First level

Introduction to Applied Sciences

Ethical Information and Communication Technologies for Development Solutions

Food Preparation I

Food Preparation Practical I

Introduction to Human Resource Management

Introduction to Marketing

Introduction to Retailing

Introduction to Consumer Behaviour

Introduction to Nutrition and Energy Yielding Nutrients

Nutrition and Nutrient Deficiency Diseases

Second level

Food Preparation II

Food Preparation Practical II

Food Production Principles

Food Product Development

Food Product Packaging, Labelling and Visual Merchandising (Theory)

Food Product Packaging, Labelling and Visual Merchandising Project

Environmental Awareness and Responsibility

Marketing Management

Essentials of Marketing

Consumer Behaviour

Third level

International Cuisine

Beverage Studies

Food Preparation for the Hospitality Industry (Theory)

Food Preparation for the Hospitality Industry (Practical)

Product Management

Marketing Applications

Retail Management

Strategic Marketing

Customer Relationship Management