Parcourez les Cours Hotellerie Restauration

A synchronised study-apprenticeship rotation enable the students to expand their horizons beyond the classrooms, maximising their employability and preparedness for careers as global chefs and F&B professionals upon graduation.

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

Learn to cook vegetables from a different perspective to make them always delicious.

10 innovative recipes for a 3 Michelin starred menu.

Learn the basics recipes like choux dough, almond sponge, coulis, glazes and much more to create next level Petit Fours.

A 6-Class Series on How to Think and Cook Like a Pro Chef.

Transform fresh fish with salt-aging, learn to butcher hamachi and tuna, and prepare stunning raw dishes.

Make the most of surplus ingredients with smart, zero-waste cooking techniques.

The Food & Beverage (F&B) sector is one of the most dynamic, vibrant, and exciting areas of service management. To thrive in this global, competitive landscape, those pursuing a successful career in F&B need to familiarise themselves with the key tenets of F&B management. By undertaking this course, students will learn about the structure and characteristics of the food service industry, explore best practices and common issues in operational management, as well as get a comprehensive introduction to the types of technology used in F&B management. The course concludes by considering current challenges and emerging trends in contemporary F&B management, equipping you with the knowledge required to level-up your professional competence. The participants are expected to watch all the video content under each module, acquaint oneself with additional materials provided, review the video podcast, and then take the quiz. The quiz can be taken 3 times and we recommend that participants watch the videos until they feel they master the topic.