Trova Corsi nel Settore Alberghiero e Turistico

Safety at Work Food Safety in Catering Prepare Food for Cold Presentation Healthier Foods & Special Diets Prepare, Cook and Finish Stocks, Soups & Sauces Prepare, Cook and Finish Fish & Shellfish Prepare, Cook and Finish Meat, Poultry & Offal Prepare, Cook and Finish Vegetables, Fruits & Pulses Prepare, Cook and Finish Rice, Grain, Farinaceous Products & Egg Dishes Prepare, Cook and Finish Bakery Products Prepare, Cook and Finish Hot & Cold Desserts and Puddings Catering Operations, Costs and Menu Planning

The following 16 modules are covered in the course content. Food Safety in Catering Safety at Work Introduction to Basic Kitchen Procedures Prepare Food for Cold Presentation Sustainability for Food Service Professionals Introduction to Nutrition Prepare, Cook and Finish Stocks, Soups & Sauces Introduction to the Hospitality & Catering Industry Prepare, Cook and Finish Vegetables, Fruits & Pulses Healthy Foods & Special Diets Prepare, Cook and Finish Rice, Grain, Farinaceous Products & Egg Dishes Prepare, Cook and Finish Hot and Cold Desserts & Puddings Prepare, Cook and Finish Fish & Shellfish Catering Operations, Costs and Menu Planning Prepare, Cook and Finish Bakery Products Prepare, Cook and Finish Meat, Poultry and Offal

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.

The course broadens the participant’s views on culinary management and demonstrates what is it like to work in the ever-evolving HoReCa industry. Once the participant is aware of the essentials of culinary management, he/she will have a better understanding of the position of a manager in a professional kitchen. The participants are expected to watch all the video content under each module, acquaint themselves with additional materials provided, and then take the quizzes. The quiz can be taken 3 times and we recommend that participants watch the videos and practise until they feel they master the topic.

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn baking and more with his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.

You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe.Massimo Bottura, chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of ideas. In his MasterClass, he shares how he transforms classic, regional Italian recipes into exciting modern dishes. You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Develop your palate and embark on a culinary adventure.

One of the most influential chefs working today, Yotam Ottolenghi creates dishes that layer color and flavor for maximum impact. Now the James Beard Award winner teaches you simple steps for making and mixing Middle Eastern–inspired recipes. Learn how to make generous platters—mezze and brunch spreads to homemade condiments, stunning stand-alones, and delicious vegetables—so you can entertain with ease.