequence. The course will assist students in learning the supervisory aspects of the food and beverage service, performance measures and customer relations. Students will be prepared to the required level of proficiency in order to provide quality service within the context of a foodservice operation.
CHOS-108 Issues in Culinary Arts
Course Description The course exposes the students to the history and the development of national and international cuisines and the tasting profiles around the world. Through the course, students will gain an understanding of the revolution, development and progress of the profession. Emphasis is given to the structure and history of each group food, in order students to be ready to understand the different methods of cooking. Also, the module aims to familiarize students with key priorities in culinary practice such as hygiene, sanitation and food safety principles and tools, as well as the role of nutrition in the development of F&B concepts and operations.
CENG-200 Advanced English Writing
Course Description The main aim of this course is to help students develop an appreciation in literature and practice writing critical and argumentative essays on various topics. It also aims at training students to become comparatively proficient in academic writing; that is the use of references, quotations, footnotes, bibliography etc.
Elective 1 (See Bellow)2nd Year – 2nd Semester (6 ECTS each course – Total 30 ECTS)
CHOS-200 Front Office Management
Course Description This is a semester length course designed to introduce students to all facets of front desk/front office lodging management. The student will have the opportunity to study interlinked front office operations for a variety of hospitality settings. Students will learn how lodging operations rely on connectivity and interdependence as provided by the front desk/front office. Management skills for each front desk/front office position will be covered enabling the student to experience all lodging systems management. Examination of shift management, staffing, scheduling, reservations, concierge, uniformed staff, cashier, key clerk, audit, housekeeping, maintenance, security and food/beverage operations and systems are managed from the front desk/front office, will provide students with a systems perspective.
CHOS-202 Housekeeping & Maintenance Management
Course Description The course is designed to provide students with a basic understanding of housekeeping management in the hospitality industry, important technical information and the tools to systematically achieve the standards expected by today’s guests in lodging establishments. Professional and qualitative housekeeping and cleanliness are the most powerful factors that can lead to customer satisfaction. Therefore, the Housekeeping Service course provides knowledge and skills for achieving the best standards and goals of the organization.
CHOS-210 Restaurant Operation Management
Course Description This course explores topics such as, the manager’s role in the restaurant operations, control systems as diagnostic indicators, the role of the managerial leadership, staff selection and development, effective approaches to a successful client relationship.
CENG-220 Business Communication
Course Description The course aims to develop students’ oral and written communication skills while at the same time enlarge their knowledge of the business world. The emphasis will be on improving both organizational and language skills needed for students to perform more efficiently in the world of international business. The units will focus on business topics such as Marketing, Advertising, Negotiating, Team Building, Meetings, Brand Management, Presentation, Economics Issues, etc.
Elective 1 (See Bellow)3rd Year – 1st Semester (6 ECTS each course – Total 30 ECTS)
CLAW-200 Business Law
Course Description This course provides the students with a basic understanding of the legal system of different countries and its consequent effect and involvement as an essential tool for managers in any business environment. The role of the government, the relationships between different private businesses and the protection of customers is explored in depth.
CTOU-200 Destination Management
Course Description This course discusses the theories and concepts of destination management with a comprehensive approach that emphasizes planning, development, and marketing a destination. Students will learn about the challenges and issues faced by locations pursuing tourism as an economic (business) and community development (social, cultural and environmental) strategy. It focuses on the management of the destination and provides an understanding of the skills and issues involved in this evolving aspect of tourism management. It, also, looks at the relationship of tourism to 1) business and economic development, 2) natural resources and the environment, 3) culture and history, and 4) community and society. Select examples of tourism from destinations throughout the country, Europe and the world will be presented and discussed.
CECO-102 Introduction to Macroeconomics
Course Description Particular attention is given to the description, analysis and application of economic forces within the context of contemporary businesses and their relationships with the society and other main stakeholders in the external environment. Emphasis is given on the application and effect of economic principles on the ways that businesses operate in the long-term.
Course Description This course provides an understanding of the nature of innovation and technology related to the growth, success and future development of tourism within Australia and internationally, on a local to global scale. The tourism industry expects its employees to have a fundamental understanding of a variety of innovative technological methods and their application within the industry. Consequently, the course addresses aspects of key management problems, needs, developments and approaches that effectively utilize technology and innovation within the tourism industry.
