Diploma in Food and Beverage Studies

Top Diploma Programs in Food and Beverage Studies

Food and Beverage Studies

Contrary to popular belief, careers in the food industry can be profitable and satisfying. Earning a diploma in food and beverage studies is the perfect way to kick off your college education and break into a successful career in an industry that is expected to only continue growing over the next decade.

What is a diploma in food and beverage studies? Food and beverage studies look at the hospitality industry, namely at the industries that serve food. The only prerequisite is usually a high school education, and the program often lasts for approximately two years. Students study such areas as business management, accounting, business law, nutrition, basics of cooking, fundamentals of human resources, and hosting skills.

A diploma in food and beverage studies is perfect as a gateway program to a higher education. Students may be able to obtain employment upon program completion or seek a higher education by building off of the courses they have already completed.

The cost of a food and beverage studies diploma differs depending on where students enroll and the length of the program. Usually, students need only factor in the costs of tuition and textbooks, especially if courses are taken online.

Since the food and beverage industry is expected to continue to grow throughout the next decade, the career outlook is good with this particular diploma in hand. Students who finish the program may be able to find jobs as food service managers, which nets an average annual salary around $52,500 as of May 2012. Students may also be able to break into careers as hosts, hostesses, servers, and even chefs.

Our directory houses many universities, colleges, and trade schools that feature programs focusing on a diploma in food and beverage studies. Many courses are offered online for students interested in distance learning. The application process is often as simple as completing and submitting an application to the school of your choice. Search for your program below and contact directly the admission office of the school of your choice by filling in the lead form.

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Cuisine Diploma

Le Cordon Bleu Paris
Campus Full time 9 months September 2017 France Paris

The Diplôme de Cuisine Le Cordon Bleu offers students the most rigorous and comprehensive program in classic French culinary techniques available today. [+]

Best Diploma Programs in Food and Beverage Studies 2017. Cuisine Diploma - A Unique Cuisine Qualification The Diplôme de Cuisine Le Cordon Bleu offers students the most rigorous and comprehensive program in classic French culinary techniques available today. The Diplôme de Cuisine is awarded when the student has successfully completed the Basic, Intermediate and Superior levels. Students can only register for one level (e.g. : Basic) and can continue to another level later on (in a limited time frame). Even with previous professional experience, students must begin with the basic level before accessing the next level. The student will receive a certificate for each level completed. After successful completion of the Diplôme de Cuisine and the Diplôme de Pâtisserie the Le Grand Diplôme is awarded. Classes are given in French and translated into English. BASIC CUISINE* (B) This program introduces traditional French culinary techniques. The students will learn: French culinary terms & definitions Organization, hygiene and safety in the kitchen Professional knife handling and introduction to diverse cuts Classic French techniques Learning foundations : stocks, sauces, forcemeats & doughs Storage methods INTERMEDIATE CUISINE (I) Prerequisite: Basic Cuisine Certificate This level puts into practice all the techniques acquired in the basic level, introducing different flavors and influences of French regional cuisine. In-depth study of classical cuisine and French regional cuisine Product origins and influences on regional cuisine Perfecting professional kitchen skills More advanced technical cuts and presentation Taste analysis and the use of seasonings & flavorings Introduction to color, taste and... [-]

Cordon Bleu Diploma

Tante Marie Culinary Academy
Campus Full time 1 year September 2017 United Kingdom Woking

Our flagship Cordon Bleu Diploma is for those who are serious about food and looking to take the first steps towards a career in food and drink. [+]

