Course in Food and Beverage Management in Europe

See Course Studies in Food and Beverage Management in Europe 2017

Food and Beverage Management

Many reputable international universities and other educational institutions offer the opportunity for greater personal development via law courses. These courses discuss current issues and trends involved in such fields as intellectual property and regulatory theory.

Students who study food and beverage management will be exposed to a variety of topics. Typical courses are mixology, food service preparation, hospitality laws, cost controls and beverage service. Many programs will also include experience in the field.

Europe is the sixth largest continent and includes 47 countries and assorted dependencies, islands and territories. It is bordered by the Mediterranean Sea to the south, Asia to the east, and the Atlantic Ocean to the West.

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Hautes Études du Goût de la Gastronomie et des Arts de la Table

Le Cordon Bleu Paris
Campus Full time 2 weeks October 2017 France Paris

The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information. [+]

Course Studies in Food and Beverage Management in Europe 2017. Hautes Études du Goût de la Gastronomie et des Arts de la Table ARE YOU READY FOR A UNIQUE EXPERIENCE? The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information; at the same time, professionals are faced with rapidly evolving careers and have to choose between progressing in their own specialty or changing direction. Hautes Études du Goût provide a unique, multi-disciplinary program which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining. After successful completion of the study program, students will be awarded the D.U.G.G.A.T (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table), an official diploma delivered by the Université de Reims Champagne-Ardenne. For students within the European Union, 60 ECTS credits (European Credit Transfer System) are associated with the D.U.G.G.A.T. 60 ECTS credits represent a full-time academic year of formal learning in the European system. Classes are given in French and translated into English simultaneously. In addition, students will receive a certificate from Le Cordon Bleu. Articulation between the Hautes Etudes du Goût program and Le Cordon Bleu Master of Gastronomic Tourism: Any Hautes Etudes du Goût/DUGGAT graduate who wishes to further explore their passion for food and wine and enrol in the Master of Gastronomic Tourism program will receive recognition for ONE (1) elective unit of the MGT. 2016 SESSION Ask now for your application form for our 2016 course (2 weeks in October)! COURSE PROGRAM Restaurant criticism: the delicate act of judging in the sensitive field of taste Fortunato da Camara, food critic for Publico newspaper (Portugal) and culinary books author. HEG 2011 Graduate. Culture and Food: a comparative approach to food in 5 European countries and in the United States Estelle Masson is a lecturer in social psychology at the Université de Bretagne occidentale. Socio-anthropology of food - food and ethics Socio-anthropology of food - food and ethics. Presented by Vincent Moriniaux, Lecturer at the University Paris-Sorbonne Wine and magical thinking Frédéric Brochet, Wine company manager, winemaker Having redrawn the expansion of the vine and the wine, which is based on economic and civilizational elements, the course will focus on the creation of territories and "terroir" of the wine. Protected Designation of Origin (AOC in French) answer a real project of society. Medieval gastronomy Bruno Laurioux, Professor in medieval history at the University of Versailles St Quentin en Yvelines Bread revival in France today Jean-Philippe de Tonnac, journalist, essayist, and Christophe Zunic, master baker Sensorial communication and marketing Caroline Dusautoir, Lecturer at Reims Management School Marketers facing a dilemma The sensorial approach brings new hope Emotions, rediscovering a raw and primitive language Olfaction, readapting a sense The psychology of taste: the influence of education on children's food behaviour Natalie Rigal, Lecturer at the University of Paris-X Nanterre Dining: customs and traditions Anne Kolivanoff, auctioneer, specialized in tableware Gastronomy and cultural identity Denis Saillard, professor at the University of Versailles Saint-Quentin en Yvelines Gastronomy and the food service industry in the 19th Century Denis Saillard, professor at the University of Versailles Saint-Quentin en Yveline World food cultures in Paris Gilles Fumey, Professor in geography of food cultures at the University of Paris IV-Sorbonne Large cities offer an ever-increasing range of world foods. Gilles Fumey takes us on a fun and educational tour of the streets of central Paris where we can appreciate the diversity and convergence of urban eating habits and their subsequent transformation. Evolution of food consumption : what can economic analysis teach us? Pierre Combris, Director of Research with INRA Trends in food consumption: economic and social factors. This class concerns trends in food consumption in France and throughout the world over the last fifty years. It illustrates the radical effect that changing prices and incomes have on our diets. The Physics of Champagne Bubbles Gérard Liger-Belair, Lecturer at the University of Reims in the Champagne-Ardenne region - Gérard Liger-Belair invites you to "dive" into a champagne flute for a physicochemical analysis and interpretation of the various stages in the fleeting life of a bubble. Chemical Food contaminants: are consumer concerns justified? Jean-Pierre Cravedi, researcher at INRA An example of a genuine terroir effect: cheese Jean-Baptiste Coulon, Director of Research with INRA - Terroir, a geographic area, is a multidimensional concept with physical, biological and human aspects. Aroma chemistry in cooking Hubert Richard, Professor Emeritus of Chemistry of Natural Substances, ENSIA - Using current data from the physiology of taste and olfaction, the first part of the class will demonstrate the differences between taste, odor (smell) and retronasal perception (aroma). Molecular gastronomy Hervé This, Physicochemist at INRA - Collège de France - Molecular gastronomy is not limited to just cooking (or this scientific discipline would be called "molecular cuisine") but includes the physicochemical phenomena connected with human nutrition. Camembert cheese, a French myth Pierre Boisard, sociologist - Ancient Norman cheese, the camembert cheese arrived in Paris at the dawn of the industrial revolution, thanks to the railway. In the second half of the 19th Century, it was present everywhere in France. Law, food and gastronomy: the French legal exception Jean-Paul Branlard, Lecturer in Food Law at the University of Paris-Sud - Fashioned by their history and their environment, kitchens and gastronomy in France form a type of cultural expression among the most outstanding in the country. Gastronomy in the framework of taste goods - an economic analysis Christian Barrère, Professor at the University of Reims Champagne-Ardenne - How do you explain that gastronomy is becoming a mass phenomenon whereas its professional representatives only focus on a limited elite? Pedagogical meals, visits and workshops 1. A Medieval dinner Bruno Laurioux, Lecturer in medieval history at the University of Versailles St Quentin, with the team from the Grégoire Ferrandi School 2. Wine and food pairing dinner Jacques Puisais - Institut Français du Goût 3. Champagne and food pairing dinner Under the auspices of Union des Oenologues de Champagne (Champagne Winemakers Association) 4. Tasting Workshop organized by G.H. MUMM Champagne: Tasting of vins clairs and reserve wines Educational wine and food pairing lunch based on the same champagne served at different temperatures and in different glasses 5. Culinary demonstration with Le Cordon Bleu Chefs 6. Introduction to the 'Note by Note' Cuisine By Christophe Lavelle, researcher at MNHN and CNRS. 7. A guided visit of the Rungis International Market, the largest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV). “What thrilled me the most was discovering all the connections linking taste with all the topics we have studied. I was totally satisfied with the original and comprehensive approach to the notion of "taste", together with the quality of the lectures and their practical application thanks to the educational meals.” Claire Debruille (France) - 2005 graduate [-]

