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Find Hospitality Courses & Degrees

eHotelier - eAcademy
Prepare Sandwiches
eHotelier - eAcademy
Sandwiches in many different forms are popular around the globe. In Australia, the offerings have changed considerably in the last 20 years, especially due to ethnic influences and health requirements. In this course you will learn: Types of sandwich Suitable breads and spreads How to prepare and present sandwiches Special dietary requirements
Duration
3 hours
Format
Online
eHotelier - eAcademy
Produce Cakes Pastries and Breads
eHotelier - eAcademy
All chefs should be able to produce sweet items such as pastries and cakes as well as breads and other bakery products. This course covers: Pastes such as sweet paste, choux paste and puff paste Sponges, simple cakes, gateaux and other patisserie items Breads, croissants, Danishes and other yeast items Decoration techniques and ideas
Duration
6 hours
Format
Online
eHotelier - eAcademy
Produce Desserts
eHotelier - eAcademy
Desserts are the sweet menu items served at the end of the meal. They can provide the perfect finish to a meal and also provide good profitability to an establishment. This course covers: Various categories of desserts Preparation and production methods Decoration and presentation options Appropriate sauces
Duration
4 hours
Format
Online
eHotelier - eAcademy
Produce Chocolate Confectionery
eHotelier - eAcademy
Chocolate work is a specialised area and requires training in order to become skilled. This course covers: Types of chocolate and chocolate confectioneries Tempering and other production techniques Preparation of suitable centres and fillings How to handle moulds correctly and create moulded chocolates Presentation of chocolate items
Duration
6 hours
Format
Online
Digital Marketing Specialization
Courses Select
Offered by University of Illinois at Urbana-Champaign Drive Customer Behavior Online. A six-course overview of the latest digital marketing skills, taught by industry experts.
eHotelier - eAcademy
Produce Pates and Terrines
eHotelier - eAcademy
Pates and terrines refer to any edible food that has been ground or puréed to a paste and set or baked in a container or mould. In this course you will learn: Suitable ingredients Types of equipment used Preparation, production and presentation techniques
Duration
5 hours
Format
Online
eHotelier - eAcademy
Clean and Tidy Bar Areas
eHotelier - eAcademy
Presenting a clean and tidy bar is important to a business, as customers will decide whether to stay and/or return based on the cleanliness and service provided. In this course you will learn: The importance of acting professionally How to clean the bar equipment and public areas Safe working practices This course applies to any hospitality organisation which operates a bar including hotels, restaurants, clubs, cafes and wineries. Clean Kitchen Premises and Equipment This course will help you understand: Appropriate cleaning techniques for kitchen equipment Appropriate cleaning techniques for kitchen surfaces Product knowledge for various cleaning and sanitising agents The importance of a clean and well maintained kitchen
Duration
4 hours
Format
Online
eHotelier - eAcademy
Coordinate Cooking Operations
eHotelier - eAcademy
Being able to coordinate cooking operations through the production of large numbers of dishes is an essential skill for any head chef or catering manager. This course covers: Types of food production systems Planning requirements Procurement and supply considerations In-kitchen operational monitoring Quality monitoring
Duration
4 hours
Format
Online
eHotelier - eAcademy
Develop Menus for Special Dietary Requirements
eHotelier - eAcademy
This course cover how to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It includes: Range of dietary and cultural needs Contemporary trends Meal development plans and techniques How to monitor success of menus
Duration
5 hours
Format
Online
eHotelier - eAcademy
Produce Pastries
eHotelier - eAcademy
The preparation and production of pastries are the basic skills required by all bakers, pastry chefs and chefs. In this course you will learn how to make: Short and sweet paste products Shortbreads Choux paste products Puff paste products Filo and strudel products
Duration
5 hours
Format
Online
eHotelier - eAcademy
Produce Meat Dishes
eHotelier - eAcademy
Meat is often the primary source of protein in the Western diet and forms the centre point of many dishes. Many cookery methods can be used and it is essential to understand the correct preparation and cooking methods. This course covers: Various types, sources and cuts of meats Uses of different parts of the animal and associated cookery methods Preparation, cooking and presentation techniques
Duration
6 hours
Format
Online
eHotelier - eAcademy
Produce Seafood Dishes
eHotelier - eAcademy
Seafood is a very important part of any menu, providing excellent variety across a range of service styles and periods. Seafood is quite popular with customers, especially as it is often not cooked at home. This course covers: The classification of seafood and the appropriate selection for different menu uses Selecting and storing seafood Preparing and presenting fish and shellfish
Duration
5 hours
Format
Online
eHotelier - eAcademy
Transport and Store Food
eHotelier - eAcademy
This course describes what is involved in the transportation of food from a food preparation area to another location. It also deals with holding or storage on its arrival. This course covers: How to identify foods that can be transported Appropriate packaging and vehicles for transportation Required transportation conditions Hygiene and storage requirements when transporting food
Duration
4 hours
Format
Online
eHotelier - eAcademy
Maintain the Quality of Perishable Items
eHotelier - eAcademy
A kitchen cannot produce menu items without the necessary supplies. As a chef, you will be required to receive kitchen supplies and put them away in the appropriate storage areas, following the correct processes. This course will help you understand: The delivery and receiving process Appropriate storage conditions and equipment Importance of temperature control for fresh and frozen commodities FIFO principle Stock maintenance and rotation
Duration
4 hours
Format
Online
eHotelier - eAcademy
Use Hygienic Practices for Food Safety
eHotelier - eAcademy
Use Hygienic Practices for Food Safety. Hygiene in hospitality is extremely important, especially when it comes to serving customers. All hospitality staff must follow the health and hygiene procedures in their workplace. This course will help you understand: Importance of hygiene in the workplace Possible sources of contamination Correct hand washing procedures Importance of personal health and reporting requirements Ramifications of not following hygiene procedures
Duration
3 hours
Format
Online
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