Certificate in Food and Beverage Studies

Top Certificate Programs in Food and Beverage Studies

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.

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Ship's Cook Certificate

Tante Marie Culinary Academy
Campus Full time 4 days August 2017 United Kingdom Woking

Tante Marie Culinary Academy is pleased to announce that we are now providing the Assessment in Marine Cookery – the Ship’s Cook Assessment – a vital step in achieving the Ship’s Cook Certificate of Competency. [+]

Best Certificate Programs in Food and Beverage Studies 2017. Ship's Cook Certificate Tante Marie Culinary Academy is pleased to announce that we are now providing the Assessment in Marine Cookery – the Ship’s Cook Assessment – a vital step in achieving the Ship’s Cook Certificate of Competency. This course is ideally suited to experienced chefs who are already working on-board and need to update their certification, or to chefs who have solid industry experience and wish to begin a career on-board a vessel. We are located within easy reach of Heathrow and Gatwick airports, central London and the south coast and have a range of local accommodation solutions. Our state-of-the-art facilities combined with our online 'Virtual Learning Environment' (VLE) means we are the ideal place to gain the accreditation you and your crew need, as quickly and simply as possible, to ensure compliance with MLC 2006. What is the SCC and do I need it? All chefs on UK-registered commercial vessels which operate more than 60 miles offshore with 10 or more seafarers on board must hold a Ship’s Cook Certificate. This qualification replaces the previous Merchant Shipping (Certificate of Ship’s Cooks) Regulations 1981. Ship’s cooks may qualify from the age of 18 and minimum sea time has now been reduced from 5 years to one month. Additionally, to be eligible applicants will also need to have completed Standards of Training Certification and Watchkeeping (STCW) basic safety courses and hold a current Medical Fitness Certificate. Therefore this qualification is part of the overall certification process. The new culinary training will additionally encompass cultural, religious and shift worker catering and dietary requirements, and Food Safety in catering. Additionally ALL crew who handle food will also require the minimum of Level 2 Award in Food Safety in Catering. (Supervisors and Head Chefs are strongly recommended to hold a Level 3 Certificate in Supervising Food Safety). Please note that the MCA will now NOT accept on-line or ‘in-house’ Food Safety Certification. These qualifications must be attained through an accredited provider, with a physical supervised examination. Tante Marie will provide Food Safety Levels 2/3 and HACCP training as part of the course, with online access in advance to our Virtual Learning Experience (VLE), after registration. Accredited Prior Learning If you already hold a valid UK Ship’s Cook Certificate under the Merchant Shipping (Certificate of Ship’s Cooks) Regulations 1981 or hold professional chef qualifications, the MCA may accept these as evidence of Accredited Prior Learning and you may only need to complete certain elements in order to apply for your SCC. This table gives you an example of which course would be suitable for you depending on your existing experience and qualifications, and the fee structure of the courses we are offering: The above is a guideline only and for more detailed information or advice please refer to MCA MSN 1846 or contact Tante Marie. COURSE OUTLINE: WHAT IS INVOLVED? The preparation and assessment is run over 4/5 days and we offer flexibility to omit elements where Accredited Prior Learning applies. This assessment forms part of the application to the Maritime Coastguard Agency for full Ship’s Cook Certification. Applicants will additionally need to complete the other requirements as specified under MSN1846. The Course is primarily an assessment of skills in a practical kitchen. There are elements of theory that are covered using pre-course learning through access to our Virtual Learning Environment (VLE) including online support from the Course Leader. Eligibility and Application Process In order to be eligible to complete this assessment candidates must: - be aged 18 years or over - have a proven track record of work experience in a professional kitchen - hold a professional cookery qualification at Level 2 for UK (Tante Marie can advise OR see MCA MSN 1846 for a list of acceptable prior qualifications) - have a proven track record/portfolio of skills that can be cross-referenced to course requirements - have competent spoken and written English and numeracy skills, including using a calculator Tante Marie also requires Candidates to produce a short current CV and covering letter outlining the reasons for wishing to undertake this qualification and to provide us with an insight into your professional cooking competencies and aspirations. This will better enable us to factor the Assessment Days to your specific needs, and therefore these must be submitted to us as part of the initial application process, along with scanned copies of any relevant qualifications or documentation. How to Prepare for this Course – The Tante Marie Virtual Learning Environment (VLE) Candidates should recognise that this is an assessment of skills not a teaching course. It is advised that candidates carefully read the Learning Outcomes and Assessment criteria within the MCA document, MCA MSN 1846, as outlined in Annex 1 & 2. It