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Find Hospitality Courses & Degrees

Le Cordon Bleu Australia
Certificat de Chef de Partie Cuisine (SIT40521 Certificate IV in Kitchen Management)
Le Cordon Bleu Australia
Australia
The Le Cordon Bleu Certificat de Chef de Partie in Cuisine (SIT40521 Certificate IV in Kitchen Management) comes in after students have completed SIT30821 Certificate III in Commercial Cookery to further their advanced culinary studies after returning from a 6-month Work Integrated Learning Placement.
Duration
6 months
Format
On Campus
Le Cordon Bleu Australia
Certificat de Chef de Partie Pâtisserie (SIT40721 Certificate IV in Patisserie)
Le Cordon Bleu Australia
Australia
The Le Cordon Bleu Certificat de Chef de Partie in Pâtisserie (SIT40721 Certificate IV in Patisserie) comes in after students have completed SIT31021 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
FERRANDI PARIS
Advanced professional program in French Cuisine
FERRANDI PARIS
Paris, France
If you are a culinary professional or trained in cuisine, this is an exciting opportunity to perfect your skills, enhance your creativity, find your own culinary style, and discover the latest trends and techniques.
Duration
2 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
3 months
Format
On Campus
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?
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
3 months
Format
On Campus
CAST Alimenti
Professional Advanced Diploma in Italian Gastronomy
CAST Alimenti
Brescia, Italy
An intensive course that sees a balance between theoretical, demonstrative, and practical activities, aimed at teaching the main techniques and recipes characterizing the Italian gastronomy – Made in Italy.
Duration
1 year
Format
On Campus
Le Cordon Bleu London
Diplôme de Pâtisserie
Le Cordon Bleu London
London, United Kingdom
Our Diplôme de Pâtisserie is recognised globally as one of the most respected culinary qualifications in pastry and baking. By enabling you to become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces, we pride ourselves on delivering the highest standards of professional pastry chef education and training.The pastry diploma comprises three certificates: Basic, Intermediate and Superior. As you progress, the techniques taught become more advanced to develop your abilities in a structured manner. Across your tuition, you will learn classic pâtisserie skills while developing your creative flair. Our Pâtisserie Chefs will lead demonstrations showing important techniques in creation and decoration of classic patisserie and contemporary restaurant desserts. Our team of classically trained teaching chefs possesses years of experience working in Michelin-starred restaurants and the industry’s finest kitchens. We believe that it is essential to teach classical methods and techniques progressively, so that once you complete your diploma you will be able to apply your knowledge to any type of cuisine and adapt it to your future career. The Diplôme de Pâtisserie can be completed in either 9 months or in 6 months of full-time study. With our Intensive 6-month diploma, Basic and Intermediate levels are completed in three months, with the Superior level completed through a further three months of study.
Duration
9 months
Format
On Campus
Le Cordon Bleu London
Diplôme de Cuisine
Le Cordon Bleu London
London, United Kingdom
Le Cordon Bleu’s highly acclaimed Diplôme de Cuisine is a classical chef training course that offers the most rigorous and comprehensive programme in French culinary techniques and international cuisine available today. We believe that it is essential to teach classical methods and techniques progressively, so that once you become trained chef you will be able to apply your knowledge to any type of cuisine and adapt it to your future career.
Duration
9 months
Format
On Campus
ALMA
Italian Culinary Program
ALMA
Parma, Italy
The Italian Culinary Program is a one-year course in culinary Arts, focused on the authentic Italian Cuisine.
Duration
1 year
Format
On Campus
Le Cordon Bleu New Zealand
Diplôme Avancé Culinaire in Cuisine and Pâtisserie
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 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 (SIT30821 Certificate III in Commercial Cookery)
Le Cordon Bleu Australia
Australia
The Diplôme de Commis Cuisinier (SIT30821 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 (SIT31021 Certificate III in Patisserie)
Le Cordon Bleu Australia
Australia
Our Diplôme de Commis Pâtissier (SIT31021 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today.
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
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