Course in Food and Beverage Studies

Top Course Studies in Food and Beverage Studies

Food and Beverage Studies

A food and beverage studies course can provide individuals with the help needed to learn how to work in this industry, both in the creation and in the production facilities associated with this field.

What Is a Food and Beverage Studies?

A food and beverage studies course prepares the student to create recipes, but also learn how to prepare, sell, bottle, and otherwise market a business in this field. This type of course is often a part of a program for further culinary arts education.

What Are the Benefits of Taking a Food and Beverage Studies?

Taking this course prepares the student for advanced education in this field. The student will be better able to work in the field, as well as to handle management level positions.

How Much Does It Cost to Take a Food and Beverage Studies?

The cost will vary significantly. Taking this course as a one-off program is often inexpensive, but it can also be a part of a larger culinary arts program. This would cost significant more.

What Are the Requirements for a Food and Beverage Studies?

In some cases, students will need to enroll in a culinary arts program in order to get into these programs. In other cases, this is not necessary since the program may be available without direct admission into a culinary program.

What Kind of Career Improvement Can You Expect with Food and Beverage Studies?

Taking this course will help individuals to work in the industry or to gain a culinary arts degree. That could help with career advancement into a management position.

Why Take an Online Food and Beverage Studies?

A food and beverage studies course is one that can be taken online. Doing so allows the student to get his or her education at their own rate, as well as learn from home.

Where to Take a Food and Beverage Studies?

Food and beverage studies are available online through specialized schools, as well as through most colleges, universities, and specialized schools offering culinary arts programs.

How to Apply to a Food and Beverage Studies?

Search for your program below and contact the admissions office of the school of your choice directly by filling in this lead form.

 

 

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Course - Introduction to the World of Hospitality and Culinary (HIM - Hotel Institute Montreux)

Swiss Education Group
Campus Full time 2 weeks February 2017 Switzerland Montreux

The Swiss Education Group is pleased to present the Introduction to the World of Hospitality and Culinary programmes: 2 learning and adventure filled courses in Switzerland to help you discover how a hospitality or culinary education can open doors for your future! [+]

Best Course Studies in Food and Beverage Studies 2017. Introduction to the World of Hospitality and Culinary The Swiss Education Group is pleased to present the Introduction to the World of Hospitality and Culinary programmes: 2 learning and adventure filled courses in Switzerland to help you discover how a hospitality or culinary education can open doors for your future! Structure The programmes are 2-weeks long and offer a variety of classes, cultural excursions, workshops, and hospitality related visits. This includes: Introduction to the World of Hospitality Classes: Description of the two-week session Team dynamism has been the prime reason for the success of the past sessions, we therefore start each session with a team building activity including a welcome cocktail, presentation of the team members, dinner and indoor/outdoor group activities. Discover the World of Hospitality Beverages of the World Understanding Cultures and Customs Introduction to Fine Dining Culinary Workshop Communication Skills in the Hospitality Industry Understanding Banquets and Events Introduction to the World of Hotels Creating a Positive Customer Experience Creating Banquets and Events A Career in Hospitality, What are my Options? Master Classes: Chocolate and Cheese Introduction to the World of Culinary Classes: Discover the World of Hospitality Beverages of the World Fundamentals of Classical Cooking Introduction to Menu Design Kitchen Management and Food Safety Understanding Banquets and Events Foods of the World Introduction to Chocolate and Pastry Gala Event Preparation A Career in Culinary, What are my Options? Master classes: Chocolate and Cheese Excursions and visits: Vineyard excursion 5* Hotel Tour Cheese factory excursion Chocolate factory excursion Opportunities to discover the beautiful mountains and lakes of Switzerland Entry requirements There are no entry requirements, however in order ensure you have a positive experience and can follow the course, we strongly recommend a 4.5 IELTS level or equivalent. Duration The duration of the courses is 2 weeks. 2016 sessions are available between: Sunday, July 10th to Saturday, July 23th Sunday, July 24th to Saturday, August 6th Sunday, August 7th to Saturday, August 20nd Location The Introduction to the World of Hospitality and Culinary are offered at the Swiss Education Group partner school, Hotel Institute Montreux in Montreux, Switzerland. Here, students will have the opportunity to discover the school, connect with current students, and benefit from the exceptional setting and infrastructure of the hospitality school. Transportation The Swiss Education group will provide airport transportation from Geneva on arrival day and departure day. [-]