Elective 1 (See Bellow)3rd Year – 2nd Semester (6 ECTS each course – Total 30 ECTS)
CHOS-209 Marketing for Hospitality
Course Description This course builds upon the basic principles of marketing and aims to develop student’s ability to analyze the distinctive marketing needs of services. It relies upon practical, real world case studies on a variety of diverse areas of marketing to give students a broader knowledge of key issues and the business environment to which decision making skills can be applied. It provides practical information about organizing and establishing a sales force in the hospitality industry. It also tackles the issue of professional sales: managing and training a sales team, sales negotiations, motivation and control techniques as well as the sales department structure. The course will give students an overview of the marketing function in the hospitality industry.
CHOS-300 Meetings, Conference & Incentives
Course Description A systematic approach in managing meetings and conferences, understanding the needs of the industry and the related parameters involved, like food and beverages, rooms and services. Students will be able to meet the challenges associated with managing and servicing conventions and other group business. Also, students will have an overview of planning disciplines as applied to the specifics of conventions, conference incentives, and expositions management will be presented and discussed during within this course.
CTOU-300 Special Interest Tourism
Course Description The course provides a comprehensive examination of the different types of tourism study. Tourism is motivated by an interest variety of different type of tourism behavior in arts, events, cultural festivals, regions, sports, heritage attractions, historic sites, education, sex cruises and the customs the wine and cuisine of the destination being visited. It is a fast-growing and lucrative sector of the global tourism industry, which helps to eliminate the cultural clashes among different countries destinations and the traveler. The more wide spread the human activity becomes the more likely it is the foster internal diversity.
CHOS-308 Hospitality Facilities Planning & Development
Course Description This course will expose students to the nature of hospitality facilities and the issues involves in managing maintenance needs, the primary facility systems, the important aspects of building itself and its grounds and parking areas, and the basics of lodging and food service design and renovation.
Elective 1 (See Bellow)4th Year – 1st Semester (6 ECTS each course – Total 30 ECTS)
CENV-200 Sustainability for Change
Course Description The main aim of the course is to enable, students understand the basic issues related with sustainability and change. It provides an overview on problems, responses and responsibilities of businesses, governmental policies and legislation associated with sustainability. The course will introduce students to communication theories relative to voluntary environmental programs in business and corporate communities, in order to evaluate and create mechanisms for stimulating behavioral change and education amongst individuals and organizations.
CMAT-200 Business Statistics
Course Description This course aims to make students aware of the various statistical concepts and techniques that could be of use to aid decision making in organizations in different industries. Emphasis is given on issues such as the role of statistical computer packages, the different data collection methods and the choice of sample sizes for different surveys.
CTOU-202 Sustainable Tourism
Course Description Sustainable tourism is defined as development meets the needs of present tourists and host regions while protecting and enhancing opportunities for the future. It is envisaged as leading to management of all resources in such a way that the economic, social and aesthetic needs can be fulfilled while maintaining cultural integrity, essential ecological processes, and biological diversity and life support systems.
CHOS-402 Hospitality Animation
Course Description Introduction to the recreation and animation in accommodation. Development of animation in hotels (features of animation). The quality of tourist accommodation services – a good animator build “good atmosphere”. Profit from animation in accommodation establishments. The role of the animator and recreation instructor during the organization of leisure in accommodation establishments. Types of animation conduct in accommodation establishments. Encouraging participation in animation – a case of study. Measures, forms and methods of organizing and conducting recreational activities in the accommodation establishments in various age of groups. Planning and organizing animation action in accommodation establishments- examples: body movement, creative, entertainment, education, relaxation, adventure.
Elective 1 (See Bellow)4th Year – 2nd Semester (6 ECTS each course – Total 30 ECTS)
CSOC-200 Business Ethics
Course Description The main aims of the course are to enable, students understand the basic issues in and to promote specific cause of business ethics thought presentation of and discussion on theory and case studies.
CRES-300 Research Methods
Course Description This course will introduce students to the research methods. Students will learn quantitative, qualitative and mixed research methods. Thus, students will learn research philosophies and research designs. Also, students will learn how to collect, analyze and report findings from research.
