Diploma Program 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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Wine and Management Programme

Le Cordon Bleu Paris
Campus Full time 10 months September 2017 France Paris

This comprehensive course gives you the proficiency to become a wine expert and the knowledge to understand how the wine business works, opening the doors to a career in both wine and gastronomy. [+]

Best Diploma Programs in Food and Beverage Studies 2017. Wine and Management Program The program takes place in Paris, the French capital of culture, gastronomy, and the art of fine living. French vineyards remain a reference throughout the world, making it the ideal country for in-depth wine studies. This comprehensive course gives you the proficiency to become a wine expert and the knowledge to understand how the wine business works, opening the doors to a career in both wine and gastronomy. This course is also ideal for those considering a career in the restaurant business or for those who wish to become an entrepreneur in a wine-related business such as a wine bar, wine shop or wine import/export. OBJECTIVES Students acquire knowledge and skills through both theory and practical training to: Evaluate the quality of a wine by organoleptic analysis and be able to analyze wines on a worldwide level; Master management, business, and financial technology skills; Discover food and wine pairing in a curious and open minded manner and learn how to make your own pairings; Gain knowledge of diverse vineyards worldwide. PROGRAM STUDY OF VITICULTURAL COUNTRIES This program is spread over the nine months and focuses on French wines, with an overview of vineyards in Europe and the New World. Covered subjects include cultural practices, climate and terroir associations of each region. In addition to lectures and study, students will have the chance to sample presentative selection of wines from each vineyard during the many professional tasting sessions organized in various locations throughout Paris. Several experts in the field (sommeliers, wine brokers, wine growers, speakers, wine merchants etc) will provide you with the most up-to-date and comprehensive information in an ever-evolving discipline. FOOD AND WINE PAIRING, VINEYARD VISITS During culinary demonstrations by Le Cordon Bleu Chefs, students practice food and wine pairing with sensory analysis of the dishes and wines being tasted. Numerous field trips give students the chance to discover the many facets of French vineyards. BUSINESS AND TECHNOLOGY This part of the program addresses the challenges of accounting and financial management in the wine business. Marketing, commercialization, business plan, target, location strategy and human resources are all covered. Students will learn how to build a balanced wine menu calculated to optimize sales and profits. The organoleptic experience of wine tasting equips students with descriptive and comparative evaluation techniques that are applicable to any type of wine anywhere in the world. ENOLOGY The students focus on wine and wine growing (viticulture) techniques, indispensable for mastering the art of wine tasting. Classes are given in French and translated into English. DIPLOMA “Art, Science et Management du Vin” diploma is awarded by the Le Cordon Bleu International Foundation, upon successful completion of the examinations and the internship. TUITION FEES Wine and Management program: 19 800€ Full tuition includes the application fee, field trips, and the student uniform (2 suits). Career Opportunities After obtaining the “Art, Science et Management du Vin” diploma, according to the student's level, possible career opportunities include: Sommelier Consultant Wine Importer /Exporter Bistro owner Journalist “The training I received at Le Cordon Bleu institute gave me the opportunity to consolidate my network thanks to the different speakers we met (sommeliers, agents, appellation representatives, etc.). Not forgetting, of course, the visits to French vineyards, the professional fairs that I took part in during the training programme, the numerous tastings undertaken in lessons and the wines selected by Mr. Ramage. Today, I either work directly with winegrowers or through their agent.” Stéphane Lecenes, Wine and Management Programme alumnus [-]

Cordon Bleu Diploma

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

This course is designed for those with little or no previous experience in the kitchen. The pace is designed to enable students to progress within their comfort zone and only when our experienced staff are satisfied that students have mastered an acceptable level of foundation skills, will we allow you to progress to a more advanced level. [+]

