Trova Corsi nel Settore Alberghiero e Turistico

What you’ll learn Safety at work including knife use and food safety in catering – essential for all Café work How to make: Eggs Benedict Classic Ceasar Dressing and Classic Ceasar Salad Coleslaw with lemon pepper mayonnaise Bread Rolls Fruit scones Apple & Pecan Muffins Calzone Quiche Lorraine The skills learned here can be used to make a wide variety of café products

Upon successful completion of this course, you will be able to: Explain the fundamentals and history of fermentation. Ferment with vegetables with an in-depth understanding of the process, and the practical task of making sauerkraut and kimchi. Ferment with grains with an in-depth understanding of the process and the practical task of making and caring for a sourdough starter. Ferment with milk with an in-depth understanding the process and the practical task of making a basic cheese.

This last decade, innovation and technology have irrevocably changed the rules. We have witnessed the birth of a very demanding, multi-channel and self-sufficient digital tourist, who expects personalised customer service and feels the need to be connected on a constant basis. Training is now an essential requirement in order to remain active and relevant in this new scenario, where tourists are more demanding and require real-time information and efficient processes. At the same time, there is so much data available that can be leveraged to provide customers with the best possible experience. This Online Certificate Program is a great opportunity for professionals, managers and anyone else seeking to deepen their learning or update their knowledge in tourism sector management and its integration into tourism, hospitality and destination management.

What you will learn: Explain global sustainability concepts, issues and concerns Discuss sustainable decisions and actions that foodservice can take and reasons for these Identify some challenges to a business in implementing sustainable practices. Describe why a successful distribution model is necessary to support the infrastructure of sustainable food. Explain current sustainability issues in food production (agriculture, livestock and seafood and some solutions for food service. Explain current sustainability issues regarding water, energy and waste and potential solutions for food service.

The Principles of Food Safety in Catering (Micro-credential) is divided into five topics: 1. Introduction to Food Safety in Catering 2. Workplace Hygiene 3. Food Safety in receiving and food storage 4. Food Hygiene 5. Implementing HACCP

Why Sustainable Seafood Matters Understanding Seafood Categories Seafood Handling & Fabrication Seafood Cooking Techniques

Learn how to THINK differently to make sure you succeed in events in the post-COVID19 era.

In this certificate program, you will learn the characteristics of a healthy diet for healthy living; Understand the functioning of our digestive system and the factors that have a higher impact on our daily consumption.

This program addresses front office and rooms division procedures, from advanced reservations to check-out with Swiss quality and precision.

This course will provide a better understanding and mastering of the advantages and uses of artificial intelligence for creating business opportunities in the international hospitality industry..

This certificate program provides a holistic understanding of the origins of the hospitality industry and its evolution. It will take you on a journey of discovery through industry successes and failures, various strategies of recovery, creative models of innovation, essential analysis of global trends, and successful career planning for new generations in the global hospitality industry.

This course will allow you to acquire the essential concepts and tools to organize a unique and memorable wedding.

Understand the methods and tools you can use to increase sales, reduce costs and maximize profits in spas and wellness centers.

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.