Course in Food and Beverage Management

Top Course Studies in Food and Beverage Management

Food and Beverage Management

Those who wish to work in management positions within the food and beverage industry, including in hospitals, restaurants, hotels, and other establishments will benefit from a food and beverage management course.

What Is a Food and Beverage Management Course?

A food and beverage management course does not teach about the actual food preparation process, but rather about management aspects, including running a business, managing clients, and building profits.

What Are the Benefits of Taking a Food and Beverage Management Course?

Taking this type of course prepares the student to run his or her own business, or to take on management level positions in this field. This can allow for career advancement in the field.

How Much Does It Cost to Take a Food and Beverage Management Course?

The cost of a food and beverage management course will vary significantly based on the length of the course and the location. Some culinary arts programs are more expensive than other programs.

What Are the Requirements for a Food and Beverage Management Course?

Prerequisites for this type of course often include basic college-level education as well as some food and beverage education. Each school will set specific requirements, though.

What Kind of Career Improvement Can You Expect with Food and Beverage Management Course?

Entering into a management career can mean a bigger paycheck as well as improvements in future career options, including running your own business.

Why Take an Online Food and Beverage Management Course?

This type of course can be taken online. Students are able to learn at their own rate and complete their education in a timely manner.

Where to Take a Food and Beverage Management Course?

Food and beverage management courses are available through most culinary arts schools, as well as most colleges and universities offering culinary arts programs.

How to Apply to a Food and Beverage Management Course?

Search for your program below and contact the admissions office of the school of your child directly by filling in this lead form.

 

 

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Food Business Address (dea)

Instituto Internacional San Telmo
Campus Part time 5 - 7 months November 2017 Spain Madrid Valladolid + 1 more

This is the first training program launched food by San Telmo, more than 30 years ago and which has been more than 1,400 entrepreneurs and managers of Andalusia and Spain. It has been held in Seville and other cities like Jerez, Huelva, Valencia, Madrid, Zaragoza and Bilbao. [+]

Best Course Studies in Food and Beverage Management 2017. This is the first Food Training Program launched by San Telmo, more than 30 years ago and which has been more than 1,400 entrepreneurs and managers of Andalusia and Spain. It has been held in Seville and other cities like Jerez, Huelva, Valencia, Madrid, Zaragoza and Bilbao. Unique in Spain, brings together in one classroom to those who run businesses from all sectors and links in the food chain, to hone their managerial skills with the help of Case Method (Cases that are constantly updated are discussed) and share experiences and interrelate. Its characteristics can be summarized as: Global: It covers all areas of the company. Practical Approach: action - oriented. Long - term: 7 months fortnightly - 5 months weekly. With International Focus: Cases, Teachers, experiences. Demanding: Participation, continued effort. Tutored (Monitors): Personal monitoring. Focused Business: agrifood business world. Food Chain: Production, Transformation, Channels and Related Services. GOALS The overall objective of the program is to help improve the management of the food business. This is intended to: Improve the skills and abilities of senior management: Capacity for analysis, diagnosis, formulating solutions and alternatives for action, decision-making and management execution. Improve overall industry knowledge and understanding of the challenges of the environment to generate competitiveness in the Food Chain of the century, with special emphasis on: The competitive challenges of each of its links (primary sector, processing industry, distribution channels). The social and economic environment, both nationally and in Europe... [-]

The Edible City

TU Berlin Summer & Winter University
Campus Full time 4 weeks June 2017 Germany Berlin

The course is suitable for students of all levels of study who want to gain theoretical and practical knowledge for the design of food-productive urban space. [+]

Summer University block 1: June 12th - July 6th, 2017 Course price: 1.850 Euros 18 hours of class sessions per week, 5 ECTS credit points Topic With a focus on urban space and urban space production, this summer course explores how food – in all is aspects from producing to marketing to selling to composting – could become a better-integrated part of our cities. Urban agriculture projects in Berlin will serve as case studies and sites for practical growing/building experience. Target group The course is suitable for students of all levels of study who want to gain theoretical and practical knowledge for the design of food-productive urban space. It is especially suitable for students of architecture, landscape architecture, urban design, urban planning and product design who have an interest in the subject area. Learning Goal/Output Students will develop their theoretical knowledge of the emerging subject areas of urban agriculture and urban food systems and learn about methods to design urban space that has a food focus. They will also develop their skills in particpatory design and building processes by working with selected urban agriculture projects in Berlin. Students are encouraged to record and reflect on their learning by means of sketches, photographs and text. Course Components Teaching will be structured in 4 multi-disciplinary components, each running for 1 week and highlighting a particular aspect of the urban food growing theme. Each week will be introduced by context-setting lectures/seminars. These will be followed by practical/design excercises and workshops in and/or for... [-]