Cordon Bleu Diploma This course is designed for those with little or no previous experience in the kitchen. The pace is designed to enable students to progress within their comfort zone and only when our experienced staff are satisfied that students have mastered an acceptable level of foundation skills, will we allow you to progress to a more advanced level… and then, when you are ready, we will really start getting into the fast paced, advanced, technical cooking! This course is most popular with those aged between 16 and 22. For those looking for a career in food, the Tante Marie Cordon Bleu Diploma course is one of the worlds’ leading professional qualifications. The course also includes the CTH Level 4 Diploma in Professional Culinary Arts – a qualification which was created by Tante Marie in collaboration with the Confederation of Tourism and Hospitality. Students graduating from our professional courses can earn both qualifications, making Tante Marie graduates some of the most highly qualified and sought after professionals working in the industry today. What level will I be when I graduate? This course will take graduates to a level whereby they are able to go and work in a professional kitchen environment, whether it be a restaurant, catering and events company, private household or any other food related environment, and can expect to ‘hit the ground running.’ Past students have gone on to careers as varied as private catering, ski chalet work, running delicatessens, restaurants, plus a great deal more, with many graduates going on to establish their own businesses within the hospitality sector. Some of our past graduates have used the skills and knowledge they have gained on this course to non-cooking roles, for example journalism, food photography, PR, events management, consultancy and recipe development and styling. Take a look at the Graduates section to get an idea of what our Cordon Bleu Diploma could do for you! We have extensive industry contacts and provide careers support to all of our students, even after you graduate! The course is designed to offer graduates a faster progression through the ranks than they could otherwise expect – this course is quite literally a fast track to an exciting and rewarding career. What will I learn? For 60 years, our focus has been on highly skills focussed training. Tante Marie Culinary Academy graduates are versatile and with our Cordon Bleu Diploma you can expect to be able to go into any food environment and quickly adapt. Our goal is to provide you with a wide range of advanced skills. We’ve been doing it longer than anyone else and there is quite simply no substitute for experience! Tante Marie’s Cordon Bleu Diploma is split into a Practical grade and a Theory grade, with a heavy emphasis (approximately 80% of the course) on time spent in the kitchen, cooking under the guidance of our experienced teaching staff. Each term of our Cordon Bleu Diploma is run over 11 weeks and begins with a basic introduction to working in a kitchen environment including safety procedures and food hygiene. It then progresses into a program of ‘foundation skill development.’ By the end of the first term, (or second term on the 3 term course) students will be expected to be competent and confident in a broad range of intermediate level skills. Knife skills will be introduced in the first days of the course, which will be followed by a number of basic professional skills such as butchery, fish preparation and pastry work, to an acceptable level, prior to advancing onto the advanced, professional skills and techniques. Think of it as learning to walk before you learn to run. By taking this approach, our graduates have found they can adapt to any environment and still produce the highest standards of food. Once the students have demonstrated mastery of the foundation skills, this is when things get technical! The skills and techniques developed in the first half of the course will be applied at an advanced technical level, to produce food that is to the standards expected of the hospitality sector at the highest level, including modern cookery techniques. In the second half of your course you will learn advanced professional techniques and cooking methods, all taught in a modern contemporary manner, before progressing onto modern (and sometimes more ‘scientific’) cookery methods such as sous-vide. Over the entire course, you will learn everything from the classics to the modern – from basic to advanced levels – all taught in a contemporary manner, applicable to current trends and styles, across every area of cookery. Assessment on the course is carried out through a process of continuous assessment in classes and a series of practical and theory exams – some of these are ‘blind’ exams where we set the menu and some are budget controlled tests where you get to decide what to cook – but most importantly, we provide extensive feedback through the course and after the exams, guiding you in the right direction to ensure you have the best possible learning opportunity! In total there are 4 practical exams and 2 theory exams. Students will also create a portfolio of advanced menus for a range of different scenarios which forms part of the theory grade. The course formally covers 12 different categories. Within each category you will cover an entire spectrum of skills, from the most basic to the most advanced, such as chocolate tempering, sugar craft and cake decorating, knife skills and events catering. Stocks, sauces and dressings Soups Yeast products Vegetables and salads Meat, poultry and game Fish and shellfish Farinaceous dishes Terrine dishes Pastries, desserts and confectionary Hors’ d’oeuvres and cocktail canapés Professional kitchen skills and management Menu planning Students will also complete a 3 day wine course with Master of Wine, John Downes and the Chartered Institute of Environmental Health Level 2 Award in Food Hygiene. A number of qualified specialists will provide lectures and demonstrations on subjects such as butchery, sustainable seafood and guest chef demonstrations, and we will even guide you on running your own business! Put simply, upon successful completion of our Cordon Bleu Diploma, you will stand out from the crowd and be ready for your exciting future. Start Dates 20 September [-]

