Top Certificate Programs in Food and Beverage Studies
A Certificate in Food and Beverage Studies provides hands-on instruction and valuable information regarding the history of the food and beverage industry, as well as current information regarding the industry. Students who wish to create their own recipes or become managers and directors in the food and hospitality industry can receive valuable experience and skills by receiving a Certificate in Food and Beverage Studies.
What is Certificate in Food and Beverage Studies? This type of program teaches students about the composition of foods and beverages and instructs them on how to create their own unique recipes. A Certificate in Food and Beverage Studies also prepares students to enroll in more advanced culinary arts education programs if they so choose. Students will learn subjects such as food safety, service management, food and beverage cost control, and hospitality training. Students can also learn more about global cuisines, professional chef training, and international wine and food tasting.
Individuals who want to pursue a career in food and hospitality services can benefit from the many different food-related subjects that are covered in a Certificate in Food and Beverage Studies program. Students who successfully complete the program and receive their Certificate in Food and Beverage Studies will be equipped with the experience and knowledge necessary to pursue a wide variety of careers in the food and beverage industries, including hospitality management and advisory positions. Students who prefer to work as chefs can also gain valuable hands-on experience that will help them excel in their careers.
The cost of a Certificate in Food and Beverage Studies depends upon the specific program in which a student enrolls, as well as the global location of the school they choose to attend. For specific tuition information, contact the school of your choice directly.
Students who want to become successful chefs, corporate food and beverage advisors, and managers in the hospitality industry are encouraged to find out more about receiving a Certificate in Food and Beverage Studies. Search for your program below and contact directly the admission office of the school of your choice by filling in the lead form.
Culinary Institute Kul IN and partner school ALMA la Scuola Internazionale di Cucina Italiana offer an international joint program for students interested in specializing
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...
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 knowledg
Read more about this course
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....
ALMA - The International School of Italian Cuisine
A 1-week summer program addressed to international students looking for a first culinary art experience with a passion for Italian Food and wishing to enrich their trip t
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. ...
Do you want to be head chef? Or even own the restaurant? Melbourne Polytechnic's Certificate IV in Commercial Cookery has all the ingredients and techniques you’ll need t
Do you want to be head chef? Or even own the restaurant? Melbourne Polytechnic's Certificate IV in Commercial Cookery has all the ingredients and techniques you’ll need to create your perfect career.
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....
University of California, Irvine - Division of Continuing Education
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 thrivi
THIS PROGRAM INCLUDES MANDATORY FACE-TO-FACE TRAINING IN A PROFESSIONAL KITCHEN LOCATED IN ORANGE COUNTY, CA, U.S.A
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....
This London-based cooking course is suitable for anyone with an interest in cooking who wants to develop their existing skills and repertoire or gain professional chef tr
Do you spend your days reviewing recipe after recipe, devouring episodes of Bake Off and Masterchef and dreaming of what culinary creation you can whip up in the kitchen? Our professional cooking course is for you! You’ll spend six whole weeks blissing out on pasta, pancakes, poultry, puddings, puff pastry, pickles, preserves and more, graduating with both the confidence and competence to embrace the next step in your culinary journey.
As a leading cooking school in London, we have all the tools, tips and tricks to provide comprehensive culinary training, imparting you with knowledge that will last a lifetime. Students leave us with a Level 3 Certificate from OCN London, a WSET Level 2 qualification in wine and the confidence to take steps towards a career in food, to become a professional chef or simply a brilliant home cook....
You will learn from Japanese knife handling to raw fish preparation for sushi, from basic to deeper knowledge! Everything about sushi making!
4 WEEKS SUSHI COURSE
You will learn from Japanese knife handling to raw fish preparation for sushi, from basic to deeper knowledge! Everything about sushi making!
3 ADVANTAGES OF THIS COURSE
Basics to advanced techniques You can acquire a wide range of skills and knowledge about sushi, including how to use a Japanese kitchen knife, how to prepare rice for sushi (Shari), how to clean and cure fish, how to make Edomae style sushi, rolls or sashimi, and food hygiene management. A large variety of seafood You will learn how to make sushi with more than 20 kinds of seafood: white, red, small, medium or large fish, shellfish, squid or octopus. Tuna, salmon, yellowtail and shrimp are popular overseas, but you will also deal with basic fish for Edomae style sushi, such as Kohada (Gizzard shad) or Conger eel. Techniques adjusted to each ingredient Edomae style sushi preserves ancient wisdom of chefs in Tokyo (Edo), such as Kobu-jime and Su-jime (Curing with kelp or vinegar) and Zuke (Marinating with soy sauce). Learning the basic techniques that bring out the best taste of ingredients will broaden the possibility of your cooking....
