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Encuentra Cursos en Hostelería & Turismo

Estudios Superiores Abiertos de Hostelería
Máster en Pastelería Profesional
Estudios Superiores Abiertos de Hostelería
Adquiere una formación diferenciada y reconocida en pastelería
Duración
1 año 6 meses
Formato
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
Duración
1 año
Formato
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.
Duración
6 meses
Formato
Online
Estudios Superiores Abiertos de Hostelería
Curso de Pastelería
Estudios Superiores Abiertos de Hostelería
Aprende las técnicas de elaboración y presentación de la pastelería
Duración
6 meses
Formato
Online
Curso de Gestión Hotelera
Curso de Gestión Hotelera
Conoce las últimas tendencias de la gestión hotelera.
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.
Duración
6 meses
Formato
Online
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
Duración
3 meses
Formato
En el 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.
Duración
1 año
Formato
En el 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.
Duración
2 años
Formato
En el campus
Escuela Superior de Hostelería de Sevilla
Superior Diploma in Patisserie and Confectionery
Escuela Superior de Hostelería de Sevilla
Seville, Spain
The pedagogical criteria with which the superior diploma training programs are developed favor the personal and professional development of the students, promote teamwork, and initiative. It prepares them for research in matters related to gastronomy and catering, while adapting to the real needs of companies in the hospitality sector. The theoretical-practical training is complemented with professional internships in national and international restaurants, bakeries, or confectioneries which will ease the student’s access to the professional cuisine world with guarantees of success.
Duración
3 años
Formato
En el campus
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
Duración
3 meses
Formato
Online
Le Cordon Bleu Paris
Plant-Based Diets: Nutrition & Wellness
Le Cordon Bleu Paris
Upon successful completion of this course, you will be able to: Understand the nutritional information of fruit and vegetables and rules regarding nutrition content claims and health claims. Generate a greater understanding of the marketing mechanism behind the plant-based movement and the ethics around it. Develop enhanced awareness of how the seasonal cycle food affects their nutrients. Develop well-balanced, nutritional plant-based dishes and menus for personal and/or professional application. Discuss popular and cultural plant-based diets and products available.
Duración
2 meses
Formato
Online
International Culinary Studio
The Kitchen Hand Course
International Culinary Studio
We are excited to welcome you to our professional Kitchen Hand course. This course will enable you to demonstrate and be able to understand safe food handling procedures, identify hazards in the kitchen, receive and store food as well as set up the kitchen. At the completion of this course, you will be able to: Identify common hazards and risks associated with them Identify knowledge of risk in the kitchen and the control thereof Have knowledge of food safety practices Have a range of food safety skills Be able to keep the working areas and self -clean and hygienic Be able to receive and store food Be able to hold and serve food Be able to set up the kitchen for the chef
Duración
1 mes
Formato
Online
Courses Select
Plant-based Professional Certification
Courses Select
Master technique in your plant-based kitchen
Duración
6 meses
Formato
Online
International Culinary Studio
Global Advanced Diploma in Professional Cookery
International Culinary Studio
Supervise Staff Training Resource Management in Food Preparation Food Safety Supervision for Catering Menu Planning and Costing Global Influences on Eating and Drinking Supervise Food Production
Duración
8 meses
Formato
Online

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