Italian Culinary Master

DIEFFE Job's Academy
Campus Full time 6 weeks May 2017 Italy Padua

The course is designed for those who want to improve their knowledge of Italian culinary and gastronomic traditions. We offer a full series of practical cooking, pastry, ice-cream, pizza and bread workshops and an in-depth study of wine and craft beer, focusing on technical and cultural aspects, covered in lesson on food studies, technologies and processing methods. [+]

COURSE OUTLINE Who can apply: Italian and foreign professionals from food and wine industries, Food and cooking professionals and Passionates the course will start with a minimum of 12 and a maximum of 20 students. Duration: 6 weeks of both theory and practical lessons at Dieffe Academy (103 hours) 60 hours of educational apprenticeship for 5 weeks in selected and prestigious restaurants The course is of 6 weeks and it is divided into three different modules: The first consists in classroom and laboratory-based lessons at the Academy’s headquarter The second offers a set of educational trips and experiences in Italian’s main cities, through the most important traditions (culture, gastronomy and agriculture) The third is practical with an apprenticeship in a prestigious restaurant selected by the Academy The course is designed for those who want to improve their knowledge of Italian culinary and gastronomic traditions. We offer a full series of practical cooking, pastry, ice-cream, pizza and bread workshops and an in-depth study of wine and craft beer, focusing on technical and cultural aspects, covered in lesson on food studies, technologies and processing methods. During the lessons students are divided into groups and they will manage preparation of ingredients and execution of recipes according to a rotation system. Students are involved in practical activities which take place in laboratories of cooking, pastries, ice cream, and a brewery. TOPICS Cooking ( 45 hours) Pastry making ( 10 hours) Pizza and bakery ( 10 hours) Ice cream ( 5 hours) Oenology ( 10 hours) Brewing ( 8 hours) Food Commodities ( 10 hours) Food Safety and HACCP ( 5 hours) APPRENTICESHIP Students work in a typical restaurant, near the Academy, selected by DIEFFE. Each student will work in a different catering business and will have the opportunity to practice and improve the techniques learnt during both theory lessons and practical workshops.alimentare e gastronomie. “When you start your apprenticeship with any of our restaurant partners, you are expected to abide by the kitchens rules. This means arriving on time, following your schedule, informing the Chef and DIEFFE of any lateness or absence. Training is not classroom style. You will train alongside the chef in charge of each section. You must listen to their instructions and behave accordingly. This type of training is very hands-on. You will be given a programme of what you need to learn and most importantly, you will be the leader of your training.” FIELD TRIPS Students will also enjoy six educational field trips in some of the most cultural and artistic cities in Italy: Padua, Venice, Verona, Florence and Rome. Students will be guided by a teacher on their trips and they will fully experience Italian traditions, throughout some of most significant aspects of the Italian Culinary Tradition. Before each trip teachers will talk about the itinerary and the main attractions in the classroom, focusing on the typical regional cookery of every destination. FEES The course fee of 5,500 Euros includes: Theory and Practical Lessons Course materials, all food and equipment for lessons, workshops and tastings Apprenticeship placement in prestigious Italian restaurants: our partner restaurants have been selected from the best regional restaurants, and have been collaborating with the Academy for a long time. All the chefs are representative of our Italian culinary culture and speak both Italian and English Field trips’ transportation costs Chef uniform: a jacket with the Academy logo and hat Pleasant double room accommodationin Padua near the school, in the Academy’s residence (single room will have an additional cost not included in the course fee) Individual transfers are at the student’s own expense Group transfer costs from “Venice Marco Polo” Airport or “Treviso Antonio Canova” Airport (the cost covers group transfer only) Academy Diploma on completion of the course “The Italian Culinary and Gastronomy Master” Chef Diploma which is a European Qualification Framework (EQF): Qualification recognised worldwide ACCOMMODATION We provide a comfortable accommodation in mini apartments with double bedrooms and shared services in order to allow students to practice their cooking out of the classrooms. The Guest houses are in a 4 stars hotel which has a convention with DIEFFE and are located near the campus. It is possible to get a single room (not included in the Course Fee) with an additional amount of 400 Euros above the course fee. [-]

