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Le Cordon Bleu Paris
Wine and Management Diploma
Le Cordon Bleu Paris
Paris, France
The Wine and Management Programme 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 the French capital the ideal location for in-depth wine studies. This program gives students a double diploma in "Wine Management" from the Le Cordon Bleu Paris Institute, opening up to a wide variety of careers in this sector, as well as in partnership with the prestigious University of Reims Champagne-Ardenne (URCA), the diploma "Wine Culture Heritage and Tourism". University of Reims Champagne-Ardenne offers specific training courses, as close as possible to the needs and realities of wine-growing and oenotourism, through teaching based on innovative research of international reputation.
Duration
1 year
Format
On Campus
Le Cordon Bleu Paris
MBA in International Hospitality and Culinary Leadership
Le Cordon Bleu Paris
Paris, France
Boost your career in the hospitality and culinary fields. This one-year programme enables participants to develop their knowledge in business strategy and management.
Duration
1 year
Format
On Campus
Le Cordon Bleu Paris
Plant-Based Diets: Nutrition & Wellness
Le Cordon Bleu Paris
Upon successful completion of this course, you will be able to: Understand the nutritional information of fruit and vegetables and rules regarding nutrition content claims and health claims. Generate a greater understanding of the marketing mechanism behind the plant-based movement and the ethics around it. Develop enhanced awareness of how the seasonal cycle food affects their nutrients. Develop well-balanced, nutritional plant-based dishes and menus for personal and/or professional application. Discuss popular and cultural plant-based diets and products available.
Duration
2 months
Format
Online
Le Cordon Bleu New Zealand
Intermediate Pâtisserie
Le Cordon Bleu New Zealand
Wellington, New Zealand
Intermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition. As you begin to master important technique, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on decoration of your cakes. You will also be introduced to basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine and preparing restaurant-style desserts. Under the guidance of our chefs students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.
Duration
3 months
Format
On Campus
Improving Communication Skills
Improving Communication Skills
Learn how to communicate more effectively at work and achieve your goals.
Le Cordon Bleu New Zealand
Basic Pâtisserie Certificate
Le Cordon Bleu New Zealand
Wellington, New Zealand
The Basic Pâtisserie programme (Basic Certificate) is designed to give you a strong basic foundation from which to build your skills and knowledge within the hospitality industry. This exciting course introduces you to the various concepts, properties and applications of Pâtisserie as you progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstration and practical sessions will lead you step by step through the basics of French Pâtisserie.
Duration
3 months
Format
On Campus
Le Cordon Bleu New Zealand
Diplôme Avancé Culinaire in Cuisine and Pâtisserie
Le Cordon Bleu New Zealand
Wellington, New Zealand
The focus of the programme is the preparation and service of French classical and contemporary cuisine dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avancé Culinaire students will gain valuable live and real time experience whilst preparing a dégustation menu during Brasserie week. Additional theoretical subjects are studied alongside practical classes in the first two terms and this knowledge is then applied during the Internship in the final term. Theory subjects outline the importance of planning and monitoring work flow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for operational roles. Also included is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles.
Duration
9 months
Format
On Campus
Le Cordon Bleu Australia
Bachelor of business in international hotel management
Le Cordon Bleu Australia
Australia
Become an inspiring leader in the dynamic world of hotel management. Apply communication skills, marketing knowledge and business strategies to the realities of managing a hotel or resort. Career pathways such as Resort Manager, Convention and Event Management or Sales and Marketing Manager await!
Duration
3 years
Format
On Campus
Le Cordon Bleu New Zealand
Diplôme De Pâtisserie - New Zealand
Le Cordon Bleu New Zealand
Wellington, New Zealand
Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie (NZQF Level 4 certificate in pastry). You will learn to master the necessary skills to create fine Pâtisserie dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained French chefs who have experience working in senior positions in the world’s finest kitchens and Michelin star restaurants. Our Pastry chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated Pâtisserie practical kitchens.
Duration
9 months
Format
On Campus
Le Cordon Bleu Australia
Master of international hospitality management
Le Cordon Bleu Australia
Australia
This degree will fast-track your career into senior management positions worldwide. Your next step to high-level leadership, our postgraduate degree will set you above the competition. Inspiring career pathways such as Events Manager, General Manager, Corporate Hospitality Management or Hotel Finance Manager await!
Duration
2 years
Format
Online / On Campus
Le Cordon Bleu Australia
Diplôme de commis pâtissier (SIT31016 certificate III in patisserie)
Le Cordon Bleu Australia
Australia
Our Diplome de Commis Patissier (SIT31016 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today.
Duration
1 year
Format
On Campus
Le Cordon Bleu New Zealand
Bachelor of Culinary Arts and Business
Le Cordon Bleu New Zealand
Wellington, New Zealand
Two intakes per year - February and August Key Information Level: NZQF Level 7 Credits: 360 Credits (120 per year) Duration: 3 Years Price: NZD $26,800/ per year Included in Fees:1 x Chefs Uniform, Pâtisserie and Cuisine Tool Kit, All Ingredients, Course Materials, Exams, Graduation Hours per week: Approx. 30-35 hours Entry requirements: Academic evidence of equivalence to New Zealand university entrance IELTS Academic score (or equivalent test) of 6.0 overall, with no band lower than 5.5 if English is not your first language 17 years old (no upper age limit)
Duration
3 years
Format
On Campus
Le Cordon Bleu Australia
Diplome avance de gestion culinaire - Pâtisserie (SIT60316 advanced diploma of hospitality management)
Le Cordon Bleu Australia
Australia
The Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality Management) includes the Certificat de Chef de Partie Pâtisserie (SIT40716 Certificate IV in Patisserie) provides a comprehensive pathway for students to develop knowledge and skills required at supervisory/management levels in a range of hospitality industry roles.
Duration
2 years
Format
On Campus
Le Cordon Bleu Australia
Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
Le Cordon Bleu Australia
Australia
The Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management) includes Certificat de Chef de Partie Cuisine (SIT40516 Certificate IV in Commercial Cookery) provides a comprehensive pathway for students to develop knowledge and skills required at supervisory/management levels in a range of hospitality industry roles.
Duration
2 years
Format
On Campus

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