Course in Culinary Arts

Culinary Institute Kul IN
Campus Full time 2 months January 2017 Croatia Sisak

During this two-month program, participants will receive a broad and intense education in professional cooking and pastry making. [+]

Course: Culinary Arts During this two-month program, participants will receive a broad and intense education in professional cooking and pastry making. The dynamic course schedule is designed for people wishing to improve their culinary skills or who are directing themselves towards a career in professional gastronomy. The program takes a hands-on approach to cooking technique, with daily cooking labs supplementing lessons, as well as several field trips to local food production centers and guest lectures from visiting Croatian and international chefs. Students will be provided with the basic knowledge required to begin working in a culinary profession. Students will learn about thermal and mechanical food processing, identifying ingredient quality, coupling seasonings, knife work, creating quality restaurant menus, arranging and serving dishes, professional cooking standards, food portions, food preservation, and the history of gastronomy. Along with the professional skills that students learn during this program, they will also have the opportunity to meet successful chefs working in contemporary gastronomy and form a network with professionals in the industry. Culinary Practicums Because we believe that cooking is best learned through hands-on experience, our curriculum is designed such that 80% of class time is dedicated to practicums. The practicums begin with the basics, so that students have the opportunity to build their knowledge on strong foundations. Field Trips During the program, students will visit several local food production centers and small-scale local farms. The field trips help students better understand the production chain of the food industry, as well as preparation and storage techniques of various types of food, including cheeses, baked goods, meat products, wine, and coffee. Students are introduced to various brands of local produce from which they can learn to distinguish quality products and create contacts with local producers. Additional Program Information Class time: 6 hours per day, Monday-Friday Language used in class: English Readings and Materials: provided by Kul IN Uniforms: Provided by Kul IN Upon successful completion, each student will receive a certificate from Kul IN for a Professional Culinary Chef. Program length: 2 months Program cost per student: 3700 Euros (VAT included) Price Includes: classes, practical training, and materials for the program Culinary Arts transportation from Zagreb International Airport to Kul IN housing in Sisak lunch Monday-Friday during school hours costs for field trips PROGRAM START DATES: January 9, 2017 March 13, 2017 May 15, 2017 July 31, 2017 October 16, 2017 In order to bring you the full experience of studying in Culinary Institute Kul IN we invite you to visit our virtual tour. [-]

