Course in Food and Beverage Studies in Europe

View all Course Studies in Food and Beverage Studies in Europe 2017

Food and Beverage Studies

There are hundreds of nationally recognized Professional qualifications & training courses from the worlds leading education providers. Course objectives should lead to teaching methods and student interest.

Food and beverage studies is a broad field that includes the production of food and the physical, chemical and biological sciences involved with that production. It also includes the storage, transportation and consumption of food and beverages.

Europe, one of the world's seven continents, is usually known as the westernmost peninsula of Eurasia. Second smallest continent, with 10,180,000 (km2), the area regroups 50 countries.

View all Course Studies in Food and Beverage Studies in Europe 2017

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Food Photography

Istituto Italiano di Fotografia
Campus Full time 30 hours July 2017 Italy Milan

An intensive course that aims to provide participants, which already possess the basic photographic techniques, the tools in order to learn the methods, the tricks and the difficulties of professional food photography. The student will learn to plan and organize their own creative process, starting from the idea of the project, then move through the process of the research for the proposed topics, planning for the following operational phases such as shooting, post-production, and finally the elaboration of the final product. The photographers will also have the ability to interact with various figures working in the world of food and professional photography. [+]

Course Studies in Food and Beverage Studies in Europe 2017. With our Early Booking campaign you can obtain a 15% discount on the course fee if you make the full payment by February 28th 2017. An intensive course that aims to provide participants, which already possess the basic photographic techniques, the tools in order to learn the methods, the tricks and the difficulties of professional food photography. The student will learn to plan and organize their own creative process, starting from the idea of the project, then move through the process of the research for the proposed topics, planning for the following operational phases such as shooting, post-production, and finally the elaboration of the final product. The photographers will also have the ability to interact with various figures working in the world of food and professional photography. The practical part will allow to experience the photographic medium with techniques and tools suitable for the type of shooting and the desired image. Students will learn how to build up a set, find the best solutions to create and obtain images in a short time and in a variety of situations. Duration: 18 - 22 July 2016 Frequency: 1 week, 5 days (Monday-Friday) Hours of Instruction: • aproximately 30 hours in total - each day of instruction (outdoor lesson excluded) consists of morning and afternoon sessions Morning session hours: 10:00-13:00 Afternoon session hours: 14:00-17:00 Language of Instruction: English Certificate issued: Certificate of attendance Program summery: Introduction, the food in the history of art and photography Know the food: types, times and ways of cooking, final yield of materials Revision of the basic techniques of shooting and postproduction Project management: from the theme, through the idea, to the realisation: idea research lay-out and planning shooting postproduction and editing delivering the photo Elements of still life: tips for food photography Creation of an own publishing project or adv Shooting editorial following a layout Shooting adv following a layout Editing and post production of your project Entry requirements : Basic knowledge of photographic technique and ability to use camera manually (e.g. knowledge of aperture, time, composition, etc) Written and spoken English fluency Completion and approval of enrollment form Equipment requirements: (SLR) digital camera body Lenses compatible with your SLR camera Memory Card reader Additional useful equipment Recommended lens: tele with open aperture Laptop or personal computer with Photo management and editing programs Tripod (professional) Hand-held light meter Cable or electronic remote shutter release Flash unit compatible with your SLR Camera Number of Participants: The minimum number of participants for the course to initiate is 6 people. We will confirm by 29 May 2015 the initiation status of the course with those who have enrolled so that travel arrangements can be made. In the event the the course does not initiate, enrollment fees will be 100% refunded. Modes and Options for Payment: Modes of payment: check or bank transfer (the instructions for the payment will be sent via email after compilation of the on line enrollment form) Options for payment: Option 1: single payment of € 800 on or before 27 May 2015 Option 2: two payments, paying the full amount by 27 May 2015 pay the initial enrollment fee of € 200 upon enrolment pay the balance of € 600 by 27 May 2015 Cancellations: Students may cancel their enrollment to the course at any time. Enrollment fees paid are non refundable. Upon cancellation, the amount refunded to the student will depend on when the student cancels. Refunds given upon cancellation are as follows: Cancel by 25 April 2015, student receives 100% refund (not including enrollment fee) Cancel by 29 May 2015, student receives 50% refund (not including enrollment fee) Cancel on 30 May 2015 or after, no refund is given to student [-]

Course - Cakes And Pastries For Restaurants

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

Course for knowledge and practical application of the techniques of bakery, confectionery and salty and sweet pastries commonly used in cooking [+]