Diploma / Certificate in Hotel Management & Catering Technology

Indian Technical Institute - Management Educational Trainings (ITI MET) and Goa Swiss Institute of Hotel Management (GSIHM)
Campus Full time 12 months Open Enrollment India Mumbai Goa Russia St. Petersburg + 3 more

Hotel management, Internship, Industrial placement, Front-office, Food & Beverage Service, Food Production, House Keeping, Cookery & Bakery, Principals of Management [+]

Best Diploma Programs in Food and Beverage Studies 2017. Duration: 12 months Internship: 4 / 6 months Fees: 2500 USD Industrial placement or Internship Program as seperate course for 6 or 12 months. Internship program: 645 USD for 6 months, 1000 USD for 12 months. Each course in the following program can be taken separately on the 3 / 6 months basis and issued by the certificate or 12 months diploma. Front-Office Introduction to Hotel Industry Classification of hotels Attributes of a good receptionist Basic of charging & food plans Front-office functions Functional organization Guest cycle (reservation, arrival, occupancy, departure) Reservation, Whitney system Cooperation of Front-Office with housekeeping Message handling Telephone Food & Beverage Service Introduction to Hotel Industry Introduction to catering - types of catering Restaurant - types of restaurants, staff organization of various restaurants, Restaurant service, arrangements of sideboards, loading / carrying of trays Types of menu, accompaniment & garnishes, beverages systems, banquets & buffets Practical hands-on trainings: order taking, napkin folding, arrangement of the side boards, types of service, loading and carrying of light and heavy trays, set up of breakfast cover, lunch and dinner. Beverage practical (limited): alcoholic / non alcoholic. Food Production Introduction to professional kitchens Introduction to Cookery Hierarchy and layout of Kitchen Department Equipment and Fuels Used in the Kitchen Basic Menu Planning Basic Principles of Vegetable Cookery Classification of Fruits and Their Uses in Cooking Stocks Soups, Sauces, Salads Introduction to Meats Introduction to Fish and Shellfish Introduction to Eggs Seeds, Nuts, and Spices Introduction to Rice, Cereals, and Pulses Methods of Cooking Basics of Bakery and Confectionary Basic Commodities Used in Bakery and Pastry Bread Fabrication Basic Sponges and Cakes, Pastes, Creams, Fillings, and Sauces Laminated Pastries Basics of Indian Cooking - Condiments, Herbs, and Spices used in Indian Cuisine, Masalas and Pastes. Understanding Commodities and Their Usage in Indian Kitchen. Basic Indian Cravies House Keeping Outlines of duties & function of staff, organizational chart. Importance of housekeeping department, principles of cleaning, types of rooms / beds, areas of responsibility, lost & found, room status. Daily cleaning of guestrooms & bathrooms, evening services, cleaning of vacant room, daily cleaning of public areas, cleaning agents & equipment. Interdepartmental co-operation, maids trolley, housekeeping report, interior decoration & flower arrangement. Interdepartmental co-operation, maids trolley, housekeeping report, interior decoration & flower arrangement. Cookery & Bakery An ideal career course in which housewife, hotelier, caterer and student; all can utilize their creative talents. This course provides a stimulus to candidates to work independently and earn a good income. Soup: types of soups, important points to remember when making soups Gravies: different types of gravies and their preparations Rice: points to note when making rice dishes Cakes: different types of cakes and icing, different methods of making cakes Breads: methods of making bread Salads: types of salads, parts of salads Sandwich: types of sandwiches, methods of making sandwiches. Practicals: Soups, chicken, biryani, vegetable dishes, cakes and icing bread and sandwich. Principals of Management Basics of management: definitions, planning, hierarchy of objectives, management by objectives, management by exceptions. Organizing: nature of organizing, formal and informal organizational structure and process of organizing, authority and responsibility, decision making. Staffing & Directing: purpose of staffing, recruitment and selection, training and development, performance appraisal, principals of