Food Photography

Istituto Italiano di Fotografia
Campus Full time 30 hours July 2017 Italy Milan

An intensive course that aims to provide participants, which already possess the basic photographic techniques, the tools in order to learn the methods, the tricks and the difficulties of professional food photography. The student will learn to plan and organize their own creative process, starting from the idea of the project, then move through the process of the research for the proposed topics, planning for the following operational phases such as shooting, post-production, and finally the elaboration of the final product. The photographers will also have the ability to interact with various figures working in the world of food and professional photography. [+]

Best Course Studies in Food and Beverage Studies 2017. An intensive course that aims to provide participants, which already possess the basic photographic techniques, the tools in order to learn the methods, the tricks and the difficulties of professional food photography. The student will learn to plan and organize their own creative process, starting from the idea of the project, then move through the process of the research for the proposed topics, planning for the following operational phases such as shooting, post-production, and finally the elaboration of the final product. The photographers will also have the ability to interact with various figures working in the world of food and professional photography. The practical part will allow to experience the photographic medium with techniques and tools suitable for the type of shooting and the desired image. Students will learn how to build up a set, find the best solutions to create and obtain images in a short time and in a variety of situations. Duration: 18 - 22 July 2016 Frequency: 1 week, 5 days (Monday-Friday) Hours of Instruction: • aproximately 30 hours in total - each day of instruction (outdoor lesson excluded) consists of morning and afternoon sessions Morning session hours: 10:00-13:00 Afternoon session hours: 14:00-17:00 Language of Instruction: English Certificate issued: Certificate of attendance Program summery: Introduction, the food in the history of art and photography Know the food: types, times and ways of cooking, final yield of materials Revision of the basic techniques of shooting and postproduction Project management: from the theme, through the idea, to the realisation: idea research lay-out and planning shooting postproduction and editing delivering the photo Elements of still life: tips for food photography Creation of an own publishing project or adv Shooting editorial following a layout Shooting adv following a layout Editing and post production of your project Entry requirements : Basic knowledge of photographic technique and ability to use camera manually (e.g. knowledge of aperture, time, composition, etc) Written and spoken English fluency Completion and approval of enrollment form Equipment requirements: (SLR) digital camera body Lenses compatible with your SLR camera Memory Card reader Additional useful equipment Recommended lens: tele with open aperture Laptop or personal computer with Photo management and editing programs Tripod (professional) Hand-held light meter Cable or electronic remote shutter release Flash unit compatible with your SLR Camera Number of Participants: The minimum number of participants for the course to initiate is 6 people. We will confirm by 29 May 2015 the initiation status of the course with those who have enrolled so that travel arrangements can be made. In the event the the course does not initiate, enrollment fees will be 100% refunded. Modes and Options for Payment: Modes of payment: check or bank transfer (the instructions for the payment will be sent via email after compilation of the on line enrollment form) Options for payment: Option 1: single payment of € 800 on or before 27 May 2015 Option 2: two payments, paying the full amount by 27 May 2015 pay the initial enrollment fee of € 200 upon enrolment pay the balance of € 600 by 27 May 2015 Cancellations: Students may cancel their enrollment to the course at any time. Enrollment fees paid are non refundable. Upon cancellation, the amount refunded to the student will depend on when the student cancels. Refunds given upon cancellation are as follows: Cancel by 25 April 2015, student receives 100% refund (not including enrollment fee) Cancel by 29 May 2015, student receives 50% refund (not including enrollment fee) Cancel on 30 May 2015 or after, no refund is given to student [-]