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%) Qualification: Passing Module entitles the Specialization Diploma in Pastry and Baking for Restaurants. [-]

French Bakery Arts

Ducasse Education Yssingeaux (ENSP)
Campus Full time 2 - 3 months April 2017 France Yssingeaux

An intense 3-month program to learn all the fundamental techniques and secrets of traditional French bread and viennoiseries. [+]

Course Studies in Food and Beverage Studies in Europe 2017. Have you always loved baking and wondered if this is the career change you are looking for? Ducasse Education gives you the opportunity to take an intense 3-month program to learn all the fundamental techniques and secrets of traditional French bread and viennoiseries. CLASS TYPE Hands-on training in pastry laboratories and applied theory MODULES Traditional breads Regional breads Aromatic breads Viennoiseries Small breads for gourmet restaurants Tarts Cakes Snacking and catering Garnished viennoiseries Regional brioches Production of a natural sourdough French language courses Food science Applied technology First aid Instruction DURATION 3 months: 2-month intensive hands-on training and 1-month optional internship [-]

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. Basic course features: Lessons (a week): 5 practical lessons a week (two cooking sessions, every Tuesday and Thursday afternoon) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 1 to 12 weeks Also available in English. Course price (per week): 70 Eur Enrolment Fee: No enrolment fee will be charged if a student is enrolled in a course of Italian. If the student enrolls in this course without taking a language course there will be a € 15 non refundable enrolment fee. This € 15 fee must be paid only once should the student enroll in more than one additional course (i.e. enrolls in Cucina Italiana, Storia dell’arte, etc.). 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. Professional course features: Lessons (per week): 8 hands on cooking lessons a week (two sessions) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 4 to 20 weeks Also available in English Course price: under request Enrolment Fee: No enrolment fee will be charged if a student is enrolled in a course of Italian. If the student enrolls in this course without taking a language course there will be a € 15 non refundable enrolment fee. This € 15 fee must be paid only once should the student enroll in more than one additional course (i.e. enrolls in Cucina Italiana, Storia dell’arte, etc.). Italian Cookery + Italian Language Course (NEW!) 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. Course aimed at Students interested in pursuing a career in the field of culinary arts Individuals who wish to learn Italian Lovers of Italy and its culture and traditions Course Objectives To acquire specialised terminology in the field of Italian cookery; Develop specific technical skills; Study and have practical experience in a Florentine cookery school; Transform your passion in to reality Course Contents Tourist course: 2 week Eurocentres Firenze Survival Italian course (10 lessons per week) 3 hours or 3 day Italian cookery course; Basic and Advanced: 3 week Italian language course focusing on specialised cookery terminology (20 lessons per week) Italian cookery course: 3 weeks (20 lessons per week) 3 months (20 lessons per week) 1 semester ( 20 lessons per week) In General Age: Min. age 16 years Location: Eurocentres Firenze , Palazzo Guadagni, Florence, Italy Time: from Monday to Friday Enrolment fee: € 70,00 Fees (min. 5 students): Tourist course: € 250,00 (Italian course +3 hours Italian cookery) € 320,00 (Italian course +3 days Italian cookery) Basic and Advanced course: € 1.600,00 (Italian course + 3 weeks Italian cookery) € 3.200,00 (Italian course + 3 months Italian cookery) € 6.000,00 (Italian course + 3 months Italian cookery) Courses available all year [-]

Italian Culinary Master

DIEFFE Job's Academy
Campus Full time 6 weeks May 2017 Italy Padua

The course is designed for those who want to improve their knowledge of Italian culinary and gastronomic traditions. We offer a full series of practical cooking, pastry, ice-cream, pizza and bread workshops and an in-depth study of wine and craft beer, focusing on technical and cultural aspects, covered in lesson on food studies, technologies and processing methods. [+]