direction, leadership, motivation, communication. Controlling: concept of management control, nature of control, needs for control, significance and limitations of control, types of control, process of control, control techniques. Entry Requirements 18 years of age with successfully completed 12 (10+2) year secondary education. Please note that students must be at least 18 years of age to commence an industry internship. Hospitality orientation and good personality. Please contact the Admissions Office for details. We will be happy if you can also Be committed to academics and practical learning and your own personal development Be motivated towards a future career at a supervisory level in the international hospitality industry Demonstrate curiosity, tolerance, and open-mindedness toward other cultures Set yourself realistic goals for your time at GSIHM in India The course includes 20% of theory and 80% of practice.(Weekly practical trainings and 3 semesters of paid internships in hotel industry in India, Russia, Dubai) During the course you will get knowledge about common structure of hotel: 1) Food and Beverage Division Departments: Kitchen, Restaurant, Bar, Banquets, Room service, Disco, Bakery and Confectionery, Delicatessen 2) Accommodation Division Departments: Front-office, House-keeping, Health club, Laundry, Hotel engineering , Landscape, Gardening. 3) Staff Administration Division Departments: Human Resourses, Sales and Marketing, Finance and accounts, Information technology, Security Practical Trainings in Goa - Resort Facility Practical trainings in Goa are organized in Resorte Marinha Dourada. Resort is located in the scenic village of Arpora just minutes away from the famous Baga beach. Very quiet and green place. The resort has been awarded the Thomson Holidays, U.K. Gold Award for Best Accomodation. Resort Marinha Dourada houses a spa, an outdoor pool and a gym, wedding&banquet parties, health&beauty health club. Guests can play a giant game of chess, or go boating at the lake. The resort’s open-air restaurant serves Indian and Continental dishes, accompanied by views of the landscaped grounds. Future in hotel industry after graduation in India and abroad: Business in hotel, Restaurants, Business in Banquets, Business in hotel masnagement institutes/colleges, Business in Lodging, Business in indoor and outdoor Catering and industrial catering, Management of hotels. Jobs: In Cruise Liners In 3,5,7 star hotels As a ship cook Air hostess/air purser Positions: Casino general manager Hotels general manager Hotel operations manager F&B director Accommodations director Executive chef Restaurant manager Front office manager Executive house keeper Classes and practical trainings will be held in Mumbai or in Panjim (Goa). Enrollment open for April, July, September and January. College timing – Monday – Friday from 11 am to 4 pm We have a team of qualified international teachers for hotel and hospitality management Internship We have structured our courses to combine theory and practical based learning with the flexibility to earn while you are studying. The internship periods are an integral part of the study program. Each year includes a three to six-months internship in Goa or Mumbai. Objective of industrial training is to provide students the feel of the actual working environment and to gain practical knowledge and skills, which in turn will motivate, develop and build their confidence. Industrial training is also expected to provide the students the basis to identify their key operational area of interest. Internships for students are organized in different hotels in Goa, including luxury hotels like Taj, Marriot, ITC, Hyatt and others. Hotels, restaurants and other touristic facilities are demanding international professionals. Internship place depends on results of candidate`s job interviews in hotels. Trainees will be appreciated by the results of the industrial training. [-]

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. [+]

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. [-]

2-year Culinary Arts Diploma

HRC Academy
Campus Full time 2 years March 2017 Bulgaria Sofia

HRC Culinary Academy offers an integrated 2-year culinary degree program in a modular design, created by top international chefs and the best educators complete with an internship in the USA. [+]