4 Week Essential Skills

Tante Marie Culinary Academy
Campus Full time 4 weeks January 2017 United Kingdom Woking

Our 4 week Essential Skills Course is one of the world's leading programmes at this level. Over 4 weeks, students will learn a range of core skills across every area of cookery - butchery, bakery, international cuisines. Graduates leave with solid foundations in all areas of cookery to enable them to produce great food in any environment. [+]

4 Week Essential Skills Our 4 week Essential Skills Course is one of the world's leading programmes at this level. Over 4 weeks, students will learn a range of core skills across every area of cookery - butchery, bakery, international cuisines... graduates leave with solid foundations in all areas of cookery to enable them to produce great food in any environment. What Level Will I Be When I Graduate? You only have to watch programmes like Professional Masterchef to realise how many cooks out there claim to be professionals, yet do not have the basic skills required to cook well. The core classics of basic cookery form the foundation of any great chef – skills such as making perfect Crème Anglaise, basic butchery, making pastry that melts in the mouth… These are, quite literally, the Essential Skills of cookery, which are covered on this course. Tante Marie’s Essential Skills course differs from other short courses which run over a few days or weeks in that it does not just teach you how to cook a week’s worth of menus. Instead, it teaches core skills, with an emphasis on understanding how, and why things happen. This means that students can fully identify and understand what is happening to the food as they cook it, and can make adjustments as they go along. The effect of this is that Tante Marie graduates are able not just to follow a recipe or copy a dish they have seen elsewhere, but have a complete ability to design their own menus, create their own dishes, and adapt their cooking skills to any environment. Students who complete this course and want to go on an gain work whilst travelling are well placed to turn their hand to any area of a kitchen environment – be it pastry or cuisine. And, if you are interested in doing seasonal work on the back of this course, why limit yourself to only being able to cook a week’s worth of menus which you repeat time and time again, when Tante Marie will teach you how to design and structure your own menus! Many of the students who complete this course, go on to do a ski season or other work whilst taking a year out – this provides an excellent way to utilise all the skills learned during the course and put them into practice in a real world professional environment. Our graduates are in high demand for their unsurpassed standards and professional discipline. What Will I Learn? Graduates from this course earn: Chartered Institute of Environmental Health Level 2 Award in Food Safety in Catering Tante Marie Cordon Bleu Essential Skills Certificate The Tante Marie Cordon Bleu Essential Skills Certificate includes the following core subjects: Professional kitchen practices Food hygiene Cakes, pastries and bakery Meat, game and poultry Fish preparation Vegetables Soups Stocks and sauces International cuisines Knife skills Presentation skills Menu design Costing and budgeting Buffet catering Canapés Classic skills and modern techniques As with all of our courses, the focus is on time spent in the kitchen, 'learning by doing!' The course consists of an introduction to working in a kitchen environment, followed by a phase of skill development. This will incorporate knife skills, familiarity with produce, and students will be introduced to a number of basic professional skills such as elementary butchery, fish preparation and pastry work, to an acceptable level. Students will also be trained in menu planning and presentation skills. A typical course schedule may be similar to this: Week 1 Time management - cooking a roast to bring everything together perfectly Basic butchery Working with fish - skinning Simple cakes and pastries - a range of mixing and cooking methods Vegetables Basic sauces and dressings Menu design Food Hygiene - CIEH Level 2 Week 2 Indian cookery Stocks Knife skills Skill development - building on week 1 Butchery to a more technical level Fish and shellfish - filleting Baking and patisserie Week 3 Advanced pastries Roulades Risottos Mexican cuisine Piping skills Advanced bakery and patisserie Week 4 Italian cuisine Fresh pasta Advanced pastries (continued...) Advanced bakery (continued...) Modern European cookery Cooking for large groups - buffets and events Graduation Lunch Assessment on the 4 week Essential Skills Course is carried out through a process of continuous monitoring throughout the course. [-]