is important that you identify any areas or skill sets of which you are unsure. This is necessary as any one of the Assessment Criteria may come up either in the written Food Safety or Theoretical Examinations or on the days of Practical Kitchen Assessments. At Tante Marie Culinary Academy we recognise the fact that some subject areas are new, and some skills may not be familiar, even to experienced chefs. Therefore we have created a Virtual Learning Environment (VLE) which, after registration, will allow Ship’s Cook Certificate candidates online access to many useful videos, tutorials, etc., in order to refresh skills and gain knowledge. Access to the VLE is available for 6 months when the course fee is paid, and is an invaluable resource for prospective candidates. To further facilitate your qualification requirements, there will be compulsory elements of offsite VLE assessments and tests by the Tante Marie Course Leader, before you can sit the examination or complete the practical assessments in the Culinary Academy in Woking. These elements will further help you to identify any areas with which you are unsure and help you with valuable feedback. Areas which will be covered will include the relevant MCA requirements, namely: - Health and Safety - Kitchen Operations, costs and menu planning - Dietary Requirements of Shift Workers - Applying work place skills - Cultural and Religious Requirements - Healthier Foods and Special Diets What does the Tante Marie Culinary Academy Assessment involve? (Please note that this is an indicative timetable ONLY as each course is individually tailored to the candidate’s particular requirements and pre-existing levels of Certification). Typically, the course will consist of: For the Kitchen-based assessments candidates will be expected to present themselves in suitable clean Chef Uniform, with own knives etc. Personal presentation and working practices will be factored into the overall Assessment. What subjects are covered? The following learning outcomes will be covered within the Kitchen Practical Assessment and, in addition, some of the criteria will have been be covered in the theoretical examination. Full details of criteria detailed in MCA MSN 1846 Annex 2. In short the Key Food Knowledge and preparation areas to be covered in both theoretical written examination and practical assessment will be: - Prepare and cook soups and sauces - Prepare and cook fruits and vegetables - Prepare and cook meat and offal - Prepare and cook poultry - Prepare and cook fish and shellfish - Prepare and cook rice, pasta, grains and egg dishes - Prepare and cook desserts and puddings - Prepare and cook bakery products The Practical Assessments: The 2 days of Practical Assessment are designed to assess a range of skills encompassed in the learning outcomes. Full details of the range under each Learning Outcome (L.O.) are detailed within MCA MSN 1846 Document, Annex 1 & 2. The whole range will not be covered under this assessment, however candidates must be prepared for all Learning Outcomes (L.O’s) as details of the required food preparation and presentation will not be released until the day of assessment. Furthermore, learning outcomes may be combined holistically into one required dish - for example a starter using shellfish with a velouté sauce would cover three L.O.’s: (Starter, shellfish and sauces). Likewise a dessert using fruits either as part of the recipe or as a garnish will combine two L.O.’s: (dessert and fruit). 1st Practical Assessment: Soups, starters, meats, fish, poultry and vegetables Candidates will be provided the day before, with a menu for assessment. In the first 30 minutes candidates will produce a time plan outlining the order of dishes to be prepared, timings for presentation of each dish and how they will ensure food safety based on HACCP. They will prepare, cook, finish, serve and evaluate each dish under assessment conditions. The assessor will confirm the ranges covered and if competency has been demonstrated. The Chef Assessor may ask additional verbal questions to ensure knowledge and competency in the skills assessment module. Candidates will be allowed to take breaks during the assessment according to their own time management skills. Any breach of safe food practices or health and safety working practices will result in failure of the assessment. 2nd Practical Assessment: Pastry, bakery and dessert Candidates will be provided the day before, with a menu for assessment. In the first 30 minutes, candidates will produce a time plan outlining the order of dishes to be prepared, timings for presentation of each dish and how they will ensure food safety based on HACCP. Candidates will be assessed on hot and cold desserts, fermented goods, bread and pastry. All competencies and food preparation requirements for assessment can be found in MCA MSN 1846 Document, Annex 2. On Completion Tante Marie will provide successful candidates with a recognized Assessment Award (and Level 2 Food Safety Certification, if applicable,) to submit to the Maritime Coastguard Agency (MCA). Candidates must complete the Application for UK (MLC) Ship’s Cook Certificate of Competency (SCC) using application form MSF4395 (available on our VLE). Please note that this Certificate of Competency and Level 2 Food Safety Certification will constitute part of the MCA certification and applicants will also need to comply with the additional requirements as outlined in MCA MSN1846 Section3. Qualifications Gained: Ship's Cook Certificate of Competency [-]

