Top Associate Degrees in Food and Beverage Studies
Anyone wanting to put their culinary passion and skills to use while enjoying a fulfilling and exciting career in the hospitality industry should consider earning an associate degree in food and beverage. Holding a degree in this fast paced and competitive field gives individuals a leading edge.
What is an Associate Degree in Food and Beverage Studies? The Associate Degree in Food and Beverage Studies program provides students with an in depth understanding of the culture, trends, and functions in the hospitality field and enables them to effectively use their creativity, culinary, leadership, judgment, and problem-solving skills in a variety of restaurant and event settings. Through a combination of hands on training and classroom learning, students are able to successfully manage every aspect of any food and beverage establishment’s daily operations.
Students that enroll in the associate’s degree program have more career choices available to them. In addition to honing their culinary and creativity skills, students can use their education for immediate entry into the workforce as managers, supervisors, chefs, and administrators in the private, government, and public sectors.
The price of obtaining a degree in this field varies greatly. Potential students should gather information on cost and registration fees, as well coursework from different institutions around the world prior to committing to one.
Graduates from the program can seek out entry level and management positions in the hospitality industry as caterers, directors, managers, chefs, and more. These positions are becoming more challenging and competitive as the need for creative and credentialed professionals continues to exceed availability. Students will develop technical skills and gain practical experience to perform their duties to enhance the daily operations of various organizations and companies within the food and beverage industry. Graduates also have the foundation to pursue entrepreneurial interests as well.
Many colleges and universities offer local and international programs for potential students. These institutions also offer online classes to provide individuals with greater flexibility in completing their studies. Search for your program below and contact directly the admission office of the school of your choice by filling in the lead form.
Plates, desserts, pastries, bakery ... Would you like to create the most exquisite combination of flavors and the most original emplatados? Start new experiences in the k
Plates, desserts, pastries, bakery ... Would you like to create the most exquisite combination of flavors and the most original emplatados? Start new experiences in the kitchen from the minute one of your learning, you can become the most requested professional.
Execute pre-elaboration, preparation, conservation, finishing / presentation and service of all kinds of culinary elaborations in the field of production in kitchen.
First Year Professional Modules
Company and entrepreneurial initiative (65 h)
Pre-elaboration and conservation of food (300 h)
Basic pastry and confectionery processes (270 h)
Safety and hygiene in food handling (65 h)
Culinary techniques (300 h)
In this cycle of vocational training you will learn to direct and organize production and service in the kitchen, determining offers and resources, controlling the activi
In this cycle of vocational training you will learn to direct and organize production and service in the kitchen, determining offers and resources, controlling the activities of supply, production and service, meeting the economic objectives, following the established quality protocols and acting according to norms Hygiene, prevention of occupational risks and environmental protection.
First Year Professional Modules
Control of the supply of raw materials (65h).
Training and job counseling (90h).
Management of quality and safety and food hygiene (95h).
Culinary processing processes (265h).
English 2 (90h).
Pre-processing and conservation processes in the kitchen (265h).
The Associate Degree in Restaurant Management is meant to provide a solid foundation for management careers in fine dining establishments, catering operations, and other
The Associate Degree in Restaurant Management is meant to provide a solid foundation for management careers in fine dining establishments, catering operations, and other areas of the foodservice profession.
Courses like Professional Dining Room Service, Introduction to Food and Beverage, Introduction to Hospitality, and Wines give students a broad knowledge of the field, while hands-on classes such as Restaurant Operations and Culinary Basics allow students to learn firsthand how both the front and back of the house operate. Upon completion of the associate degree program, students may seek employment in entry-level management positions in restaurants, hotels, catering companies, and other commercial or institutional foodservice operations....
The Culinary Arts program is a technical program resulting in an Associate of Applied Science. This program provides culinary and hospitality education designed to prepar
Associate Degree of Culinary Arts
The Culinary Arts program is a technical program resulting in an Associate of Applied Science. This program provides culinary and hospitality education designed to prepare students for the many positions in the hospitality industry. Students will gain skills and knowledge in food preparation, nutrition, menu planning, sanitation, equipment operation, inventory control, purchasing, and front-of-the house customer service skills.
Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods in a variety of restaurants and other food services establishments.
AWARD OFFERED Certificate (4 semesters)
About the Program
Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods in a variety of restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other duties such as keeping work areas clean and monitoring temperatures of ovens and stovetops.
Chefs may coordinate the work of the kitchen staff, direct the preparation of meals, determine serving sizes, plan menus, order food supplies, and oversee kitchen operations to ensure uniform quality and presentation of meals.