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Find Hospitality Courses & Degrees

Le Cordon Bleu New Zealand
Intermediate Cuisine Certificate
Le Cordon Bleu New Zealand
Wellington, New Zealand
The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.
Duration
2 months
Format
On Campus
Le Cordon Bleu Australia
Certificat de Chef de partie Cuisine (SIT40716 Certificate IV in Patisserie)
Le Cordon Bleu Australia
Australia
The Le Cordon Bleu Certificat de Chef de Partie in Patisserie (SIT40716 Certificate IV in Patisserie) comes in after students have completed SIT31016 Certificate III in Patisserie, to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.
Duration
6 months
Format
On Campus
Le Cordon Bleu Australia
Certificat de Chef de Partie in Cuisine (SIT40516 Certificate IV in Commercial Cookery)
Le Cordon Bleu Australia
Australia
The Le Cordon Bleu Certificat de Chef de Partie in Cuisine (SIT40516 Certificate IV in Commercial Cookery) comes in after students have completed SIT30816 Certificate III in Commercial Cookery to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.
Duration
6 months
Format
On Campus
Le Cordon Bleu New Zealand
Basic Cuisine Certificate
Le Cordon Bleu New Zealand
Wellington, New Zealand
The Basic Cuisine programme (Basic Certificate) opens the door to the adventures of French cuisine. From day one, you begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organisation, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared. As a solid grounding in basic cuisine, this programme is for beginners and experienced students alike.
Duration
2 months
Format
On Campus
Improving Communication Skills
Learn how to communicate more effectively at work and achieve your goals.
Le Cordon Bleu New Zealand
Superior Cuisine Certificate
Le Cordon Bleu New Zealand
Wellington, New Zealand
The Superior Cuisine (Superior Certificate) programme culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma). You will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today’s top kitchens. Some recipes are original; others are contemporary interpretations of the classics. The ingredients are richer and more refined: exposing the students to working with such ingredients as foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.
Duration
2 months
Format
On Campus
University College of Hospitality Management and Culinary Arts of Sant de Pol de Mar
Master in Culinary Arts and Kitchen Management EUHT
University College of Hospitality Management and Culinary Arts of Sant de Pol de Mar
Sant Pol de Mar, Spain
The Master is addressed to graduates and professionals of gastronomy with experience in the culinary industry, wishing to expand and deepen their knowledge in this field.
Duration
8 months
Format
On Campus
University College of Hospitality Management and Culinary Arts of Sant de Pol de Mar
Master in Culinary Arts and Kitchen Management EUHT StPOL
University College of Hospitality Management and Culinary Arts of Sant de Pol de Mar
Sant Pol de Mar, Spain
The Master is addressed to graduates and professionals of gastronomy with experience in the culinary industry, wishing to expand and deepen their knowledge in this field.
Duration
8 months
Format
On Campus
ALMA
Italian Culinary Program
ALMA
Parma, Italy
Intended for International students that are looking for a real full immersion in the Italian food and a complete study experience to become a professional chef of Italian Cuisine. COURSE HELD IN ENGLISH LANGUAGE. The Italian Culinary Program is a one-year course in culinary Arts, focused on the authentic Italian Cuisine. Organized in two educational units, it starts from the basics and accompanies students to the advanced level. Therefore proving to be the perfect cooking course if you are looking for a real full immersion in the Italian food. A complete study experience to become a professional chef of Italian Cuisine. The Italian Culinary Program (both UNIT 1 and UNIT 2) is accredited by Local Government of Emilia Romagna and issues certificates that are recognized all over Europe.
Duration
1 year
Format
On Campus
Le Cordon Bleu New Zealand
Diplôme Avancé Culinaire in Cuisine
Le Cordon Bleu New Zealand
Wellington, New Zealand
The focus of the programme is the preparation and service of French classical and contemporary cuisine dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avancé Culinaire students will gain valuable live and real time experience whilst preparing a dégustation menu during Brasserie week. Additional theoretical subjects are studied alongside practical classes in the first two terms and this knowledge is then applied during the Internship in the final term. Theory subjects outline the importance of planning and monitoring work flow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for operational roles. Also included is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles.
Duration
9 months
Format
On Campus
Le Cordon Bleu Paris
MBA in International Hospitality and Culinary Leadership
Le Cordon Bleu Paris
Paris, France
Boost your career in the hospitality and culinary fields. This one-year programme enables participants to develop their knowledge in business strategy and management.
Duration
1 year
Format
On Campus
Le Cordon Bleu London
Grand Diplôme®
Le Cordon Bleu London
London, United Kingdom
Le Cordon Bleu Grand Diplôme®: Your passport to the culinary world. The Grand Diplôme® is the most prestigious culinary qualification at Le Cordon Bleu, combining the study of the Diplôme de Cuisine and Diplôme de Pâtisserie.
Duration
9 months
Format
On Campus
Le Cordon Bleu New Zealand
Diplôme De Cuisine - New Zealand
Le Cordon Bleu New Zealand
Wellington, New Zealand
Successful completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of the Diplôme de Cuisine. You will learn to master the necessary skills to create fine cuisine dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants. Our cuisine chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated cuisine practical kitchens.
Duration
9 months
Format
On Campus
Le Cordon Bleu Australia
Diplôme de Commis Cuisinier (SIT30816 Certificate III in Commercial Cookery)
Le Cordon Bleu Australia
Australia
The Diplôme de Commis Cuisinier (SIT30816 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.
Duration
1 year
Format
On Campus
Le Cordon Bleu Australia
Diplôme de commis pâtissier (SIT31016 certificate III in patisserie)
Le Cordon Bleu Australia
Australia
Our Diplome de Commis Patissier (SIT31016 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today.
Duration
1 year
Format
On Campus
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