ALMA Italian Modern Pastry Program

ALMA - The International School of Italian Cuisine
Campus Full time 5 months October 2017 Italy Parma

The program aims at teaching the fundamentals of Italian modern Pastry in its regional variations with theory, demonstrations and training classes. Discover the authentic tradition of Italian Pastry and get your Professional Certificate of Italian Pastry Chef. [+]

The program aims at teaching the fundamentals of Italian modern Pastry in its regional variations with theory, demonstrations and training classes. Spend two months at ALMA Campus near Parma, just declared Creative City for Gastronomy,and learn the authentic Italian pastry from acclaimed chefs. Then complete this lifetime experience with a 3-month internship in the pastry section of a restaurant, hotel structure or pastry lab in a in one of the 20 Italian regions. Discover the authentic tradition of Italian Pastry and get your Professional Certificate of Italian Pastry Chef. Addressing to: International Students who aim to become a professional of Italian Modern Pastry Requirements for admission: Proficient knowledge of English language At least 18 years of age Great motivation and passion to start a professional path in pastry A first experience in the sector The maximum number of participants is: 20 for each edition Subjects: Pastry Techniques and Practice Guest Chef Demo Visits to production sites History of Pastry Dessert Wines Italian language Duration One edition a year, 5 months each: a 2-month in-school phase in ALMA Campus near Parma, and a 3-month internship in the pastry section of a restaurant, hotel structure or pastry lab in a in one of the 20 Italian regions. At last, a 3-day final exam. The lessons will be held in English. Need more info? ask here: contact us or write to infoalma@scuolacucina.it Do you prefer a skype session? Book it writing to diletta.carboni@scuolacucina.it [-]

Certificate IV in Commercial Cookery

Melbourne Polytechnic
Campus Full time 6 months February 2017 Australia Melbourne

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. [+]

Best Certificate Programs in Food and Beverage Studies 2017. 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. Industry connections and resources Our staff have many contacts within the industry and we are affiliated with the Channel 10 TV program MasterChef Australia. Employment outcomes Exceptional chefs are constantly in demand. You may gain employment at the operational and supervisory level in the general hospitality industry in: hotels motels restaurants clubs other hospitality establishments Work placement You may already be in the workplace or industry, but will also have the opportunity to work in Melbourne Polytechnic’s St Georges restaurant for real work experience. Assessment We use various forms of assessment, including practical assessment, role-playing, assignments, class work and theory tests. In the workplace, assessment methods will vary but may include: the use of resource guides/text books online learning environments one-to-one mentoring/assessment in the workplace [-]

Certificate III in Commercial Cookery

Front Cooking School
Campus Full time 12 months November 2017 Australia Melbourne

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team. [+]

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team. Expected Outcomes After completing a Certificate III you can continue your studies in a Certificate IV and Diploma of Hospitality. Entry Requirements Completion of Year 11 or equivalent IELTS 5.5 or equivalent Study Programme Full time studies over a year. The studies include some online modules and work-based training. Method and delivery Classroom based learning, online learning and work-based training. Assessment methods The assessment methods consist of : Written Work Questioning Practical Demonstration Class Activities Career prospects Employment opportunities exist in many hospitality areas including: Restaurants Hotels Casinos Hospitals Schools Registration Front Cooking School is a division of Acknowledge Education Pty Ltd, a Registered Training Organisation with the Australian Skills Quality Authority. [-]

Certificate in Professional Culinary Arts

Enderun Colleges
Campus Full time 8 months November 2017 Philippines Taguig City

The 8-month Certificate in Professional Culinary Arts is the ideal program for those who want to open their own restaurant or get their career started in the culinary industry. The intensive curriculum takes a hands-on approach to enhance learning and instill rigorous practice. [+]