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. [+]

Best Course Studies in Food and Beverage Studies 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%) [-]

French Chocolate & Confectionery Arts

Ducasse Education Yssingeaux (ENSP)
Campus Full time 7 months April 2017 France Yssingeaux

An intensive 7-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts. [+]

Best Course Studies in Food and Beverage Studies 2017. Have you always loved making chocolate and confectionery and wondered if this is the career change you are looking for? Ducasse Education gives you the opportunity to take an intensive 7-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts. CLASS TYPE Hands-on training in pastry laboratories and applied theory MODULES Fundamentals of confectionery Upscale confectionery Mastering chocolate Chocolate bonbons Initiation to sugar work Pastry and chocolate based Entremets French language courses Food science Applied technology First aid Instruction DURATION 7 months: 5-month intensive hands-on training + 2-month mandatory internship [-]

Professional Chef Training (Level 3 & 4)

Quantum Education Group
Campus Full time 2 years July 2017 New Zealand Auckland

The New Zealand Certificates in Cookery Level 3 & 4 will give you all of the skills you need to graduate as a well-qualified chef. You'll develop knowledge in a range of culinary disciplines and gain... [+]

The New Zealand Certificates in Cookery Level 3 & 4 will give you all of the skills you need to graduate as a well-qualified chef.

You'll develop knowledge in a range of culinary disciplines and gain essential culinary skills through hands-on learning in our commercial kitchen.

The course covers practical and theory relating to the hospitality industry, including how to prepare complex dishes as well as safe food practices, food and kitchen safety, communication with colleagues and customers within food service organisations, and more!

You can also choose to complete the City & Guilds qualifications which are recognised globally in over 100 countries and will set you apart from other chefs in the industry. This will be at an extra cost.... [-]


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. [+]

Best Course Studies in Food and Beverage Studies 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 [-]

Italian Cooking Course

In Florence Academy
Campus Full time Part time 1 - 20 weeks Open Enrollment Italy Florence + 1 more

The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. [+]

Italian Cooking - Basic Course The Basic Italian cooking course consists in the preparation of a complete Italian menu (2 typical Italian dishes + 1 dessert). The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. Basic course features: Lessons (a week): 5 practical lessons a week (two cooking sessions, every Tuesday and Thursday afternoon) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 1 to 12 weeks Also available in English. Course price (per week): 70 Eur Enrolment Fee: No enrolment fee will be charged if a student is enrolled in a course of Italian. If the student enrolls in this course without taking a language course there will be a € 15 non refundable enrolment fee. This € 15 fee must be paid only once should the student enroll in more than one additional course (i.e. enrolls in Cucina Italiana, Storia dell’arte, etc.). Italian Cooking - Professional Course The Professional Italian cooking course aims at teaching the art of Italian cooking, starting from the basic techniques to the creation of more elaborate dishes, through the preparation of four dishes during each lesson. Professional course features: Lessons (per week): 8 hands on cooking lessons a week (two sessions) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 4 to 20 weeks Also available in English Course price: under request Enrolment Fee: No enrolment fee will be charged if a student is enrolled in a course of Italian. If the student enrolls in this course without taking a language course there will be a € 15 non refundable enrolment fee. This € 15 fee must be paid only once should the student enroll in more than one additional course (i.e. enrolls in Cucina Italiana, Storia dell’arte, etc.). Italian Cookery + Italian Language Course (NEW!) Would you like to discover real the Italian language and traditions? Eurocentres Firenze offers you a unique programme combining Italian language with a cookery course. Learn how to select the freshest local ingredients and to prepare typical Tuscan dishes while also furthering your knowledge of the Italian language with a specific focus on food / cookery terminology and vocabulary. The cookery course is available in Italian and English. Course aimed at Students interested in pursuing a career in the field of culinary arts Individuals who wish to learn Italian Lovers of Italy and its culture and traditions Course Objectives To acquire specialised terminology in the field of Italian cookery; Develop specific technical skills; Study and have practical experience in a Florentine cookery school; Transform your passion in to reality Course Contents Tourist course: 2 week Eurocentres Firenze Survival Italian course (10 lessons per week) 3 hours or 3 day Italian cookery course; Basic and Advanced: 3 week Italian language course focusing on specialised cookery terminology (20 lessons per week) Italian cookery course: 3 weeks (20 lessons per week) 3 months (20 lessons per week) 1 semester ( 20 lessons per week) In General Age: Min. age 16 years Location: Eurocentres Firenze , Palazzo Guadagni, Florence, Italy Time: from Monday to Friday Enrolment fee: € 70,00 Fees (min. 5 students): Tourist course: € 250,00 (Italian course +3 hours Italian cookery) € 320,00 (Italian course +3 days Italian cookery) Basic and Advanced course: € 1.600,00 (Italian course + 3 weeks Italian cookery) € 3.200,00 (Italian course + 3 months Italian cookery) € 6.000,00 (Italian course + 3 months Italian cookery) Courses available all year [-]