Our flagship Cordon Bleu Diploma is for those who are serious about food and looking to take the first steps towards a career in food and drink. The Tante Marie Cordon Bleu Diploma is an internationally recognised qualification which has been setting the standards in global culinary training since its creation in 1954. Run over a full 3 term academic year from September to July, this course is designed for those with little or no previous experience in the kitchen, allowing students to progress within their comfort zone towards a professional culinary qualification. What you will learn On arrival to the Academy you will receive your Tante Marie Diploma recipe file. Each term will see you working through this array of versatile recipes, learning and developing cookery skills and techniques to the highest standards and building your confidence in the kitchen. Term one begins with the basics, introducing you to working in a professional kitchen, building your practical cookery skills, such as knife work and time management, allowing you to master the foundations of cookery. Term two moves on to an intermediate programme, taking your newly acquired skills to the next level and giving you a deeper understanding of the science behind cooking. As you enter term three everything that you have learned will be refined to perfection and you will have the confidence and abilities to produce Cordon Bleu dishes to an advanced level and create and adapt recipes of your own. Tante Marie teachers are all professionally trained... [-]

Diploma of Hospitality - Incorporating Certificate III and IV in Commercial Cookery

Front Cooking School
Campus Full time 100 weeks November 2017 Australia Melbourne

This qualification provides the skills and knowledge for an individual to be competent as a manager in any hospitality functional area. This individual would possess a sound theoretical knowledge base and be able to use a range of specialised, technical or managerial competencies to plan, carry out and evaluate their own work and/or the work of their team. Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops. [+]

Best Diploma Programs in Food and Beverage Studies 2017. This qualification provides the skills and knowledge for an individual to be competent as a manager in any hospitality functional area. This individual would possess a sound theoretical knowledge base and be able to use a range of specialised, technical or managerial competencies to plan, carry out and evaluate their own work and/or the work of their team. Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops. Expected Outcomes After completing a Diploma of Hospitality you can continue your studies in a Advanced Diploma of Hospitality. Entry Requirements Completion of Year 12 or above IELTS 5.5 or equivalent Study Programme Full time studies over 2 years. The studies include some online modules and work placed training. Method and delivery Classroom based learning, online learning and work-based training. Assessment methods The assessment methods consist of Written Work Questioning Practical Demonstration Class Activities Career prospects Individuals with this qualification are able to perform roles such as: managing a department in a large hospitality enterprise managing a small hospitality enterprise Possible job titles include: restaurant manager kitchen manager front office manager housekeeper chef sous chef gaming manager motel manager unit manager (catering operations) Registration Front Cooking School is a division of Acknowledge Education Pty Ltd, a Registered Training Organisation with the Australian Skills Quality Authority. [-]

Diploma in Cuisine

Ferrieres Paris
Campus Full time 1 semester July 2017 France Paris Ferrières + 1 more

This qualification is taught in French and is translated in English consecutively. [+]

QUALIFYING PROGRAMS IN GASTRONOMY Within the privileged atmosphere of the Château de Ferrières, and taking benefit from the skills and facilities of Ferrières, the School of French Excellence, offers a full range of Cuisine, Pastry and Oenology workshops. Each diploma is a full-time training course which allows for the highest level of instruction in the fields of : Cuisine Pastry Oenology The training gives each participant the best French culinary techniques in order to further their professional objectives. All these courses are taught in French and English. This specialised training centre welcomes individuals and professionals (French and Internationals) to further their knowledge in culinary arts and to open up to new perspectives. PROGRAMME DURATION OF CUISINE DIPLOMA 6 months of theory and practical applications divided in 2 trimesters – 600 hours (excluding internship), including : Tuition, uniforms, knives set, educational visits, conferences Exams 8 week-internship. Possibility of an extension up to 6 months The qualification will be validated after the 8 week internship. Students can register for the first trimester only and undertake the second trimester at a later date (for a limited time). This qualification is taught in French and is translated in English consecutively. PROGRAMME CONTENT AND STRUCTURE INTRODUCTION TO FRENCH CUISINE Culinary terminology and definitions Learn how to use professional knives Cutting techniques (e.g., vegetables) Preparations and “Mise en Place” Classical French cuisine techniques Learn how to make stocks, sauces, stuffings and pastries Learn different cooking methods REGIONAL CUISINE The origin of products and their influence on... [-]

Diplôme de Boulangerie

Le Cordon Bleu London
Campus Full time 8 months August 2017 United Kingdom London