Course Studies in Food and Beverage Studies in Europe 2017. COURSE OUTLINE Who can apply: Italian and foreign professionals from food and wine industries, Food and cooking professionals and Passionates the course will start with a minimum of 12 and a maximum of 20 students. Duration: 6 weeks of both theory and practical lessons at Dieffe Academy (103 hours) 60 hours of educational apprenticeship for 5 weeks in selected and prestigious restaurants The course is of 6 weeks and it is divided into three different modules: The first consists in classroom and laboratory-based lessons at the Academy’s headquarter The second offers a set of educational trips and experiences in Italian’s main cities, through the most important traditions (culture, gastronomy and agriculture) The third is practical with an apprenticeship in a prestigious restaurant selected by the Academy The course is designed for those who want to improve their knowledge of Italian culinary and gastronomic traditions. We offer a full series of practical cooking, pastry, ice-cream, pizza and bread workshops and an in-depth study of wine and craft beer, focusing on technical and cultural aspects, covered in lesson on food studies, technologies and processing methods. During the lessons students are divided into groups and they will manage preparation of ingredients and execution of recipes according to a rotation system. Students are involved in practical activities which take place in laboratories of cooking, pastries, ice cream, and a brewery. TOPICS Cooking ( 45 hours) Pastry making ( 10 hours) Pizza and bakery ( 10 hours) Ice cream ( 5 hours) Oenology ( 10 hours) Brewing ( 8 hours) Food Commodities ( 10 hours) Food Safety and HACCP ( 5 hours) APPRENTICESHIP Students work in a typical restaurant, near the Academy, selected by DIEFFE. Each student will work in a different catering business and will have the opportunity to practice and improve the techniques learnt during both theory lessons and practical workshops.alimentare e gastronomie. “When you start your apprenticeship with any of our restaurant partners, you are expected to abide by the kitchens rules. This means arriving on time, following your schedule, informing the Chef and DIEFFE of any lateness or absence. Training is not classroom style. You will train alongside the chef in charge of each section. You must listen to their instructions and behave accordingly. This type of training is very hands-on. You will be given a programme of what you need to learn and most importantly, you will be the leader of your training.” FIELD TRIPS Students will also enjoy six educational field trips in some of the most cultural and artistic cities in Italy: Padua, Venice, Verona, Florence and Rome. Students will be guided by a teacher on their trips and they will fully experience Italian traditions, throughout some of most significant aspects of the Italian Culinary Tradition. Before each trip teachers will talk about the itinerary and the main attractions in the classroom, focusing on the typical regional cookery of every destination. FEES The course fee of 5,500 Euros includes: Theory and Practical Lessons Course materials, all food and equipment for lessons, workshops and tastings Apprenticeship placement in prestigious Italian restaurants: our partner restaurants have been selected from the best regional restaurants, and have been collaborating with the Academy for a long time. All the chefs are representative of our Italian culinary culture and speak both Italian and English Field trips’ transportation costs Chef uniform: a jacket with the Academy logo and hat Pleasant double room accommodationin Padua near the school, in the Academy’s residence (single room will have an additional cost not included in the course fee) Individual transfers are at the student’s own expense Group transfer costs from “Venice Marco Polo” Airport or “Treviso Antonio Canova” Airport (the cost covers group transfer only) Academy Diploma on completion of the course “The Italian Culinary and Gastronomy Master” Chef Diploma which is a European Qualification Framework (EQF): Qualification recognised worldwide ACCOMMODATION We provide a comfortable accommodation in mini apartments with double bedrooms and shared services in order to allow students to practice their cooking out of the classrooms. The Guest houses are in a 4 stars hotel which has a convention with DIEFFE and are located near the campus. It is possible to get a single room (not included in the Course Fee) with an additional amount of 400 Euros above the course fee. [-]

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 In order to bring you the full experience of studying in Culinary Institute Kul IN we invite you to visit our virtual tour. [-]

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. [+]