Course in Catering and Buffet for the Experienced Cook

Culinary Institute Kul IN
Campus Full time 2 months January 2017 Croatia Sisak

The culinary profession offers many options for specialization, and one of these is catering and buffet. World trends in gastronomy and hospitality are ever more present on the market, and many social, business, and family events are becoming unthinkable without quality professional food and beverage services that can be customized to the needs of the occasion. The main objective of catering and buffet is offering an all-inclusive culinary and social experience. [+]

Course Studies in Food and Beverage Management in Europe 2017. Course: Catering and Buffet for the Experienced Cook The culinary profession offers many options for specialization, and one of these is catering and buffet. World trends in gastronomy and hospitality are ever more present on the market, and many social, business, and family events are becoming unthinkable without quality professional food and beverage services that can be customized to the needs of the occasion. The main objective of catering and buffet is offering an all-inclusive culinary and social experience. As part of this program, students will not only learn various techniques for food preparation and methods for food arrangement, but also professional standards of presentation and food service. The Catering and Buffet program is aimed at individuals who wish to broaden their knowledge and focus their professional career in the direction of the culinary arts, regardless of their current profession. Other course information: Lesson Schedule: 6 hours/day Monday through Friday Language: Croatian and/or English Learning and Reading Materials: provided by Kul IN Uniforms: provided by Kul IN Program length:  2 months Program cost per student:  3.700 Euros (VAT included) Upon successful completion, each student will receive a certificate from Kul IN for a Professional Cook of Catering and Buffet. Tuition includes: All training and materials for the programProfessional Cook of Catering and Buffet. Transportation from Zagreb International Airport to Kul IN Housing in Sisak Lunch on school days Costs for field trips PROGRAM START DATES January 9, 2017 March 13, 2017 May 15, 2017 July 31, 2017 October 16, 2017 In order to bring you the full experience of studying in Culinary Institute Kul IN we invite you to visit our virtual tour. [-]

Course - Cakes And Pastries For Restaurants

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 4 - 4 weeks September 2017 Spain Barcelona

Course for knowledge and practical application of the techniques of bakery, pastry and savory pastries and sweet use [+]

Baking and Pastry for restaurants: Master the techniques of professional pastry Course for knowledge and practical application of techniques for bakery, pastry and savory pastries and sweet routine use in kitchen of restaurants. The course starts on 04/05/2015 and ends on 05/29/2015. Course Competencies terminals: a) Master the techniques of making bread, pastry and confectionery b) Know how to organize the departure of pastry in the kitchen department c) To design a cuisine dessert at the restaurant d) Can develop with creativity and the gastronomic innovation pastry restoration. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - Explanatory Sessions 1.5h class (10%) - Teacher Demonstration Sessions 2.5h (30%) - Practice sessions preparing 2.5h participants (30%) Self study: personal study (20% ) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Course - Cooking For Events

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 6 weeks March 2017 Spain Barcelona

Course for knowledge and practical application of the techniques of organization, management and control of gastronomic offers banquet [+]

