Course in Food and Beverage Management in Spain

View all Courses in Food and Beverage Management in Spain 2017

Food and Beverage Management

Many reputable international universities and other educational institutions offer the opportunity for greater personal development via law courses. These courses discuss current issues and trends involved in such fields as intellectual property and regulatory theory.

Students who study food and beverage management will be exposed to a variety of topics. Typical courses are mixology, food service preparation, hospitality laws, cost controls and beverage service. Many programs will also include experience in the field.

Spain, officially the Kingdom of Spain, is a sovereign state and a member state of the European Union. It is located on the Iberian Peninsula in southwestern Europe. Spanish universities regulate access to their own degrees and they fix the academic fees. They can also offer unofficial postgraduate degrees. The capital city Madrid has possibly the largest number of bars per capita of any European city and a very active nightlife.

Top Courses in Food and Beverage Management in Spain 2017

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Wine & Spirit Education Trust Course

The American College in Spain
Campus Full time September 2017 Spain Marbella

This qualification is popular with wine employees of wine related companies, restaurants, wine shops and will give students excellent all-round product knowledge. The course is also suitable for the interested consumer. [+]

Best Course Studies in Food and Beverage Management in Spain 2017. Wine & Spirit Education Trust Course LEVEL 2 AWARD WINES AND SPIRITS WHO SHOULD ATTEND? This qualification is popular with wine employees of wine related companies, restaurants, wine shops and will give students excellent all-round product knowledge. The course is also suitable for the interested consumer. HOW WILL YOU BENEFIT? The aim of the course is to focus on the key grape varieties and regions of the world, and principle varieties of spirits. It will provide people working in the Horeca sector with a good knowledge of the wine industry, wine styles and regions. ​ PROGRAMME OUTLINE How wine is made and other factors influencing the style of wine Key white grape varieties Key black grape varieties Wine-producing regions of the world Sparkling wines Sweet wines and fortified wines Spirits and liqueurs Label terminology Food and wine pairing The WSET Level 2 Systematic Approach to Tasting Wine To gain the qualification students need to pass a multiple-choice paper of 50 questions WSET level 2 course in Marbella - 495€. SPECIFICATION - WSET LEVEL 2 AWARD IN WINES AND SPIRITS LEVEL 3 AWARD IN WINES WHO SHOULD ATTEND? This qualification is open to students who hold the WSET Level 2 Award in Wines & Spirits or can demonstrate the equivalent level of knowledge. It is recommended that students complete the Level 2 Award in Wines & Spirits before progressing to the Level 3 Award. It is a prerequisite for candidates planning to study for the WSET Level 4 Diploma in Wines and Spirits qualification. This is a course directed to professionals working in the wine trade, wineries, restaurants and hotels who are interested in obtaining an in-depth knowledge of the most important wine region in the world. HOW WILL YOU BENEFIT? The aim of this course is to provide detailed analysis of the principal wines and spirits of the world. Students will also benefit from in-depth tastings where they will learn to identify product style and quality. Professionals working in the wine trade will learn in depth the most important wine regions of the world. PROGRAMME OUTLINE Unit 1: The Theory of Wines of the World Learning Outcome 1 Identify the principal natural and human factors in the vineyard and winery that are involved in the production of still wines of the world and explain how they can influence the style, quality and price of these wines. Learning Outcome 2 Identify and describe the characteristics of the still wines produced in the principal wine producing regions of the world and explain how the key natural and human factors in the vineyard, winery, law and commerce can influence the style, quality and price of these wines. Learning Outcome 3 Identify and describe the characteristics of the principal sparkling wines of the world and explain how the key natural and human factors in the vineyard, winery, law and commerce can influence the style, quality and price of these wines. Learning Outcome 4 Identify and describe the characteristics of the principal fortified wines of the world and explain how the key natural and human factors in the vineyard, winery and law can influence the style, quality and price of these wines. Learning Outcome 5 Demonstrate the ability to provide information and advice to customers and staff about wines. Unit 2: The Analytical Tasting of Wine Learning Outcome 1 Accurately describe the key characteristics of the principal still wines of the world and use the description to make an assessment of quality and an assessment of readiness for drinking. WSET level 3 course in Marbella - 875€. SPECIFICATION - WSET LEVEL 3 AWARD IN WINES [-]

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 [+]

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 [+]

Best Course Studies in Food and Beverage Management in Spain 2017. 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 [+]

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 [+]

Best Course Studies in Food and Beverage Management in Spain 2017. 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 [+]

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%) [-]

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 in Spain 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. [-]

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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Course - Innovation in Tapas and Pintxos Bars

Basque Culinary Center
Campus Full time 1 month September 2017 Spain San Sebastian

Tapas and pintxos are gastro-icons. This is an assumable business model with a wide variety of success stories throughout the world [+]

Course - Innovation in Tapas and Pintxos Bars

Tapas and pintxos are gastro-icons. This is an assumable business model with a wide variety of success stories throughout the world.

Successfully managing these gastronomic models requires an original formula that is also economically feasible with a sustainable project.

This course will reveal the key aspects of specialising design and management of each of the areas: strategy, marketing, finance, gastro-offer and drinks, customer service, etc.

AN INTENSE MONTH TO DISCOVER THE RECIPE FOR SUCCESS WHEN MANAGING THESE BUSINESS MODELS

Developing the skills to run a tapas and pintxo business efficiently and innovatively, absorbing new market trends, from the point of view of business management, the kitchen and customer service.... [-]