Course Studies in Food and Beverage Studies in Europe 2017. 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 for your application form for our 2016 course (2 weeks in October)! COURSE PROGRAM Restaurant criticism: the delicate act of judging in the sensitive field of taste Fortunato da Camara, food critic for Publico newspaper (Portugal) and culinary books author. HEG 2011 Graduate. Culture and Food: a comparative approach to food in 5 European countries and in the United States Estelle Masson is a lecturer in social psychology at the Université de Bretagne occidentale. Socio-anthropology of food - food and ethics Socio-anthropology of food - food and ethics. Presented by Vincent Moriniaux, Lecturer at the University Paris-Sorbonne Wine and magical thinking Frédéric Brochet, Wine company manager, winemaker Having redrawn the expansion of the vine and the wine, which is based on economic and civilizational elements, the course will focus on the creation of territories and "terroir" of the wine. Protected Designation of Origin (AOC in French) answer a real project of society. Medieval gastronomy Bruno Laurioux, Professor in medieval history at the University of Versailles St Quentin en Yvelines Bread revival in France today Jean-Philippe de Tonnac, journalist, essayist, and Christophe Zunic, master baker Sensorial communication and marketing Caroline Dusautoir, Lecturer at Reims Management School Marketers facing a dilemma The sensorial approach brings new hope Emotions, rediscovering a raw and primitive language Olfaction, readapting a sense The psychology of taste: the influence of education on children's food behaviour Natalie Rigal, Lecturer at the University of Paris-X Nanterre Dining: customs and traditions Anne Kolivanoff, auctioneer, specialized in tableware Gastronomy and cultural identity Denis Saillard, professor at the University of Versailles Saint-Quentin en Yvelines Gastronomy and the food service industry in the 19th Century Denis Saillard, professor at the University of Versailles Saint-Quentin en Yveline World food cultures in Paris Gilles Fumey, Professor in geography of food cultures at the University of Paris IV-Sorbonne Large cities offer an ever-increasing range of world foods. Gilles Fumey takes us on a fun and educational tour of the streets of central Paris where we can appreciate the diversity and convergence of urban eating habits and their subsequent transformation. Evolution of food consumption : what can economic analysis teach us? Pierre Combris, Director of Research with INRA Trends in food consumption: economic and social factors. This class concerns trends in food consumption in France and throughout the world over the last fifty years. It illustrates the radical effect that changing prices and incomes have on our diets. The Physics of Champagne Bubbles Gérard Liger-Belair, Lecturer at the University of Reims in the Champagne-Ardenne region - Gérard Liger-Belair invites you to "dive" into a champagne flute for a physicochemical analysis and interpretation of the various stages in the fleeting life of a bubble. Chemical Food contaminants: are consumer concerns justified? Jean-Pierre Cravedi, researcher at INRA An example of a genuine terroir effect: cheese Jean-Baptiste Coulon, Director of Research with INRA - Terroir, a geographic area, is a multidimensional concept with physical, biological and human aspects. Aroma chemistry in cooking Hubert Richard, Professor Emeritus of Chemistry of Natural Substances, ENSIA - Using current data from the physiology of taste and olfaction, the first part of the class will demonstrate the differences between taste, odor (smell) and retronasal perception (aroma). Molecular gastronomy Hervé This, Physicochemist at INRA - Collège de France - Molecular gastronomy is not limited to just cooking (or this scientific discipline would be called "molecular cuisine") but includes the physicochemical phenomena connected with human nutrition. Camembert cheese, a French myth Pierre Boisard, sociologist - Ancient Norman cheese, the camembert cheese arrived in Paris at the dawn of the industrial revolution, thanks to the railway. In the second half of the 19th Century, it was present everywhere in France. Law, food and gastronomy: the French legal exception Jean-Paul Branlard, Lecturer in Food Law at the University of Paris-Sud - Fashioned by their history and their environment, kitchens and gastronomy in France form a type of cultural expression among the most outstanding in the country. Gastronomy in the framework of taste goods - an economic analysis Christian Barrère, Professor at the University of Reims Champagne-Ardenne - How do you explain that gastronomy is becoming a mass phenomenon whereas its professional representatives only focus on a limited elite? Pedagogical meals, visits and workshops 1. A Medieval dinner Bruno Laurioux, Lecturer in medieval history at the University of Versailles St Quentin, with the team from the Grégoire Ferrandi School 2. Wine and food pairing dinner Jacques Puisais - Institut Français du Goût 3. Champagne and food pairing dinner Under the auspices of Union des Oenologues de Champagne (Champagne Winemakers Association) 4. Tasting Workshop organized by G.H. MUMM Champagne: Tasting of vins clairs and reserve wines Educational wine and food pairing lunch based on the same champagne served at different temperatures and in different glasses 5. Culinary demonstration with Le Cordon Bleu Chefs 6. Introduction to the 'Note by Note' Cuisine By Christophe Lavelle, researcher at MNHN and CNRS. 7. A guided visit of the Rungis International Market, the largest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV). “What thrilled me the most was discovering all the connections linking taste with all the topics we have studied. I was totally satisfied with the original and comprehensive approach to the notion of "taste", together with the quality of the lectures and their practical application thanks to the educational meals.” Claire Debruille (France) - 2005 graduate [-]

Experiential Learning in Culinary Sciences

Institut Polytechnique LaSalle Beauvais
Campus Full time 10 weeks May 2017 France Beauvais

A unique approach, combining culinary arts, health sciences and professional practice program. [+]