Our Diplôme de Boulangerie has been specifically developed to meet the needs of the expanding culinary sector of the hospitality industry. The programme aims to provide you with the classical and practical skills of Boulangerie arts, kitchen management, and gastronomy. [+]

Best Diploma Programs in Food and Beverage Studies 2017. Our Diplôme de Boulangerie has been specifically developed to meet the needs of the expanding culinary sector of the hospitality industry. The programme aims to provide you with the classical and practical skills of Boulangerie arts, kitchen management, and gastronomy. Across the course, you will learn a large variety of Boulangerie techniques like basic bread doughs, viennoiserie, and creating and managing your own starter cultures for sourdoughs. You’ll get a chance to develop your creativity while also growing your understanding of how to run a small business. This programme will provide you with knowledge of all aspects of the Boulangerie trade. You will learn through demonstrations, practical application, lectures, and on site industry visits. The course is led by Master Baker Dominique Moudart. Dominique has spent more than 30 years perfecting his Boulangerie skills, including seven years spent travelling across France to discover local bread varieties and production techniques. Please note: Our Diplôme de Boulangerie may be studied simultaneously with our Diplôme de Pâtisserie. Please note: the deposit fee for the Diplôme de Boulangerie is £700 3 intakes each year: Spring, Summer or Autumn Key information Duration: 180 hours | 3 terms Price: £8,736 Diploma fees include: ingredients, course manual and equipment Hours per week: 6 hours per week Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over. External candidates: please note you will... [-]

Diploma of Hospitality Management

Kangan Institute
Campus Full time 6 months January 2018 Australia Melbourne

This course provides students with the theory, skills and workintegrated learning required to build a supervisory or managerial career in hospitality operations. The course covers food and beverage service, reception operations, accommodation services, events, marketing, leadership and finance. [+]

This course provides students with the theory, skills and workintegrated learning required to build a supervisory or managerial career in hospitality operations. The course covers food and beverage service, reception operations, accommodation services, events, marketing, leadership and finance. The programme consists of 50% class work (knowledge and skills development) and 50% working at the Mantra Hotel Tullamarine (gaining practical knowledge and skills). Students will work on a rotation basis to gain vital practical skills and knowledge in the industry. This qualification reflects the role of skilled operators who use a broad range of hospitality skills combined with sound knowledge of industry operations. They operate independently or with limited guidance from others and use discretion to solve non-rountine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members. Major study areas for this course include; Accommodation Services Customers Service Leadership Events Food & beverage Finance Marketing Housekeeping Concierge Rooms Division Crisis Management Staff Supervision Prerequisites: Certificate IV in Hospitality (090958M) or Certificate IV in Commercial Cookery (081672M) or Certificate IV in Patisserie (082531E) or Certificate III in Retail Baking (Bread) (091288C) or Certificate III in Retail Baking (Combined) (091286E Academic: Australian Year 12 equivalency or higher English language: Academic IELTS 5.5 no band less than 5.0 overall or recognised equivalency Dates February and July intakes Career pathways Restaurant or bar supervisor or team leader Concierge Duty manager Food and beverage supervisor or team leader Forecast analyst (accommodation services) Front office supervisor or team leader Reservation... [-]

Culinary and Hospitality Internship

Culinary Institute of Israel
Campus Full time 5 months August 2017 Israel Beersheba

Intern at 4 or 5 star hotels in Israel's tourist hotspot on the Red Sea: Eilat . Everything you need to so you can focus on making the most from your professional internship and academic learning is provided for you. [+]

