Parcourez les Cours Hotellerie Restauration

This comprehensive program includes: Safety at WorkFood Safety in Catering Prepare, Cook and Finish Cakes, Biscuits & Sponge Products Prepare, Cook and Finish Pastry Products Prepare, Cook and Finish Dough Products Prepare, Cook and Finish Hot Desserts & Puddings Prepare, Cook and Finish Cold Desserts Sustainability for food service professionals

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 Sustainability for Food Service Professionals Project 1: Food and Beverage Event – Plan and manage a catering event demonstrating advanced cooking skills Project 2: Applied Food Project – Research, design, develop and sell a food product range using advanced cookery techniques

Apply the major concepts, skills and values of the food service management profession to address industry problems both locally and globally. Communicate effectively to diverse audiences, purposes and situations in food service operations. Use decision-support tools and technology to solve problems and facilitate organizational processes within the food service operation. Comprehend and apply industry specific operational standards. Analyze and interpret pertinent information when making decisions within food service operations.

Diploma in Professional Pastry Arts Curriculum for our Professional Pastry Arts diploma offers a unique, industry-relevant, 100% online educational experience in baking and pastry arts. Our diploma program covers everything from artisan bread baking and cake decorating to menu planning and budget management. The program concludes with a six-week externship in a foodservice establishment that allows students to gain valuable, experiential knowledge in a professional kitchen environment. Associate of Occupational Studies Degree in Baking and Pastry The Associate of Occupational Studies Degree in Baking and Pastry provides the practical as well as theoretical foundations essential for success in the foodservice and hospitality industry. No matter where your dreams lead you, the baking and pastry courses in our online program can help provide the tools needed for professional advancement. The AOS curriculum combines lectures, demonstrations, baking, and evaluation for an integrated and innovative approach to the pastry arts. Students complete 12 weeks of industry externship in order to gain functional knowledge by working in an approved industry setting.

Diploma in Culinary Arts and Operations Advance your food service career with an online Culinary Arts and Operations program from Escoffier. Our balanced curriculum combines the latest in contemporary culinary techniques and methodologies as well as courses that help provide a relevant business foundation. Online culinary school students are taught through a structured learning model that begins with the basics and ends with a real-world industry externship. The Culinary Arts and Operations courses from our online diploma program help you prepare for a variety of food-industry roles in settings such as restaurants, hotels and other food service settings. A modern approach to culinary arts education, our program blends a lecture setting with classes emphasizing theoretical knowledge and practical skills in areas such as contemporary cuisine preparation, farm-to-table, purchasing and cost control and world cuisines. Hands-on experiences further prepare students for a career in the culinary arts. Associate of Occupational Studies Degree in Culinary Arts For students who have completed one of our diploma or certificate programs or for new students who are planning to earn a degree, we offer an Associate of Occupational Studies Degree in Culinary Arts. The program is available 100% online, with an industry externship, and can be completed in just six months depending on the program you have already completed. The Associate of Occupational Studies Degree in Culinary Arts program builds on skills, methods and business foundation from our diploma program with more advanced content in the areas of business communications, world history and culture, foodservice math, and nutrition. Students also participate in an advanced industry externship where they develop their skills and acumen in a real world setting. Upon program completion, students can gain a comprehensive foundation of directly transferable skills in food service preparation, operations and management.

Diploma in Culinary Arts and Operations Advance your food service career with an online Culinary Arts and Operations program from Escoffier. Our balanced curriculum combines the latest in contemporary culinary techniques and methodologies as well as courses that help provide a relevant business foundation. Online culinary school students are taught through a structured learning model that begins with the basics and ends with a real-world industry externship. The Culinary Arts and Operations courses from our online diploma program help you prepare for a variety of food-industry roles in settings such as restaurants, hotels and other food service settings. A modern approach to culinary arts education, our program blends a lecture setting with classes emphasizing theoretical knowledge and practical skills in areas such as contemporary cuisine preparation, farm-to-table, purchasing and cost control and world cuisines. Hands-on experiences further prepare students for a career in the culinary arts. Associate of Occupational Studies Degree in Culinary Arts For students who have completed one of our diploma or certificate programs or for new students who are planning to earn a degree, we offer an Associate of Occupational Studies Degree in Culinary Arts. The program is available 100% online, with an industry externship, and can be completed in just six months depending on the program you have already completed. The Associate of Occupational Studies Degree in Culinary Arts program builds on skills, methods and business foundation from our diploma program with more advanced content in the areas of business communications, world history and culture, foodservice math, and nutrition. Students also participate in an advanced industry externship where they develop their skills and acumen in a real world setting. Upon program completion, students can gain a comprehensive foundation of directly transferable skills in food service preparation, operations and management.

Once a backyard hobbyist, Aaron Franklin is now the James Beard Award-winning owner of Franklin Barbecue, where the line for his famous smoked brisket is hours long. Now the Central Texas barbecue specialist teaches you his meticulous low and slow process for mouth-watering ribs, pork butt, and brisket. With perfectly seasoned cuts and optimal temperatures, you'll learn to handle an offset smoker like a true pitmaster.

In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level. This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.

Incorporate one of the great unknown ingredients from the sea into your kitchen. Discover varieties of seaweed, how to buy them, and how to use them in your dishes. We will also learn about a close related family, the halophiles.

Desserts with highly customizable aesthetics achieved through a variety of mold creation techniques

Different types of petits fours with a trend towards current pastry designed to surprise your restaurant and event guests.

Quique Dacosta teaches how to use cutting-edge techniques to create dishes that stand out for their taste, aesthetics and beauty

Discover ingredients and community-centered cooking, influenced by mountain traditions. Learn special methods of cooking, storing and processing food, based on the heart of the ingredients and locations.

Get acquainted with the technique to create delicious petits gâteaux or individual cakes instructed by Antonio Bachour, master chef