Find Hospitality Courses & Degrees

Once a backyard hobbyist, Aaron Franklin is now the James Beard Award-winning owner of Franklin Barbecue, where the line for his famous smoked brisket is hours long. Now the Central Texas barbecue specialist teaches you his meticulous low and slow process for mouth-watering ribs, pork butt, and brisket. With perfectly seasoned cuts and optimal temperatures, you'll learn to handle an offset smoker like a true pitmaster.

In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level. This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.

A synchronised study-apprenticeship rotation enable the students to expand their horizons beyond the classrooms, maximising their employability and preparedness for careers as global chefs and F&B professionals upon graduation.

Incorporate one of the great unknown ingredients from the sea into your kitchen. Discover varieties of seaweed, how to buy them, and how to use them in your dishes. We will also learn about a close related family, the halophiles.

Desserts with highly customizable aesthetics achieved through a variety of mold creation techniques

Different types of petits fours with a trend towards current pastry designed to surprise your restaurant and event guests.

Quique Dacosta teaches how to use cutting-edge techniques to create dishes that stand out for their taste, aesthetics and beauty

Discover ingredients and community-centered cooking, influenced by mountain traditions. Learn special methods of cooking, storing and processing food, based on the heart of the ingredients and locations.

Get acquainted with the technique to create delicious petits gâteaux or individual cakes instructed by Antonio Bachour, master chef

Learn to cook vegetables from a different perspective to make them always delicious.

10 innovative recipes for a 3 Michelin starred menu.

Transform fresh fish with salt-aging, learn to butcher hamachi and tuna, and prepare stunning raw dishes.

Learn the basics recipes like choux dough, almond sponge, coulis, glazes and much more to create next level Petit Fours.

Make the most of surplus ingredients with smart, zero-waste cooking techniques.