Course in Culinary Arts in Europe

View all Courses in Culinary Arts in Europe 2019

Culinary Arts

Courses are academic classes taught by qualified instructors that are intended to enhance participant’s knowledge of a given area or training in a particular discipline. Courses vary broadly in terms of length, size, content and duration.

The culinary arts is an area of study that focuses on the presentation and preparation of food. Students who study this area will often take classes related to nutrition and food science as well as the actual cooking of food.

View all Courses in Culinary Arts in Europe 2019

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Professional Pastry and Confections

Culinary Institute Kul IN
Campus Full time 2 months March 2019 Croatia Sisak

This intensive two-month course in modern pastry and confections is designed to give students a firm foundation and advanced techniques for aspiring pastry chefs. Small class sizes allow our experienced professor-chefs to give students lots of one-on-one attention and individual feedback. Students spend 80% of the class time getting practical hands-on experience in the kitchen. The course covers bakery and confectionary products, sweet and savory pastries, as well as basic Italian and French pastries. In addition, students are introduced to wine pairing and business management, and they can choose to do an internship in an elite restaurant, hotel, or pastry shop.

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The wide range of confectionery products that have made their way onto the market place has created the need for studying sweets and desserts as an entity of their own within the culinary arts. Given that classic confectionery techniques have evolved with the modern technology that now shapes the gastronomy world, this sweet culinary branch offers extensive study material. Due to increasing popularity and demand for trained professionals in this field, Culinary institute Kul IN has created a professional pastry program for modern confections.

Discover your passion towards gastronomy through Kul IN student network.

Other course information: Lesson Schedule: 5 hours/day, Monday through Friday Language: Croatian and/or English Learning and Reading Materials (digital): provided by Kul IN Uniforms: provided by Kul IN ... [-]

French Pastry

Ecole Ritz Escoffier
Campus Full time 3 days March 2019 France Paris

Advanced level training programs designed for established baking and pastry-making professionals. [+]

Advanced level training programs designed for established baking and pastry-making professionals.

Duration: 3 days Number of hours: 21 hours Rate: 1,500€ (VAT incl.)

A Certificate is awarded to the trainee at the end of each training program.

Sessions will be held on the condition that at least 4 students are registered.

Regional French specialties and viennoiseries

A chance to take a delicious trip around France and discover the secrets to making the perfect viennoiseries

Course Objectives Discover and prepare regional specialties from all over France Master kneading, folding, shaping and breadmaking Understand the process of fermentation On the Program Classic and modern regional specialties Viennoiseries, classic and luxury style Portable cakes and biscuit ... [-]

Course in Cooking for Health in France : From Field to Plate

UniLaSalle
Campus Full time 4 - 8 weeks May 2019 France Beauvais Mont-Saint-Aignan Paris + 2 more

Short Course in Cooking for Health in France: From Field to Plate

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Short Course in Cooking for Health in France : From Field to Plate Objectives

Participate in an intensive, interdisciplinary program that combines culinary arts, health sciences and professional practice while discovering French sustainable food production. Gain practical, international experience while earning college credits. Immerse yourself in French culture.

Dates

On Campus Program: May 17 – June 16, 2017 Internship Program: June 19 – July 19, 2017

Admission requirements

Juniors, Seniors or Master degree students in Life Sciences, Agriculture, Food, Nutrition, Public Health, Dietetics etc. from an accredited institution. For non-native speakers of English: 785 TOEIC, 567 TOEFL paper (or 227 TOEFLcbt, 87 TOEFLibt), 6.5 IELTS. French: not required but basic French would be useful for the field experience option.... [-]


Italian Cooking Course

Accademia Leonardo Salerno
Campus March 2019 Italy Salerno

Accademia Leonardo has launched a project called Cucina di Classe. The project includes a course with Italian lessons held in the morning, followed by cooking classes taught by Chefs who have national and international experience. [+]

The Course Cucina di Classe

Accademia Leonardo has launched a project called Cucina di Classe. The project includes a course with Italian lessons held in the morning, followed by cooking classes taught by Chefs who have national and international experience.