Course in Culinary Arts

Culinary Institute Kul IN
Campus Full time 2 months March 2017 Croatia Sisak

During this two-month program, participants will receive a broad and intense education in professional cooking and pastry making. [+]

Best Course Studies in Food and Beverage Management 2017. Course: Culinary Arts During this two-month program, participants will receive a broad and intense education in professional cooking and pastry making. The dynamic course schedule is designed for people wishing to improve their culinary skills or who are directing themselves towards a career in professional gastronomy. The program takes a hands-on approach to cooking technique, with daily cooking labs supplementing lessons, as well as several field trips to local food production centers and guest lectures from visiting Croatian and international chefs. Students will be provided with the basic knowledge required to begin working in a culinary profession. Students will learn about thermal and mechanical food processing, identifying ingredient quality, coupling seasonings, knife work, creating quality restaurant menus, arranging and serving dishes, professional cooking standards, food portions, food preservation, and the history of gastronomy. Along with the professional skills that students learn during this program, they will also have the opportunity to meet successful chefs working in contemporary gastronomy and form a network with professionals in the industry. Culinary Practicums Because we believe that cooking is best learned through hands-on experience, our curriculum is designed such that 80% of class time is dedicated to practicums. The practicums begin with the basics, so that students have the opportunity to build their knowledge on strong foundations. Field Trips During the program, students will visit several local food production centers and small-scale local farms. The field trips help students better understand the production chain of... [-]

Course in Catering and Buffet for the Experienced Cook

Culinary Institute Kul IN
Campus Full time 2 months March 2017 Croatia Sisak

The culinary profession offers many options for specialization, and one of these is catering and buffet. World trends in gastronomy and hospitality are ever more present on the market, and many social, business, and family events are becoming unthinkable without quality professional food and beverage services that can be customized to the needs of the occasion. The main objective of catering and buffet is offering an all-inclusive culinary and social experience. [+]

Course: Catering and Buffet for the Experienced Cook The culinary profession offers many options for specialization, and one of these is catering and buffet. World trends in gastronomy and hospitality are ever more present on the market, and many social, business, and family events are becoming unthinkable without quality professional food and beverage services that can be customized to the needs of the occasion. The main objective of catering and buffet is offering an all-inclusive culinary and social experience. As part of this program, students will not only learn various techniques for food preparation and methods for food arrangement, but also professional standards of presentation and food service. The Catering and Buffet program is aimed at individuals who wish to broaden their knowledge and focus their professional career in the direction of the culinary arts, regardless of their current profession. Other course information: Lesson Schedule: 6 hours/day Monday through Friday Language: Croatian and/or English Learning and Reading Materials: provided by Kul IN Uniforms: provided by Kul IN Program length:  2 months Program cost per student:  3.700 Euros (VAT included) Upon successful completion, each student will receive a certificate from Kul IN for a Professional Cook of Catering and Buffet. Tuition includes: All training and materials for the programProfessional Cook of Catering and Buffet. Transportation from Zagreb International Airport to Kul IN Housing in Sisak Lunch on school days Costs for field trips PROGRAM START DATES January 9, 2017 March 13, 2017 May 15, 2017 July 31, 2017 October 16, 2017... [-]

Course - Cakes And Pastries For Restaurants

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 4 - 4 weeks September 2017 Spain Barcelona

Course for knowledge and practical application of the techniques of bakery, pastry and savory pastries and sweet use [+]