Experiential Learning in Culinary Sciences

Institut Polytechnique LaSalle Beauvais
Campus Full time 10 weeks May 2017 France Beauvais

A unique approach, combining culinary arts, health sciences and professional practice program. [+]

Best Course Studies in Food and Beverage Studies 2017. Experiential Learning in Culinary Sciences A unique approach, combining culinary arts, health sciences and professional practice program. WEEK 1: The 1-week language course is recommended for all participants. It is mandatory for the 6-week internship. Previous completion of French 101 or equivalent is encouraged. WEEK 2 & 3: Cooking for Health. These weeks are a package and may not be taken individually WEEK 4: The Ducasse Gastronomic Approach INTERNSHIP: At the end of the full 4-week package, we offer the opportunity to do a 6-week internship in a French restaurant selected by our school. Students who wish to register for the 6-week internship must complete the 4 weeks of experiential learning. DATES Week 1 French: May 18 - 22, 2015 Week 2-3 Cooking for Health: May 25 - June 5, 2015 (may not be taken separately) Week 4 The Ducasse Gastronomic Approach: June 8 - 12, 2015 Restaurant Internship: June 15 - July 24, 2015 Intensive interdisciplinary program Per week = 2 ECTS credits ≈ 1 US credit Certifi cate delivered by LaSalle Beauvais and Ducasse Education for the workshop « The Ducasse Education Gastronomic Approach » Credits earned from LaSalle Beauvais for the workshop « Cooking for Health ». [-]

New Cooking Techniques Course

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

This course teaches you New Culinary Techniques necessary culinary arts, to know what does each one of the steps blindly follow a recipe and how to use the characteristics of each food to make the most ... [+]

New Culinary Techniques Course Know all about food and how to cook In less than fifteen years the kitchen has evolved more deeply than in the last two centuries by new culinary techniques. Today, the landscape has changed, and we have realized that the best way to create is to know the essence of food: they know how they are made, how they interact with each other, the components, what happens when they are exposed to cold, heat, pressure, agitation, and many more variables that are subjected constantly to prepare a dish. New Techniques This course teaches you the necessary Culinary culinary arts, know what does each one of the steps that we follow blindly in a recipe and how to use the characteristics of each food to make the most. Our years of experience in research of new techniques, we provide a unique wisdom and invites us to experience. Agenda Introduction - New ways of gastronomy Kitchen revolution. New chefs - Some history. Names molecular gastronomy New cooking techniques and equipment - Kitchen vacuum. Vacuum impregnation. Criococina. Dry ice. Microfiltration. The innovation of the new kitchen New ingredients in haute cuisine. Molecular cuisine - Origin and use of food additives. Additives in haute cuisine. Enzymes applied to the kitchen. Sprouts Application of the new culinary ingredients. Textures - Emulsifiers. Thickeners. Esperificantes. Gelling. Structuring and aerating Proteins Olive oil. A different path - Introduction to olive oil. Elaborations by technology. Elaborations by goods GOALS With New Culinary Techniques Course obtain that: Meet the new techniques used in professional kitchens to create, develop and transform food. New roads delve in gastronomy. All know and classify other new ingredients; conducting a survey of all its features and reactions at different temperatures and media. Meet new cooking methods that have revolutionized the current landscape of gastronomy. Career Opportunities The new cooking techniques course is aimed at foodies in professional, personal, or who wish to start in the culinary world, willing to innovate and learn from the latest techniques in the kitchen. Once the course is completed, you can merge onto a job as a cook, chef, kitchen assistant or head start. [-]

