Page 2 of 3, online Course in Food and Beverage Studies

Page 2 of 3, best Online Courses in Food and Beverage Studies 2018

Food and Beverage Studies
Courses 16-30 (out of 35). Online Course in Food and Beverage Studies
Read More

Concise Course In Technology Brewery Online

Siebel Institute of Technology
Online Full time July 2018 USA Chicago

This online (online) learning system provides an effective learning platform to maximize the understanding of educational content in each student. Our program is designed so that the progress of each student is monitored by the instructors, and the students can easily consult with them. [+]

This online (online) learning system provides an effective learning platform to maximize the understanding of educational content in each student.

Our program is designed so that the progress of each student is monitored by the instructors, and the students can easily consult with them. If a student is having difficulty understanding an advanced brewing concept, the instructors work with that person to achieve full understanding of the subject. That is why this system represents a "student-centered approach".

This concise online course is the ideal course for ...Employees of breweries that need additional training in the theory of brewing.Brewing industry suppliers.Personnel of beer distributors that seek to improve their knowledge of how beer is brewed.People looking to enter the brewing industry, including future owners of micro-breweries.People who wish to prepare for our advanced level courses, such as Associate, Diploma or Master Brewer.Instructors... [-]

Restaurant Masterful Ihk

Hotelfernschule Poppe+Neumann
Online Full time 24 - 30 months October 2018 Germany Germany Online

Be the perfect host - this claim to you is in the blood. As a restaurant master IHK you ensure that your guests feel completely comfortable, competent advice and are served while simultaneously keeping economic aspects in mind. [+]

Survey

Be the perfect host - this claim to you is in the blood. As a restaurant master IHK you ensure that your guests feel completely comfortable, competent advice and are served while simultaneously keeping economic aspects in mind.

They are professionals and executives, work responsibility in all aspects of planning, production and marketing of gastronomic products. By your masterful knowledge convince both in personnel management in the service sector as well as the ministry of the guest.

perspectives

Poppe & Neumann graduates of the Master Restaurant IHK worldwide work as

Manager successful top restaurants Owner independently owned businesses Consultants, coaches, business consultants Sales managers in industry Specialist teachers in vocational schools and in public or private educational institutions ... [-]

Kitchen Master Ihk

Hotelfernschule Poppe+Neumann
Online Full time 24 - 30 months October 2018 Germany Germany Online

Chef is more than just a title. The most traditional gastronomic masters degrees is the basis for successful entry into the management level and management in hotels and restaurants, in community catering, in catering - but also in industry, education and many other areas. [+]

Survey

Chef is more than just a title. The most traditional gastronomic masters degrees is the basis for successful entry into the management level and management in hotels and restaurants, in community catering, in catering - but also in industry, education and many other areas. Here, the profession of chef offers more than just the guest-oriented work in the kitchen. Chefs are considered perfect leaders for the planning, creation and marketing of gastronomic products and services. And also off the catering countless prospects and opportunities open to them.

perspectives

Poppe & Neumann graduates of the chef IHK worldwide work as

Manager, Operations Manager Chef cooks, kitchen manager Food designers Consultants, business consultants Sales specialists in the industry Food inspectors Food & Beverage Manager Specialist teachers in vocational schools and in public or private educational institutions ... [-]

Restaurant Professional / Woman Ihk

Hotelfernschule Poppe+Neumann
Online Full time 20 months October 2018 Germany Germany Online

To enable skilled and unskilled manpower vocational qualifications of the Chamber of Commerce as a restaurant / -frau Chamber of Commerce, the Hotel Fernschule Poppe & Neumann offers unique in Germany the chance to catch up on this in part-time distance learning course and without loss of earnings. [+]

Survey

Especially in the hospitality industry - also in service - it makes a huge difference whether one is working on or unskilled, or has a vocational qualification!