Best Certificate Programs in Food and Beverage Studies 2017. The 8-month Certificate in Professional Culinary Arts is the ideal program for those who want to open their own restaurant or get their career started in the culinary industry. The intensive curriculum takes a hands-on approach to enhance learning and instill rigorous practice. The Certificate provides the perfect balance between traditional methods and cutting-edge techniques, and covers from international to regional French cuisine. With an international faculty and a double certification given by Enderun Colleges and Alain Ducasse Education, the Program will open the doors to a culinary career, not just locally but also abroad. Program Courses The set of courses covers different fields of culinary arts. These courses approach instruction with a combination of theory, demonstration, and hands-on practice, while continually supervised by chef instructors. Suggested pathing for the Certificate in Professional Culinary Arts: TERM 1: CA-ADF101 Introduction to Culinary Arts (4 weeks) CA-ADF202 Basic Culinary Arts (8 weeks) TERM 2: CA-ADF204 Regional French Cuisine (4 weeks) CA-ADF305 Advanced Culinary Arts (8 weeks) TERM 3: Elective (4 weeks) TERM 4: Internship (12 weeks) The Facilities Enderun’s commitment to deliver a world-class educational experience to students and establish itself among the world’s premier undergraduate management schools is nowhere more evident than in its commitment to develop world-class facilities. The Enderun campus in Fort Bonifacio sets new standards for university design and construction, and has become an iconic Philippine architectural landmark. The campus, situated in two-lavishly landscaped hectares in the McKinley Hill area of Fort Bonifacio, features academic buildings with more than 7,200 square meters of classroom space. The four buildings are more than just beautiful structures with a unique learning environment that serves as a breeding ground for future industry leaders. The Hotel Administration, College of Business, Technology, and Entrepreneurship buildings are inspired by Asian colonial architecture with contemporary interiors that accommodate classrooms, faculty rooms, and administration offices. The Titans Hall, the newest addition to the campus, houses Enderun’s library, dance studio, gym, and basketball court. Ducasse Institute Philippines, with its design and appointments carefully studied to conform to the specifications of Ducasse Education, was built as part of Enderun’s academic partnership with Ducasse Education. It boasts 4 kitchens, a culinary amphitheater, and a bookstore. 101, the application restaurant for students’ practical classes, delivers a superlative dining experience to place it among Manila’s dining destinations. Requirements Admission into Enderun is the result of a selection process to ensure that the students who enroll are truly the best qualified and most highly motivated of the candidates who apply. Upon entry into the College, students can be sure that their class will be made up of individuals who are not just academically strong, but also possess qualities they will appreciate when they need to work together and rely on one another in a variety of situations. Candidates for admission to Enderun Colleges must submit the following documents: Admissions Admission Requirements: Completed Application Form Photocopy of Transcript of Records from last school attended Curriculum Vitae Proof of billing Essay (300 words or less) “What Made You Decide to Pursue this Course?” Photocopy of Birth Certificate Two recent 2x2 Photos For Foreign Students: Passport ESL Evaluation Special Study Permit Admission Process: First Evaluation. Once the College has received your complete application documents, your file will be evaluated to determine whether you will be called in for a personal admission interview. You shall be informed within two weeks as to whether you have been selected for an interview or your application has been unsuccessful. Personal Interview. The interview is an indispensable step in the admission process. This allows the Admissions Committee--made up of members of Enderun Management, faculty, and admissions staff--to evaluate potential students based on their level of interest in the hospitality industry, as well as their maturity level, academic potential, interpersonal skills and leadership potential. For candidates unable to travel to Manila for the interview, a written request to be interviewed by telephone may be submitted. Decision. Based on the results of both the written application and the interview, the Admissions Committee shall make a final decision to admit the candidate. All candidates shall be informed in of the Committee's decision. [-]

Certificate IV in Commercial Cookery

ICAE: International College of Advanced Education
Campus Full time 1 year February 2017 Australia Darwin

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. [+]

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 qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. Possible job titles include: Chef Chef de partie Curriculum Core Units BSBDIV501 Manage diversity in the workplace BSBSUS401 Implement and monitor environmentally sustainable work practices SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks, sauces and soups SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes SITHCCC014 Prepare meat dishes SITHCCC018 Prepare food to meet special dietary requirements SITHCCC019 Produce cakes, pastries and breads SITHCCC020 Work effectively as a cook SITHKOP002 Plan and cost basic menus SITHKOP004 Develop menus for special dietary requirements SITHKOP005 Coordinate cooking operations SITHPAT006 Produce desserts SITXCOM005 Manage conflict SITXFIN003 Manage finances within a budget SITXFSA001 Use hygienic practices for food safety SITXFSA002 Participate in safe food handling practices SITXHRM001 Coach others in job skills SITXHRM003 Lead and manage people SITXINV002 Maintain the quality of perishable items SITXMGT001 Monitor work operations SITXWHS003 Implement and monitor work health and safety practices Elective Units BSBSUS201 Participate in environmentally sustainable work practices BSBWOR203 Work effectively with others SITHKOP001 Clean kitchen premises and equipment SITXWHS001 Participate in safe work practices BSBCMM201 Communicate in the workplace SITHCCC017 Handle and serve cheese SITXINV001 Receive and store stock [-]

