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Find Hospitality Courses & Degrees

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
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
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
Improving Communication Skills
Learn how to communicate more effectively at work and achieve your goals.
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
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
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
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
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
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 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 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 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
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
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