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This hybrid certificate consisting of mostly in-person classes combined with a few online sessions is designed for students who are interested in careers in the restaurant or food and beverage industry as well as individuals who are hoping to advance into management positions. The unique design of the program also targets professionals interested in opening their own businesses. No previous experience is required, as students will be guided through best practices of all aspects of the industry through on-site restaurant visits in combination with networking opportunities with leaders in the field.

The WSET Level 3 Award in Sake allows you to delve deep into this fascinating product and gain a new specialism. Through a combination of online and classroom-based learning, the course is designed to give you a thorough understanding of the factors that account for the style, quality and price of sake as well its cultural and commercial importance in the Japanese and export markets. The qualification is ideal for anyone who is required to make professional evaluations of sakes regarding their quality and value, or for enthusiasts keen to immerse themselves in a new subject. Prior to arriving in the classroom, you will complete a monitored online learning module which has been designed to give you a strong grounding in the terminology and culture of sake - perfect preparation if you are new to the subject. In the classroom, our specialist educators will work with you to develop your knowledge and understanding of sake. Your sake tasting skills will be honed through tutor-led tastings of a carefully selected range of sakes, including some rare, specially imported bottles. Throughout the course, you'll cover: - The main techniques that are used in the production of sake and how they influence style and quality - The principal and speciality categories of sake - The sake industry and the commercial importance of sake in the Japanese and export markets - The principles behind the storage, selection and service of sake - Tutored tastings of approximately 37 sakes - How to taste sake and evaluate quality, identity and price, using the WSET Level 3 Systematic Approach to Tasting Sake® (SAT) On successful completion of the course, you’ll be able to describe the characteristics of the principal sake categories and give information on the key factors influencing style, quality and price. If you work with sake, you will be in an excellent position to advise management, to answer customer queries authoritatively, and to make informed selections of sakes in a broad variety of situations.

This advanced course has been carefully developed by and for professionals working closely with spirits. It also represents the pinnacle of structured spirits education for the serious enthusiast. The course will open your eyes to new categories and offer you the opportunity to taste an exceptional range of spirits from across the globe, produced by some of the most well-respected names in distillation. You'll take a deep dive into the raw materials and production processes behind the different categories, and our expert educators will work with you to develop your analytic tasting abilities through a carefully selected series of spirits samples. The course will cover: The techniques used in spirit production: - Processing of raw materials - Alcoholic fermentation - Distillation - Post-distillation practices Factors affecting the style and quality of spirits, studying eleven core spirit categories in detail: - Scotch Whisky - Bourbon - Rye Whiskey - Tennessee Whiskey - Cognac - Armagnac - Caribbean rum - Tequila - Mezcal - Vodka - Gin The characteristics of 23 additional spirit categories, focusing on: - Principal production methods - Key styles - Key labelling terms How to taste and describe spirits using the WSET Level 3 Systematic Approach to Tasting Spirits® (SAT) Tutored tastings of over 60 spirits from all over the world

This confidence-boosting spirits course for beginners is the perfect way to gain knowledge of the key styles of distilled beverage found around the world. In a short space of time, you’ll find yourself feeling more confident navigating a drinks list, stocking up your bar, and serving spirits optimally. The course will cover: o The basic principles of spirit production o The main types and styles of spirits o Factors affecting the flavour of spirits o Tutored tastings of 10 spirits (classroom courses only) o How to serve spirits o How to describe spirits using the WSET Level 1 Systematic Approach to Tasting Spirits® (SAT) By the end of the course you’ll be able to taste and describe spirits using a globally recognised approach, identify important styles of spirits and know the raw materials and production methods that define them.

