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Find Hospitality Courses & Degrees

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Pre-Commis Chef
WORLDCHEFS Academy
The free online Pre-Commis Chef training program is for you if you want to become a professional cook or start your training to become a chef.
Duration
18 hours
Format
Online
Produce Pates and Terrines
eHotelier - eAcademy
Pates and terrines refer to any edible food that has been ground or puréed to a paste and set or baked in a container or mould. In this course you will learn: Suitable ingredients Types of equipment used Preparation, production and presentation techniques
Duration
5 hours
Format
Online
Use Food Preparation Equipment
eHotelier - eAcademy
A successful kitchen is well-prepared, well-organized and well-educated. This applies to every aspect of kitchen operations, whether it is the whole menu, preparation lists, equipment considerations or staff training. In this course you will learn: The delivery and receiving process Mise en place and kitchen organization Types of equipment and ingredients Food preparation techniques How to prepare a wide range of food items Culinary terms
Duration
3 hours
Format
Online
Design and Cost Menus
eHotelier - eAcademy
This course covers developing menus and planning, preparing and controlling menu based catering costs within established enterprise systems. What you will learn: Planning and developing different types of menus Use catering control systems Controlling catering costs to maximise profitability
Duration
6 hours
Format
Online
Digital Marketing Specialization
Courses Select
Offered by University of Illinois at Urbana-Champaign Drive Customer Behavior Online. A six-course overview of the latest digital marketing skills, taught by industry experts.
Plan and Cost Basic Menus
eHotelier - eAcademy
This course covers developing menus and planning, preparing and controlling menu based catering costs within established enterprise systems. This course covers developing menus and planning Planning and developing different types of menus Use catering control systems Controlling catering costs to maximize profitability
Duration
3 hours
Format
Online
Prepare Sandwiches
eHotelier - eAcademy
Sandwiches in many different forms are popular around the globe. In Australia, the offerings have changed considerably in the last 20 years, especially due to ethnic influences and health requirements. In this course you will learn: Types of sandwich Suitable breads and spreads How to prepare and present sandwiches Special dietary requirements
Duration
3 hours
Format
Online
Produce Cakes Pastries and Breads
eHotelier - eAcademy
All chefs should be able to produce sweet items such as pastries and cakes as well as breads and other bakery products. This course covers: Pastes such as sweet paste, choux paste and puff paste Sponges, simple cakes, gateaux and other patisserie items Breads, croissants, Danishes and other yeast items Decoration techniques and ideas
Duration
6 hours
Format
Online
Produce Desserts
eHotelier - eAcademy
Desserts are the sweet menu items served at the end of the meal. They can provide the perfect finish to a meal and also provide good profitability to an establishment. This course covers: Various categories of desserts Preparation and production methods Decoration and presentation options Appropriate sauces
Duration
4 hours
Format
Online
Produce Chocolate Confectionery
eHotelier - eAcademy
Chocolate work is a specialised area and requires training in order to become skilled. This course covers: Types of chocolate and chocolate confectioneries Tempering and other production techniques Preparation of suitable centres and fillings How to handle moulds correctly and create moulded chocolates Presentation of chocolate items
Duration
6 hours
Format
Online
Model Sugar Based Decorations
eHotelier - eAcademy
Constructing sugar decorations is an advanced skill. Whilst some decorations such as spun sugar are relatively simple, they cannot be made without a strong foundation of the basics. This course covers: Planning and designing sugar decorations Sugar preparation and handling techniques Pulling
Duration
4 hours
Format
Online
Participate in Safe Food Handling Practices
eHotelier - eAcademy
Hygiene in food handling is extremely important, due to the potential for causing health problems. Strict procedures are in place, which must be followed to ensure that all food served is safe to eat. This course will help you understand: Food safety legislation and guidelines Food standards and application Hazard analysis and critical control points Causes of food poisoning and how to avoid them Importance of hygiene
Duration
4 hours
Format
Online
Maintain the Quality of Perishable Items
eHotelier - eAcademy
A kitchen cannot produce menu items without the necessary supplies. As a chef, you will be required to receive kitchen supplies and put them away in the appropriate storage areas, following the correct processes. This course will help you understand: The delivery and receiving process Appropriate storage conditions and equipment Importance of temperature control for fresh and frozen commodities FIFO principle Stock maintenance and rotation
Duration
4 hours
Format
Online
Clean and Tidy Bar Areas
eHotelier - eAcademy
Presenting a clean and tidy bar is important to a business, as customers will decide whether to stay and/or return based on the cleanliness and service provided. In this course you will learn: The importance of acting professionally How to clean the bar equipment and public areas Safe working practices This course applies to any hospitality organisation which operates a bar including hotels, restaurants, clubs, cafes and wineries. Clean Kitchen Premises and Equipment This course will help you understand: Appropriate cleaning techniques for kitchen equipment Appropriate cleaning techniques for kitchen surfaces Product knowledge for various cleaning and sanitising agents The importance of a clean and well maintained kitchen
Duration
4 hours
Format
Online
Develop Menus for Special Dietary Requirements
eHotelier - eAcademy
This course cover how to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It includes: Range of dietary and cultural needs Contemporary trends Meal development plans and techniques How to monitor success of menus
Duration
5 hours
Format
Online

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