To enable skilled and unskilled manpower vocational qualifications of the Chamber of Commerce as a restaurant / -frau Chamber of Commerce, the Hotel Fernschule Poppe & Neumann offers unique in Germany the chance to catch up on this in part-time distance learning course and without loss of earnings.

perspectives

With a distance learning course the hotel Fernschule Poppe & Neumann and the vocational qualification as a restaurant / -frau CCI to offer wide-ranging opportunities in the labor market:

An occupation degree (CCI certificate) More recognition at work Social mobility - Better earning potential Development and career opportunities in the service ... [-]

Chef / Cook Ihk

Hotelfernschule Poppe+Neumann
Online Full time 20 months October 2018 Germany Germany Online

To enable skilled and unskilled manpower vocational qualifications of the Chamber of Commerce as a chef / cook Chamber of Commerce, the Hotel Fernschule Poppe & Neumann offers unique in Germany the chance to catch up on this in part-time distance learning course and without loss of earnings. [+]

Survey

Especially in the hospitality industry - even in the kitchen - it makes a huge difference whether one is working on or unskilled, or has a vocational qualification!

To enable skilled and unskilled manpower vocational qualifications of the Chamber of Commerce as a chef / cook Chamber of Commerce, the Hotel Fernschule Poppe & Neumann offers unique in Germany the chance to catch up on this in part-time distance learning course and without loss of earnings.

perspectives

With a distance learning course the hotel Fernschule Poppe & Neumann and the vocational qualification as a chef / cook CCI to offer wide-ranging opportunities in the labor market:

An occupation degree (CCI certificate) More recognition at work Social advancement - better earning potential Development and career opportunities in the kitchen ... [-]

Professional / Woman For System Gastronomy Ihk

Hotelfernschule Poppe+Neumann
Online Full time 20 months October 2018 Germany Germany Online

Also in the catering business it makes a huge difference whether one is working on or unskilled, or has a vocational qualification! [+]

Survey

Also in the catering business it makes a huge difference whether one is working on or unskilled, or has a vocational qualification!

To enable skilled and unskilled manpower vocational qualifications of Industry and Commerce as / -frau systems catering Chamber of Commerce, the Hotel Fernschule Poppe & Neumann offers unique in Germany the chance to catch up on this in part-time distance learning course and without loss of earnings.

perspectives

With a distance learning course the hotel Fernschule Poppe & Neumann and the vocational qualification as a specialist / woman for the food CCI to offer wide-ranging opportunities in the labor market:

An occupation degree (CCI certificate) More recognition at work Social rise Better earning potential Development and career opportunities in the food service industry ... [-]

Expert Maitre

Estudios Superiores Abiertos de Hostelería
Online Part time September 2018 Spain Zaragoza

The service and attention at the restaurant maitre increasingly need highly qualified, capable of providing maximum customer satisfaction professionals. The people who make the hotel maitre positions must possess excellent qualities, intuition, taste for service and business-minded. The development of food culture at all levels ... [+]

Expert Maitre

Learn how to run an impeccable restaurant service

The service and attention at the restaurant maitre increasingly need highly qualified, capable of providing maximum customer satisfaction professionals. The people who make the hotel maitre positions must possess excellent qualities, intuition, taste for service and business-minded. The development of food culture at all levels, is causing the dining rooms of restaurants and hotels are being converted into real classrooms sense perception and culinary knowledge.

During the various teaching units of each of the four modules of the University Degree, you'll acquire the practice of professional experience that will enable you to develop your job as Maitre in organization, planning and control of restaurant, having the skills necessary for the tasting wine and food pairings and for the preparation and organization of events and their respective protocol, not to mention the knowledge and service cocktail stick to defend yourself in this profession.... [-]


Expert Pastry

Estudios Superiores Abiertos de Hostelería
Online Part time September 2018 Spain Zaragoza

With this expert offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. Learning that includes knowledge and experience in international classic pastries, combined with the latest techniques in ... [+]

Expert Pastry

Get trained in all areas of the bakery and Differentiate

Today is valued more than ever the crafts they know and can give satisfactory answers to the demanding market needs answers. Advances in tech and current methods of preprocessing and storage, are perfectly suited to pastry making "master hands" multiply without losing in the finished product.