Best Diploma Programs in Food and Beverage Studies 2017. All-Inclusive & Worry-Free Intern at 4 or 5 star hotels in Israel's tourist hotspot on the Red Sea: Eilat . Everything you need to so you can focus on making the most from your professional internship and academic learning is provided for you: Accommodation $200 monthly stipend Three meals a day at hotel Wi-fi at accommodation City bus-pass Academic studies / Culinary Certification Internship placement Uniform to wear while interning Tours in Israel & City Tours 'Soft Landing' orientation of Israeli life 24/7 advisor and more! Academic Excellence & Practicum The program covers six days of activities per week, where two days are dedicated to academic studies and four days to professional internships. At the end of the 5 months internship and semester, you qualify for 14 academic credits from Ben Gurion University in Eilat. There's an alternative track for culinary students who wish to train and gain certification in Israeli, Middle Eastern and Mediterranean Cuisine, which include Kosher Cooking and Middle-Eastern cuisine. The program also includes workshops and seminars in the world of culinary and hospitality, as well as introductions to all facets of running a large 4-5-star hotel. You'll also spend some time learning about and touring Israel. Ready to start? The Lirom academic study and internship program is intended for students in the field of Hospitality/Tourism/Culinary arts/Lodging. You must have completed at least 1 year of study to quality. The classes are taught in English, and students will... [-]

Food And Restaurant Management

LCI Bogotá
Campus Full time 28 months May 2017 Colombia Bogotá

Would you like to open your own restaurant or be the executive chef of a major hotel anywhere in the world, create your own catering business or work for a multinational food company? [+]

SNIES 90572 BOGOTA LCI Min. Education Prepare your future right now! Meet our advantages Would you like to open your own restaurant or be the executive chef of a major hotel anywhere in the world, create your own catering business or work for a multinational food company? What are you waiting for join our community? Make it Happen! ADVANTAGES OF STUDYING WITH US - Study in less time - Learn how to build your own restaurant - Develops skills in the area of ​​nutrition - New curriculum where you find from vegetarian cuisine, Arabic and food styling - Internships abroad - Members of the Colombian Academy of Gastronomy - We own restaurant LaCademia OUR GRADUATES PROFILE You will strengthen all the skills that allow you to manage in related areas cuisine and entrepreneurship, culture, tourism, industrial and technological world and all human fields related to food. Admission Requirements Prérequis High school diploma or high school | School [-]

Culinary Arts Diploma

Ducasse Education - Centre de Formation d'Alain Ducasse
Campus Full time 8 months September 2017 France Paris

Launch your culinary career with this intensive hands-on introductory skills program with practical internship. This entry level program is designed for aspiring chefs. Small group settings limited to 10 participants provide personnalized training. This training allows graduates to gain job specific competences expected at a commis chef level... [+]

Best Diploma Programs in Food and Beverage Studies 2017. Launch your culinary career Designed specifically for entry-level professionals in the food-related services, the Culinary Arts Diploma provides the highest standards expected at premium establishments. Learn core culinary & associated skills. Intensive modules teach advanced aspects of culinary arts with emphasis on skills-building. Small group settings provide personalized, interactive and efficient training. Adapted to people who want to master professional basic skills and integrate into a professional kitchen, this intensive program mixes theory, practice and real world experience in the field with the goal of mastering all fundamental techniques. DURATION 8 months: 5-month training + 3-month internship. LANGUAGE OF INSTRUCTION Taught in English or in French FOR Students wishing to launch their chef career Career changers Entrepreneurs CONTENT Cutting methods, bases, sauces, condiments Cooking methods Vegetables and cereals Communication Poultry and meat Management & administration Seafood & Shellfish Basic pastry Field trips Final Exam 3-month internship in a Ducasse's network restaurant. ADMISSION Minimum age : 18 years old Fluent in English Pre-requisite : High school degree INTAKES: September 4, 2017 to May 27, 2018 [-]

Diploma in Culinary Management (Co-op)

Sault College
Campus Full time 2 years September 2017 Canada Sault Sainte Marie

This is a co-operative education program. Students are required to complete at least one co-op work placement (CWR100) in order to graduate. [+]