WSET's flagship Diploma arms you with specialist-level skills, knowledge and recognition as an expert in the field of wines. The course not only develops advanced product knowledge but will also develop your research and analysis abilities, which will continue to be of great value to you in the future. All our classes are delivered by highly qualified educators, many of whom are MWs, and all of whom are subject-matter experts. You'll learn alongside like-minded individuals in a discussion-led setting, with all theory underpinned by tastings of an extensive variety of still, sparkling and fortified wines from all over the world. Beyond the Diploma: WSET Alumni Body Upon successful completion of the Diploma, you will gain the distinction of the 'DipWSET' postnominal, making you recognisable as one of just over 10,000 individuals worldwide who have gained this prestigious qualification. You'll join a global community known as the WSET Alumni Body. This will offer you fantastic opportunities for continued learning, including a unique programme of tasting, networking and career events and access to market reports. You’ll join ranks with many of the wine world’s most well-respected figures and build long-lasting relationships with your fellow Diploma alumni. The Diploma is comprised of six essential units of study, each designed to develop expertise in a specific area. These units are weighted differently and require different amounts of guided and private study time. Those who choose to study with us through one of our classroom courses will taste over 250 light, sparkling and fortified wines, all carefully selected by our buying team to build your analytical tasting skills and contextualise your theoretical knowledge. Online students will be offered guidance on the styles of wines to source and taste. D1 – Wine production (20% weighting) o Vine requirements o Anatomy of the vine and grape o Grape growing options, explaining and evaluating the different approaches and how these options affect grape yields, quality and the final wine produced o Natural factors in the vineyard and how they influence the vine’s ability to produce grapes for wines of different styles, quality levels and price o Winemaking and post-fermentation options and how they influence the style, quality and price of wines D2 – Wine business (10% weighting) o The types of businesses engaged in wine production and the options for getting wine to the point of sale o Factors that contribute to the price of wine o Key considerations in wine marketing D3 – Wines of the world (50% weighting) | D4 – Sparkling wines (5% weighting) | D5 – Fortified wines (5% weighting) In each of these units you will learn: o How grape-growing, winemaking, maturation, wine law and wine business influence the style, quality and price of the principal still wines (D3), sparkling wines (D4) and fortified wines (D5) of the world. o How to taste and evaluate still wines (D3), sparkling wines (D4) and fortified wines (D5) using the WSET Level 4 Systematic Approach to Tasting Wine® (SAT) D6 – Independent research assignment (10% weighting) o How to research a specified wine-related subject and clearly communicate your findings

The Higher Technical and Professional Course in Cooking and Food Production aims to train technicians to be capable of conceiving, organising and executing food preparation and confection activities, following the evolution and creativity of culinary and gastronomy trends, while respecting the seasonality, nutrition and food hygiene principles.

The Food and Beverage Management Programme will prepare students to perform both technical and management activities in catering establishments, whether part of hotel units or not, as well as food and beverage departments.

Given the rapid digital transformation in today’s organizations, the need for data-driven decision-making in HR has become essential. The course will focus on understanding the application of data analytics to examine common HR challenges. Your class activities will include presentations from the professor and from guest speakers, case studies, workshops and participants groups’ presentations.

The luxury market is specific and requires a carefully defined marketing strategy to succeed. In this course, you will develop your know-how and skills for this market in three steps. First, you will discover the rules and characteristics that define luxury brands and how they differentiate from premium or fashion brands. Second, you will learn how to make strategic choices in terms of luxury branding and communication in various industries. Finally, you will explore how to appreciate and respond to current challenges faced by luxury brands.

The training program consists in: 👨‍🎓Institute: 1 month of classes at the Academy – full time, 5 days a week 🏢 Internship: 2 months in selected and accredited restaurants, laboratories, or hotels.

Become a top-notch executive in the world of Food & Beverage. Get ready to excel and develop your managerial skills in hospitality. Our F&B management program includes 2 semesters at our Sofia campus and a 12 month paid internship in the USA.

This is an innovative higher education program designed for future leaders in the culinary arts profession. It is a careful balance of the management and 'hands-on' skills required in this challenging field. The program includes specific cooking techniques, specific cuisine knowledge, food aesthetics and plating, menu planning, planning and controls, food science, and business management.

The program is designed and delivered by professional Chefs from Le Cordon Bleu Paris institute in order to meet the current and future requirements of the pastry sector. The acquired skills enable students to offer healthy and balanced pastries in a professional setting. During the programme, students learn how to replace rich and sweet foods while maintaining their nutritional value.

The hospitality industry has seen tremendous growth in recent years, showing it to be a sector resilient to economic turbulence. As demand for highly skilled employees in the industry continues to increase, this food business management course will equip you with the ability to design, manage and lead developments in the food business. Your studies will focus on the role of the manager and the issues they may face within the international food, food service and hospitality sectors. You will also explore new findings in food research. In addition, you will become part of a strong professional network who can support you with coaching and mentoring as you develop your career plans.