Best Course Studies in Food and Beverage Management 2017. Baking and Pastry for restaurants: Master the techniques of professional pastry Course for knowledge and practical application of techniques for bakery, pastry and savory pastries and sweet routine use in kitchen of restaurants. The course starts on 04/05/2015 and ends on 05/29/2015. Course Competencies terminals: a) Master the techniques of making bread, pastry and confectionery b) Know how to organize the departure of pastry in the kitchen department c) To design a cuisine dessert at the restaurant d) Can develop with creativity and the gastronomic innovation pastry restoration. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - Explanatory Sessions 1.5h class (10%) - Teacher Demonstration Sessions 2.5h (30%) - Practice sessions preparing 2.5h participants (30%) Self study: personal study (20% ) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Course - Cooking For Events

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 6 weeks March 2017 Spain Barcelona

Course for knowledge and practical application of the techniques of organization, management and control of gastronomic offers banquet [+]

Cooking for Events: Design, implementation and control of gastronomic events Course for knowledge and practical application of the techniques of organization, management and control of the culinary offerings of banquets, conventions, conferences and other events. The course starts on 30/03/2014 and ends on 30/04/2014. Course Competencies terminals: a) apply procedures for planning documentary cuisine of any category of events. b) Apply the protocols procurement systems for the production of genres events by type. c) Apply the processes of systematization and standardization in the development of the cuisine of the various types of events. d) Apply the techniques of cost control and service performance events. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - Explanatory Sessions 1.5h class (10%) - Teacher Demonstration Sessions 2.5h (30%) - Practice sessions preparing 2.5h participants (30%) Self study: personal study (20% ) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Course - Creativity And Innovation In The Kitchen

University College of Hotel Management and Culinary Arts StPOL
Campus Full time September 2017 Spain Barcelona

Creativity and Innovation in the Kitchen: The kitchen work is a constant research [+]

Best Course Studies in Food and Beverage Management 2017. Creativity and Innovation in the Kitchen: The kitchen work is a constant research Course theoretical - practical composed of four areas: 1) Concept and characteristics of creativity. 2) Experiences and trends of innovation and creativity: Area imparted by the course lecturers and visiting professionals. 3) Knowledge and practice of new technologies and techniques for molecular cuisine. 4) Introduction to research in kitchen hand of institutions and individuals with expertise in the field of R + D + In. The course starts on 16/02/2015 and ends on 03/27/2015. Course Competencies terminals: a) Document the practice of cooking considering the concept of creativity and the most significant experiences in innovation. b) Know how to relate one's own personality and trends in the culinary offerings. c) Ability to apply new techniques in cooking and in particular molecular cuisine. d) Making kitchen work ongoing research. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - Explanatory Sessions 1.5h class (10%) - Teacher Demonstration Sessions 2.5h (30%) - Practice sessions preparing 2.5h participants (30%) Self study: personal study (20% ) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Course - Knowledge Of Products And Cooking Techniques

University College of Hotel Management and Culinary Arts StPOL
Campus Full time September 2017 Spain Barcelona

Course for the practical analysis of the products and raw materials using different cooking techniques of pre-processing, processing [+]

Knowledge of products and cooking techniques: techniques Perfect world cuisines Course for the practical analysis of the products and raw materials using modern culinary techniques different pre-processing, processing and presentation in the culinary offerings of traditional cuisine, edge and temática.sentación: The course starts on 10/11/2014 and ends on 02/13/2015. Terminal Competency Course: a) Learn the specific characteristics of the categories and kitchen products b) Conducting good treatment practices receiving processes, pre processing and preservation products or raw materials c) Can analyze the losses and yields of raw materials d) Master the techniques of cutting and portioning e) Know how to relate specific products and food needs. f) Ability to apply different cooking techniques depending on the characteristics and type of offer to submit. g) Ability to apply different cooking techniques depending on the type of traditional cuisine, modern and cutting edge issues. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - 2.5 hour sessions - Sessions teacher demonstration (35%) - Practice sessions preparing the participants (35%) Self study: personal study (20%) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Course - Management And Administration Kitchen

University College of Hotel Management and Culinary Arts StPOL
Campus Full time September 2017 Spain Barcelona A Coruña

Course composed of complementary materials that support the management. The subjects of the second part of the study module systematize business processes management, control of costs and returns [+]

