Trova Corsi nel Settore Alberghiero e Turistico

Il Corso in Pizza Gastronomica è un percorso di formazione specialistica disegnato da ALMA, che coniuga tecnica e cultura gastronomica, per acquisire competenze aggiornate, utili a costruire un’offerta di prodotti di qualità ed eccellenza. Il corso, che fa parte del ventaglio di corsi di aggiornamento professionale introdotti nell’ultimo anno dalla Scuola, si completa con i moduli di management per trasferire concetti fondamentali per l’avvio e la gestione di una attività in proprio. ALMA attraverso l’alta formazione eleva la professionalità della figura del Pizzaiolo per farne a tutti gli effetti un Maestro di questo prodotto e Ambasciatore di questo simbolo di italianità.

Il Corso di Gelateria Contemporanea ALMA è un percorso didattico e formativo volto a fornire non solo competenze tecniche e pratiche utili all’impostazione di una moderna attività, ma anche una solida cultura gastronomica utile a offrire un prodotto sempre nuovo e distintivo e intraprendere una carriera professionale nel settore.

La tradizione artigianale italiana del gelato: un percorso innovativo ad alta praticità Punta di diamante dell’offerta formativa di CAST Alimenti, il corso di Alta Formazione Gelatiere è frutto dell’esperienza più che ventennale della Scuola nella formazione di questa professione: è in assoluto il corso più completo, per durata e temi trattati, di tutto il panorama italiano. Quello del gelatiere è un mestiere che consente di ottenere grandi soddisfazioni professionali, frutto di una formazione rigorosa e attuale.

Il Corso di Panificazione Moderna è disegnato per formare i futuri “Bakery Chef”, professionisti di lievitazione, tanto rigorosi nella ricerca delle farine quanto attenti nell’uso della tecnica e nella cura del prodotto finale. Questa nuova figura, che arriva dal passato ma che ha oggi risvolti assolutamente moderni, può inserirsi presso la ristorazione e l’hôtellerie italiana e internazionale.

Il Corso Superiore di Pasticceria è la scelta ideale per chi vuole investire nel proprio futuro professionale. Il suo piano formativo consente di imparare l’arte della pasticceria Italiana dai grandi maestri e dai migliori docenti, con l’obiettivo di formare professionisti in grado di specializzarsi ai massimi livelli. È il corso di pasticceria di alta formazione professionalizzante, destinato ad aspiranti allievi in possesso di diploma di istituto alberghiero, a professionisti che abbiano maturato una significativa esperienza (almeno 2 anni) nel campo e agli allievi ALMA che abbiano frequentato con successo il Corso Tecniche di Pasticceria. Il Corso Superiore di Pasticceria è accreditato dalla regione Emilia Romagna. Grazie all’accreditamento regionale in qualità di ente di formazione, viene pertanto autorizzato secondo il sistema EQF: le competenze e le abilità acquisite dagli studenti del Corso di ALMA sono immediatamente leggibili, credibili e quindi spendibili all’estero, in tutti gli Stati membri dell’Unione Europea.

The profession of pastry: experience, passion and modernization The employment market increasingly calls for a return to professions linked to craftsmanship, artisans and creativity, and certainly this is an area where pastry chefs are able to assert themselves in a profession that allows us to express these characteristics at the highest level, both in its laboratory expression and in the hotels and restaurants declination. Joining CAST Alimenti Professional Advanced Diploma in Italian Pastry Arts means relying on those with experience of over 20 years and over 30,000 hours of practical training, which has enabled hundreds of young people to qualify for jobs in the pastry arts sector.

Modules included are: Knowledge and techniques to bake a range of cakes Selecting the best ingredients and equipment Baking methods include: Flour Batter, Blending, Creaming, Tea Cake and All in. Ratios and Yields how to increase or decrease your servings size Baking Faults: how to fix them Creating a Healthy Cake Sponges and Fruit Cakes Cake fillings and Icings.

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.

Master technique in your plant-based kitchen

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.

A “star of modern Mexican cuisine,” Gabriela Cámara brings her local, sustainable twist to time-honored traditions. Now the chef of Contramar shares the richness of her culture through the art of food. Learn step-by-step recipes—for dishes of her own design, like tuna tostadas, and staples like tacos al pastor, salsa, and tortillas—and delight loved ones with your own delicious renditions of Mexican favorites.

The NAIT Culinary Arts program is recognized as the cornerstone of NAIT’s Department of Culinary Arts and Professional Food Studies , providing outstanding training to aspiring culinarians. Comprehensive up-to-date curriculum, wellequipped labs and superior learning experiences enhance NAIT’s internationally- recognized reputation for culinary excellence. Ongoing industry partnerships and strong community support ensure curriculum content remains current and relevant. Exceptional teaching faculty deliver industry-based experience in a studentcentered learning environment.