Find Hospitality Courses & Degrees

Good Food Institutes’s open-access online course explores the science of plant-based and cultivated meat. In five self-paced modules, you’ll learn about the biological and chemical processes used to produce plant-based and cultivated meat, as well as the environmental and economic drivers behind these market sectors.

Get a glimpse into Chef Paul Liebrandt’s creative process for creating dishes for his Michelin-rated restaurants. In this 45-minute class, you’ll follow along as Paul concocts a dish inspired by the paintings of Monet, using the colors and textures to inform ingredient selection, preparation technique, and final presentation. You will then create a dish of your own that evokes the essence of a favorite painting. What artist will you channel with your inner chef?

Sustainable Catering and Events: A FREE 1-HOUR masterclass to help you reduce food and beverage waste at any gathering by minimising negative environmental, social, and economic impacts.

This FREE 1-HOUR Masterclass, led by EHL Hospitality Business School, explores how legacy luxury brands can successfully evolve from product-based prestige to immersive hospitality experiences—without compromising their core identity.

This FREE 1-hour Masterclass, led by Forbes Travel Guide, explores how shifting guest expectations are redefining luxury hospitality standards. Through expert insights and real-world examples, the session provides practical guidance on delivering personalised, consistent, and high-quality service in today’s competitive hospitality landscape.

You’ll walk away from this class with a newfound appreciation for the world’s favorite sweet treat, and ultimately, a delicious chocolate creation of your own.

You'll learn 4 essential cuts and gain fundamental skills for the kitchen — making prep faster, smoother, and more enjoyable.

Worldchefs developed the Sustainability Education for Culinary Professionals curriculum to teach chefs how to think and act sustainably.

The idea of Serving is a big thing! This is emphasised at Agora’ italian Academy: we will teach how to serve, how to win over the customer, how to meet the customer, exchange a few jokes, and much more.

Sharing food goes beyond the need to satiate and nourish oneself because it involves creating a group of people to do it with. Communicating with dishes will make you satisfied and serene. It is easier to make biscuits that imply the message ‘I love you’ than to write it in a letter. Sharing and cooking are gestures that fill the kitchen with fragrances, that recall childhood memories, the joy of seeing friends, the act of breaking bread and eating it together, of standing in front of the cooker each giving advice on how to prepare the same recipe but in a different way. Love and passion are terms that describe the relationship with food, because cooking is an act of love to be shared.

This FREE 1-hour Masterclass, led by EHL Hospitality Business School, explores the leadership skills hospitality professionals will need to succeed in 2030 and beyond. Drawing on academic research and real-world industry experience, the session examines how leaders can balance innovation with human-centric leadership to navigate a rapidly evolving hospitality landscape.

Make two kinds of fresh pasta dough: egg and flour/water Form two pasta shapes: cavatelli and orecchiette Properly cook and plate your pasta dish

Learn Pok Pok chef Andy Ricker’s process for faithfully recreating Northern Thai cuisine, and then apply his insight to a favorite cuisine of your own. In this 45-minute class, Andy goes over the importance of the historical and cultural context of dishes, finding native ingredients, utilizing endemic tools and techniques, and even considering the proper means of consumption. As Andy says, this is less of a cooking class and more of an exercise to look deeper into the food that we eat.

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