Best Course Studies in Food and Beverage Management 2017. Management and Administration of cuisine: culinary basis for managing the professional kitchen comprising supplementary course materials that support the management. The subjects of the second part of the study module systematize the business process management, cost control and performance, and techniques for managing compras.Presentación: The course starts on 06/10/2014 and ends on 07/11/2014. Course Competencies terminals: a) Document the activity of professional kitchen the historical contributions of gastronomy. b) Document the activity of the professional kitchen in their relations with the biochemical science. c) Knowing participants expand the use and application of wine products in the culinary preparations d) Learn to introduce best practices to systematize the processes of kitchen management. e) Carry out the systematization of processes of different culinary offerings f) Apply the techniques of management of human and material resources, as well as cost control and performance in kitchen g) Good practices of negotiation and provisioning commodities in kitchen. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities - Classroom learning: lessons explanatory (1.5 hour sessions) (50%) - Directed learning: individual and group work (20%) - Self study: personal study (30%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Hautes Études du Goût de la Gastronomie et des Arts de la Table

Le Cordon Bleu Paris
Campus Full time 2 weeks October 2017 France Paris

The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information. [+]

Hautes Études du Goût de la Gastronomie et des Arts de la Table ARE YOU READY FOR A UNIQUE EXPERIENCE? The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information; at the same time, professionals are faced with rapidly evolving careers and have to choose between progressing in their own specialty or changing direction. Hautes Études du Goût provide a unique, multi-disciplinary program which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining. After successful completion of the study program, students will be awarded the D.U.G.G.A.T (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table), an official diploma delivered by the Université de Reims Champagne-Ardenne. For students within the European Union, 60 ECTS credits (European Credit Transfer System) are associated with the D.U.G.G.A.T. 60 ECTS credits represent a full-time academic year of formal learning in the European system. Classes are given in French and translated into English simultaneously. In addition, students will receive a certificate from Le Cordon Bleu. Articulation between the Hautes Etudes du Goût program and Le Cordon Bleu Master of Gastronomic Tourism: Any Hautes Etudes du Goût/DUGGAT graduate who wishes to further explore their passion for food and wine and enrol in the Master of Gastronomic Tourism program will receive recognition for ONE (1) elective unit of the MGT. 2016 SESSION Ask now... [-]

Technical Degree in Gastronomy and Restaurant Service

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 3 years September 2017 Spain Barcelona

Technical Degree in Gastronomy and Restaurant Service from EUHT StPOL and University Specialisation Diploma from the “University of Gerona: Innovation and Training” Foundation. [+]

Best Course Studies in Food and Beverage Management 2017. Qualification Technical Degree in Gastronomy and Restaurant Service from EUHT StPOL and University Specialisation Diploma from the “University of Gerona: Innovation and Training” Foundation. Duration Three years Teaching language The classes will be given entirely in Spanish Methodology This is mainly practical program. 60% of the classes are practised in kitchen departments and the restaurant service of the Hotel-School, and 40% are theory. Professional practices also carried out in each of the three summers (2, 3 and 6 months) Entrance High school certificate or aged over 16 Goals - The students must be operational in the different sections of the kitchen (bakery, cold room, sauce unit, entremetier) and must be capable of planning purchases, controlling costs and administering the kitchen. - The students must be operational in the different room and bar services, they must know how to plan receptions and special services and have knowledge on cocktail making and pairing dishes with wines. [-]

6 month Culinary Apprentice School of the Arts for: Hotels Curriculum

CASA Schools
Campus Full time 6 months Open Enrollment USA Los Angeles

Everybody likes staying in hotels. They’re an escape from the everyday routine. They make sure to satisfy their customer’s every need. Doing so requires employing capable individuals who can facilitate such service, key among them, luxurious dining experiences. The Culinary Apprentice School of the Arts offers a curriculum that will prepare chefs for banquets, receptions, conferences and all other common events... [+]

Everybody likes staying in hotels. They’re an escape from the everyday routine. They make sure to satisfy their customer’s every need. Doing so requires employing capable individuals who can facilitate such service, key among them, luxurious dining experiences. The Culinary Apprentice School of the Arts offers a curriculum that will prepare chefs for banquets, receptions, conferences and all other common events. The Culinary Apprentice School of the Arts curriculum is customized to meet each student’s individual educational needs and interests as well the policies of the hotel where they are placed. We're the school that places you inside a hotel kitchen, in a location near you, as an apprentice (extern), working under a master chef. The Culinary Apprentice School of the Arts Advantage: - 6 month one-on-one training - Learn inside a real restaurant - 100 percent on-the-job instruction - $10500 tuition Using our tried and tested apprenticeship (externship) method, we match you with a professional chef who will take you through our structured course curriculum and teach you everything you need to know for a rewarding career in the culinary arts. From learning what it takes to prepare exciting dishes to how to appeal to people’s palates, The Culinary Apprentice School of the Arts demonstrates that creating a memorable dining experience is the spirit of a successful culinary education. The Culinary Apprentice School of the Arts places you right in the heat of the action, in an upscale hotel kitchen or catering company, where you will learn recipes, techniques... [-]