Introduces students to the world of pastry and cakes, providing the technical and basic skills and techniques needed. The demonstration lessons and practical classes are
Pastry Basic Certificate
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. In this Certificate we have Spanish to English translator. Introduces students to the world of pastry and cakes, providing the technical and basic skills and techniques needed. The demonstration lessons and practical classes are geared toward working with pastry, creams and cakes and the elaboration of more traditional puddings. During classes, students also get to know the possibilities of each product through its origin and history. This Certificate is given 2 days a week 6 hours per day
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 SIT30830.
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.
NATIONAL CODE: SIT30830 CRICOS CODE: 082538J...
The 45 days program will cover the modern principles of tea business management, market information & techniques and practices of tea tasting skill to prepare a dynam
The programme will be offered by IIPM in collaboration with Tea Board of India, Ministry of Commerce & Government of India and tea sector. The program is recognized by Tea Board of India, and Tea Industry, for the professional practice of tea tasting and tea making. The field and factory visits are essential part of the program. The program will ensure the participants to upgrade their skill in tea tasting and marketing such that their career gets propelled in right direction.
The course structure is flexible to cater to the needs of the participants. The program is classified into three streams based on the background of the program participants. The classification of the program participants is fresher to tea industry, experience in tea manufacturing, and Experience in tea tasting. In all the streams, the technical, functional and marketing/blending aspects of tea & tasting, are blended differently in order to fill the skill gaps of the participants. ...
Certificate IV in Commercial Cookery is a one year course comprising one semester of on-campus study and practical tuition, followed by one semester of paid Industry Plac
Certificate IV in Commercial Cookery
Certificate IV in Commercial Cookery is a one year course comprising one semester of on-campus study and practical tuition, followed by one semester of paid Industry Placement (students can elect to do unpaid IP if desired). On campus, students learn in our purpose-built commercial kitchen, training under the guidance of our internationally experienced chefs. Whilst on IP, students can undertake up to 45 hours of paid work in a commercial kitchen. This is a very practical course, preparing students for a career as a cook or chef.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems....
This course is designed for people who are seeking careers in cookery within a commercial environment.
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....
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance f
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification is suitable for an Australian Apprenticeship pathway.
CERTIFICATE IV IN COMMERCIAL COOKERY DETAILS
National Code: SIT40413
Units: 27 core & 6 elective units
Fees: From $10*
Delivery Mode: Classroom, Traineeship, Workplace, Self-paced
Duration: 2 days a week for 52 weeks
Assessment: Methods for assessment include written, practical/observation & demonstration
Prior experience: RPL & Credit Transfer is available
The Basic Culinary Arts program prepares students for many contemporary employment opportunities.
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.
Program Student Learning Outcomes
Students who complete this program will be able to:
Demonstrate preparation for employment in the food service industry.
Demonstrate practical skills in a wide variety of applications related to the food service.
Demonstrate proficient safety and sanitation production practices as related to the food service industry.
CWE 180 CO-OP-ED FOODS AND NUTRITION 2 Units †
FN 261 INTERNSHIP 1 Unit †
FN 50 FUNDAMENTALS OF NUTRITION 3 Units
FN 205 NUTRITION FOR CULINARY PROFESSIONALS 3 Units
FN 110 FOOD PREPARATION ESSENTIALS 3 Units *
FN 120 CONTEMPORARY MEALS 3 Units *
FN 171 SANITATION AND SAFETY 2 Units
FN 210 SERVSAFE IN FOOD PRODUCTION 1 Unit
FN 240 CULINARY PRINCIPLES I 3 Units *
FN 241 CULINARY PRINCIPLES II 3 Units *
FN 244 BAKING FUNDAMENTALS I 3 Units *
FN 246 PANTRY 3 Units *