Certificate in Pastry Arts

Newbury College
Campus or Online Full time Part time September 2017 USA Brookline

ertificate programs at Newbury College are drawn from the core of degree programs. In many cases, particularly in the professional fields, they consist of the key courses from the relevant associate degree program. [+]

Best Certificate Programs in Food and Beverage Studies 2017. CERTIFICATE PROGRAMS (Adult and Professional Studies only) Certificate programs at Newbury College are drawn from the core of degree programs. In many cases, particularly in the professional fields, they consist of the key courses from the relevant associate degree program. All certificate program courses carry full college credit and are applied as degree requirements when the student continues in an associate degree or bachelor degree program at Newbury College. A minimum of 50% of certificate courses must be taken at Newbury College. A 2.0 or higher cumulative grade point average (GPA) for all certificate courses is required to receive a certificate. CU100 Culinary Concepts and World Flavors CU104 Bakeshop I: Breads and Rolls CU106 Bakeshop II: Desserts CU206 Classical/Contemporary Pastries CU 215 Chocolate/Sugar Confectionery or CU 223 Cake Artistry CU 228 Bakery Operations or CU 325 Advanced Pastry Skills Seminar Total Credits Required: 18 [-]

Certificate IV in Commercial Cookery

Kangan Institute
Campus Full time 1 year January 2017 Australia Somerton

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 course work. 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. Classes may be scheduled during the day 8:00-5:30 but some practical classes may operate until 10:30pm. Students are required to attend all scheduled classes. Students learn in varying environments from lectures, practical demonstrations and tasks in workshops and labs through to investigative projects. Major study areas for this course include; Leadership Cookery Skills Restaurant Operations Stock Control OHS Menu Planning & Costing Finance Conflict Resolution Prerequisites Academic: Australian Year 12 equivalency or higher English language: Academic IELTS 5.5 no band less than 5.0 overall or recognised equivalency Dates February and July intakes Career pathways Hotel or motel Restaurant, cafe or bistro Reception centre or resort [-]

Certificate in Professional Cook of Italian Cuisine

Culinary Institute Kul IN
Campus Full time 9 months March 2017 Croatia Sisak

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 <strong> 9-month program</strong> aims to produce fully trained professional cooks who are specialized in the art of Italian cuisine. [+]