The course takes place from Monday to Friday from 9:00 to14:30 and is divided into two parts: from 9:00 to 11:00 you will attend an Italian course at the Accademia Leonardo which will focus on professional vocabulary used in the kitchen.

There is a 15-minute break, then the cooking class will be held from 11:15 to 14:15 at the Accademia

Leonardo’s kitchen. During the cooking course, students will have the opportunity to learn the basic techniques of Italian cuisine.... [-]


French Chocolate & Confectionery Arts

Ducasse Education - Ecole Nationale Supérieure de Pâtisserie
Campus Full time 2 months May 2019 France Yssingeaux

An intensive 2-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts. [+]

Master the fundamentals of chocolate and confectionery arts through a 2-month intensive professional training. You will learn and apply professional’s essential techniques to produce chocolate, confectionery, chocolate-based pastries, and artistic pieces. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. Benefit from world recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.

Class Type 80% hands-on 20% theory Modules Chocolate Confectionery Chocolate-based pastries Artistic chocolate and sugar pieces Buffet preparation and final exam Duration ... [-]

Artisan Pasta 1 week Program

Manuelina Culinary
Campus Full time 1 week April 2019 Italy Brescia

Pasta has become a recurring item on restaurant menus across the globe, regardless of restaurant orientation. For the consumer, pasta is a healthy and tasty menu item, and for chefs it represents considerable profits and a dish that has no limitations, making it always easy and flexible. Each day offers complete hands-on lessons where students will learn regionalism, understand where pasta comes from, and therefore be able to choose suitable condiments and sauces for any pasta they use. [+]

Program Overview

Pasta has become a recurring item on restaurant menus across the globe, regardless of restaurant orientation. For the consumer, pasta is a healthy and tasty menu item, and for chefs it represents considerable profits and a dish that has no limitations, making it always easy and flexible. Each day offers complete hands-on lessons where students will learn regionalism, understand where pasta comes from, and therefore be able to choose suitable condiments and sauces for any pasta they use. The course covers all the distinctive preparations: dried pasta, stuffed fresh pasta, gnocchi, rice and risottos. All dishes will be proposed by comparing the traditional version of the recipe with the creative reinterpretation of the Chef, to make them even tastier and more pleasing aesthetically. This week is a colourful buffet of one of Italy’s most prized menu items.... [-]


Italian Cooking Course

In Florence Academy
Campus Full time Part time 1 - 20 weeks Open Enrollment Italy Florence + 1 more

The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. [+]

Italian Cooking - Basic Course

The Basic Italian cooking course consists in the preparation of a complete Italian menu (2 typical Italian dishes + 1 dessert). The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session.

Italian Cooking - Professional Course

The Professional Italian cooking course aims at teaching the art of Italian cooking, starting from the basic techniques to the creation of more elaborate dishes, through the preparation of four dishes during each lesson.

Italian Cookery + Italian Language Course

Would you like to discover real the Italian language and traditions? Eurocentres Firenze offers you a unique programme combining Italian language with a cookery course. Learn how to select the freshest local ingredients and to prepare typical Tuscan dishes while also furthering your knowledge of the Italian language with a specific focus on food / cookery terminology and vocabulary. The cookery course is available in Italian and English.... [-]


Baking and Pastry Techniques Course

Italian Culinary Institute for Foreigners - ICIF
Campus Full time 1 - 4 days March 2019 Italy Turin

The course is addressed to professionals of the culinary industry, Italians and foreigners, who want to deepen their knowledge on specific topics or improve their skills on the modern techniques applied to the bakery and pastry sectors. [+]

THE MODERN TECHNIQUES APPLIED TO THE BAKERY AND PASTRY SECTORS

The course is addressed to professionals of the culinary industry, Italians and foreigners, who want to deepen their knowledge on specific topics or improve their skills on the modern techniques applied to the bakery and pastry sectors.

