Masters of Arts in Culinary Business Management
Culinary Arts Academy Switzerland
Lucerne, SwitzerlandGeared towards career changers, food and beverage entrepreneurs and culinary enthusiasts, acquire relevant managerial skills, develop your own food concepts, create recipe books, and develop a business plan.
Diploma or Postgraduate Diploma in Swiss European Culinary Arts
HTMi, Hotel and Tourism Management Institute
Lucerne, SwitzerlandThis unit has theoretical and practical components and focuses on the development of food preparation and cooking skills under Swiss health and hygiene regulations. Learners have the opportunity to explore different types of European food, as well as to develop a wide range of knowledge and practical skills. Dishes must be prepared and cooked to a standard and quality suitable for paying customers, although learners will get extensive support during the initial stages of delivery. To achieve the learning outcomes learners are given the opportunities to visit regional food suppliers. Guest lecturers are invited to give the learners a better understanding from what is needed and expected in the industry and also on the international market. Learners will run an à la carte kitchen and take part in events to apply their skills from purchasing till selling food items. Learners also will take part in Culinary Hospitality Enterprise Project, where they are given the opportunity to plan and design a hotel with all facilities needed to operate it as for real customers. Menus will be created according to the customers, theme and location of the hotel.
MSc in International Hospitality Management
emlyon business school
Lyon, FranceBe part of the next generation of global hospitality leaders with a dual-degree master’s that blends academic rigor, immersive experiences, and international exposure.
🎓 Earn a double Master’s degree
Graduate with a Master of Science from emlyon business school, accredited by the Conférence des Grandes Écoles, and a Level 7 RNCP certification in Hospitality & Restaurant Management from Institut Lyfe.
🏙️ Study in Lyon, Paris & Las Vegas
Gain firsthand insight into three world-class hospitality hubs. From the roots of French gastronomy to the innovation capital of the U.S., each location brings a fresh lens on the global industry.
🇬🇧 100% taught in English
With a fully English-taught curriculum, this program is accessible to international candidates from diverse academic and cultural backgrounds.
💰 Scholarships available
emlyon and Institut Lyfe offer a range of merit- and need-based scholarships—encouraging talented students from around the world to join the program.
Tourism and Leisure
Politécnico da Guarda | ESTH
Seia, PortugalA Tourism and Leisure graduate has the ability to collect, select and interpret relevant knowledge, particularly in the area of tourism, in order to discover the solutions they advocate and the judgements they issue, including through the analysis of relevant social, scientific and ethical aspects. A professional in this area also has the skills to communicate information, ideas, problems and solutions.
Hotel Management
Politécnico da Guarda | ESTH
Seia, PortugalA graduate in Hotel Management has the ability to manage physical, human and financial resources, with a sense of responsibility, a spirit of service and a taste for leadership, as well as the ability to work individually and in groups. They also have a keen sensitivity for the hotel and restaurant business, creative capacity, innovation and acumen for entrepreneurship and new ideas and businesses.
Professional Patisserie Course
Escuela Superior de Hostelería de Sevilla
Seville, SpainThe integration of operational and technical elements of patisserie and confectionery together with the theoretical knowledge will serve as a pillar for the development of this professional activity (Menu design and creation, pastry gastronomical sales, use of products and tools, etc.) the theoretical training is complemented with a period of professional internships in a real context, in the workshop-room of patisserie and confectionery and in the school’s restaurant. Duration: 240 hours (48 hours theoretical + 192 practical) Content: BLOQUE 1. INTRODUCTION: Food manipulation and handling, Occupational Risk Prevention in the kitchen. Kitchen organization, machinery, and tools. BLOQUE 2. PATISSERIE BASES BLOQUE 3. BASIC PRODUCTS OF BAKING AND PASTRIES BLOQUE 4. PASTRY TECHNOLOGY I. DOUGHS, CREAMS AND FILLERS BLOQUE 5. PASTRY TECHNOLOGY II. SPECIAL BAKING AND PASTRY PREPARATIONS BLOQUE 6. FOOD TECHNOLOGY AND FOOD SAFTEY BLOQUE 7. CREATION AND PRESENTATION OF DESSERTS AND PASTRY PRODUCTS BLOQUE 8. DECORATION Y PRESENTATION
Professional Restaurant Cook Course
Escuela Superior de Hostelería de Sevilla
Seville, SpainToday, gastronomy is a sector with wide and varied professional opportunities, and the profession of chef has achieved great social recognition. A good chef must know from the base the kitchen management techniques, the instruments to be used, the treatment of raw materials, and the traditional and most innovative culinary preparations, to successfully achieve his incorporation into this sector as a professional.. With this objective, this course of preparation for PROFESSIONAL CUISINE IN RESTAURANTS takes place in a practical and real environment, in the School's own restaurant, combining theoretical training with practical preparation, which will allow the student to develop practical skills in the kitchen or expand their culinary knowledge and improve their techniques. Duration: 240 hours (60 hours theoretical + 180 practical) Content: BLOQUE 1. INTRODUCTION: Food manipulation and handling, Occupational Risk Prevention in the kitchen. Kitchen organization, machinery, and tools. BLOQUE 2. KITCHEN BASES BLOQUE 3. BASIC PRODUCTS OF THE KITCHEN BLOQUE 4. KITCHEN TECHNOLOGY. GOURMET PRODUCTS AND PREPARATIONS BLOQUE 5. FOOD TECHNOLOGY BLOQUE 6. CREATION AND PRESENTATION OF DISHES