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.
Spain (Spanish: España) is a diverse country sharing the Iberian Peninsula with Portugal at the western end of the Mediterranean Sea. Spain is considered an exotic country in Europe due to its friendly inhabitants and relaxed lifestyle. The normal duration for University courses in Spain is 4 years, except Medicine and the double degrees, which are 6. Madrid and Barcelona are well known cities around world for its cuisine, vibrant nightlife, and world-famous folklore and festivities.
Top Course Studies in Food and Beverage Studies in Spain 2017
Course for knowledge and practical application of the techniques of bakery, pastry and savory pastries and sweet use [+]
Course for knowledge and practical application of the techniques of bakery, confectionery and salty and sweet pastries commonly used in cooking [+]
Course for knowledge and practical application of the techniques of organization, management and control of gastronomic offers banquet [+]
Creativity and Innovation in the Kitchen: The kitchen work is a constant research [+]
Course for the practical analysis of the products and raw materials using different cooking techniques of pre-processing, processing [+]
Technical Degree in Gastronomy and Restaurant Service from EUHT StPOL and University Specialisation Diploma from the “University of Gerona: Innovation and Training” Foundation. [+]
This 4 month online joint UOC-FAO specialization provides a comprehensive understanding and guidance for assessing the impact of development programmes on food security. [+]
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. [+]
The service and attention at the restaurant maitre increasingly need highly qualified, capable of providing maximum customer satisfaction professionals. The people who make the hotel maitre positions must possess excellent qualities, intuition, taste for service and business-minded. The development of food culture at all levels ... [+]
With this expert offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. Learning that includes knowledge and experience in international classic pastries, combined with the latest techniques in ... [+]
This Advanced Course in Confectionery offers the opportunity to master the techniques of pastry, bakery and chocolate, providing a comprehensive overview on the development of all major professional pastry techniques ... [+]
The origin of the bakery, as we know it today is in obloiers or wafer producers in the Middle Ages, which were the first bakers as exclusive job. Then as in ancient times (Egypt, Greece, Rome), the pastry was salty: it was working with flour and pastry stuffed with meat or vegetables, which as a variation, they ... [+]
The course International Confectionery aims to show the bases of international pastries, from raw materials most used (fruit, sugar, vegetables, cocoa), control of the technical processing and handling (control cooking temperature, textures) to the most compelling presentations and product staging ... [+]
This course aims to show pastry operation of a professional bakery, plus teach you to master the art tools and techniques used by pastry chefs greater national and international recognition ... [+]
The course teaches you Bakery ethics of this profession and its secrets, from the preparation and installation of the work area to provide the service, through the knowledge of every one of the utensils, machinery, raw material, furnace temperatures and the latest techniques used by bakers in different preparations recognized nationally and internationally ... [+]