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Find Hospitality Courses & Degrees

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
eHotelier - eAcademy
Produce Yeast Based Bakery Products
eHotelier - eAcademy
Breads and other types of yeast goods are made and consumed all around the world. Yeast products come in many types, can be sweet or savoury and can be eaten as part of a meal at any time of the day. In this course you will learn: Savoury and sweet yeast goods How to handle yeast and other bread-making techniques Suitable fillings, icings and decorations for yeast goods
Duration
3 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
Improving Communication Skills
Learn how to communicate more effectively at work and achieve your goals.
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
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
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
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
Handle and Serve Cheese
eHotelier - eAcademy
Handle and Serve Cheese: Cheeses are dairy items produced from cows, buffalos, sheep and goats. This course covers: Types and styles of cheese Cheese production methods Cheeses of the world Cheese in the restaurant
Duration
2 hours
Format
Online
eHotelier - eAcademy
Design and Produce Sweet Buffet Showpieces
eHotelier - eAcademy
Showpieces or centrepieces are often created to be the focal point of a sweet buffet. Showpieces are highly elaborate decorative items that create excitement and visual appeal. They are highly complex and time consuming and therefore require great skill and technique in production. This course covers: How to design a showpiece Production and assembly techniques for a variety of showpiece types Award winning showpiece examples
Duration
4 hours
Format
Online
eHotelier - eAcademy
Produce Cakes
eHotelier - eAcademy
Cakes are not just an afternoon tea item but also play a role in breakfast and à la carte menus. No wedding or birthday is complete without an elaborately decorated cake. What you will learn: A variety of basic cakes and sponges Techniques and ingredients for cake-making How to decorate and present cakes.
Duration
5 hours
Format
Online
eHotelier - eAcademy
Prepare Simple Dishes
eHotelier - eAcademy
A successful kitchen is well-prepared, well-organized and well-educated. This applies to every aspect of kitchen operations, whether it is the whole menu, preparation lists, equipment considerations or staff training. In this course you will learn: Mise en place and kitchen organization Types of equipment and ingredients Food preparation techniques How to prepare a wide range of food items Culinary terms
Duration
3 hours
Format
Online
eHotelier - eAcademy
Produce Gateaux, Torten and Cakes
eHotelier - eAcademy
Gateaux, torten and advanced cakes can be used to highlight the skill of a pastry chef. In this course you will learn: A wide range of traditional products and associated techniques Various fillings and toppings used for gateaux, torten cakes Decoration and presentation options
Duration
5 hours
Format
Online
eHotelier - eAcademy
Package Prepared Foodstuffs
eHotelier - eAcademy
Packaging of prepared foodstuffs is essential for transporting and mass catering. This course describes: Ensuring excellent hygiene of foodstuffs to be packaged Types and suitability of packaging materials Appropriate hygienic and environmentally-friendly packaging techniques
Duration
5 hours
Format
Online
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