Best Certificate Programs in Food and Beverage Studies 2017. 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  9-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 As a student of Italian Cuisine, you will be completely submerged in Italian culture, learning to speak and understand the language, while perfecting your skills in Italian traditional gastronomy. You will study under the leadership of some of the best Italian chefs in a fast-paced and dynamic international setting.  You will learn about: pastas, wines, regional dishes, history of Italian gastronomy, traditional products and lots of more. 1. Training in Sisak  The intensive program begins in Sisak, Croatia, at the Culinary Institute Kul IN. Kul IN is a new school, completely supplied with new cookware and the newest culinary technologies. The lesson plans and programs have been created by our dean Zdravko Peric, a professional chef with truly global experience in the culinary industry. Students will spend 9 weeks in Sisak learning Italian culinary techniques, kitchen management, Italian culture, Italian culinary terminology, and its language. Other information about your 2 months of training in Sisak: Class time: 8 hours/day, Monday through Friday Language used in class: English and Croatian Reading and Materials: provided by Kul IN (in English and Croatian) Uniforms: provided by Kul IN 2. Training in Colorno Your education continues at our partner school ALMA in Colorno, Italy. The school’s ALMA Method of training will add a new dimension to your skill development in the kitchen. The program provides a dynamic international environment where students from all over the world study together (in English) and succeed in developing their culinary techniques.  With professionally equipped classrooms and industrially equipped kitchens located in Palazzo Ducale, ALMA and its professor-chefs will intrigue you with their knowledge and train you to become truly competent in the culinary industry. You will learn all the secrets of Italy’s 20 culinary regions, while training under the microscopes of skilled Italian chefs. Your culinary training will be further enhanced by trips to local production centers, which will give you a look into the preparation of famous products such as Parma ham, Parmigiano-Reggiano cheese, truffles, wineries and many others.  The classes in Colorno are designed based on the ALMA Method which combines the  following: understanding of Italian history and culture direct experience with local production centers and raw ingredients cooking skills and technique for Italian cuisine knowledge of Italian recipes and traditions experience as the head chef Other information about your two months of training in Colorno: Class time: 8 hours per day, Monday through Friday Class size: minimum 15 to maximum 20 students Language used in class: English Readings and materials: provided by ALMA (in English) Uniforms: provided by ALMA 3.  5 months of training in a real Italian restaurant The last part of the program is a stage portion: a five-month internship in a well-known Italian restaurant. After evaluation in Colorno, students will move to the city where they will be interning at a restaurant chosen by ALMA. During these five months, students will be putting to practice all the skills that they had learned in Kul IN and ALMA, and will gain real experience in the culinary world. ALMA carefully chooses the internship destination, based on individual students’ personalities, interests, strengths and weaknesses, and very importantly, the students’ own expectations. Throughout the internship, students still have the full support of ALMA, and can always ask the school’s staff for help and advice. The host restaurant will provide the student with room and board for the entirety of the internship. Upon successful completion of coursework, internship, and final exams, Kul IN and ALMA both will award the student with a certificate as a  Professional Cook of Italian Cuisine. Program length:  9 months Program cost per student:  14.000 Euros (VAT included) Tuition includes: All training and materials for the program Professional Cook of Italian Cuisine Transportation from Zagreb International Airport to Kul IN Housing in Sisak and Colorno Lunch on school days in Sisak and Colorno Food and board (provided by host restaurant) and assistance during internship Costs for field trips PROGRAM START DATES: March 13, 2017 July 31, 2017 In order to bring you the full experience of studying in Culinary Institute Kul IN we invite you to visit our virtual tour. [-]

Diplôme de Cuisine (Certificate III in Commercial Cookery)

Le Cordon Bleu Australia
Campus Full time 15 months January 2017 Australia Melbourne Sydney + 1 more

Our Diplôme de Cuisine is the most rigorous and comprehensive program in classic French culinary techniques available today. As you advance through the course (Basic, Intermediate and Superior) you will progressively learn and master the techniques of traditional and contemporary French cuisine. [+]

Diplôme de Cuisine (Certificate III in Commercial Cookery) Our Diplôme de Cuisine is the most rigorous and comprehensive program in classic French culinary techniques available today. As you advance through the course (Basic, Intermediate and Superior) you will progressively learn and master the techniques of traditional and contemporary French cuisine. Industry placement will give you the chance to work in a real hospitality business and put into practice the skills you have learned during your on-campus study. In an industry that is ever growing, this program gives you the skills and knowledge to make you a very desirable candidate to employers. Offered in: Melbourne or Sydney Career paths Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager. Program structure STAGE 1 – Basic This course offers essential grounding in professional cookery, meeting the needs of both beginners and experienced students. It introduces classic French culinary techniques that underpin modern international cuisine, and focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables or trussing a chicken. Gradually, more complex techniques are introduced. As you progress from individual dishes to a more expansive menu focus, you become skilled in organisation, preparation and integrating ingredients to achieve dazzling flavours. STAGE 2 - Intermediate You’ll be introduced to classic French regional dishes, applying techniques learned in the basic cuisine program. This course emphasises the importance of mise en place – the proper planning and preparation of food and equipment before cooking begins. You will also be introduced to a range of different presentation styles, from platter to plate. STAGE 3 – Superior Learn about contemporary developments in French and international cuisine. Addressing menu trends from leading modern restaurant kitchens, you will tackle original recipes and fresh interpretations of French classics. Encouraged to be more creative in your cooking and presentation. STAGE 4 – Work Placement Upon completion of this course you will receive a Diplôme de Cuisine and a Certificate III in Commercial Cookery. Industry placement enables you to put into practice the skills and techniques learned on campus in a real hospitality business. With assistance from Le Cordon Bleu’s Career Services team, this stage will become the foundation for both the remainder of the program and your future career. Key information Duration: 15 months Tuition fees: AUD$34,767 Age: 18 English proficiency: 5.5 Academic IELTS with no band score below 5. Entry requirements: School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study. [-]

Certificate III in Patisserie

Australian College of Applied Education
Campus Full time Part time 1 year January 2017 Australia Perth + 1 more