Course Studies in Food and Beverage Management in Europe 2017. Cooking for Events: Design, implementation and control of gastronomic events Course for knowledge and practical application of the techniques of organization, management and control of the culinary offerings of banquets, conventions, conferences and other events. The course starts on 30/03/2014 and ends on 30/04/2014. Course Competencies terminals: a) apply procedures for planning documentary cuisine of any category of events. b) Apply the protocols procurement systems for the production of genres events by type. c) Apply the processes of systematization and standardization in the development of the cuisine of the various types of events. d) Apply the techniques of cost control and service performance events. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - Explanatory Sessions 1.5h class (10%) - Teacher Demonstration Sessions 2.5h (30%) - Practice sessions preparing 2.5h participants (30%) Self study: personal study (20% ) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Course - Creativity And Innovation In The Kitchen

University College of Hotel Management and Culinary Arts StPOL
Campus Full time September 2017 Spain Barcelona

Creativity and Innovation in the Kitchen: The kitchen work is a constant research [+]

Creativity and Innovation in the Kitchen: The kitchen work is a constant research Course theoretical - practical composed of four areas: 1) Concept and characteristics of creativity. 2) Experiences and trends of innovation and creativity: Area imparted by the course lecturers and visiting professionals. 3) Knowledge and practice of new technologies and techniques for molecular cuisine. 4) Introduction to research in kitchen hand of institutions and individuals with expertise in the field of R + D + In. The course starts on 16/02/2015 and ends on 03/27/2015. Course Competencies terminals: a) Document the practice of cooking considering the concept of creativity and the most significant experiences in innovation. b) Know how to relate one's own personality and trends in the culinary offerings. c) Ability to apply new techniques in cooking and in particular molecular cuisine. d) Making kitchen work ongoing research. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - Explanatory Sessions 1.5h class (10%) - Teacher Demonstration Sessions 2.5h (30%) - Practice sessions preparing 2.5h participants (30%) Self study: personal study (20% ) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Course - Knowledge Of Products And Cooking Techniques

University College of Hotel Management and Culinary Arts StPOL
Campus Full time September 2017 Spain Barcelona

Course for the practical analysis of the products and raw materials using different cooking techniques of pre-processing, processing [+]

Course Studies in Food and Beverage Management in Europe 2017. Knowledge of products and cooking techniques: techniques Perfect world cuisines Course for the practical analysis of the products and raw materials using modern culinary techniques different pre-processing, processing and presentation in the culinary offerings of traditional cuisine, edge and temática.sentación: The course starts on 10/11/2014 and ends on 02/13/2015. Terminal Competency Course: a) Learn the specific characteristics of the categories and kitchen products b) Conducting good treatment practices receiving processes, pre processing and preservation products or raw materials c) Can analyze the losses and yields of raw materials d) Master the techniques of cutting and portioning e) Know how to relate specific products and food needs. f) Ability to apply different cooking techniques depending on the characteristics and type of offer to submit. g) Ability to apply different cooking techniques depending on the type of traditional cuisine, modern and cutting edge issues. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - 2.5 hour sessions - Sessions teacher demonstration (35%) - Practice sessions preparing the participants (35%) Self study: personal study (20%) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Technical Degree in Gastronomy and Restaurant Service

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 3 years September 2017 Spain Barcelona

Technical Degree in Gastronomy and Restaurant Service from EUHT StPOL and University Specialisation Diploma from the “University of Gerona: Innovation and Training” Foundation. [+]

Qualification Technical Degree in Gastronomy and Restaurant Service from EUHT StPOL and University Specialisation Diploma from the “University of Gerona: Innovation and Training” Foundation. Duration Three years Teaching language The classes will be given entirely in Spanish Methodology This is mainly practical program. 60% of the classes are practised in kitchen departments and the restaurant service of the Hotel-School, and 40% are theory. Professional practices also carried out in each of the three summers (2, 3 and 6 months) Entrance High school certificate or aged over 16 Goals - The students must be operational in the different sections of the kitchen (bakery, cold room, sauce unit, entremetier) and must be capable of planning purchases, controlling costs and administering the kitchen. - The students must be operational in the different room and bar services, they must know how to plan receptions and special services and have knowledge on cocktail making and pairing dishes with wines. [-]

Food Systems Analysis

UOC Universitat Oberta de Catalunya
Campus Full time October 2017 Spain Barcelona

The Specialisation in Food Systems Analysis provides students with a strong understanding of the main issues facing food systems today, including sustainable and local food systems, seeds, nutrition, gender, ecology, social movements, economics, globalisation and localisation. [+]