General French courses

IFALPES - Institut Francais des Alpes
Campus Full time 1 - 52 weeks Open Enrollment France Annecy

Students work on improving their grammar and vocabulary as well as written and oral comprehension. An emphasis is made on communicating in French. [+]

Best Course Studies in Food and Beverage Studies 2017. Students work on improving their grammar and vocabulary as well as written and oral comprehension. An emphasis is made on communicating in French. They will also study French culture and will take part in varied activities during their lessons: wine and cheese tasting, visits to local markets etc.. The IFALPES accommodation service will find the most suitable type of housing to match your choice. Homestays, shared apartments, studios or dormitories are located in the town centre or in the town outskirts. From the school, they are accessible by bus, bicycle or on foot. Single bedroom in host family halfboard Single bedroom in hostfamily with breakfast Student Residence Individual studios or apartments Shared apartments Levels: Our study levels are in conformity with the Common European Framework of Reference for Languages Beginner No knowledge of the French language. A1 : Elementary Limited knowledge of the French language. Can understand simple and practical information from every day life. Can communicate in a simple way provided the interlocutor speaks slowly. A2 : Upper elementary Basic knowledge. Can understand isolated sentences referring to familiar areas. Can communicate within current situations and describe in simple terms topics of personal interest. B1 : Intermediate Limited but effective command of the language. Can understand clear and standard French referring to familiar matters. Can deal with situations likely to arise while travelling. Can speak about topics of personal interest and give brief explanations about a project or idea. B2 : Upper intermediate General and instinctive command of the language. Can understand the main ideas of complex texts. Can take part in general or professional conversations in a clear and detailed way and can argue a point of view. [-]

Professional Course For Pizza (round, Shovel And Pan)

COQUIS
Campus Full time 5 weeks October 2017 Italy Rome

The course is designed to train Pizzaioli professionals with expertise on the complete management of a pizzeria.Le thousands of jobs available in Italy in the area, make this profession immediately spendable in the labor market. The training allows you to acquire all the knowledge, practical skills and the small secrets need to prepare a good pizza from the choice of ... [+]

The course is designed to train Pizzaioli professionals with expertise on the complete management of a pizzeria.Le thousands of jobs available in Italy in the area, make this profession immediately spendable in the labor market. The training allows you to acquire all the knowledge, practical skills and the small secrets need to prepare a good pizza from the choice of the dough ingredients, from processing to cooking. Learning the rules on food safety and the economic management of a pizzeria complete the theoretical and practical training of the course. recipients The course is aimed at all those who, despite not having any specific training, want to pursue this profession. Access is allowed to a maximum of 16 participants to ensure the full involvement of all students in the practical phases of the lessons. Duration and Frequency The course duration is five weeks on a daily, scheduled from Monday to Friday from 13.30 to 18.30. At the end of the course, to those who hafrequentato least 90% of lessons and passed the final exam, it will be issued the coquis certificate and the HACCP certificate provided for pizzerias. Study plan Commodity doughs leavening sourdough condiments round pizza Pizza in baking tin pizza shovel electric oven and a wood stove HACCP food safety educational tour Planning and economic management of a pizzeria over the counter sale Exam - Written examination - Oral examination - Practical examination The examination board is composed by the teacher of pizza Chef, an external critic and director of the University of Italian cuisine coquis. seat The theoretical and practical activities will take place at our headquarters in Via Flaminia 575, 00191 Rome. The seat coquis is equipped with modern conference rooms, cutting-edge technology and innovation, the University's flagship. The classrooms are designed like the kitchen of a restaurant, with large desk-work and complete with hot and cold lines. [-]

