Top Certificate Programs in Food and Beverage Studies

Culinary Institute Kul IN and partner school ALMA la Scuola Internazionale di Cucina Italiana are offering a new international joint program for students interested in specializing professionally in Italian cuisine.This 10-month program aims to produce fully trained professional cooks who are specialized in the art of Italian cuisine. The unique curriculum gives students the opportunity to practice their newly acquired skills, which they’ve gained through intensive courses at Kul IN and ALMA, by interning at elite Italian restaurants and hotels. Interning abroad gives students the invaluable opportunity to network internationally and connect with some of the most successful chefs in Italy and the world.PROGRAM DETAILS FOR PROFESSIONAL COOK OF ITALIAN CUISINE... [-]

A Taste Of Italy is the first short-course by ALMA:

A 1-week program addressed to international students looking for a first culinary art experience with a passion for Italian Food and wishing to enrich their trip to Italy, including a different way to explore the country and discovering the excellences of Italian Gastronomy in a brand new way.

The course, following the “ALMA Method”, combines academic lessons, direct experience of products and raw materials, command of techniques and processes, knowledge and practice of Italian traditional recipes and includes a focus on pasta, wines and pastry as well as a lecture on History of Italian Cuisine and a tasting session. Therefore, it represents the best opportunity for those students who are travelling to Italy to discover the secrets of the Italian Cuisine and to have a first approach with the culinary arts education. ... [-]

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The Courses offered by the Accademia Italiana di Cucina Pandolfini are a practical approach to learn Regional Italian Cuisine. The Master expands and deepens the knowledge of Traditional Italian food and how it relates to regions and culture through a virtual Gastronomical Trip.

These courses are an intense culinary, geographical, historical and cultural virtual journey discovering through its food the magnificent regional diversities. Italian cuisine is distinctly Regional: Many of the differences can be attributed to geography, from the Mountains that stretch across the north, snaking down the length of the country, to being a peninsula almost entirely surrounded by the sea, or completely so, as in the case of the island regions of Sicily and Sardinia. Then add in the thousands of years of invaders or the adoption of returning explorers' culinary discoveries and you've got an exotic blend of culture, tradition, and cuisine.... [-]

Applies in a comprehensive manner the best practices of operation and administration in the restaurant industry, to maximize the profits of the culinary business.

The Basic Culinary Arts program prepares students for many contemporary employment opportunities. These include Chef, Cook, Specialty and Ethnic Restaurant Operations, Food and Beverage Service, Fast Foods Operations, and Food Service in schools and day-care centers for the young and elderly.

Students who complete this program will be able to:

The full package just for you

Melbourne Polytechnic is the only training facility in Victoria that provides access to a fully operational winery and meat processing plant, at the Epping Campus. We have the best, to make you the best.

An exciting career menu

Melbourne Polytechnic’s Certificate IV in Commercial Cookery will combine your technical cookery skills with hospitality management training. You’ll learn from industry-qualified professionals in modern, state-of-the-art facilities, including the popular St Georges restaurant on Preston campus.... [-]

If you have a great passion for cooking and dedication to reach your goal as a chef, food entrepreneur, and more, there is no better time to start a career in this thriving landscape. This program provides strong culinary foundations training with a hands-on externship.

Students acquire intensive professional and practical experience with the daily culinary preparations and operation of a professional kitchen. Leveraging technology with world-class culinary expertise, this program delivers top-notch training in a far more affordable format than traditional cooking schools. By learning basic cooking theory and techniques through engaging online curriculum, students can put their skills into practice in each and every class meeting, which takes place in a professional kitchen alongside top chefs.... [-]

All food handlers are required by European Union Regulation laws to go through an orientation training prior to starting a food handling job.

This Level 2 Certificate in Food Hygiene and Safety for Manufacture course allows readers to learn about the basic food hygiene practices in order to be able to comply with all the legal requirements.

This course is suitable for food handlers in any sector including fast-food outlets, takeaways, food trucks, bars, restaurants, hotels, cafes, hospitals, schools, and colleges.

Kitchen Management Certificate Course is an award-winning and the best selling course that has been given the CPD Certification & CiQ GOLD accreditation. It is the most suitable course anyone looking to work in this or relevant sector.

It is considered one of the perfect courses in the UK that can help students/learners to get familiar with the topic and gain necessary skills to perform well in this field. We have packed Kitchen Management Certificate Course into 38 modules for teaching you everything you need to become successful in this profession.

To provide you ease of access, this course is designed for both part-time and full-time students. You can become accredited in just 1 day, 5 hours and it is also possible to study at your own pace.... [-]

This exciting fast track, six week intensive professional cooking course provides the fullest possible culinary knowledge. Participants can then go on to start work as a chef in a professional kitchen, do seasons on a yacht or in a ski chalet, cater for dinner parties or simply enhance their own cooking repertoires.

Pâtisserie Intermédiaire

Devote more time to decoration and presentation of your cakes.

Pâtisserie Intermédiaire is based on practice and repetition. As students master important techniques such as making a sponge or bavarian cream, students become more efficient.

The Intermediate Module:

Learn fine line and border piping and extension work using Royal icing

Learn to prepare frozen desserts such as ice cream & sorbet and other cream and custard filled desserts

Learn the art of miniaturization and sweet petits fours

PCBT take pride in their high-quality delivery and assessment for students to attain competency as a cook with the Certificate III in Commercial Cookery SIT 30830. We are offering the latest training package so students can be assured they are one of the first in the industry with the new set of competency standards.

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgment and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

COURSE INFORMATION

NATIONAL CODE: SIT30830 CRICOS CODE: 082538J... [-]

The twin-campus Master Brewer program will prepare graduates to advance their careers through practical application of brewing. Advanced theory and an extensive advanced practical applications module will provide graduates with the knowledge and experience required to understand every critical area of commercial brewing.

This 20-week program is comprised of segments, divided into one-to-eight-week modules, with each module specializing in a particular area of brewing technology. The content will address issues in brewing from an international perspective, providing students with education and experience that is not offered by any other brewing school.

The Master Brewer Program starts with 7 weeks of brewing theory and business training conducted at our Siebel Institute campus in Chicago. Students build a sound understanding of the sciences and technologies that are used throughout breweries of all sizes.... [-]

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. School cycles for this Certificate are in January, April, July and August. With a complete and solid knowledge of the techniques, students delve into the working methods and analyse the environment of high confectionery. During this trajectory, students will have to work on the elaboration of ice cream, cakes and petit fours, artistic creations using sugar and chocolate, and the preparation of desserts in restaurants. This Certificate is given 2 days a week 6 hours per day

This course is designed for people who are seeking careers in cookery within a commercial environment. The course provides participants with skills, knowledge and experience in practical food production, hygiene, menu costing, occupational health and safety, teamwork and basic nutrition.

Cookery is a rewarding career path, one that will bring out your natural creativity and possibly take you all over the world! The Certificate IV consists of coursework and assessment. In a typical week, students are accountable for up to 30 hours of supervised training through coursework.

The teaching methods used include classroom-based teaching and supervised practicum within a workshop. The assessment methods include written assignments and examinations, oral assessments including individual presentations and practical demonstrations within a workshop environment.... [-]