The program of this course includes topics such as the preparation of Panettone and Colomba, modern-creative pastry, gourmet pizza and gluten-free cuisine (bread, breadsticks, desserts, and gluten-free home-made fresh and filled pasta).

The course has a duration of 4 days and it has been created specifically for professionals who cannot be away from work for a long period of time. The flexibility of the program allows the opportunity to purchase single days of the course based on preferred topics.... [-]


Expert Degree in Gastronomic Technique

Gasma Gatronomy & Culinary Management Campus
Campus Part time 3 months February 2019 Spain Castellón de la Plana

The curriculum of this Title is based on an almost exclusive learning in cooking. The most classical techniques and those of the most avant-garde creation will be studied. All this to obtain a perfect treatment of the raw material from the pre-processing until the completion of a plate. The program will last 3 months. [+]

Data of the degreeQualification: Expert titleAimed at: Restoration professionals who want to boost their career with training at the highest levelDuration: 3 months (February 18 - May 18)Total hours: 240hCredits: 17 ECTSPrice: € 2,200It is taught: Monday and TuesdayDelivered in: SpanishIt is taught in: Castellón (Spain)Presentation

Delve into the techniques

The curriculum of this Title is based on an almost exclusive learning in cooking. The most classical techniques and those of the most avant-garde creation will be studied. All this to obtain a perfect treatment of the raw material from the pre-elaboration to the finalization of a plate. The program will last 3 months.

A team made up of the best... [-]


Course in Catering & Cooking (Culinary Course)

International Career Institute
Online Full time Part time Open Enrollment United Kingdom London

ICI’s catering and cooking course turn your passion into a highly fulfilling profession! Many people have included eating out in their regular activities whether to foster personal or professional relationships. [+]

ICI’s catering and cooking course turns your passion into a highly fulfilling profession! Many people have included eating out in their regular activities whether to foster personal or professional relationships. Additionally, the need to have food catered by a professional is a necessity on several occasions. Hence, there will always be venues for a skilled culinary expert like you!

Course Outline Commercial Cookery - Identify and Prepare Meat Commercial Cookery - Plan and Prepare Food for Buffets Commercial Cookery - Prepare and Cook Poultry and Game Commercial Cookery - Prepare and Cook Seafood Commercial Cookery - Prepare Appetisers and Salads Commercial Cookery - Prepare Hot and Cold Desserts Commercial Cookery - Prepare Pastries, cakes and yeast goods Commercial Cookery - Prepare Sandwiches Commercial Cookery - Prepare Soups Commercial Cookery - Prepare Stocks and Sauces Commercial Cookery - Prepare Vegetables, Eggs and Farinaceous Dishes Catering Business Practices Catering Employment Human Food and Nutrition Kitchen & Food Management Planning A Menu Beverages Scope and Nature Of Catering Services Career Prospects ... [-]

The Art of Baking

Cookery School at Little Portland Street
Campus Part time 3 days Open Enrollment United Kingdom London

Our baking course is an intensive three day series that takes you through the key principles of cakes, pastry and bread. [+]

If you fancy yourself as the next Mary Berry then this is the course for you. This intensive three day series takes you through the key principles of cakes, pastry and bread. Each day you will enjoy a light breakfast of freshly baked goods before setting to work to learn techniques and skills, prepare you ingredients and recipes and cook a varied menu. At the end of each class you will sit down to eat a light lunch and try everything you have made as well as recap the recipes with the chefs.