Course Description The dissertation is a valuable course for the development of higher cognitive skills and is intended to provide students with the opportunity to work independently in an area of specific interest. It gives students the opportunity to apply their knowledge of Business Administration to a real business situation, develop communication skills and put hands on research in the field Business domain. The course is intended to enable the students to improve their abilities of Independent work, skills of original and critical thinking and methods of research design, data collection, analysis and presentation.
Elective 1 (See Bellow)
Elective 2 (See Bellow)
CHOS-103 – Accounting for Hospitality and Tourism Management
Course Description The aim of this course is to present managerial accounting concepts and explains how they apply to specific operations within the hospitality industry.
CHOS-104 – Rooms Division Operations
Course Description This course is to enable students to develop theoretical knowledge and practical skills of rooms division department and its operation and understand the role of this department within the context of a hospitality operation. The course includes management concepts and responsibilities in the rooms division department. Students will be exposed to content relating to structural planning for large properties, including models for staffing patterns and hiring principles. Emphasis will be placed on inventory and equipment management, cost control, risk management, safety, security, topical environmental issues, characteristics of materials and supplies, linen and laundry room management, and cleaning functions. In addition to operational practices, personnel administration, including employee motivation, turnover, satisfaction, absenteeism, and cultural diversity issues are addressed.
CHOS-204 – Sanitation & Hygiene
Course Description HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, sciencebased, food safety system. We consider this course vital since culinary arts students are mainly involved with the production food and therefore this food safety system will enable them to implement where they work maximum food safety and quality.
CHOS-206 – Food & Beverage Management
Course Description This course introduces the student to the art and craft required in the food and beverage industry. It is designed for those students who want to work in the industry and acquire knowledge and an understanding to facilitate career progression in food and beverage operations management. The course is an introduction to the fundamental principles of food and beverage management emphasizing how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Students learn theoretical and practical skills for effective management of food and beverage operations relating to front and back of the house, leadership, management principles, service skills, service styles (French, Russian, American), and training of personnel.
CHOS-208 – Hotel Operations
Course Description This module aims to enable the student to recognise the importance of operations management and the role of the hotel general manager within an organisational and managerial context; and to provide the student the opportunity to incorporate what is studied in a theoretical context in the practice of running a hotel business. Also, learners will become familiar with the complex issues involved in controlling products, labor and revenue in food & beverage operations and the importance of it in the financial success of the operation.
CHOS-302 – Hotel Logistics
Course Description The course will enhance students’ expertise and understanding of the physical aspects of bringing products and services to market through the supply chain. Also, the course will highlight the most important elements needed for practicing hotel management operations under the scope and impact of Logistics. By providing an in depth analysis of the supply chain from raw material input, through the production process, to the flow of products and services to the customer, this module will provide to participants certain methodologies for optimizing hotel management operations via the adaptation of the logistic chain. Learners will acquire a range of management and IT tools for deployment in logistics analysis and supply chain management.
CHOS-304 – Food & Beverage Cost Control
Course Description Students will be exposed to the fundamentals of food and beverage planning, control and purchasing which will likely increase their career opportunities. The students will investigate the control of the food management process and expenditures in order to ensure the desirable profits for the Food and Beverage department. The utilization of budgets, standards and ratios to achieve optimum quality and results, with specific applications to food, beverage and labor costs. General industry and food & beverage cycle controls will be applied, including an analysis of labor cost and the use of automation.
CHOS-306 – Hotel Information System
Course Description This course will provide the basics for potential users of hotel software enabling them to understand the skills and information required to become operators of various systems. The hotel software is fully integrated packages designed to maximize the efficiency of hotel operations. The systems contain all the functions carried out in daily operation of a hotel, including the whole range of functions required for all aspects of hotel management, maintenance and operation.
CHOS-310 – Managing Service Quality and Guest Experience in the Hospitality Industry
Course Description This course will expose students to the concept of service quality and the concept of total quality. Students will learn the various quality aspects needed to compete in the global business arena. More specifically, to learn different businesses factors in order to achieve consistent peak performance, continual improvement, and maximum competitiveness.
CHOS-400 – Cross Cultural & Global Management in Hospitality
Course Description The course aims to develop students’ knowledge and understanding of the hotel industry as an arena for global culture and intercultural communication. Interpersonal communication in the international business arena is analyzed as a process and illustrated in a contextual and comparative perspective. Students will receive training in analyzing interaction processes, recognizing communication differences and applying relevant strategies, methods and techniques for effective communication. This is relevant in face-to- face situations and partly in media communication.
