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Find Hospitality Courses & Degrees

Ecole Ducasse - École Nationale Supérieure de Pâtisserie
Expert Diploma in French Pastry Arts
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
Yssingeaux, France
An intensely focused, two-month program for pastry professionals looking to accelerate their career The curriculum is inspired by chef Alain Ducasse’s philosophy around high quality produce and a natural and sustainable approach to pastry arts.
Duration
3 months
Format
On Campus
Escuela Superior de Hostelería de Sevilla
Professional Patisserie Course
Escuela Superior de Hostelería de Sevilla
Seville, Spain
The 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
Duration
3 months
Format
On Campus
Escuela Superior de Hostelería de Sevilla
Patisserie Expert - ESH
Escuela Superior de Hostelería de Sevilla
Seville, Spain
Traditional confectionery, chocolate, ice cream, new preparation techniques, decoration, presentations, and the care for taste and aesthetics are the foundations of the training of a pastry chef. In addition to elaborating and presenting pastries of all kinds, the student will learn how to manage the production and composition operations and to integrate in the patisserie area in the bakery or restaurant.
Duration
1 year
Format
On Campus
Escuela Superior de Hostelería de Sevilla
Specialist Technical Diploma in Patisserie and Confectionery
Escuela Superior de Hostelería de Sevilla
Seville, Spain
Advanced patisserie and confectionery require professionals that are up to date with the latest tendencies and that are able to work with a diverse variety of products in order to reach many different combinations, textures and flavors. The objective of this program is to incorporate the most innovative preparation, handling and presentation techniques in international pastry and pastry into theoretical and practical training, but also to train the student in nutritional and sensory aspects and food safety and give them tools that enable them to pastry research and innovation. The theoretical-practical training is completed with a period of internships in national and international companies which will ease the student´s access to the professional pastry world with success guarantees.
Duration
2 years
Format
On Campus
Improving Communication Skills
Improving Communication Skills
Learn how to communicate more effectively at work and achieve your goals.
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
CAP Chocolatier-Confiseur
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
Yssingeaux, France
Achieve a nationally recognized professional qualification in a significantly shorter timeframe than traditional CAP training This intensive, hands-on training program, taught in French, mixes practical skills in French chocolate and confectionary arts with essential business and management knowledge.
Duration
8 months
Format
On Campus
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
CAP Patissier
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
Yssingeaux, France
Achieve a nationally recognized professional qualification in a significantly shorter timeframe than traditional CAP training This intensive, hands-on training program, taught in French, mixes practical skills in French pastry arts with essential business and management knowledge.
Duration
8 months
Format
On Campus
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
Essentiel De La Boulangerie
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
Yssingeaux, France
Gain the knowledge of baking and viennoiserie that will provide a perfect foundation for your future career You will learn from – and work with – some of the best chefs operating in the field of French bakery.
Duration
2 months
Format
On Campus
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
French Pastry Arts Essentials
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
Yssingeaux, France
A course designed for those who are passionate about French pastry arts and trendy desserts Guided by experts, you will be taken on a sweet journey to discover the unique textures, flavors, techniques and secrets of French pastry.
Duration
2 months
Format
On Campus
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
CAP Glacier
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
Yssingeaux, France
Achieve a nationally recognized professional qualification in a significantly shorter timeframe than traditional CAP training With its focus on teaching technical skills, the CAP Glacier gives you the opportunity to achieve a professional level of expertise and work with ice cream to create a wide range of products.
Duration
8 months
Format
On Campus
Estudios Superiores Abiertos de Hostelería
Máster en Pastelería Profesional
Estudios Superiores Abiertos de Hostelería
Adquiere una formación diferenciada y reconocida en pastelería
Duration
1 year 6 months
Format
Online
Estudios Superiores Abiertos de Hostelería
Experto en Pastelería Profesional
Estudios Superiores Abiertos de Hostelería
Forrmación integral basada en la deontología elemental de la profesión, el desarrollo de la capacidad de adaptación a las nuevas tendencias y el uso de la imaginación y la innovación
Duration
1 year
Format
Online
Estudios Superiores Abiertos de Hostelería
Curso de Chocolate y Pastelería Artística
Estudios Superiores Abiertos de Hostelería
Aprende técnicas de vanguardia y de pastelería tradicional para el chocolate.
Duration
6 months
Format
Online
Estudios Superiores Abiertos de Hostelería
Curso de Pastelería
Estudios Superiores Abiertos de Hostelería
Aprende las técnicas de elaboración y presentación de la pastelería
Duration
6 months
Format
Online
Estudios Superiores Abiertos de Hostelería
Curso Superior en Pastelería Profesional
Estudios Superiores Abiertos de Hostelería
Aprende el desarrollo de todas las técnicas principales de la pastelería profesional: pastelería base, panadería y la pastelería artística.
Duration
6 months
Format
Online

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