Find Hospitality Courses & Degrees

Supervise staff training Food safety supervision for catering Supervise food production Catering operations, costs and menu design We are excited to welcome you to our professional Catering Management course. Catering Managers are required for very busy catering and event companies. Studying to ensure you are well equipped to handle the diversity of skills required in this job will help secure you a position in the future. Apart from the long hours most of these jobs expect of their employees, the role comes with the huge job satisfaction of successfully completing an event. Most catering companies specialise in a particular type of event ranging from weddings, corporate events to birthday parties and new product launches. Our hugely popular Catering Management course will give you the skills and tools to help you succeed in the cutting-edge Hospitality and Catering Industry.

The impacts of nutrition and guidelines Adjusting recipes Healthy related diets Understanding safe ingredients and cross contamination Food sensitivity and allergies Recommendations for healthy eating for diabetics Texture modification Health and legal consequences Diets for coeliac, gluten free, restricting sodium, diabetics, cholesterol, weight loss Religion-based and cultural diets preparation and cooking for religion Healthy diets and menus

How to identify and control hazards in the workplace Understand risk assessment in the workplace Understand food safety procedures Understand how to keep yourself clean and hygienic Understand how to keep the working area clean and hygienic How to receive and store food correctly Know how to hold cold and hot cooked food and serve safely Set up the kitchen for the chef

What you’ll learn Safety at work including Knife use and Food Safety in Catering – essential for all Café work How to make: Scones, muffins, tort, biscuits, buns and bread The skills learned here can be used to bake a wide variety of café products

What you’ll learn Safety at work including knife use and food safety in catering – essential for all Café work How to make: Eggs Benedict Classic Ceasar Dressing and Classic Ceasar Salad Coleslaw with lemon pepper mayonnaise Bread Rolls Fruit scones Apple & Pecan Muffins Calzone Quiche Lorraine The skills learned here can be used to make a wide variety of café products

Upon successful completion of this course, you will be able to: Explain the fundamentals and history of fermentation. Ferment with vegetables with an in-depth understanding of the process, and the practical task of making sauerkraut and kimchi. Ferment with grains with an in-depth understanding of the process and the practical task of making and caring for a sourdough starter. Ferment with milk with an in-depth understanding the process and the practical task of making a basic cheese.

This last decade, innovation and technology have irrevocably changed the rules. We have witnessed the birth of a very demanding, multi-channel and self-sufficient digital tourist, who expects personalised customer service and feels the need to be connected on a constant basis. Training is now an essential requirement in order to remain active and relevant in this new scenario, where tourists are more demanding and require real-time information and efficient processes. At the same time, there is so much data available that can be leveraged to provide customers with the best possible experience. This Online Certificate Program is a great opportunity for professionals, managers and anyone else seeking to deepen their learning or update their knowledge in tourism sector management and its integration into tourism, hospitality and destination management.

What you will learn: Explain global sustainability concepts, issues and concerns Discuss sustainable decisions and actions that foodservice can take and reasons for these Identify some challenges to a business in implementing sustainable practices. Describe why a successful distribution model is necessary to support the infrastructure of sustainable food. Explain current sustainability issues in food production (agriculture, livestock and seafood and some solutions for food service. Explain current sustainability issues regarding water, energy and waste and potential solutions for food service.

The Principles of Food Safety in Catering (Micro-credential) is divided into five topics: 1. Introduction to Food Safety in Catering 2. Workplace Hygiene 3. Food Safety in receiving and food storage 4. Food Hygiene 5. Implementing HACCP

Why Sustainable Seafood Matters Understanding Seafood Categories Seafood Handling & Fabrication Seafood Cooking Techniques

Learn how to THINK differently to make sure you succeed in events in the post-COVID19 era.

In this certificate program, you will learn the characteristics of a healthy diet for healthy living; Understand the functioning of our digestive system and the factors that have a higher impact on our daily consumption.

This program addresses front office and rooms division procedures, from advanced reservations to check-out with Swiss quality and precision.

This course will provide a better understanding and mastering of the advantages and uses of artificial intelligence for creating business opportunities in the international hospitality industry..