Course in Restaurant Management in Europe

Compare Course Studies in Restaurant Management in Europe 2017

Restaurant Management

Universities and colleges set their own admission requirements for higher education courses, so they vary broadly. Depending on the course, graduate student may be able to get into higher education with a range of qualifications. If you're applying to do a Foundation Degree course, you may find that work experience is taken into consideration alongside any qualifications you have. Some higher education institutes and colleges offer Foundation Years as preparation for a certain degree courses. They usually don't result in separate criteria as they simply qualify you to enter the degree program itself. Foundation Years aren't within reach for all degree courses, however.

Although restaurant managers supervise all operational aspects of a restaurant, they will still need to know basic information about the kitchen/culinary components of running a successful restaurant, such as food preparation, buffet techniques and principles of food sanitation. In addition, restaurant management courses also touch on interpersonal communication, human resources and employee relations.

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.

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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. [+]

Course Studies in Restaurant Management in Europe 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 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. [-]

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 [+]

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

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. [+]

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. [-]

Senior Technician Certificate - Hotels And Restaurants

Ecole Supérieure de Commerce de Communication et de Gestion
Campus Full time Part time September 2017 France Nice Cannes + 1 more

<strong>FRENCH</strong> The objective is to make the candidates to effective communication in everyday life and professional life on several levels: relationships within the company and outside, customer relationships and the hierarchy. [+]

Course Studies in Restaurant Management in Europe 2017. FRENCH The objective is to make the candidates to effective communication in everyday life and professional life on several levels: relationships within the company and outside, customer relationships and the hierarchy. The aim is also to give them the ability to communicate orally, to learn, to document, to understand a message, to carry a message, appreciate a message or situation. FOREIGN LANGUAGES A foreign language Research oriented vocabulary to business needs. Improved understanding of spoken language in its diversity of accents, and speaking skills. Study of texts, journals specific to the profession. Learn to read quickly and well. Writing business letters dealing with the most common challenges of practice (inquiry, preparation of estimates, correspondence with foreign agencies, claims and follow-up, etc..). Variety of exercises: Rapid exposed improvised conversations, taking notes, writing or contraction of texts, reports. Foreign language B Research oriented vocabulary to business needs. Improved understanding of spoken language in its diversity of accents, and speaking skills. Study of texts, journals specific to the profession. Learn to read quickly and well. Writing business letters dealing with the most common challenges of practice (inquiry, preparation of estimates, correspondence with foreign agencies, claims and follow-up, etc..). Variety of exercises: Rapid exposed improvised conversations, taking notes, writing or contraction of texts, reports. GENERAL AND TOURISM ECONOMY The foundations of economic knowledge. The financing of the economy. Regulation. International economic relations. The global economy. The economic cycle and tourism. The tourist market and its actors. Development policies in the sector. LAW Law and economic activity. The hotel business and commercial activity. Labor relations in the hospitality business. The difficulties of hotel and catering businesses. Legal relations in the hospitality business and / or restoration with consumers. The linkages in the hospitality industry and catering to consumers. SAVE NOW The company designs and diversity of the company. The company in the production system. The company decision center. The company, organization and people. Management of human resources. The company and its strategic approach. The company, society and ethics. MANAGEMENT ACCOUNTING, TAX AND FINANCIAL Overview of technical and management capabilities. Administrative organization and IT. The accounting information system. The information management system. Other management tools. Operating budgets. The control of operating performance. The embodiment of the dashboard. Economic and financial aspects of entrepreneurship. MARKETING The marketing approach. Knowledge of the needs and the market. The mercatiques variables. Other variables mercatiques. APPLIED SCIENCES Food quality. Ergonomics, comfort and safety. Hygiene and maintenance of premises, equipment, materials, coatings and textiles. Psychosociologie food. PROFESSIONAL TECHNICAL Culinary engineering research and development. Systems. Equipment. Planning. Production. The animation production. Optimization. Food & beverage knowledge. Procedures and documents required for operating the system restoration or service. Benefits restoration. The operation of the outlets. The billing system and the body. Animation in restoration. Commercial media restoration. The reception and marketing of catering. The operational management of human resources. Control, quality and restoring productivity. Accommodation and professional communication. The host-hosting concept. Work organization. The design of the product. Sales momentum. Diagnosis and control. ENGINEERING AND MAINTENANCE The hotel engineering and restoration. The conduct of an investment operation. Stakeholders. The planning regulations. Programming. Maintenance. Security. Design principles. The context of the intervention. The definition of space requirements, layout and equipment. Technical engineering elements of restaurants. The business case for a consultation equipment market. COURSES Workplace immersion a total of 16 to 20 weeks, including 12 consecutive weeks in the first year. The remaining weeks can be split into one or more parties in one or more companies. [-]