Experiential Learning in Culinary Sciences A unique approach, combining culinary arts, health sciences and professional practice program. WEEK 1: The 1-week language course is recommended for all participants. It is mandatory for the 6-week internship. Previous completion of French 101 or equivalent is encouraged. WEEK 2 & 3: Cooking for Health. These weeks are a package and may not be taken individually WEEK 4: The Ducasse Gastronomic Approach INTERNSHIP: At the end of the full 4-week package, we offer the opportunity to do a 6-week internship in a French restaurant selected by our school. Students who wish to register for the 6-week internship must complete the 4 weeks of experiential learning. DATES Week 1 French: May 18 - 22, 2015 Week 2-3 Cooking for Health: May 25 - June 5, 2015 (may not be taken separately) Week 4 The Ducasse Gastronomic Approach: June 8 - 12, 2015 Restaurant Internship: June 15 - July 24, 2015 Intensive interdisciplinary program Per week = 2 ECTS credits ≈ 1 US credit Certifi cate delivered by LaSalle Beauvais and Ducasse Education for the workshop « The Ducasse Education Gastronomic Approach » Credits earned from LaSalle Beauvais for the workshop « Cooking for Health ». [-]

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. [+]

Course Studies in Food and Beverage Studies in Europe 2017. 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 selected urban agriculture projects in Berlin. Participatory design and building methods will guide our work in and/or for our participating projects. Each week will conclude with a series of seminars/lectures aimed at synthesising and recording the acquired theoretical knowledge and practical skills. Students will have access to design workshop spaces and facilities at the University and will visit selected urban agriculture projects in Berlin. Subjects for in-depth investigations (in groups) will be drawn from either the theoretical inputs given or from the practical needs of the participating urban agriculture projects. Short Description 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. Focus of the course are the effects and consequences that our current and future food systems, and especially urban food production, may have on the shape, use and quality of open urban space. When exploring this, we use the European city as a reference working with Berlin as our case study example. Employing methods of design research, we will carry out our investigations in an academic environment that allows theoretical and practice-based exploration of the subject area as well as interdisciplinary collaboration between students of urban design, urban planning, product design, architecture and landscape architecture. As this subject area can be approached from a variety of starting points, the course welcomes particular interests and experiences the prospective students may bring. Urban agriculture projects in Berlin will serve as case studies and sites for practical growing/building experience. Students will have the opportunity to get to know some Berlin-based food-growing projects in greater detail by being engaged in gardening and/or building acitvities that will be jointly planned and carried out by the students and the project participants. Throughout the course, students will be supported in finding their own working methods for recording and evaluating information, as well as for designing and presenting their ideas. Sketching, photographing, building, gardening, discussing, listening, writing and collaging may be some of the tools we will employ individually or in student teams. Prerequisites An open and inquisitive mind as well as the willingness to work in teams is a precondition. The general prerequisites of the TU Berlin Summer University are the following: at least one year of university experience + English level B2 or equivalent. Lecturer(s) Katrin Bohn - course leader Katrin Bohn is an architect and urban practitioner and a Senior Lecturer in architecture at the University of Brighton, UK. She holds a Diploma in Architecture from the Bauhaus-Universität Weimar, Germany, and a Master of Science in Architecture from the University of East London, UK. Between 2010 and 2014, she was guest professor at the Technische Universität in Berlin where she headed the Department City & Nutrition. Katrin has taught, lectured, published and exhibited widely on the design concept of CPUL [Continuous Productive Urban Landscape] which she and architect André Viljoen contributed to the international urban design discourse in 2004. Her projects on productive urban landscapes include consultancy, feasability studies and design proposals as well as food-growing installations and participatory events, mainly for clients in the UK and Germany. In 2015, Katrin won the RIBA President's Award for Outstanding University-located Research. Simon Colwill - guest lecturer Simon Colwill (BA(Hons) Dip(Hons)) studied Landscape Architecture at the University of Greenwich in London and worked for many years thereafter as a freelance landscape architect in Berlin. He has been a teaching and research assistant at the Department of Landscape Design and Construction at the Technische Universität in Berlin since 2004. Since 2007, Simon has been a member of CoCoon (http://cocoon-studio.de/), supervising designbuild projects that follow an interdisciplinary designbuild teaching model involving architects, landscape architects and civil engineers. André Viljoen - guest lecturer André Viljoen is Professor of Architecture at the University of Brighton in the UK (http://arts.brighton.ac.uk/staff/andre-viljoen). He studied architecture at the Dublin Institute of Technology (Diploma in Architecture) and holds a Master of Science in Architecture from the University of East London, UK. With Katrin Bohn he has developed the Continuous Productive Urban Landscape concept and is currently leading an Arts and Humanities Research Council funded international network exploring pathways from practice to policy for productive urban landscapes. [-]