CHOS-404 – Contemporary Issues in Hospitality Management
Course Description This course seeks to leverage the knowledge students have obtained in previous courses to enable effective consideration of the contemporary issues that emerging professionals will face in the hospitality industry. In particular, the course will develop students’ abilities to comprehend theoretical constructs upon which effective business management is based, but more importantly to understand such theory in a practical environment.
CTOU-204 – Crisis Management in Hospitality & Tourism
Course Description The history of modern tourism records many localized and some international crises characterized by extreme and sudden reduction in demand for specific destination areas or types of tourism product. Managerial responses to such events include both problem solving and market recovery steps, but these vary in effectiveness and recovery may be slow to occur after the initial problems are overcome. With examples drawn from the UK, Europe, America, Australia and Asia, this course brings together a range of expert academic analysis of the latest thinking and practice in this increasingly important area of tourism management.
CTOU-206 – Sociology in Tourism
Course Description The module analyzes through a historical overview, the social, cultural and economic conditions which led to the emergence of the tourism phenomenon. In continue the characteristics and parameters that affect the tourist attitude are determined, in order to come across the mechanism via which a person behaves before, during and after the trip. The study of modern tourists motives coupled with the search for more mild forms of development (on the part of host communities) have as a result the better understanding of social dimensions of development of special and alternative forms of tourism in the modern world. The role of tourism in the social development of the host communities and the social impacts of tourism development are also important issues for the discipline of Sociology of Tourism. Finally, are also studied: a) the quality of life in tourist areas, b) the improvement of social indicators, c) the concept of social interests, d) the rights and the obligations of tourists and the ethics in tourism (i.e. the ethics in business, etc), e) the planning of tourism development, and f) the arrangement of tourist trips.
CTOU-208 – Tourism Anthropology
Course Description This course analyzes tourism as a cultural phenomenon with ritualized behaviors and complex meanings for both host and guest societies. It explores issues of cultural and artistic authenticity, identity production and marketing, and commodification of both the tourist and the toured. Particular emphasis is placed on the cultural politics of tourism on local, regional, national and transnational scales, with case studies ranging from Fourth to First World venues.
CTOU-210 – Statistics for Hospitality & Tourism Managers
Course Description The aim of the course is for the students to comprehend the statistical tools in relation to the hospitality, leisure and tourism industry. The area of quantitative methods is one which many students find unapproachable or daunting. With the use of a clear learning structure, and a user friendly, non-theoretical approach, we have created a course which students and lecturers alike will find indispensable.
CTOU-300 – Special Interest Tourism
Course Description The course provides a comprehensive examination of the different types of tourism study. Tourism is motivated by an interest variety of different type of tourism behaviour in arts, events, cultural festivals, regions, sports, heritage attractions, historic sites, education, sex cruises and the customs the wine and cuisine of the destination being visited. It is a fast-growing and lucrative sector of the global tourism industry, which helps to eliminate the cultural clashes among different countries destinations and the traveller. The more wide spread the human activity becomes the more likely it is the foster internal diversity
CTOU-302 – Attractions & Theme Park Management
Course Description This subject will introduce students to the various aspects of attractions management, allowing them to examine the concepts, principles, and theories relating to managing attractions. An examination of current issues in the attractions and amusement park industry will be conducted. Emphasis will be placed on development and design along with the functional departments of modern amusement parks and themed attractions. Students will be able to understand the complexities of attractions and theme parks in order to deliver memorable experiences to visitors.
CMKT-220 – Public Relations & Publicity
Course Description This course provides an understanding of the effects arising from the application of public relations both in the private and the public sector. Emphasis is given in the relationship between businesses and media in shaping their image towards the external environment and the importance of issues such as corporate social responsibility in the strategic planning and development of businesses.
CMKT-100 – Marketing Principles
Course Description This course introduces the role, tools and concepts of marketing especially in creating interactive communities between businesses, customers, brands, products and services. As such, a fundamental aspect of marketing is the creation of value for customers and the consequent development of loyal and royal customers by adapting to their individual needs.