The Certificate III in Patisserie is equivalent to the off-the-job training of the Chef Patissier apprenticeship. The course includes industry internships providing you the necessary on-the-job experience in a pastry kitchen. [+]

Best Certificate Programs in Food and Beverage Studies 2017. 1 Year Full Time; Part time is also available Qualifying as a Pastry Chef is new and innovative in Western Australia. This new trade qualification was approved by the Department of Training and Workplace Development in March 2010. This certificate provides you with the Chef Patissier qualification including a practical industry placement, students are also required to complete a minimum of 250 hours of industry work placement. Benefits The Certificate III in Patisserie is equivalent to the off-the-job training of the Chef Patissier apprenticeship. The course includes industry internships providing you the necessary on-the-job experience in a pastry kitchen. The process of qualifying with trade equivalence may take up to 3 years, however students are employed throughout this time in the industry gaining substantial and relevant experience. The placements are organised by ASCA. Course Subjects SIT31113 SIT12C2001: Food Safety and Kitchen Hygiene SITXFSA101 Use hygienic practices for food safety SITXWHS101 Participate in safe work practices SITHKOP101 Clean kitchen premises and equipment SITXFSA201 Participate in safe food handling practices SIT12C2002: Principles and Methods of Cookery SITHCCC201 Produce dishes using basic methods of cookery SITHCCC203 Produce stocks, sauces and soups SITHCCC207 Use cookery skills effectively SITHCCC101 Use food preparation equipment SITXINV202 Maintain the quality of perishable items SIT12C3003: Specialist Dietary Foods and Menu Costing SITHCCC307 Prepare food to meet special dietary requirements SITHKOP302 Plan and cost basic menus SITXHRM301 Coach others in job skills HLTAID003 Provide first aid SIT12C2004: Cold Larder and Deserts SITHPAT306 Produce desserts SITHCCC103 Prepare sandwiches SIT12P3001: Pastries, Cakes and Baked Products SITHPAT301 Produce cakes SITHPAT303 Produce pastries SITHPAT304 Produce yeast based bakery products SIT12P3002: Classical and European based Tortes and Gateaux SITHPAT302 Produce gateaux, torten and cakes SITHPAT305 Produce petit fours SIT12C2003: Kitchen Work Practices BSBWOR203 Work effectively with others BSBSUS201 Participate in environmentally sustainable work practices COMPLIMENTARY SUBJECT: The following subject is an Elective Subject (Awarded on accompanying Statement of Attainment) SIT12P3003: Chocolate, Sugar Work and Showpieces SITHPAT401 Prepare and model marzipan SITHPAT402 Produce chocolate confectionary SITHPAT403 Model sugar based decorations SITHPAT404 Design and produce sweet buffet showpieces SIT12C2004: Cold Larder and Deserts SITHCCC202 Produce appetisers and salads SITHCCC308 Produce cakes, pastries and breads Course Requirements In order to successfully complete the course applicants must complete all of the subjects / units listed above. Note The course is not suitable for persons unable to handle meat, seafood, poultry or dairy products. Please be aware that the uniform requirements for the kitchen are compulsory and no concessions can be made. Course Assessments It is important to note that ACAE adopts a number of assessments items or tools that are designed to best suit your course and the knowledge and skills that is required to be demonstrated by each participant. All assessments are identified clearly in our subject guides which are provided to students upon enrolment. The subject guide provides a great amount of detail on the timing and style of assessment. It is important to note that participants need to demonstrate competency through each of the prescribed assessment items throughout your time enrolled in the course. In general the following assessment items apply for this course. Projects Practical Demonstrations Knowledge Based Tests Case Studies Industry Placement Portfolios Check points Entry Requirements All students are required to have completed the equivalent of Australian School Year 11. More information is available at Admission Requirements for Local Students and Admission Requirements for International Students. [-]

Boulangerie I Certificate

Le Cordon Bleu Mexico
Campus Full time November 2017 Mexico Mexico City

Two-level workshop where students learn the techniques, bases and foundations so they can make bread. This course includes types, properties and applications of bread combinations in various regions of France and the world. [+]

Boulangerie I Certificate All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. School cycles for this Certificate are in November. In this Certificate we have Spanish to English translator. Two-level workshop where students learn the techniques, bases and foundations so they can make bread. This course includes types, properties and applications of bread combinations in various regions of France and the world. This Certificate is given 4 days a week 6 hours per day The total price includes: 2 Le Cordon Bleu’s completes uniforms Ingredients Recipe Boulangerie I Certificate [-]