With this expert offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. Learning that includes knowledge and experience in international classic pastries, combined with the latest techniques in baking, pastry and bakery specialties make this restaurant is highly recommended for all those who want to develop their career in this field option.... [-]


Upper Reaches Of Pastry

Estudios Superiores Abiertos de Hostelería
Online Part time September 2018 Spain Zaragoza

This Advanced Course in Confectionery offers the opportunity to master the techniques of pastry, bakery and chocolate, providing a comprehensive overview on the development of all major professional pastry techniques ... [+]

Superior Pastry Course

Master the techniques of chocolate, bakers and professional pastry

This Advanced Course in Confectionery offers the opportunity to master the techniques of pastry, bakery and chocolate, providing a comprehensive overview on the development of all major professional pastry techniques.

Difficult to develop the profession of pastry chef requires a good education, enabling acquire a comprehensive and accurate understanding of all processes: preparation of recipes, perfectly able to use the tools, equipment and furnaces. It is also essential to develop skills to execute each of the professional pastry techniques and get good results in desserts and preparations to be made.... [-]


Course Savory Pastries

Estudios Superiores Abiertos de Hostelería
Online Part time September 2018 Spain Zaragoza

The origin of the bakery, as we know it today is in obloiers or wafer producers in the Middle Ages, which were the first bakers as exclusive job. Then as in ancient times (Egypt, Greece, Rome), the pastry was salty: it was working with flour and pastry stuffed with meat or vegetables, which as a variation, they ... [+]

Pastry Course Salada

Learn all the secrets of this branch of the bakery

The origin of the bakery, as we know it today is in obloiers or wafer producers in the Middle Ages, which were the first bakers as exclusive job. Then as in ancient times (Egypt, Greece, Rome), the pastry was salty: it was working with flour and pastry stuffed with meat or vegetables, which as variation were incorporated them sweet ingredients.

The savory pastry has increased gradually by consumer demands, which at certain times (appetizer, snack, social gatherings ..) prefers specialties such as canapés, snacks, pastries, etc..

During Pastry Salada will display like working with saltwater processing and basic masses which allow current treatment of this branch of the bakery.... [-]


Course In International Pastry

Estudios Superiores Abiertos de Hostelería
Online Part time September 2018 Spain Zaragoza

The course International Confectionery aims to show the bases of international pastries, from raw materials most used (fruit, sugar, vegetables, cocoa), control of the technical processing and handling (control cooking temperature, textures) to the most compelling presentations and product staging ... [+]

International Pastry Course

Meet the typical recipes of each culture

The blend of cultures has meant that it is increasingly common to find estableciminetos of restuaración featuring desserts from around the world. The international pastry culture is increasingly embedded in our professionals.

The course International Confectionery aims to show the bases of international pastries, from raw materials most used (fruit, sugar, vegetables, cocoa), control of the technical processing and handling (control cooking temperature, textures) to the most compelling presentations and product staging. We are, in short, to a manual that we hope will be useful to all those who want to venture into this difficult but exciting world of international art bakery.... [-]


Pastry Course

Estudios Superiores Abiertos de Hostelería
Online Part time September 2018 Spain Zaragoza

This course aims to show pastry operation of a professional bakery, plus teach you to master the art tools and techniques used by pastry chefs greater national and international recognition ... [+]

Pastry Course

Learn the techniques of preparation and presentation of pastry

Advances in tech and current methods of preprocessing and storage, are perfectly suited to artisanal pastry making "master hands" multiply without losing in the finished product.

This course aims to show pastry operation of a professional bakery, plus teach you to master the art tools and techniques used by pastry chefs greater national and international recognition.

Higher Studies Open Hospitality offers comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. Learning that includes knowledge and experience in international classic pastry combined with the latest techniques in baking-pastry bakery and restaurant.... [-]


Baking Course. Fermented Doughs

Estudios Superiores Abiertos de Hostelería
Online Part time September 2018 Spain Zaragoza

The course teaches you Bakery ethics of this profession and its secrets, from the preparation and installation of the work area to provide the service, through the knowledge of every one of the utensils, machinery, raw material, furnace temperatures and the latest techniques used by bakers in different preparations recognized nationally and internationally ... [+]

Bakery Course. Fermented doughs

Learn all the preparations of fermented doughs

The course teaches you Bakery ethics of this profession and its secrets, from the preparation and installation of the work area to provide the service, through the knowledge of every one of the utensils, machinery, raw material, furnace temperatures and the latest techniques used by bakers in different preparations recognized nationally and internationally.