CMGT-330 – Crisis Management
Course Description This course on crisis management offers students the basics in identifying, preventing, and controlling crisis situations. Crisis management basics, from preparation to training and compliance are discussed, as are various stages of a crisis, and the need to establish a crisis management team. Clearly identifying the roles and functions of each crisis management team member is essential for the ultimate success of contingency planning, which is also discussed. Students will be able to identify potential risks or situations that may precipitate a crisis or emergency and learn approaches on how to respond to such incidents. The importance of communication and making instant and effective decisions is also covered, as are a variety of emergency response scenarios; from planning evacuation from a local elementary school affected by an earthquake to a major hospital suffering a massive power outage to the threat of a rogue employee.
CMGT-212 – Human Resource Management
Course Description This course assesses the significance of national and international models of HRM, different employment systems and the role of the multi-national corporation. There is a focus on the understanding and analysis of the implications of the global economy, labor standards and the relative convergence of national and organizational practices and policies.
CMGT-410 – Knowledge Management
Course Description The aim of this course is to explain the meanings of knowledge management and help students to gain knowledge about tacit and explicit knowledge and its difference from data and information, strategic use, technologies, people and cultural issues, knowledge transfer, and implementation. Moreover, it examines the various components of knowledge management solutions such as processes, mechanisms and technologies and help students understand how to select an appropriate solution to knowledge management. This course also describes the influence of knowledge management onto organizations and the power of social computing.
Foreign Languages Electives
CGRE-100 – Greek Language and Culture I
Course Description The aim of this course is to introduce beginner foreign students to the Greek language, and teach them how to communicate effectively in Greek orally as well as in writing. The course also aims to provide students with the opportunity to understand, speak, read and write what they need in the Greek language. Last, it aims to prepare the students to communicate effectively with native speakers of the language.
CGRE-102 – Greek Language and Culture II
Course Description The aim of this course is to teach students pre-intermediate and intermediate level Greek language. The course aims to provide students with the opportunity to understand, speak, read and write what they need in the Greek language as well as further ameliorate their productive and receptive skills. Last, it aims to prepare students to communicate even more effectively with native speakers of the language through motivating self-study
CGER-100 – German Language and Culture I
Course Description The course aims to introduce students to the basic German language and help them develop communication skills for the language of German. It also aims to help students develop listening, speaking, reading and writing skills in German.
CGER-102 – German Language and Culture II
Course Description Combined with German for Hospitality Industry – Level 2 the course offers beginners in German a broader introduction to the language. The student will be able to communication with German speaking staff and customers, and provide them with necessary information.
CFRE-100 – French Language and Culture I
Course Description The aim of this course is to offer beginners in French Language a basic introduction to the language. Grammar is studied but emphasis is given on vocabulary, oral and reading comprehension.
CFRE-102 – French Language and Culture II
Course Description The aim of this course is to offer to students the ability to use the French Language. Articles, verbs and pronouns are studied but emphasis is given on vocabulary, oral and reading comprehension.
CRUS-100 – Russian Language and Culture I
Course Description The course aims to help students develop communication skills for the language of Russian
CRUS-102 – Russian Language and Culture II
Course Description Combined with Russian for Hospitality Industry – Level 1 this course offers beginners in Russian a broader introduction to the language. The student will be able to communication with Russian speaking staff and customers, and provide them with necessary information.
CSPA-100 – Spanish Language and Culture I
Course Description Following the Common European Framework of Reference for Languages (CEFR):
A Basic User level is divided into: A1 Breakthrough or beginner A2 Waystage or elementary
This course is designed to develop and improve your general knowledge of Spanish. In this course you will learn the four skills of speaking, listening, reading and writing in addition to grammar, vocabulary and pronunciation. The emphasis will be on practicing the acquired knowledge and skills in various useful and entertaining situations and contexts. In our basic user level course students will acquire a general knowledge of the basic grammar contents along with a socio-cultural view of the Spanish speaking countries; they will also achieve receptive and productive skills both in the oral and the written language.
CSPA-102 – Spanish Language and Culture II
Course Description This course is designed to develop and improve your general knowledge of Spanish. In this course you will learn the four skills of speaking, listening, reading and writing in addition to grammar, vocabulary and pronunciation. The emphasis will be on practicing the acquired knowledge and skills in various useful and entertaining situations and contexts. In our basic user level course students will acquire a general knowledge of the basic grammar contents along with a socio-cultural view of the Spanish speaking countries; they will also achieve receptive and productive skills both in the oral and the written language.
