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Find Hospitality Courses & Degrees

International Culinary Studio
The Knife Skill Course
International Culinary Studio
Safe knife use How to use knives and cutting equipment Be able to use knives and cutting equipment
Duration
1 month
Format
Online
Commanderie des Cordons Bleus
Art & Science of Multi-Sensory Dining
Commanderie des Cordons Bleus
This course covers the ascendency of this culinary trend, its philosophical basis, importance and global influence; it explains some of the creative processes and scientific research behind its success, as well as future developments.
Duration
1 month
Format
Online
Commanderie des Cordons Bleus
The Art of Fermentation
Commanderie des Cordons Bleus
Upon successful completion of this course, you will be able to: Explain the fundamentals and history of fermentation. Ferment with vegetables with an in-depth understanding of the process, and the practical task of making sauerkraut and kimchi. Ferment with grains with an in-depth understanding of the process and the practical task of making and caring for a sourdough starter. Ferment with milk with an in-depth understanding the process and the practical task of making a basic cheese.
Duration
1 month
Format
Online
Le Cordon Bleu Paris
Gastronomy and Nutrition
Le Cordon Bleu Paris
Upon successful completion of this course, you will be able to: clearly understand the nutritional information required to support menus and products, and rules regarding nutrition content claims and health claims generate a greater understanding of the marketing mechanism of food and health trends understand the drivers behind who makes a superfood super discuss popular health claims on prominent menus.
Duration
20 hours
Format
Online
International and Cross-Cultural Negotiation
International and Cross-Cultural Negotiation
All of us are aware that cultural differences are significant and that they affect how we interact with others in business and in leisure activities. But what is culture exactly, and how does it impact on negotiation, in particular?
International Culinary Studio
Catering Management
International Culinary Studio
Supervise staff training Food safety supervision for catering Supervise food production Catering operations, costs and menu design We are excited to welcome you to our professional Catering Management course. Catering Managers are required for very busy catering and event companies. Studying to ensure you are well equipped to handle the diversity of skills required in this job will help secure you a position in the future. Apart from the long hours most of these jobs expect of their employees, the role comes with the huge job satisfaction of successfully completing an event. Most catering companies specialise in a particular type of event ranging from weddings, corporate events to birthday parties and new product launches. Our hugely popular Catering Management course will give you the skills and tools to help you succeed in the cutting-edge Hospitality and Catering Industry.
Duration
3 months
Format
Online
International Culinary Studio
Special Diets
International Culinary Studio
The impacts of nutrition and guidelines Adjusting recipes Healthy related diets Understanding safe ingredients and cross contamination Food sensitivity and allergies Recommendations for healthy eating for diabetics Texture modification Health and legal consequences Diets for coeliac, gluten free, restricting sodium, diabetics, cholesterol, weight loss Religion-based and cultural diets preparation and cooking for religion Healthy diets and menus
Duration
3 months
Format
Online
International Culinary Studio
Café Baker
International Culinary Studio
What you’ll learn Safety at work including Knife use and Food Safety in Catering – essential for all Café work How to make: Scones, muffins, tort, biscuits, buns and bread The skills learned here can be used to bake a wide variety of café products
Duration
3 months
Format
Online
International Culinary Studio
Café Chef
International Culinary Studio
What you’ll learn Safety at work including knife use and food safety in catering – essential for all Café work How to make: Eggs Benedict Classic Ceasar Dressing and Classic Ceasar Salad Coleslaw with lemon pepper mayonnaise Bread Rolls Fruit scones Apple & Pecan Muffins Calzone Quiche Lorraine The skills learned here can be used to make a wide variety of café products
Duration
3 months
Format
Online
International Culinary Studio
The Art of Chocolate Confectionery
International Culinary Studio
In this programme you will learn the skills and techniques in: The Types of Chocolate The Correct Equipment & How to Use It How to Temper Chocolate Preparing Chocolate Moulding & Filling How to Decorate & Store Chocolate Methods of Chocolate Confectionary Tempering Couverture Coating of Chocolate Decorating & Garnishes How to Assemble Chocolate Confectionary Chocolate Quality, Cocoa & Cocoa Powder
Duration
3 months
Format
Online
International Culinary Studio
Sustainable Practices for Food Service Professionals
International Culinary Studio
What you will learn: Explain global sustainability concepts, issues and concerns Discuss sustainable decisions and actions that foodservice can take and reasons for these Identify some challenges to a business in implementing sustainable practices. Describe why a successful distribution model is necessary to support the infrastructure of sustainable food. Explain current sustainability issues in food production (agriculture, livestock and seafood and some solutions for food service. Explain current sustainability issues regarding water, energy and waste and potential solutions for food service.
Duration
2 months
Format
Online
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Seafood Literacy
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Why Sustainable Seafood Matters Understanding Seafood Categories Seafood Handling & Fabrication Seafood Cooking Techniques
Duration
15 hours
Format
Online
Le Cordon Bleu Paris
Plant-Based Diets: Nutrition & Wellness
Le Cordon Bleu Paris
Upon successful completion of this course, you will be able to: Understand the nutritional information of fruit and vegetables and rules regarding nutrition content claims and health claims. Generate a greater understanding of the marketing mechanism behind the plant-based movement and the ethics around it. Develop enhanced awareness of how the seasonal cycle food affects their nutrients. Develop well-balanced, nutritional plant-based dishes and menus for personal and/or professional application. Discuss popular and cultural plant-based diets and products available.
Duration
2 months
Format
Online
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Professional certificate in Food, Nutrition and Health
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How nutrition impacts health Introduction to the field of nutrition and food Basic chemistry and composition of food, their role in the body and their impact on health How to better weigh and interpret the information overload about nutrition and health Skills needed to effectively assess, design and implement dietary strategies and nutritional therapy at a basic level.
Duration
4 months
Format
Online
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