Best Diploma Programs in Food and Beverage Studies 2017. HRC Culinary Academy offers an integrated 2-year culinary degree program in a modular design, created by top international chefs and the best educators. Our total immersion hands-on instruction transform students to a professional skill level in no time. You will develop a command of both classic and contemporary culinary methods and techniques, created by HRC in a unique series of hands-on classes. You will prepare and understand the many global cuisines that drive today’s industry. But cooking is not all that it takes to become a great Chef: You will expand your horizon by learning new business skills during classes like Management and Leadership, cost control, food photography, nutrition and food safety. After four intense semesters at HRC Culinary Academy you are awarded a valuable diploma in culinary arts. Tuition fees include course materials, books, ingredients, industry placement services. - Semester 1 HRC Culinary Academy Sofia - Semester 2 First Intership in Europe, Middle East and South Africa - Semester 3 HRC Culinary Academy Sofia - Semester 4 Final Internship in USA & Worldwide [-]

Restaurant Management

SWISSAM Hospitality Business School
Campus Full time 2 semesters February 2017 Russia St. Petersburg

This program is designed for those who want to open their own restaurant business (café, restaurant, bar, catering company), or wants to improve work within the existing enterprise: the present or future restaurateurs and managers, chefs and pastry chef. [+]

This program is designed for those who want to open their own restaurant business (café, restaurant, bar, catering company), or wants to improve work within the existing enterprise: the present or future restaurateurs and managers, chefs and pastry chef. Training is conducted on business-school program SWISSAM - with the participation of leading Russian experts with extensive practical experience in the restaurant business. Program aims to change the application and entrepreneurial nature. Graduates of the program receive a diploma SWISSAM Diploma in Restaurant Management. Syllabus The program starts 2 times a year: February, September. Career prospects: Restaurant manager The control bar Managing cafeteria Managing a catering company Restaurateur Restaurant consulting [-]

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 have to purchase the knife kit and uniform at an additional cost (£445) Course Structure The Diplôme de Boulangerie is a 180 hour course and is comprised of three modules that are each 60 hours long. As you progress the techniques taught become move advanced to develop your abilities in a structured manner. Boulangerie Module I Prerequisite: none This first module introduces students to Boulangerie practice and use of professional equipment for basic Boulangerie skills. Students will learn all aspects of basic Boulangerie preparation, such as: Straight mixing methods in basic bread dough Lamination processes High and low percentage butter bread dough (and brioche) Working with lower gluten quality cereals Higher hydration dough method Pastry cream and fillings for baked pastries Students will also cover food preparation theory where they will be instructed on baking methods, products and ingredients such as the composition of flour, dairy and sugar. Boulangerie Module II Prerequisite: Boulangerie Module I The second module is designed to give students a strong understanding in more advance techniques such as: Different types of pre-fermentation methods Developing decorative skills Knowledge of different flavoured breads Shaping breads and pastries You will also learn about the nutritional content of items produced in the bakery kitchens enabling you to develop your awareness of allergens and food intolerances. Boulangerie Module III Prerequisite: Boulangerie Module II The final module focuses on advanced preparation and artisan Boulangerie techniques. Students will develop their knowledge of: Interrupted baking processes Using natural levain International breads Gluten free alternatives Alongside mastering intricate techniques, students will also work on creative and decorative pieces and develop their understanding of equipment that can help maximise production in a professional bakery. Who is this programme for? This specialist bread course is recommended for students who want to learn and master fundamental Boulangerie techniques. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required. The programme is suitable if: You wish to enter a career working as a baker, whether artisan or as an employee in a bakery company You are a professional chef of entrepreneur and wish to learn classic French techniques to set up your own bakery business You love bread and want to acquire essential Boulangerie theory and practical knowledge You are a Diplôme de Pâtisserie student and you would like to deepen your knowledge in artisan breads, bakery and boulangerie What qualification will I gain? Successful graduates of the Diplôme de Boulangerie will earn a Le Cordon Bleu qualification celebrated in many countries across the world. It is for this reason that many top restaurants, hotel groups and other employers attend our Careers Forum each term to meet our students for post study work opportunities.Examples of potential positions include: Baker Bakery manager Food entrepreneur Specialised viennoiseries baker This diploma course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 3 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors. Term Dates & Prices Apr 5, 2017 - Nov 11, 2017 (Standard) - £ 8,736.00 Jul 5, 2017 - Feb 17, 2018 (Standard) - £ 8,736.00 Oct 4, 2017 - May 19, 2018 (Standard) - £ 8,736.00 Jan 10, 2018 - Aug 11, 2018 (Standard) - £ 8,736.00 [-]

