There are hundreds of nationally recognized Professional qualifications & training courses from the worlds leading education providers. Course objectives should lead to teaching methods and student interest.
Food and beverage studies is a broad field that includes the production of food and the physical, chemical and biological sciences involved with that production. It also includes the storage, transportation and consumption of food and beverages.
Europe, one of the world's seven continents, is usually known as the westernmost peninsula of Eurasia. Second smallest continent, with 10,180,000 (km2), the area regroups 50 countries.
View all Course Studies in Food and Beverage Studies in Europe 2017
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. [+]
An intensive 7-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts. [+]
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! [+]
The wide range of confectionery products that have made their way onto the market place has created the need for studying sweets and desserts as an entity of their own within the culinary arts. Given that classic confectionery techniques have evolved with the modern technology that now shapes the gastro world, this sweet culinary branch offers extensive study material. [+]
The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. [+]
A unique approach, combining culinary arts, health sciences and professional practice program. [+]
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. [+]
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 for the practical analysis of the products and raw materials using different cooking techniques of pre-processing, processing [+]
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. [+]
Our baking course is an intensive three day series that takes you through the key principles of cakes, pastry and bread. [+]
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. [+]
If you’re passionate about great cuisine and looking for an excellent culinary education, then consider your choice of programs at DCT's European Culinary Center. [+]
DCT’s comprehensive European Culinary Management program was the first international program to be accredited by the American Culinary Federation (ACF). DCT’s educational leadership is recognized by the World Association of Chefs Societies (WACS) which designates DCT as an Extraordinary Member, and again most recently by the ACF which awarded DCT its Exemplary Program status – making DCT one of only 22 programs worldwide and the only program outside the US to be recognized in this manner for its consistently high standards and level of excellence.
European Culinary Arts program modules
Foundation in European Cuisine (FEC) will introduce you to European cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. You will learn to use European ingredients; develop your preparation techniques and knife skills; learn to prepare the basic stocks, soups, sauces and bakery & pastry products; and gain an understanding of kitchen terminology. FEC or appropriate prior experience is a prerequisite for EGC.... [-]
The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview. [+]
This fun packed, one week introduction to cooking is perfect for those with a passion for food and entertaining and ideal for those heading to sixth form or into the working world. Filled with practical tips and techniques for the budding chef and ending with a fun and creative cook off as students put their new found skills to the test. [+]