Course Studies in Food and Beverage Management in Europe 2017. The Specialisation in Food Systems Analysis provides students with a strong understanding of the main issues facing food systems today, including sustainable and local food systems, seeds, nutrition, gender, ecology, social movements, economics, globalisation and localisation. Students consider theories and critiques of trade liberalisation and food governance. Finally, students are introduced to research methods that will allow them not only to effectively undertake research on questions related to food systems, but also to undertake policy analysis. This specialisation is taught by an international group of experts. With this training, students will be better prepared to understand, analyse and address issues linked to our food systems across a variety of sectors. This Specialisation in Food Systems Analysis can be taken as a stand-alone certificate. It also makes up a mandatory part of the Master's in International Agri-Food Governance and the Postgraduate Diploma in Food Systems and Governance. Objectives To provide students with the tools and knowledge tot analyse and understand: food systems and their role in society; how food and agriculture are regulated nationally and internationally; how agencies and institutions regulate agriculture and food nationally and internationally. To provide a framework for the exchange of knowledge, experiences, programmes and viewpoints among players, including other universities, researchers, professionals, civil service, private sector and government. Comprehensive understandign of food systems in a local, regional and global context. Awareness of the role that food plays across cultures, historically and in contemporary societies. Understanding of the relationships between economics, environment, society, culture and agri-food policy. Capacity to apply theory and knowledge to policy analysis. Competence in approaching a research problem in the area of food systems. Competence in articulating a research question, data collection and articulating research results. Competence in critically evaluating research. Competencies This programme will prepare you to meet the demand for knowledgeable and well-trained food systems analysts and leaders, by fostering practical and critical learning with an international perspective. The courses are geared towards: Individuals working in NGOs and community organizations that address issues related to food, and agriculture Individuals working in the agri-food sector Public administrators Policy analysts Consultants Lawyers Journalists specializing in food politics Professional organisations or international cooperation projects that address issues linked to food and agriculture Students wishing further education on issues of agri-food governance Providing students with the necessary tools for improving their employability, giving them the right to knowledge and education to be successful in the different occupations they will have during their lives, is a fundamental purpose of our postgraduate programmes. Student profile Food Systems Analysis students typically have backgrounds in a field related to the agri-food sector, or an academic background in anthropology, economics, environmental studies, development, public health, agriculture or sociology. The programme attracts people who wish to specialise in the agri-food sector, as well as those interested working in this field. Many already have work experience in the agri-food sector and are looking to broaden their knowledge and skills so as to advance their careers. Learning resources Materials will be in English and will include written course materials, relevant websites, academic articles, books and magazine articles, among others. Academic requirements Students can still apply for the programme even if they do not have a university degree. The Specialisation in Food Systems Analysis is open to everyone with a good grasp of English. The UOC is an open university which means that even if you do not have a high school diploma or university degree you can still take our courses. Prior knowledge The course materials and teaching language is English. A strong grasp of English is required for this programme. Degrees Once the overall assessment process has been completed successfully, the UOC will issue a Master Diploma/ Postgraduate Diploma/Specialization Certificate to those participants with an accredited university qualification that is valid in Spain. Should you not have such a qualification, a Certificate will be issued. [-]

Summer School: Luxury, Fashion and Wine, Hospitality

La Rochelle Business School
Campus Part time 3 weeks July 2017 France La Rochelle

Taught entirely in English, this program is addressed to provide students with the necessary international outlook and management tools in order to acquire an expert understanding in the luxury business. [+]