Diploma in Viticulture and English package

TAFE NSW - Hunter TAFE - Australia
Campus Full time 18 months January 2017 Australia Newcastle

Hunter TAFE is offering a unique English and Viticulture package. You can choose to do the courses individually or combined them for a ‘package’ which saves you money and guarantees you a placement. [+]

Hunter TAFE is offering a unique English and Viticulture package. You can choose to do the courses individually or combined them for a ‘package’ which saves you money and guarantees you a placement. Package Includes: 18 month study program. English and Diploma. Access to award winning Newcastle English Language Centre on campus. You can work while you study. Access to our discounted student accommodation. Internship program available. Welcome pack includes movie tickets, ten pin bowling pass, student association membership and more! Free airport pick up (From Newcastle regional airport). English classes (If required) - AUD$5000:00 (6 months). Diploma Viticulture package (18 months) AUD$18,000:00 Semester 1 - English classes (If required) Hunter TAFE is home to the award-winning Newcastle English Language Centre. This Centre operates 51 weeks of the year with a full range of study options available to all students, even those on visas other than student visas. This program will run for 20 weeks for a discounted price AUD$5,000 (AUD$250/week). The program includes: English for Exam Preparation. Cambridge First Certificate (FCE). Cambridge Certificate in Advanced English (CAE). IELTS Preparation. General English Beginners to Advanced. English for Academic Purposes. Entry level for this product is a minimum IELTS 4.5 OR Equivalent Please note: Our English Language Centre can assess English proficiency prior to enrolment. Semester 2 – 4 Diploma of Viticulture The course provides structured training for people seeking professional careers in the viticulture and wine production industries as supervisors, assistant managers, and managers. When you complete this course you will have achieved the skills to manage a vineyard and a small-scale winery. The course will develop your knowledge and skills in vineyard planning, wine grape production, wine production and evaluation, staff management, health and safety. You can also undertake studies in and management, irrigation, quality assurance, and marketing and business management. In order to comply with NSW liquor laws, you must be 18 years or older to undertake units that include the handling, service, tasting or consumption of alcohol Individual course cost: AUD$18,000:00 18 Month program. Entry level for the Diploma of Viticulture is Academic IELTS 5.5 OR Equivalent. There are no formal entry requirements for this qualification. However, the qualification assumes that a learner has current or past work experience where operational or technical skills have already been gained and a production management level of responsibility exists. The qualification is not suitable for direct entry from school. Working in the Hunter region: 9/10 of our students are working part time while they are studying. There are vintage work opportunities throughout the various wine regions in Australia and New Zealand and most students are successfully employed. Whether working to gain postgraduate experience, or need a casual job to help support living expenses, there are plenty of ways to find work that suits every situation. Wines of the Hunter Valley: Hunter Valley wines are unique to the region, thanks to its climate, its soils and the experience of its growers and producers. Over 180 years OLD, the Hunter Valley is home to over 150 wineries and cellar doors. Famous throughout Australia and the world, Hunter Valley wines have a unique range of flavours. Accommodation: We can package your study with onsite accommodation at the Hunter Valley Hotel Academy. Located at the gateway to Hunter Valley Wine Country, the Hunter Valley Hotel Academy is set in the tranquility of 200 hectares of natural bush land. We are located within 15 minutes of the Hunter Valley’s best wineries. Our Deluxe rooms are air conditioned and feature an ensuite, TV/DVD, mini fridge, personal safe, work desk and free Wi-Fi. The Kurri Kurri campus has a purpose built modern winery capable of processing up to 50 tonne of grapes. Features include temperature regulated fermentation tanks, modern processing facilities, barrel storage, laboratory and lecture area. Commercial wines including white, red, sparkling, desert and fortified wines are produced and bottled under the Hunter Institute label. The Kurri Kurri campus has a small vineyard with both white and red varieties. Equipment for vineyard maintenance is held on campus and is backed up with workshop facilities. [-]