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. [+]

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 [-]

4 Week Essential Skills

Tante Marie Culinary Academy
Campus Full time 4 weeks July 2017 United Kingdom Woking

Our 4 week Essential Skills Course is one of the world's leading programmes at this level. Over 4 weeks, students will learn a range of core skills across every area of cookery - butchery, bakery, international cuisines. Graduates leave with solid foundations in all areas of cookery to enable them to produce great food in any environment. [+]

Course Studies in Food and Beverage Studies in Europe 2017. 4 Week Essential Skills Our 4 week Essential Skills Course is one of the world's leading programmes at this level. Over 4 weeks, students will learn a range of core skills across every area of cookery - butchery, bakery, international cuisines... graduates leave with solid foundations in all areas of cookery to enable them to produce great food in any environment. What Level Will I Be When I Graduate? You only have to watch programmes like Professional Masterchef to realise how many cooks out there claim to be professionals, yet do not have the basic skills required to cook well. The core classics of basic cookery form the foundation of any great chef – skills such as making perfect Crème Anglaise, basic butchery, making pastry that melts in the mouth… These are, quite literally, the Essential Skills of cookery, which are covered on this course. Tante Marie’s Essential Skills course differs from other short courses which run over a few days or weeks in that it does not just teach you how to cook a week’s worth of menus. Instead, it teaches core skills, with an emphasis on understanding how, and why things happen. This means that students can fully identify and understand what is happening to the food as they cook it, and can make adjustments as they go along. The effect of this is that Tante Marie graduates are able not just to follow a recipe or copy a dish they have seen elsewhere, but have a complete ability to design their own menus, create their own dishes, and adapt their cooking skills to any environment. Students who complete this course and want to go on an gain work whilst travelling are well placed to turn their hand to any area of a kitchen environment – be it pastry or cuisine. And, if you are interested in doing seasonal work on the back of this course, why limit yourself to only being able to cook a week’s worth of menus which you repeat time and time again, when Tante Marie will teach you how to design and structure your own menus! Many of the students who complete this course, go on to do a ski season or other work whilst taking a year out – this provides an excellent way to utilise all the skills learned during the course and put them into practice in a real world professional environment. Our graduates are in high demand for their unsurpassed standards and professional discipline. What Will I Learn? Graduates from this course earn: Chartered Institute of Environmental Health Level 2 Award in Food Safety in Catering Tante Marie Cordon Bleu Essential Skills Certificate The Tante Marie Cordon Bleu Essential Skills Certificate includes the following core subjects: Professional kitchen practices Food hygiene Cakes, pastries and bakery Meat, game and poultry Fish preparation Vegetables Soups Stocks and sauces International cuisines Knife skills Presentation skills Menu design Costing and budgeting Buffet catering Canapés Classic skills and modern techniques As with all of our courses, the focus is on time spent in the kitchen, 'learning by doing!' The course consists of an introduction to working in a kitchen environment, followed by a phase of skill development. This will incorporate knife skills, familiarity with produce, and students will be introduced to a number of basic professional skills such as elementary butchery, fish preparation and pastry work, to an acceptable level. Students will also be trained in menu planning and presentation skills. A typical course schedule may be similar to this: Week 1 Time management - cooking a roast to bring everything together perfectly Basic butchery Working with fish - skinning Simple cakes and pastries - a range of mixing and cooking methods Vegetables Basic sauces and dressings Menu design Food Hygiene - CIEH Level 2 Week 2 Indian cookery Stocks Knife skills Skill development - building on week 1 Butchery to a more technical level Fish and shellfish - filleting Baking and patisserie Week 3 Advanced pastries Roulades Risottos Mexican cuisine Piping skills Advanced bakery and patisserie Week 4 Italian cuisine Fresh pasta Advanced pastries (continued...) Advanced bakery (continued...) Modern European cookery Cooking for large groups - buffets and events Graduation Lunch Assessment on the 4 week Essential Skills Course is carried out through a process of continuous monitoring throughout the course. Program Starts: 24 April 3 July [-]

