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Find Hospitality Courses & Degrees

eHotelier - eAcademy
Plan Catering for Events or Functions
eHotelier - eAcademy
Events and functions are a key driver of the tourism and hospitality industry. In this course you will learn: Identify the purpose and scope of the event Preparing a proposal for an event Preparing an operational plan for catering
Duration
2 hours
Format
Online
eHotelier - eAcademy
Use Cookery Skills Effectively
eHotelier - eAcademy
Preparing food for food service involves utilizing all the preparation, cooking and presentation skills you have learned. In this course you will: Organize and prepare food for food service Cook and serve menu items for food service Complete end of service requirements
Duration
3 hours
Format
Online
eHotelier - eAcademy
Produce Dishes Using Basic Methods of Cookery
eHotelier - eAcademy
Understanding the methods of cookery is essential for a chef because nearly all menu items require some cooking and many menu items combine several methods together. The ingredients that are used in dishes vary hugely What you will learn: Moist heat cookery methods Dry heat cookery methods Menu applications of cookery methods How to cook a wide range of food items
Duration
4 hours
Format
Online
eHotelier - eAcademy
Develop and Implement a Food Safety Program
eHotelier - eAcademy
Developing a system for ensuring safe food handling practices is essential for any business that stores, prepares, displays, serves and/or disposes of food. This course will help you understand: Construction and requirements of a food safety program Food safety legislation and food standards How to implement HACCP procedures Methods for identifying, minimising and controlling food safety hazards Monitoring, evaluation and reporting requirements
Duration
4 hours
Format
Online
Digital Marketing Specialization
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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 and Serve Food for Buffets
eHotelier - eAcademy
Buffets provide an opportcoursey for the chef to showcase their skills while preparing large amounts of food. This course describes: Types of buffets Planning for buffets Preparation and production methods for buffet items Centrepiece production
Duration
4 hours
Format
Online
eHotelier - eAcademy
Produce Vegetable, Fruit, Egg and Farinaceous Dishes
eHotelier - eAcademy
Vegetables, fruit, eggs and farinaceous items are important components of many dishes. This course will help you understand: Classification of fruit and vegetables Range of farinaceous dishes Menu uses for eggs Preparation techniques for a range of vegetable and fruit dishes Preparation of egg and farinaceous dishes considering menu types and special diets
Duration
5 hours
Format
Online
eHotelier - eAcademy
Produce Petit Fours
eHotelier - eAcademy
Petits fours are a specialist patisserie product offered in hotels, high end restaurants and patisserie outlets. In this course we will explore: Preparation of suitable bases Construction of iced petits fours Construction of fresh petits fours Construction of marzipan petits fours Construction of caramelised petits fours
Duration
5 hours
Format
Online
eHotelier - eAcademy
Prepare Food to Meet Special Dietary Requirements
eHotelier - eAcademy
This course describes the skills and knowledge required to prepare and cook foods to meet both basic and specific dietary and cultural needs Basic nutrition Types of special diets Cultural and religious impacts on diets and cooking
Duration
4 hours
Format
Online
eHotelier - eAcademy
Prepare and Model Marzipan
eHotelier - eAcademy
Marzipan is a confection made of almonds, sugar and water. It is used for covering cakes and tortes This course covers: Ingredients and equipment used for marzipan products Preparation and production techniques Shaping and decorating techniques
Duration
3 hours
Format
Online
eHotelier - eAcademy
Prepare Portion-Controlled Meat Cuts and Meat Products
eHotelier - eAcademy
This course describes the processes for preparing portion-controlled meat cuts.
Duration
5 hours
Format
Online
eHotelier - eAcademy
Work Effectively as a Cook
eHotelier - eAcademy
Working effectively as a cook involves utilizing all the preparation, cooking and presentation skills you have learned and applying them under pressures of a real world kitchen. In this course you will: Organise and prepare food for food service Cook and present menu items for food service Complete end of shift requirement
Duration
3 hours
Format
Online
eHotelier - eAcademy
Produce Appetisers and Salads
eHotelier - eAcademy
Appetisers are served at the beginning of a meal and are designed to stimulate the palate and engage the customer. Appetisers can be made from a wide variety of commodities What you will learn: The appetiser’s role in the menu sequence Hors d’œuvre How to prepare and cook hot and cold appetisers A wide range of salads
Duration
4 hours
Format
Online
eHotelier - eAcademy
Produce Stocks, Sauces and Soups
eHotelier - eAcademy
Stocks, soups and sauces form the backbone of a professional kitchen. Stocks are foundations the chef uses to produce soups and sauces. High quality stocks provide the base for high quality soups and sauces. In this course you will learn how to prepare: Stocks, glazes and essences A wide variety of reduced, thickened and emulsion sauces A range of soups in all classifications
Duration
3 hours
Format
Online
eHotelier - eAcademy
Produce Poultry Dishes
eHotelier - eAcademy
Poultry is an important source of protein in the diet. Being able to select top quality birds, prepare and cook the various dishes possible are essential skills for any chef. How to identify good quality product The wide variety of menu uses Preparation and cooking techniques appropriate for poultry and game How to use game and poultry offcuts to maximise profitability and minimise environmental impacts
Duration
5 hours
Format
Online
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