Culinary Arts Diploma

Royal Academy of Culinary Arts - RACA
Campus 2 years September 2017 Jordan Amman

The objective of the Culinary Arts Diploma program is to educate students to a level of all-round culinary competency and to prepare students to enter the culinary industry with confidence. The program educates students in craft-based learning environments, helping them to acquire the appropriate operational and supervisory skills, knowledge and attitudes for their personal and professional goals. [+]

Best Diploma Programs in Food and Beverage Studies 2017. The objective of the Culinary Arts Diploma program is to educate students to a level of all-round culinary competency and to prepare students to enter the culinary industry with confidence. The program educates students in craft-based learning environments, helping them to acquire the appropriate operational and supervisory skills, knowledge and attitudes for their personal and professional goals. Alternatively, students can continue their studies at les Roches, Switzerland; les Roches, Marbella, Spain, Blue Mountains; Sydney, Australia or Kendall College in the United States of America. Learning Outcomes By the end of the program, students will be able to: • perform effectively in a variety of culinary operational settings. • demonstrate an understanding of best practices with regards to kitchen organization, quality, hygiene and teamwork. • use the knowledge they have gained to develop culinary managerial competencies in a junior management setting. • employ common skills that enhance their effectiveness in a personal and professional context. • demonstrate understanding and awareness of moral and ethical issues in culinary industry organizations. Career Options with a Diploma in Culinary Arts Executive Chef at a multi-star restaurant. Food and Beverage Manager. Corporate Executive Chef. Concept Development Chef. Restauranteur. Personal Chef. Culinary Instructor. [-]

Culinary Diploma

Culinary Institute of Israel
Campus Full time 1 week January 2017 Israel Beersheba

The 1-Year culinary arts program in Israel consists of six days of activities per week with one day off for free-time. Two days are dedicated to culinary studies and four days to professional internships - four shifts of 9 hours a week (includes breaks) - at 4 or 5 star hotels in Eilat. [+]

Introducing the 1-Year Culinary Arts Diploma program with internships at deluxe 4 or 5 stars hotels. The Culinary Institute of Israel is a collaboration between Study in Israel LLC, Ben-Gurion University's International School of Hospitality in Eilat and three large hotel chains with hotels in Eilat. Start your journey to become an International Chef You'll start at the very basics and over the course of a year you'll steadily expand your theoretical and practical knowledge of the culinary world and hotel kitchens. Classes are taught on Ben-Gurion University’s Eilat Campus. You'll learn: Food Safety & Sanitation French terminology & cooking methods Palate Development Global cuisines: Middle Eastern, Mediterranean, Italian, Mexican, Asian, Japanese, Desserts & Pastry Nutrition Knife skills Kosher kitchen cooking Experience in Deluxe Hotels The 1-Year culinary arts program in Israel consists of six days of activities per week with one day off for free-time. Two days are dedicated to culinary studies and four days to professional internships - four shifts of 9 hours a week (includes breaks) - at 4 or 5 star hotels in Eilat. Internship starts only after a few weeks, and consists of rotation among different food stations, such as Hot Dishes, Cold Dishes, Dessert and Pastry, and Events. Start Date: Sunday January 8th, 2017 Cost of Hotel Internship track: $6,900 + $250 registration application fee What’s included in the Hotel Internship Track: Culinary Art Certification Diploma. Internship at four stations: Hot Food, Cold Food, Desserts, and Events. Pickup and Return transportation to and from airport. Israeli Coordinator and 24/7 advisor. ‘Soft Landing’ Orientation of Israeli life. Accommodation - 2 people sharing double room. Free Internet access & Cable TV at accommodation. Three meals a day – at hotel’s employee dining room. Bus-pass for the city of Eilat. Uniform to wear while interning in the hotels. Basic knife set and personalized chef’s coat. Tours of Israel. Medical Insurance. [-]