Senior Technician Certificate - Hotels And Restaurants

Ecole Supérieure de Commerce de Communication et de Gestion
Campus Full time Part time September 2017 France Cannes Nice + 1 more

<strong>FRENCH</strong> The objective is to make the candidates to effective communication in everyday life and professional life on several levels: relationships within the company and outside, customer relationships and the hierarchy. [+]

Best Course Studies in Food and Beverage Studies 2017. FRENCH The objective is to make the candidates to effective communication in everyday life and professional life on several levels: relationships within the company and outside, customer relationships and the hierarchy. The aim is also to give them the ability to communicate orally, to learn, to document, to understand a message, to carry a message, appreciate a message or situation. FOREIGN LANGUAGES A foreign language Research oriented vocabulary to business needs. Improved understanding of spoken language in its diversity of accents, and speaking skills. Study of texts, journals specific to the profession. Learn to read quickly and well. Writing business letters dealing with the most common challenges of practice (inquiry, preparation of estimates, correspondence with foreign agencies, claims and follow-up, etc..). Variety of exercises: Rapid exposed improvised conversations, taking notes, writing or contraction of texts, reports. Foreign language B Research oriented vocabulary to business needs. Improved understanding of spoken language in its diversity of accents, and speaking skills. Study of texts, journals specific to the profession. Learn to read quickly and well. Writing business letters dealing with the most common challenges of practice (inquiry, preparation of estimates, correspondence with foreign agencies, claims and follow-up, etc..). Variety of exercises: Rapid exposed improvised conversations, taking notes, writing or contraction of texts, reports. GENERAL AND TOURISM ECONOMY The foundations of economic knowledge. The financing of the economy. Regulation. International economic relations. The global economy. The economic cycle and tourism. The tourist market and its actors. Development policies in the sector. LAW Law and economic activity. The hotel business and commercial activity. Labor relations in the hospitality business. The difficulties of hotel and catering businesses. Legal relations in the hospitality business and / or restoration with consumers. The linkages in the hospitality industry and catering to consumers. SAVE NOW The company designs and diversity of the company. The company in the production system. The company decision center. The company, organization and people. Management of human resources. The company and its strategic approach. The company, society and ethics. MANAGEMENT ACCOUNTING, TAX AND FINANCIAL Overview of technical and management capabilities. Administrative organization and IT. The accounting information system. The information management system. Other management tools. Operating budgets. The control of operating performance. The embodiment of the dashboard. Economic and financial aspects of entrepreneurship. MARKETING The marketing approach. Knowledge of the needs and the market. The mercatiques variables. Other variables mercatiques. APPLIED SCIENCES Food quality. Ergonomics, comfort and safety. Hygiene and maintenance of premises, equipment, materials, coatings and textiles. Psychosociologie food. PROFESSIONAL TECHNICAL Culinary engineering research and development. Systems. Equipment. Planning. Production. The animation production. Optimization. Food & beverage knowledge. Procedures and documents required for operating the system restoration or service. Benefits restoration. The operation of the outlets. The billing system and the body. Animation in restoration. Commercial media restoration. The reception and marketing of catering. The operational management of human resources. Control, quality and restoring productivity. Accommodation and professional communication. The host-hosting concept. Work organization. The design of the product. Sales momentum. Diagnosis and control. ENGINEERING AND MAINTENANCE The hotel engineering and restoration. The conduct of an investment operation. Stakeholders. The planning regulations. Programming. Maintenance. Security. Design principles. The context of the intervention. The definition of space requirements, layout and equipment. Technical engineering elements of restaurants. The business case for a consultation equipment market. COURSES Workplace immersion a total of 16 to 20 weeks, including 12 consecutive weeks in the first year. The remaining weeks can be split into one or more parties in one or more companies. [-]