Encuentra Cursos en Hostelería & Turismo

Learn the essential practical aspects of vegetarian cooking and understand the development of vegetarian cuisine and the influence of other dietary requirements through one of our specialized vegetarian courses.

Master the fundamentals of culinary arts and develop your palate and senses by exploring different techniques, ingredients, and world cuisines.

Master the art and science of contemporary cuisine Taught at our world-class Paris campus, you'll gain the practical skills as well as the management training needed to take your culinary career to the next level in just eight months.

An immersive and practical program to master the fundamentals of French cuisine With demonstrations by renowned chefs and experts, you will apply traditional and modern techniques and discover the secrets of French cuisine classics.

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.

Master the fundamentals of gourmet cuisine

Geared 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.

Gain a unique toolbox of culinary and management skills This diploma program combines in-depth exposure to a variety of international cuisines with a strong focus on managerial and entrepreneurial skills.

This 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.

Formation opérationnelle, de courte durée (11 semaines), diplômante et entièrement financée

Learn typical French bread making techniques and processes for making bread. Make specialty danish, regional and artisan breads and learn how to apply advanced yeast production methods.

Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.

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.

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.