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? [+]

Best Diploma Programs in Food and Beverage Studies 2017. 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 [-]

Diploma of Hospitality Management

Kangan Institute
Campus Full time 6 months January 2017 Australia Somerton

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 analyst Shift manager [-]

Diploma in Culinary Management

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. [+]

Best Diploma Programs in Food and Beverage Studies 2017. Diploma in Culinary Management 2 Years - 4 Semesters Ontario College Diploma 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. This program prepares the Culinary Skills - Chef Training certificate holder with advanced courses. It continues from the one-year program with the unique option of registering as an apprentice with our sponsoring advisory committee. Registration as an apprentice necessitates the completion of a paid work-term. After completion of the requisite in-industry training and experience, graduates from this program should be prepared to write, if they wish, the Provincial Certificate of Qualification Trade examination for the trade of Cook. This is a Co-operative education program. Highlights Having achieved all of the learning outcomes of the Chef Training program, a graduate of the Culinary Management Program at Sault College will reliably demonstrate the ability to: provide accomplished culinary planning, preparation, and presentation for a variety of food-service environments. contribute to marketing effectiveness to promote the successful operation of a hospitality operation. contribute to the management of a variety of food and beverage operations by the effective use of hospitality management skills. ensure ongoing personal growth in the areas of self-management, interpersonal skills, professional ability, and industry awareness. Reference Ministry of Training, Colleges and Universities Chef Training Program Standards (MTCU 43107 and MTCU 53107), August 1997. Where You'll Work Graduates of the Culinary Management program may find employment in resorts, hotels, restaurants, health care facilities, cruise lines, catering services, private clubs and industrial kitchens in advanced positions depending upon their work experience and completion of the apprenticeship training. What You'll Need Ontario Secondary School Diploma with Grade 12 English (C) ENG4C and Grade 11 Foundations for College Math (C) MBF3C, or mature student status. Dress Code For Gallery Service: Complete set of clean whites, including apron and necktie Clean, appropriate footwear (non-slip) Requirements in Labs: Four complete sets of uniform Clean uniform daily (coat, black or checkered pants, necktie, and aprons to be purchased) Chef`s hat, necktie, hairnet, sidetowels (12) to be purchased Safe, non-slip, closed-toe shoes For a complete list of required supplies, etc., see the Books and Supplies list available online. In order to abide by the Provincial Health Regulations, all male and female students must have their hair controlled above the collar and hairnet must be used while in the food preparation areas. Students must be clean-shaven. Beards and/or moustaches may be permitted if they are trimmed and neatly maintained at the criteria of the Hospitality Department and health regulations regarding hair control. Clinical and Field Placements Students are required to participate in the Annual Gourmet Dinner and other special functions put on by the College and local industry. [-]

Culinary Arts Diploma

Ducasse Education Argenteuil, Paris
Campus Full time 8 months March 2017 France Argenteuil

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... [+]

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 and 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 TUITION FEES EUR 19,200 - Including: taxes, lunches, complete uniform, a kinfe set DATES : March 13th to Nov 19th 2017 [-]

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. [+]

Best Diploma Programs in Food and Beverage Studies 2017. 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 regional cuisine Enhancing kitchen professional skills Enhancing techniques and presentation Seasonings and flavours in classical French cuisine Platters and dishes presentation techniques Introduction to different taste combinations, colours and textures CLASSICAL AND CONTEMPORARY CUISINE « HAUTE GASTRONOMIE » Precision and efficiency in a kitchen environment ( responsibilities and role-play) Master complex methods and techniques Work on recipes using rare and luxury products To master Haute Gastronomie and contemporary menus Set up menus in accordance with seasons Master presentation and decoration Develop personal creativity (individual work on a recipe) [-]