One of the things Cyprus is usually praised for is its tasty, richly diverse and nutritious cuisine with the characteristic qualities of the Mediterranean diet, which is considered as one of the healthiest in the world. This course, organised by the Cyprus Food and Nutrition Museum, aims at familiarizing foreigners with the rich gastronomy and the culinary tradition of Cyprus through a hands-on experience. The cooking classes cover a range of characteristic traditional Cypriot recipes, both for main dishes and desserts. Participants have the opportunity to explore basic ingredients, cooking techniques and utensils, and of course taste the rich flavours of freshly cooked traditional dishes, which are considered specialties of the Cypriot gastronomy. The course is held in selected locations of the Nicosia and Paphos districts, and is taught by expert cooks, eager to share the secrets of Cypriot style cooking. Apart from cooking workshops, the course includes small excursions to nearby places of gastronomical interest.
Organizer: Cyprus Food and Nutrition Museum (PIC number: 952674055)
Target group: teachers/trainers in adult education, school education and vocational education and training (VET) (youth and adults who are interested in cooking)
Duration: 7 days (5 training days +1 arrival day +1 departure day)
The course’s duration can vary according to preference, from 2 to 15 days.
Detailed course programme:
Subject: “Cyprus traditional foods, bread and cheese”
Day 1 – Arrival day
• Transfer from the airport to the place of accommodation.
• Welcoming - Presentation of the Cyprus Food Museum and its team - Sightseeing walk .
Days 2, 3 4, 5, 6 – Training days. Hands-on cooking workshops will take place every day from 09:00 to 14:00. After brunch, participants will prepare a five-course meal with traditional main dishes and desserts (according to the season), which they will enjoy during lunch at the end of each workshop, accompanied by local wine.
Representative schedule (the order of taught workshops may change):
Baking traditional bread, elioti and halloumoti, using a traditional oven, and preparing kleftiko and katimeri
Small excursion in the nearby area
Making halloumi, the traditional Cypriot cheese, anari, trahanas and chicken, loukoumades
Palouzes, soutzioukos, zivania (traditional drink), kolokasi, stafides
Kolokotes, koulourakia, keftedes, legumes with vegetables, village salad
Pourekia with halloumi or anari, tzatziki, koupepia, potatoes
Final evaluation - Fedback from participants - Award of Certificates of Participation
Day 6 – Departure
- Transfer to the airport
Course dates: To be arranged in collaboration with each sending organization
Minimum number of participants per course: 2
Teacher: Staff with long experience and confirmed skills in Cypriot cooking
Educational materials: Teacher’s slides
Working Language: English
Fee: €70 training fees and €60 organizational support = €130 per person per training day.
130x5= €650 per person for 5 training days. VAT 19% is included.
Organizational support includes excursions, as well as brunch and 1 meal per day.
Payment terms: The whole amount is payable up to 15 days before the course.
Accommodation: Participants are free to make their own accommodation arrangements. The course organizer can assist with bookings or recommend hotels with good prices and locations.
Contact details: email@example.com