You will learn to make bread and you will realize from traditional breads (bread, focaccia, scones ...), traditional fermented doughs, brioches, donuts, croissants, midnights ... and other techniques applied to the world of foodservice bakery.

Agenda Introduction and history of the bakery -. Immersion in the world of bread and the masses. Bread in history. Symbolism in religion bread. The bread in Spain Tools, machinery and applied to the development of mass technology -. Utensils. Machinery Chemical, nutritional and organoleptic composition of raw materials -. Flours. Other basic ingredients Processes of formation and development of the masses -. Masses Work the baking step. Working the flaky masses. The sourdough natural leaven Sweet doughs fermented -. Croissant. Ensaïmada. Brioche. Donuts. Gugelhupf. Midnights. Stollen. Babà. Biscuits with yeast. Bodies savory bakery -. Traditional breads. Unique breads. Flat breads Bodies of unique Spanish bakery -. Sweets Elaborations. Salted elaborations Trivia, tricks and tips on bread and pastries -. Advice for the masses as a function of climate time. Causes and solutions for other difficulties with the masses. How we make sure that the pieces are well cooked. Tips for... [-]

Curso De Chocolate

Estudios Superiores Abiertos de Hostelería
Online Part time September 2018 Spain Zaragoza

El curso te ofrece todos los secretos de la chocolatería: referencias históricas, atemperado de chocolate, como hacer bombones, la técnica a nivel de restauración y de obrador, piezas planas, efecto terciopelo… todo está integrado junto con un completo recetario de chocolate. Preparaciones con azúcar, técnicas específicas, satinado, caramelos. Integramos técnicas de vanguardia con la pastelería tradicional... [+]

Curso de Chocolate

Especialízate en el mundo de chocolate

El curso del chocolate está formulado para sentar las bases de trabajo sobre la utilización de esta materia tan excepcional como es el chocolate.

El curso te ofrece todos los secretos de la chocolatería: referencias históricas, atemperado de chocolate, como hacer bombones, la técnica a nivel de restauración y de obrador, piezas planas, efecto terciopelo… todo está integrado junto con un completo recetario de chocolate. Preparaciones con azúcar, técnicas específicas, satinado, caramelos. Integramos técnicas de vanguardia con la pastelería tradicional.

Temario Estudio del chocolate - Origen. Descubrimiento y comercio en el siglo XVI. La expansión del cacao en europa (siglo XVII-XIX). El cacao y la era industrial. La planta y el fruto. Clasificación Bombonería - Origen. Bombones. Atemperado de chocolate. Productos derivados de la pasta del cacao. Fabricación de un bombón. Recetario Pastelería de restaurante - Masa friable. Tipos de mezclado y elaboración. Pettits-Fours. Pastas de fruta. Caramel - Mou. Nube o mash mellow o guimauve. Galletas Pastelería de chocolate en el obrador - Sistemas en pastelería. Bizcochos. Las cremas El azúcar - El azúcar. Puntos del almíbar. Diferentes técnicas aplicadas al azúcar Chocolate Artístico - Materiales. Técnicas específicas de chocolate Objetivos ... [-]

Expert In Oenology

Estudios Superiores Abiertos de Hostelería
Online Part time September 2018 Spain Zaragoza

Winemaking Course (expert) is aimed at all those who either through their work or in their own personal interest, desire to learn, discover and master the secrets of wine and everything about them, from their origin to the tasting. In a very practical way, you will acquire the theoretical expertise of a professional in this ... [+]

Expert in Oenology

Become a winemaker

Oenology today has emerged remarkably. More and more people who dedicate themselves to this wonderful science of wine and palates primed with this great world.

Winemaking Course (expert) is aimed at all those who either through their work or in their own personal interest, desire to learn, discover and master the secrets of wine and everything about them, from their origin to the tasting. In a very practical way, you will acquire the theoretical expertise of a professional in this field of cultural and social prestige.

Furthermore, the expert has a complete Enology complementary, convenient and high-quality audiovisual material that will serve as an ally to take this supplement expert enology distance.... [-]