Associate Certificate in Culinary Arts

Apicius International School of Hospitality
Campus Full time 2 years October 2017 Italy Florence

Upon completion of the Culinary Arts or Baking & Pastry Certificates, students may continue their studies in the theoretic and practical knowledge of Culinary Arts with a two year associate certificate. [+]

Upon completion of the Culinary Arts or Baking & Pastry Certificates, students may continue their studies in the theoretic and practical knowledge of Culinary Arts with a two year associate certificate. The subject of culinary arts will be examined from an advanced perspective in terms of cooking techniques and preparations, scientific notions of nutrition and food knowledge, new areas such as cooking light and international cuisine will offer a more expansive and exciting approach to food, and the managerial prospective of restaurant principles such as food purchasing.

 

 

Program Curriculum

 

SEMESTER 1 Advanced I  

Baking, Pastry & Confectionery II  Italian Creative Cuisine & Decoration II  Tradition of Italian Food III: The Evolution of Italian Tradition  Cooking Light  Principles of Food  Culinary Internship/Apprenticeship at GANZO, the Apicius non-profit cultural association and restaurant-club     ... [-]

Certificate in Professional Cookery

Ashburton Chefs Academy
Campus or Online Full time 4 weeks November 2017 United Kingdom Exeter

The Certificate in Professional Cookery is an accredited 4-week chef foundation program designed to teach amateur cooks the skills required to cook to a professional standard. At the end of the course you will have the skills to start your career as a junior chef in a professional kitchen, launch your own catering enterprise, or simply enjoy the life skills of an accomplished cook. [+]

The Certificate in Professional Cookery is an accredited 4-week chef foundation program designed to teach amateur cooks the skills required to cook to a professional standard. At the end of the course you will have the skills to start your career as a junior chef in a professional kitchen, launch your own catering enterprise, or simply enjoy the life skills of an accomplished cook. Over 4 weeks, this structured course will give you expert training from our experienced chef tutors in modern cookery techniques. This course incorporates a Level 2 Award in Culinary Skills QCF qualification accredited by the Confederation of Tourism & Hospitality. This course offers over 30 hours of practical cookery a week to teach you to the core skills required to cook to a professional standard, whether in a restaurant kitchen, a cafe, a ski chalet or as part of a catering business. WHO IS THIS COURSE SUITABLE FOR? Typical ambitions of those that take this course include: launching a career as a professional chef; launching a catering business; opening a cafe or bistro; working as a cook/host in ski chalets or on boats. life skills and personal development. Certificates & Qualifications Ashburton Chefs Academy Certificate in Professional Cookery CTH Level 2 Award in Culinary Skills CIEH Level 2 Award in Food Safety in Catering Course Content Food safety & hygiene Professional kitchen practices Knife skills Mise-en-place Vegetable preparation Stocks, soups and sauces Prepare meat, poultry & fish Pastry, cakes, biscuits & breads Farinaceous dishes Desserts & Patisserie Vegetarian dishes Canapes Modern Cooking Techniques Plating & Presentation Skills [-]

Certificate III in Commercial Cookery

Melbourne City Institute of Education
Campus Part time 52 weeks January 2017 Australia Melbourne

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... [+]

Best Certificate Programs in Food and Beverage Studies 2017. 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* Location: Multiple 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 CAREER OPPORTUNITIES You could become: Chef Chef De Partie CORE UNITS Use hygienic practices for food safety Maintain the quality of perishable items Use food preparation equipment Produce dishes using basic methods of cookery Produce stocks, sauces and soups Produce appetisers and salads Work effectively as a cook Produce vegetable, fruit, egg and farinaceous dishes Produce poultry dishes Produce seafood dishes Prepare food to meet special dietary requirements Develop menus for special dietary requirements Produce cakes, pastries and breads Produce desserts Plan and cost basic menus Coach others in job skills Coordinate cooking operations * Provide first aid Implement and monitor environmentally sustainable work practices Implement and monitor work health and safety practices Lead and manage people Manage diversity in the workplace Monitor work operations Manage finances within a budget ELECTIVE UNITS Participate in environmentally sustainable work practices Interpret financial information Provide service to customers Source and use information on the hospitality industry Participate in safe work practices Work effectively with others Participate in environmentally sustainable work practices Clean kitchen premises and equipment Produce Asian cooked dishes [-]