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Find Hospitality Courses & Degrees

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Nutrition and Health: Micronutrients and Malnutrition
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Duration
Self-paced
Format
Online

Free

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Make Fresh Pasta the Real Italian Way
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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
Duration
1 hour
Format
Online

Free

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Culinary Immersion: Recreating Regional Cuisine
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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.
Duration
44 minutes
Format
Online
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Food Allergy Awareness Training
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Understand what both a food allergy and intolerance are Learn to recognise the symptoms of an allergic reaction Know which ingredients could cause allergies Understand what allergy information is required on pre-packed food labels Understand what to consider to keep consumers safe Know how to provide allergen information specific to their food business
Duration
2 hours
Format
Online
Improving Communication Skills
Improving Communication Skills
Learn how to communicate more effectively at work and achieve your goals.
eHotelier - eAcademy
Plan and Cost Basic Menus
eHotelier - eAcademy
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
Duration
3 hours
Format
Online
eHotelier - eAcademy
Design and Cost Menus
eHotelier - eAcademy
This course covers developing menus and planning, preparing and controlling menu based catering costs within established enterprise systems. What you will learn: Planning and developing different types of menus Use catering control systems Controlling catering costs to maximise profitability
Duration
6 hours
Format
Online
eHotelier - eAcademy
Develop and Implement a Food Safety Program
eHotelier - eAcademy
Developing a system for ensuring safe food handling practices is essential for any business that stores, prepares, displays, serves and/or disposes of food. This course will help you understand: Construction and requirements of a food safety program Food safety legislation and food standards How to implement HACCP procedures Methods for identifying, minimising and controlling food safety hazards Monitoring, evaluation and reporting requirements
Duration
4 hours
Format
Online
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Rouxbe Membership
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Duration
Self-paced
Format
Online
ICS
Cake Baking and Decorating
ICS
Our Professional Cake Baking Course has been designed to give you the techniques and skills to become a successful cake baker. If you are an aspiring cake baker, then this is the course for you. You will be sure to impress your family and friends or turn your hobby into a business! In this programme you will have access to over 200 demonstrated videos of different cakes and baking products and will bake three different cakes for submission to the Chef Instructor who will give you individual feedback. You can choose to make any three cakes, including: Basic Cakes – Marble Cake with Chocolate Anglaise Sponges – Sponge Fingers which will be used in a Tiramisu Healthy Cakes – Carrot Cake with a Cream Cheese Icing Gateaux – Banana Sponge Roll Genoese Sponge – Hazelnut Cream Icing Fruit Cake – Decorated with Fondant Icing
Duration
3 months
Format
Online
International Culinary Studio
The Knife Skill Course
International Culinary Studio
We are excited to welcome you to our professional Knife Skills course. This course will enable you to understand safe knife use in the kitchen, be able select the correct knives for different uses, care for knives and cutting equipment in the kitchen. At the completion of this course, you will be able to: Identify different types of knives and cutting equipment Select the appropriate knife or cutting equipment for use Maintain, care and correctly store knives and cutting equipment Prevent injury through the use of knives Carry and handle knives correctly Clean, wash, sharpen and store knives and cutting equipment
Duration
1 month
Format
Online
Commanderie des Cordons Bleus
The Art of Fermentation
Commanderie des Cordons Bleus
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.
Duration
1 month
Format
Online
Le Cordon Bleu Paris
Gastronomy and Nutrition
Le Cordon Bleu Paris
Upon successful completion of this course, you will be able to: clearly understand the nutritional information required to support menus and products, and rules regarding nutrition content claims and health claims generate a greater understanding of the marketing mechanism of food and health trends understand the drivers behind who makes a superfood super discuss popular health claims on prominent menus.
Duration
20 hours
Format
Online
Commanderie des Cordons Bleus
Art & Science of Multi-Sensory Dining
Commanderie des Cordons Bleus
This course covers the ascendency of this culinary trend, its philosophical basis, importance and global influence; it explains some of the creative processes and scientific research behind its success, as well as future developments.
Duration
1 month
Format
Online
International Culinary Studio
Special Diets
International Culinary Studio
Our Professional Special Diets Course has been designed to give you the tools to become an expert in adapting a recipe to a specific diet whether it is based on health reasons or religious beliefs. Any chef working in the health, childcare or aged care sector must know how to create meals that fulfil the dietary requirements of the clients of the institution and work with dietitians to ensure that the recommended dietary intake is achieved. In order to be able to prepare foods that fulfil nutritional and dietary requirements as well as specific cultural or religious needs, a thorough understanding of the underpinning information is necessary. Some of topics covered include: 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
Duration
3 months
Format
Online

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