CCOM-200 – Management Information Systems
Course Description This course is to get an understanding of how information systems are used in business setting. The topics covered will include the fundamental of information systems, strategic use of information systems, decision support and expert system. This course will describe also information systems planning, design and implementation.
CCOM-220 – Introduction to Multimedia
Course Description The course introduces the student to the basic concepts of multimedia and investigates on how multimedia is changing our world. The students have the opportunity to learn and use the cutting edge technology of Multimedia hardware and software through the final project.
CCOM-300 – Web Development
Course Description This course is intended to provide students with the knowledge and skills necessary for building and evaluating web sites. It covers a range of topics including: basic concepts of the Internet and internet browsers, fundamentals of Website design, Websites building tools and languages, basics of XHTML (text, fonts, colors, images, lists, tables, frames, forms), Scripting and Scripting Languages (VB Script, Java Script), Website publishing, Website evaluation and assessment, case studies. The practical part includes applications using web design tools (such as FrontPage) and languages (such as XHTML and SIMSCRIPT).
Liberal Arts Electives
CHIS-100 – Introduction to Cyprus History
Course Description This course covers the major periods and the different relative debates in the history of Cyprus, including the classical civilizations, the Hellenistic and Roman periods as well as the different conquerors that have made their presence felt in the island over the last 1000 years. There is also an exploration of Cyprus’ present culture as a result of the effects of these different periods and conquerors.
CHIS-102 – Western Civilization
Course Description This course aims to introduce students to the main periods of Western history beginning from the antiquity right up to modernity, examining each period through its relative cultural, social, economic and political dimensions and the ways that these elements interacted with each other to produce each period’s unique identity and characteristics.
CPSY-100 – Introduction to Psychology
Course Description This course provides the basis for the understanding of different perspectives within the field of Psychology, including a review of its theoretical and methodological domains as a discipline and a review of the role of biology as a basis for understanding people. Through this course students are invited to develop their own personal development profile.
CSOC-100 – Introduction to Sociology
Course Description This course introduces students to the basic concepts and analytic categories in the field of Sociology, focusing on the major perspectives and general phenomena of social life. There is an identification of the complications in the intersection between Sociology and sexuality and the social impact of major issues such as religion, race and gender.
CPHI-100 – Introduction Philosophy
Course Description Students will be introduced to the main philosophical debates of the 20th and 21st centuries and consequently, they will be expected to develop a critical argumentative position in lieu of these debates. There will be a focus on major philosophical movements including morality, ethics religion, gender, cultural relativism and respect for others.
CEUR-210 – European Union Integration
Course Description This course gives an introduction of the history, development and challenges facing the EU. It examines the basic structures and processes of EU governance. Special emphasis is placed on the rationale of integration (theoretical concepts and approaches), institutions, actors, policies and policy-making. The course also examines a number of current events and recent challenges facing the EU. Some of these topics include security challenges, the issue of enlargement of the EU (recent past and future), the challenges of EU policies on its neighbors, and issues regarding the financial crisis and related economic considerations. The course will follow the political and economic developments that are taking place within the EU throughout the duration of the course. Attention is paid to developing the students understanding of the historical roots of contemporary European realities. They will also become familiar with various philosophical developments and conceptual models sharing the modern history of Europe.
Math & Science Electives
CMAT-100 – College Algebra
Course Description This course aims to equip students with the relative mathematical knowledge which is essential as a basis for students who will follow a degree in economics, finance and other associated study fields. Rectangular coordinates, graphs of equations, sequences, permutations and combinations are some of the topics that this course focuses on.
CMAT-304 – Calculus
Course Description This course is designed to develop the topics of differential and integral calculus. Emphasis is placed on limits, continuity, derivatives and integrals of algebraic and transcendental functions of one variable. Upon completion, students should be able to select and use appropriate models and techniques for finding solutions to derivative-related problems with and without technology.
- Have a high school diploma (or equivalent).
- In exceptional cases there will be an interview or challenge courses or entrance exams or accreditation of prior learning in consultation with the moderator.
- Meet the English Language Proficiency Requirements
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