Receive all the information about the school and contact directly here! Join us for this full immersion in the Luxury business environment and benefit from our know-how in organising your unforgettable Summer School!!! You’ll find: - An excellent location on the Atlantic coast in France, - A dedicated team of teachers and administrators who will do their utmost to ensure you have an enjoyable and profitable time with us, - A high standard of instruction given by professors who are experts in their field. Introduction: An increasing number of luxury corporations are looking for experts able to manage and grow their brands in fashion and design. Students enrolled in the Summer School will benefit from an immersion in the most successful luxury brands and learn the management tools and techniques companies use to successfully manage their fashion, food and wine and hospitality in the luxury market. Taught entirely in English, this program is addressed to provide students with the necessary international outlook and management tools in order to acquire an expert understanding in the luxury business. Students will benefit from in-depth insights into the cultural dimensions of luxury branding and practical courses on different industry segments together with an analysis of existing and emerging consumers and markets. Summer School Structure: The program includes 36 hours teaching in luxury brand management and luxury industry specializations and 9 hours in French language. Each week will have a specific focus on one of the targeted industry sectors and specifically. - WEEK 1: 13-19 July Fashion and Apparel - WEEK 2: 20-26 July Food and Wine - WEEK 3: 27 July-2 August Luxury Hospitality Objectives: This program recognizes that professional willing to work in luxury fashion and design companies need a specific kind of expertise from a business and management perspective. This is because talents will have to operate in a highly competitive globalized context, leading brands with a high innovative and creative potential, associated to a strong history and culture. Students enrolled in the program will gain: - A specific know-how of the unique factors involved in building and maintaining a luxury brand - Faculty with extensive practical industry experience - Field trips to luxury companies and events in the sector - A multicultural and creative learning environment Students will be granted 9 ECTS credits. A WE study trip to Paris related to “From Art to Fashion to Luxury Management” is included in the program. Language: English and French Accommodation: Host families or student flats How much does the program cost? What’s included? The program fee is 2250 Euro per student - for a 3 week program including: - Accommodation in a residence in single-room or in a family with bed and breakfast - 36 hours in sport and business and management modules - 9 hours French language - A welcoming cocktail - Cultural excursion with English speaking guide - A week end in Paris - Certificate of Attendance Why a Summer School in La Rochelle? A truly dynamic town that is both bustling and welcoming at the same time, La Rochelle offers a wonderful quality of life. The historical, nautical and seaside city will seduce you with its setting and surroundings, not to mention the diverse array of activities available, whether it be economic, touristic, cultural or sporting. The town is the third most visited place in the whole of France, beaten only by Paris and the Mont Saint Michel. La Rochelle is a close runner up with its sunshine and excellent geographical situation. You are only 3 hours away from Paris via the high-speed train, only 1 ½ hours from Bordeaux, Nantes and Poitiers, and what is more, the local airport has flights to London, Brussels, Oslo and Lyon, amongst others. Situated in the university district of La Rochelle, La Rochelle Business School will surround you with an atmosphere of study, research and open mindedness. Key figures for La Rochelle Business School: - 3100 students - 10028 graduates - 650 international students (32 nationalities) - 6 offices abroad (China, Morocco, Mexico, Senegal, Ukraine and Turkey) - 21 double degrees all around the world - 137 university parteners across 35 countries - 50 partner companies - 102 teachers (27% of which are international) - 160 professional lecturers - 40 student associations and clubs [-]

Expert - Cafeteria Monitor And Leisure

Campus Universitario Europeo
Online Full time Part time 6 months September 2017 Spain Málaga + 1 more

Originating from the Latin word infantia, childhood is the period of human life from birth to puberty.The concept allows you to name the set of children of that age [+]

Expert - Monitor School Meal and Leisure Originating from the Latin word infantia, childhood is the period of human life since are born until puberty. The concept allows you to name the set of children of that age (Infants) and the first state of a thing after birth or foundation (for example, "the childhood of an institution"). During this period it will be vital insight into the necesidas and obligations from the smallest to offer an education and a series of essential values for proper physical and emotional development. To whom is it addressed? - Students of magisterium, pedagogy, psychology, special education ... - Teachers - Educators, psychologists, poricultoras ...

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Course - Innovation in Tapas and Pintxos Bars

Basque Culinary Center
Campus Full time 1 month September 2017 Spain San Sebastian

Tapas and pintxos are gastro-icons. This is an assumable business model with a wide variety of success stories throughout the world [+]

Course - Innovation in Tapas and Pintxos Bars

Tapas and pintxos are gastro-icons. This is an assumable business model with a wide variety of success stories throughout the world.

Successfully managing these gastronomic models requires an original formula that is also economically feasible with a sustainable project.

This course will reveal the key aspects of specialising design and management of each of the areas: strategy, marketing, finance, gastro-offer and drinks, customer service, etc.

AN INTENSE MONTH TO DISCOVER THE RECIPE FOR SUCCESS WHEN MANAGING THESE BUSINESS MODELS

Developing the skills to run a tapas and pintxo business efficiently and innovatively, absorbing new market trends, from the point of view of business management, the kitchen and customer service.... [-]