The NEW Italian Culinary Program, organized in two educational units, is the perfect course if you are looking for a real full immersion in the Italian food and a complete study experience to become a professional chef of Italian Cuisine.

The Italian Culinary Program is a long term/one-year course: starting from the basics, it moves up to the advanced level and offers a fully and professional italian food&cuisine study experience.

Designed to offer a «love-at-first-sight» experience of the Italian Cuisine, students will be able to attend training and demonstration lessons as well as travel across Italy accompanied by ALMA teachers and visit the most important Italian food excellences, food&wine producers and food markets.... [-]

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.

Applicants will need to show they meet one of the following entry criteria:

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.... [-]

Students who plan to work in the field of gastronomy as restaurant or pastry shop managers, or who want to open a restaurant business of their own, will gain a comprehensive understanding of the food industry through this well-rounded program. At Kul IN, students strengthen their cooking skills through intensive culinary practicums. At ZSEM Business Academy, they learn about modern business and management through classes in digital marketing, finance, the business environment, innovation, and other fields of economics that are important to understanding in the restaurant and food industries.

Passion isn't the only thing necessary to open a successful business, especially in the HoReCa industry. This joint program between Culinary Institute Kul IN and ZSEM Business Academy offers students a balance between the creative culinary arts and the financial realism needed to succeed. Culinary Management is designed for students who plan to work in the field of gastronomy as restaurant or pastry shop managers, or who want to open a restaurant business of their own. Students first strengthen their culinary skills at Kul IN for two months. Then, they learn about modern business and management through classes in digital marketing, finance, the business environment, innovation, and other fields of economics that are important to understanding in the restaurant and food industries.... [-]

Our Diplôme de Pâtisserie is the most rigorous and comprehensive program in classic French pastry techniques available today. As you advance through the course (Basic, Intermediate & Superior) you will progressively learn and master the techniques of traditional and contemporary French pâtisserie. 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:Sydney, Melbourne

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.

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.... [-]

The Basic Pâtisserie programme (Basic Certificate) is designed to give you a strong basic foundation from which to build your skills and knowledge within the hospitality industry. This exciting course introduces you to the various concepts, properties, and applications of Pâtisserie as you progressively learn to prepare a wide selection of cakes, desserts, and pastries. The demonstration and practical sessions will lead you to step by step through the basics of French Pâtisserie.

Next Application Period: June 1 - July 31, 2018

The Texas Tech Viticulture Certificate Program is designed for wine industry entrepreneurs and prospective vineyard managers seeking comprehensive knowledge of viticultural principles and commercial grape production practices. The program is produced by the Department of Plant & Soil Sciences at Texas Tech University and is headquartered at the Hill Country University Center in Fredericksburg, Texas. It is conveniently delivered through a combination of online courses and hands-on training in our own teaching vineyard.

The viticulture program consists of six courses, held over a two-year period. Successful completion of all six courses is required to receive the Professional Certificate in Viticulture. The certificate program operates on a cohort basis to enhance the learning experience and facilitate networking opportunities for participants. For this reason, the program is limited to 40 participants who are willing to make the commitment to move through all courses over the two-year period. Enrollment in individual courses is not available.... [-]

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:

Old as humans, sacred as ancient rites, so valuable that they were considered gods' gifts to humankind, the olive tree and olive oil appeared in the Mediterranean Basin and became dominant and permanent fixtures of its landscape. This course delves into history and culture of the olive tree and olive oil, while it emphasizes their nutritional value.

In this online course, you will learn how to classify olive oil according to its quality characteristics and how to produce high-quality olive oil. You will also learn how olive oil has been a source of inspiration and how several artists used it in order to create works of art from ancient times till today. The content of this course presents the varieties and characteristics of olives and the various types of olive oil that are destined to be consumed and used in recipes based on Mediterranean diet.... [-]

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.... [-]

Pâtisserie Supérieure

Be driven to personalize every piece of your work.

The Pâtisserie Supérieure program combines all the knowledge, techniques, and artistic skills of the Basic and Intermediate levels.

The Superior Module:

Learn to prepare restaurant desserts, including contemporary cakes, tartes, and bûches

Learn to create desserts with more cream, layers and flavours such as fruit

Learn the artistry of chocolate mousse cakes, tempering of chocolates, hand-dipped & moulded chocolates

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 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.... [-]