Summer School: Luxury, Fashion and Wine, Hospitality

La Rochelle Business School
Campus Part time 3 weeks July 2017 France La Rochelle

Taught entirely in English, this program is addressed to provide students with the necessary international outlook and management tools in order to acquire an expert understanding in the luxury business. [+]

Receive all the information about the school and contact directly here! Join us for this full immersion in the Luxury business environment and benefit from our know-how in organising your unforgettable Summer School!!! You’ll find: - An excellent location on the Atlantic coast in France, - A dedicated team of teachers and administrators who will do their utmost to ensure you have an enjoyable and profitable time with us, - A high standard of instruction given by professors who are experts in their field. Introduction: An increasing number of luxury corporations are looking for experts able to manage and grow their brands in fashion and design. Students enrolled in the Summer School will benefit from an immersion in the most successful luxury brands and learn the management tools and techniques companies use to successfully manage their fashion, food and wine and hospitality in the luxury market. Taught entirely in English, this program is addressed to provide students with the necessary international outlook and management tools in order to acquire an expert understanding in the luxury business. Students will benefit from in-depth insights into the cultural dimensions of luxury branding and practical courses on different industry segments together with an analysis of existing and emerging consumers and markets. Summer School Structure: The program includes 36 hours teaching in luxury brand management and luxury industry specializations and 9 hours in French language. Each week will have a specific focus on one of the targeted industry sectors and specifically. - WEEK 1: 13-19 July Fashion and Apparel - WEEK 2: 20-26 July Food and Wine - WEEK 3: 27 July-2 August Luxury Hospitality Objectives: This program recognizes that professional willing to work in luxury fashion and design companies need a specific kind of expertise from a business and management perspective. This is because talents will have to operate in a highly competitive globalized context, leading brands with a high innovative and creative potential, associated to a strong history and culture. Students enrolled in the program will gain: - A specific know-how of the unique factors involved in building and maintaining a luxury brand - Faculty with extensive practical industry experience - Field trips to luxury companies and events in the sector - A multicultural and creative learning environment Students will be granted 9 ECTS credits. A WE study trip to Paris related to “From Art to Fashion to Luxury Management” is included in the program. Language: English and French Accommodation: Host families or student flats How much does the program cost? What’s included? The program fee is 2250 Euro per student - for a 3 week program including: - Accommodation in a residence in single-room or in a family with bed and breakfast - 36 hours in sport and business and management modules - 9 hours French language - A welcoming cocktail - Cultural excursion with English speaking guide - A week end in Paris - Certificate of Attendance Why a Summer School in La Rochelle? A truly dynamic town that is both bustling and welcoming at the same time, La Rochelle offers a wonderful quality of life. The historical, nautical and seaside city will seduce you with its setting and surroundings, not to mention the diverse array of activities available, whether it be economic, touristic, cultural or sporting. The town is the third most visited place in the whole of France, beaten only by Paris and the Mont Saint Michel. La Rochelle is a close runner up with its sunshine and excellent geographical situation. You are only 3 hours away from Paris via the high-speed train, only 1 ½ hours from Bordeaux, Nantes and Poitiers, and what is more, the local airport has flights to London, Brussels, Oslo and Lyon, amongst others. Situated in the university district of La Rochelle, La Rochelle Business School will surround you with an atmosphere of study, research and open mindedness. Key figures for La Rochelle Business School: - 3100 students - 10028 graduates - 650 international students (32 nationalities) - 6 offices abroad (China, Morocco, Mexico, Senegal, Ukraine and Turkey) - 21 double degrees all around the world - 137 university parteners across 35 countries - 50 partner companies - 102 teachers (27% of which are international) - 160 professional lecturers - 40 student associations and clubs [-]

Key Cooking Skills Course – Part 1

Leiths School of Food and Wine
Campus Full time 5 days July 2017 United Kingdom London

Our five day Key Cooking skills course is ideal for those who are new to cooking or have limited experience and want learn the fundamental skills for cooking success. [+]