Day 1: Cakes & Sweet Pastry

In this session you will make a pate sucrée, a sweet pastry which must be chilled before baking; meringues – understand your egg whites and make delicate macaroons; cakes – explore cake baking, looking at butter cakes, oil based cakes and quick cakes. Take your pate sucrée and turn it into an apple pie and a seasonal fruit tart before finishing the session by preparing and adding the toppings to your freshly baked cakes. Once this is done you will be ready to sit down to eat.... [-]


Boot Camp Course, Over 16’s - Part 1

Leiths School of Food and Wine
Campus Full time 5 days July 2019 United Kingdom London

This fun packed, one week introduction to cooking is perfect for those with a passion for food and entertaining and ideal for those heading to sixth form or into the working world. Filled with practical tips and techniques for the budding chef and ending with a fun and creative cook off as students put their new found skills to the test. [+]

This fun packed, one week introduction to cooking is perfect for those with a passion for food and entertaining and ideal for those heading to sixth form or into the working world. Filled with practical tips and techniques for the budding chef and ending with a fun and creative cook off as students put their new found skills to the test

Sample recipes:

Salmon baked with a rocket pesto crust Lamb wraps with harissa dressing and tzatziki Chocolate roulade

What is included:

A Leiths apron A Leiths How to Cook book A recipe booklet All ingredients provided and weighed out for you in advance Lunch of your own making

What you need to bring:

Flat soled shoes Long trousers and a long sleeved top are advisable A pad and pencil ... [-]

Pizza Chef & Baker

La Scuola di Cucina - Cuisine Academy
Campus Full time 1 - 3 months July 2019 Italy Florence

The Pizza Chef & Baker course professionally qualifies those who aim to work in the baking industry and in pizza restaurants. [+]

The Pizza Chef & Baker course professionally qualifies those who aim to work in the baking industry and in pizza restaurants. The course is taught by qualified bakers and pizza-makers who are all experts in the field.

The course covers

Food properties Organising the workplace in a pizza restaurant The techniques and practice of the pizza restaurant (plated pizzas, those cooked on the peel, and pan pizzas) Bread-making techniques The management and balancing of pizza ingredients and personalising of recipes The use of natural yeast and mother doughs Using specific and alternative types of flour The bromatology of the basic ingredients used for pizza Working as a pizza chef: legal requirements and work safety Hygiene practice regulations – HACCP Application of skills learnt (internship) [-]

During professional pastry

COQUIS
Campus Full time 8 weeks October 2019 Italy Rome

The passion for pastry can become an important profession! The Professional Pastry Course offers a structured educational program, divided into theory and practice, in order to learn the skills needed to work in the world of pastry. It 'a high professional training necessary to enter the profession of Pastry Chef ... [+]

The passion for pastry can become an important profession! The Professional Pastry Course offers a structured educational program, divided into theory and practice, in order to learn the skills needed to work in the world of pastry. It 'a high professional training needed to pursue a Pastry Chef profession.

recipients

The Professional Pastry Course is for those who have the desire to learn the basics and techniques of pastry to fit into a professional context, with a level of qualification recognized by the industry. Access to the course is allowed a maximum number of 16 participants, to ensure the full involvement in the operation of all the students, divided into individual workstations fully equipped with the latest technology.... [-]


Course savory pastries

Estudios Superiores Abiertos de Hostelería
Online Part time September 2019 Spain Zaragoza

The origin of the bakery, as we know it today is in obloiers or wafer producers in the Middle Ages, which were the first bakers as exclusive job. Then as in ancient times (Egypt, Greece, Rome), the pastry was salty: it was working with flour and pastry stuffed with meat or vegetables, which as a variation, they ... [+]

Pastry Course Salada

Learn all the secrets of this branch of the bakery

The origin of the bakery, as we know it today is in obloiers or wafer producers in the Middle Ages, which were the first bakers as exclusive job. Then as in ancient times (Egypt, Greece, Rome), the pastry was salty: it was working with flour and pastry stuffed with meat or vegetables, which as variation were incorporated them sweet ingredients.

The savory pastry has increased gradually by consumer demands, which at certain times (appetizer, snack, social gatherings ..) prefers specialties such as canapés, snacks, pastries, etc..

During Pastry Salada will display like working with saltwater processing and basic masses which allow current treatment of this branch of the bakery.... [-]