A postgraduate certificate can help provide you with a valuable qualification to put you ahead of others in the same field of expertise. Once you have completed your undergraduate degree, a study program developed for your specific line of education can give you more advanced knowledge and experience.
Request Information about Postgraduate Certificate Programs in Culinary Arts 2019
Specializations of 3, 6 or 9 weeks make part of our MINI-master in Food Design. Applicants are invited to choose 1,2 or 3 Modules that suite more their interests: ıtalıan food culture & experıence, desıgn thınkıng for the food ındustry ınnovatıon, strategıc management & ınternatıonalızatıon, food brandıng. [+]
Food Design combines two internationally acknowledged areas of the Italian excellence: Design and Food.
Italian Pasta, Pizza and Ice Cream feed the Planet with an excellent mix of nutrition and taste. Also, Italian Creativity, Culture, and Entrepreneurship are very important points of reference for the Catering sector, Food Formats, and Food Retailers.
With the Food Design Mini-Master program, BAU International Academy of Rome aims to train professionals in the food industry, able to design new products, spaces and processes to prepare, consume, enjoy and communicate food and related values.
The program is coordinated by the Food Designer... [-]
This course is designed to teach students the techniques for making desserts and a methodology for creation that will make sure you surprise your guest. [+]
The desserts area of a restaurant is the great challenge for a good chef because it brings together a number of key elements: it is the final act of our work and occurs when the diner has satisfied their appetite. To meet this challenge, one must awaken the primary senses of the diner with a truly tempting proposal.
This course is designed to teach students the techniques for making desserts and a methodology for creation that will make sure you surprise your guest.
For us, confectionery is an alchemy of textures, matrices, aromas, flavors, products, travel and experiences. Joan and Jordi RocaObjectives
1. To transfer knowledge of the foundations of confectionery and their application to the present day. To analyze the paradigm of the world of sweets in current catering and confectionery.... [-]
Considered the food of the gods, chocolate never leaves anyone unmoved. It raises passions, and there is always room for it. Much more than a bar of chocolate, cocoa is the living story of civilization and of the development of many cultures. [+]
Considered the food of the gods, chocolate never leaves anyone unmoved. It raises passions, and there is always room for it. Much more than a bar of chocolate, cocoa is the living story of civilization and of the development of many cultures. For this reason, at the CIB we want you to discover the passion for the brown gold of the kitchen and confectionery production.
This course is designed for chefs and professional confectioners who want to deepen their knowledge and acquire a broad vision of the possibilities of this sought-after ingredient, from its origins to the culinary vanguard and the transformations offered by cocoa, providing students with new knowledge and new techniques to implement in their kitchens.... [-]
Ceramics, sculpture, glass.... there are many artistic disciplines in which fire plays a crucial role. Cuisine is another. [+]
Ceramics, sculpture, glass.... there are many artistic disciplines in which fire plays a crucial role. Cuisine is another. Both directly and indirectly, and since ancient times, fire has been used in the kitchen: it is the main ingredient and at the same time the most difficult, one that at times is not given the importance or attention it deserves. It is not for no reason that stoves are at the heart of any kitchen.
The cutting-torch flame, the heat of an open barbecue, the cooking action of an oven-BBQ, open-air stoves and the art of smoking are different techniques and methods to handle the fire that require exquisite learning. However, vacuum cooking and low temperatures also open up a range of possibilities for our kitchens. The flame of a wood-burning oven or of a steam oven, the power of stoves or even of a microwave oven. It is not just how fire is used, but also the different temperatures used that offer us an extensive range of culinary sensibilities.... [-]
The cuisine has evolved more in the last 25 years than in the last 250 years. The cuisine is science, physics, and chemistry. As a result, on this course, you will have scientists, physicists, and chemists by your side, as well as the world's great chefs. [+]
The cuisine has evolved more in the last 25 years than in the last 250 years. The cuisine is science, physics, and chemistry. As a result, on this course, you will have scientists, physicists, and chemists by your side, as well as the world's great chefs.
They will bring their knowledge to cuisine and pass them on to students with the aim of systematizing processes, conceptualizing designs, investigating the behavior of gases in carbonation and discovering the response of emulsions through a sauce using cutting-edge tools and machinery.
This course goes far beyond avant-garde cuisine. This course goes beyond the old paradigms to break the rules and leads us to the gastronomy of the future, putting science at the service of the catering sector.... [-]