Course Studies in Food and Beverage Studies in Europe 2017. Our five day Key Cooking skills course is ideal for those who are new to cooking or have limited experience and want learn the fundamental skills for cooking success. Learning with those of a similar skills level you will cook your way through a delicious selection of recipes designed to help you develop a broad range of skills. By the end of the week you will be amazed by how much you have achieved. Suitable for Adults who are new to cooking Adults with little experience or low confidence in the kitchen Those wishing to improve their kitchen skills Part 2 will takes place in April and July and covers further fundamental cooking skills and cooking for dinner parties. These courses can be taken in any order or as a two week course in July. What You'll Learn You will be introduced to kitchen basics including knife skills how to follow a recipe when to weigh ingredients Kitchen organisation Stocks and soups Egg cooking Shortcrust pastry Roasting meat Bread making Fish preparation and cooking Use of gelatine Baking Flour thickened sauces Simple buffet ideas Sample recipes Hummus and crudités Leek and gruyere tart BLT salad with soft boiled eggs Thai beef salad Rosemary focaccia Grilled lime and parsley lemon sole with crushed new potatoes Roast pork with apple sauce and roast potatoes Orange and passion fruit jelly Peach melba Chocolate brownie 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 We do the washing up! What you need to bring: Flat soled shoes Long trousers and a long sleeved top are advisable A notebook and pencil Allergies and Intolerances: We are happy to make adjustments where possible Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different We need 10 days notice to be able to properly check the class, adjust order/write/adjust recipes [-]

Professional Courses CHEF

Italian Chef Academy
Campus Part time 280 - 530 hours October 2017 Italy Rome

The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview. [+]

The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview. Timetable of the course: lessons of 5 hours , from 9.30am to 2.30pm, 3 days per week, special education and apprenticeships in qualified structures. The lessons are held by renowned italian and international chefs, academicians and experts in the Academy location in Via della Camilluccia. Our professional Training Courses for CHEFS are designed for those who want to build from the foundations a proper professional education and to become professionals of the foos sector. All our international classes are held in English. At the end of course, apprenticeships in qualified structures selected along the whole national territory allow to refine and develop the knowledge acquired during the course and to enter in the professional cooking world. TEACHING PLAN: Basic topics: HACCP CUTTING TECHINIQUES FOOD GROUPS CONSERVATION METHODS MOTHER SAUCES AND DERIVATIVES STOCKS AND GRAVIES COOKING METHODS EMULSIFIED COLD SAUCES CLARIFIED BUTTER THE CONFIT Starters: VEGETABLES, MEAT AND FISH STARTERS FINGER FOOD The Bread-making: TRADITIONAL BREADS FOCACCE YEAST BASE USE First courses: FRESH AND DRIED PASTA FILLED PASTA FEATURES AND USES OF ITALIAN RICE SOUPS AND BROTHS Second courses: WHITE MEAT DEBONING TECHNIQUES RED MEAT WILD MEAT SEA FISH CRUSTACEA SHELLFISH FILLETTING AND FISH TREATMENT LEGUMES VEGETABLES Desserts: SPONGE CAKE CUSTARD CREAM PASTRY CREAM SHORT CRUST PASTRY PASTRY FOR PROFITEROLES MOUSSE PLATES AND SPOON SWEETS Kitchen innovation: VACCUM-SEALED LOW TEMPERATURE COOKING FINAL EXAMINATION The final examination consist in a theoretical and practical test, before the technical commission. A degree, certifying also the apprenticeship, is issued by the Italian Chef Academy and ENUIP, the NAtional Institute of Professional Education. All graduates are subscribed for free to the Italian Chef Association. module 1 - 280 hours Euro 3000.00 module 2 - 400 hours Euro 4000.00 module 3 - 530 hours Euro 5500.00 module 4 (ICP - International Culinary Program) - 670 hours Euro 6500.00 All courses include weekly tests to verify progressive learning [-]

European Culinary Arts

DCT University Center – Switzerland
Campus Full time 3 months October 2017 Switzerland Luzern

If you’re passionate about great cuisine and looking for an excellent culinary education, then consider your choice of programs at DCT's European Culinary Center. [+]

DCT’s comprehensive European Culinary Management program was the first international program to be accredited by the American Culinary Federation (ACF). DCT’s educational leadership is recognized by the World Association of Chefs Societies (WACS) which designates DCT as an Extraordinary Member, and again most recently by the ACF which awarded DCT its Exemplary Program status – making DCT one of only 22 programs worldwide and the only program outside the US to be recognized in this manner for its consistently high standards and level of excellence.

European Culinary Arts program modules

Foundation in European Cuisine (FEC) will introduce you to European cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. You will learn to use European ingredients; develop your preparation techniques and knife skills; learn to prepare the basic stocks, soups, sauces and bakery & pastry products; and gain an understanding of kitchen terminology. FEC or appropriate prior experience is a prerequisite for EGC.... [-]