Culinary Management (2078) 2 Years - 4 Semesters Ontario College Diploma CO-OP Program Overview We Offer: Individual work stations for each student means no waiting to take turns. This is a co-operative education program. Students are required to complete at least one co-op work placement (CWR100) in order to graduate. Sault Colleges Culinary Management program teaches you everything you need to know to develop a career as a chef. Food demonstrations, lab work and lectures provide a dynamic learning environment. You will learn about contemporary and classical techniques, menu planning and food and beverage management. Opportunity for experiential learning takes place during the paid summer CO-OP placement, which enables you to hone your skills. Our two year Culinary Management diploma program offers the unique opportunity to register as an apprentice through the Ministry of Training Colleges and Universities. Upon successful completion of your studies you will have the necessary tools to work within fine dining establishments throughout the world. Program of Study Note: Common Year with Culinary Skills - Chef Training Semesters I and 2. Semester 1 BUS140 - 3 Business Computer Applications FDS126 - 3 Kitchen Management - Basic FDS127 - 1 Sanitation, Safety & Equipment FDS128 - 1 Nutrition FDS141 - 4 Cuisine A La Carte I FDS142 - 2 Bake Theory FDS143 - 3 Techniques of Baking - Basic FDS144 - 8 Culinary Techniques - Basic FDS145 - 1 Food Theory - Basic GEN100 - 3 Global Citizenship Semester 2 CWR100 - 3 Co-op Placement I Please... [-]

Diploma in Food and Beverage Operations

University of Johannesburg
Campus Full time 3 years February 2018 South Africa Johannesburg

The successful food and beverage operations student will possess the appropriate knowledge, technical and personal skills at operational and supervisory levels within the food and beverage industry within South Africa or internationally. [+]

Best Diploma Programs in Food and Beverage Studies 2017. The successful food and beverage operations student will possess the appropriate knowledge, technical and personal skills at operational and supervisory levels within the food and beverage industry within South Africa or internationally. People can work in food and beverage units, private and executive catering, marketing and promotions, training or in areas of food and drink within the industry. Admission requirements Minimum APS: 22 with Mathematics OR 24 with Mathematical Literacy English: 4 (50%+) Mathematics: 3 (40%+) Mathematical Literacy: 5 (60%+) Meeting the Faculty’s minimum requirements for a particular programme does not necessarily guarantee admission to that programme as specific selection criteria may be applied and due to space constraints. [-]

Sommelier/Wine Consultant Diploma

CAFA Formations
Campus Part time 567 hours September 2017 France Bordeaux

The “Sommelier Wine Consultant” / “Conseiller en Sommellerie” in French, selects the products to offer to his/her customers: wines and spirits. Before negotiations with suppliers, he/she must first proceed in the tasting. Procurement must be consistent with the framework, scope, reputation and customer requirements. [+]

WHAT IS A WINE CONSULTANT The “Sommelier Wine Consultant” / “Conseiller en Sommellerie” in French, selects the products to offer to his/her customers: wines and spirits. Before negotiations with suppliers, he/she must first proceed in the tasting. Procurement must be consistent with the framework, scope, reputation and customer requirements. He/she thus establishes the list of wines, after their evaluation and determines their year of issue. He/she must ensure the management of all alcoholic beverages available on the market. He/she also advises the customer on food and wine pairing. He/she is able to serve or explain the wine service to customers. From a technical point of view, he/she must understand the principle grape varieties and the production of wines, know the great growths and producers of renowned wines and the different types of wines, as well as their respective characteristics. In general, we find “Sommelier Wine Consultants / Conseiller en Sommellerie” in the restaurant business, merchant houses, production, wine tourism, sales or distribution whereby the principal function is to select wines, negotiate their terms of sale, present them and advise them directly or indirectly to customers and consumers. The Sommelier Wine Consultant is an expert in wines, spirits, liqueurs, champagnes… His/her knowledge enables one to advise clients according to their tastes, desires and means. He/she is also responsible for inventory management in the company. He/she advises third parties on the wines that will appear on one’s restaurant wine menu or on a retailer’s product price list. OBJECTIVES OF TRAINING Prepare Sommelier... [-]

Diploma in International Culinary Arts

International Culinary Institute Switzerland (ICI)
Campus Full time 22 weeks February 2018 Switzerland Luzern

ICI's Undergraduate programmes are validated by Oxford Brookes University, UK. [+]

ICI's Undergraduate programmes in International Culinary Arts are validated by Oxford Brookes University in the UK. The personal attention you receive at ICI will allow you to perfect your culinary skills from first steps to the latest in fine dining. Today's industry demands individuality - our small class sizes allow our future chefs to develop their own flair and creativity. We allow you to cultivate your own style while ensuring that you have the highest quality education to support your dreams.

