Encuentra Cursos en Hostelería & Turismo

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.

Underpinned by our industry expertise, this degree combines the best bits of our Tourism and Hospitality degrees, allowing you to keep your career options open if you’re unsure which industry you’d like to work in.

This course aims to develop the managerial skills and knowledge necessary for you to succeed in dynamic and challenging international industries.

In order to train the best professionals in the hotel industry, CETT-UB presents the official master's in Hotel Management and Catering Management, one of the official programs in higher education with greater recognition and tradition (seventh edition and the first with official master recognition) within the current highly specialized nationwide university offer. CETT-UB has also the advantage of running its own tourism companies, including a four-star hotel, the Alimara, the first hotel in Catalonia to be certified "Guarantee Badge of Hospitality Environmental Quality”. The master has first-level managers of hospitality among its teachers team and an action-oriented methodology of learning: Group dynamics, role-play, outdoor training and coaching based on a training ensuring immediate implementation in the company.

This degree program is designed to enable students to develop concepts and theories relating to tourism and hospitality management, stimulate critical thinking and use multidisciplinary perspectives to transform management problems into opportunities by the provision of an industry-relevant, research-led and student-driven program designed to develop the next generation of self-reflexive managers.

Students acquire important theoretical knowledge in accounting, pricing, marketing, business communications, human resources management and more, studying more specialized modules such as culinary arts technology, innovation and creativity in gastronomy and culinary arts, international F&B management, special events management as well. In the course of their studies, students undertake practical internships of up to 12 months. Thanks to the extensive and sophisticated network of active international partners of VUM, students get the opportunity to work with some of the best chefs in the world, to gain valuable experience into high-classed restaurants and to work in “Michelin” starred ones. Thus, they get a real opportunity to create contacts, gain skills and experience in a real environment and lay the foundations for their future successful realization.

Varna University of Management (VUM) is one of the leading educational institutions with more than 25 years of tradition to train and develop professionals in the fields of tourism and hospitality. The language of instruction is English and students complete their education with two degrees. Upon successful graduation and meeting the requirements of our strategic academic partner Cardiff Metropolitan University, UK, along with their Bulgarian degree in Hotel Management from VUM, they are awarded a British Degree BA(Hons) International Hospitality Management.

Indulge your passion for French gastronomy with an exquisite experience in the renowned Burgundy region! If you are a beginner or an aspiring entrepreuneur wishing to discover the world of cooking and pastry – Immerse yourself in our exclusive program that seamlessly blends the art of pastry and cuisine, wine expertise, and essential entrepreneurial skills. Elevate your stay in France with a curated journey that celebrates the culinary wonders of Burgundy.

The Hotel Administration course is designed to give a thorough knowledge and understanding of the hotel industry.

The Intermediate Cuisine (Intermediate Certificate) programme introduces you to classic French regional dishes through which you will apply the techniques introduced in the Basic level programme. Through practice and repetition, you begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate.

Intermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition. As you begin to master important technique, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on decoration of your cakes. You will also be introduced to basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine and preparing restaurant-style desserts. Under the guidance of our chefs students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.

The Le Cordon Bleu Certificat de Chef de Partie in Cuisine (SIT40521 Certificate IV in Kitchen Management) comes in after students have completed SIT30821 Certificate III in Commercial Cookery to further their advanced culinary studies after returning from a 6-month Work Integrated Learning Placement.

The Le Cordon Bleu Certificat de Chef de Partie in Pâtisserie (SIT40721 Certificate IV in Patisserie) comes in after students have completed SIT31021 Certificate III in Patisserie, to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.

If you are a culinary professional or trained in cuisine, this is an exciting opportunity to perfect your skills, enhance your creativity, find your own culinary style, and discover the latest trends and techniques.