The Culinary Apprentice School of the Arts for: 6 month Chef Curriculum

CASA Schools
Online & Campus Combined Full time Part time 6 months Open Enrollment USA Los Angeles + 1 more

We offer an all-inclusive apprenticeship (externship) program, which has been precisely designed to assist the student in expanding their food industry knowledge base and culinary skillset. while also enabling them to build high-quality professional connections that can lead to placement and better career building opportunities. The Culinary Apprentice School of the Arts curriculum has been designed to... [+]

Best Course Studies in Food and Beverage Management 2017. We're the school that places you inside a real kitchen, in a location near you, as an apprentice (extern), working under a master chef. The Culinary Apprentice School of the Arts Chef Advantage - 6 month one-on-one training - Learn inside a real restaurant - 100 percent on-the-job instruction - 10500 Tuition Using our tried and tested apprenticeship (externship) method, we match you with a professional chef who will take you through our structured course curriculum and teach you everything you need to know for a rewarding career in the culinary arts. From learning what it takes to prepare exciting dishes to how to appeal to people’s palates, The Culinary Apprentice School of the Arts demonstrates that creating a memorable dining experience is the spirit of a successful culinary education. The Culinary Apprentice School of the Arts places you right in the heat of the action, in an upscale hotel kitchen or catering company, where you will learn recipes, techniques and preparation from people who are actually making a living today from a real restaurant. They believe one of the best ways to learn the culinary arts is on-the-job–and because of our extensive restaurant connections, they are willing to let our students apprentice (extern) in their galleys. The best way to get hired is already be on the inside. That’s exactly where we place you from day one. We offer an all-inclusive apprenticeship (externship) program, which has been precisely designed to... [-]

Course - Wine Business Management

Niagara College
Campus Full time September 2017 Canada Niagara-on-the-Lake

This program will provide you with expertise in the business, retail, marketing and export aspects of the growing wine industry. In addition to a wide range of management opportunities, graduates [+]

Course - Wine Business Management

This program will provide you with expertise in the business, retail, marketing and export aspects of the growing wine industry.In addition to a wide range of management opportunities, graduates can pursue wine-related jobs in:

Agri-tourism development Winery operations management Export licensee and agency sales and operations Marketing and public relations Retail operations Special events management

The NC Difference

The new Wine Visitor + Education Centre, unique in North America showcases Ontario and Canadian Wines and provides state-of-the-art facilities Niagara College boasts Canada’s first and only commercial teaching winery Niagara is located in the heart of Canada’s largest wine region In addition to the award-winning Niagara College Teaching Winery, the college’s Niagara-on-the-Lake campus has two on-site vineyards The College also has an award-winning Winery and Viticulture Technician diploma program, as well as tourism and hospitality, international business and management programs Wine Business Management emphasizes applied learning with industry leaders and includes student participation in a major project with industry partners ... [-]

Expert - Cafeteria Monitor And Leisure

Campus Universitario Europeo
Online Full time Part time 6 months September 2017 Spain Málaga + 1 more

Originating from the Latin word infantia, childhood is the period of human life from birth to puberty.The concept allows you to name the set of children of that age [+]

Expert - Monitor School Meal and Leisure Originating from the Latin word infantia, childhood is the period of human life since are born until puberty. The concept allows you to name the set of children of that age (Infants) and the first state of a thing after birth or foundation (for example, "the childhood of an institution"). During this period it will be vital insight into the necesidas and obligations from the smallest to offer an education and a series of essential values for proper physical and emotional development. To whom is it addressed? - Students of magisterium, pedagogy, psychology, special education ... - Teachers - Educators, psychologists, poricultoras ...

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