 

Requirements for Admission.

Minimum 17 years of age. ICI Certificate or equivalent. Proficiency in English: 5.0 IELTS or equivalent.

Applicants who do not have the required English level may join the four week Pre-Sessional English Course or the 10 week University English Preparatory Programme.... [-]


Diploma in Culinary Arts

NSIA - The Professional Hospitality Academy
Campus Full time 2 years January 2018 New Zealand Auckland

Graduates will be able to demonstrate the skills and knowledge required for complex cooking across the major food groups, as well as Patisserie, in a commercial kitchen. [+]

Level 5 Course Overview The Diploma in Culinary Arts (Level 5) programme is designed to provide students with advanced culinary skills and management skills with knowledge to an applied level in a range of advanced culinary disciplines, including cold larder and hot kitchen work, food and beverage management, human resource management, team leadership, menu and kitchen design and the promotion of theoretical investigative skills aligned with practical components within the fields of culinary product and production systems, regional cuisine and nutrition. Students will gain practical experience and increased capability in advanced culinary techniques, operational and human resource management, nutrition, kitchen operations, design and production systems, food costing, menu design, regional cuisines and culinary products. Embedded into this Diploma programme are the following qualifications that will be issued on completion: New Zealand Certificate in Cookery (Level 4) New Zealand Diploma in Cookery (Advanced) (Level 5) City & Guilds Diploma in Food Preparation & Cooking (Culinary Arts) 8065-02 Why Study at NSIA Award Winning Training Large commercial training kitchens Onsite training restaurant and café Real work environment facilities NZQA Accredited Courses London City & Guilds qualifications Skilled and passionate tutors Job experience while you are studying Industry links Work experience programmes 2016 INTAKE DATES January 25th April 18th July 11th October 3rd [-]

Grand Diplôme

Le Cordon Bleu Australia
Campus Full time 2 years January 2018 Australia Melbourne Sydney + 1 more

The Grand Diplôme is recognised internationally as one of Le Cordon Bleu’s most prestigious culinary qualifications. After successfully completing the basic, intermediate and superior certificates for both cuisine and pâtisserie, and a practical industry placement component, you will be awarded the coveted Le Cordon Bleu Grand Diplôme. [+]

Best Diploma Programs in Food and Beverage Studies 2017. Grand Diplôme The Grand Diplôme is recognised internationally as one of Le Cordon Bleu’s most prestigious culinary qualifications. After successfully completing the basic, intermediate and superior certificates for both cuisine and pâtisserie, and a practical industry placement component, you will be awarded the coveted Le Cordon Bleu Grand Diplôme. In addition to Le Cordon Bleu’s Classic French modules, you also receive Australian qualifications through a comprehensive, nationally recognised series of certificates and diplomas. You will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements. Certificate III in Commercial Cookery or Pâtisserie includes a six-month industry placement component, organised by Le Cordon Bleu’s Career Services Team. This exclusive work placement opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught resume writing, job search skills, interview techniques and professional presentation skills. Offered in: Melbourne or Sydney Career paths Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager. Program structure The prestigious Grand Diplôme program consists of both the Diplôme de Cuisine (Certificate III in Commercial Cookery) and the Diplôme de Pâtisserie (Certificate III in Pâtisserie). Key information Duration: 2 Years (24 months) Age: 18 English proficiency: 5.5 Academic IELTS with no band score below 5. Entry requirements: School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate)... [-]