Online Course in Food and Beverage Studies

Best Online Courses in Food and Beverage Studies 2019

Food and Beverage Studies

Courses are offered in many ways that help meet the needs of a varied student population. From standard in-classroom study to summer classes and even online offerings, the opportunities to pursue higher education have never been easier.

Online Course in Food and Beverage Studies

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Expert maitre

Estudios Superiores Abiertos de Hostelería
Online Part time September 2019 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 2019 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 2019 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 2019 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 2019 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 2019 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 2019 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 2019 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 2019 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.... [-]


Upper reaches of maitre

Estudios Superiores Abiertos de Hostelería
Online Part time September 2019 Spain Zaragoza

The course involves a Maître deep working knowledge of the mechanics and procedures needed to run an impeccable restaurant service. During the three modules, you'll acquire the practice of professional experience that will enable you to develop your work in organization ... [+]

Advanced Course Maître

Specialize and improve professionally as maître

The restaurant maitre must possess excellent qualities of intuition, taste for service and business-minded.

The course involves a Maître deep working knowledge of the mechanics and procedures needed to run an impeccable restaurant service. During the three modules, you'll acquire with practical work experience that will enable you to develop your work in organizing, planning and control of restaurant, having the skills to wine tasting and pairings and for the preparation and organization of events and their respective protocol.

"The pleasure of serving" is clearly reflected in this specialty restaurant maitre. Loyalty and customer confidence towards establishing clearly wins in this post. The human factor is still the differentiator, take advantage of it!... [-]


Sommelier course

Estudios Superiores Abiertos de Hostelería
Online Part time September 2019 Spain Zaragoza

From the beginning, the figure of the sommelier was regarded as a symbol of high-end restaurants, but now can find their occupation in hotels, bars, restaurants, resorts, etc.. The professional sommelier plays an important role in restoring devoted to the study, service and ... [+]

Sommelier Course

Learn the techniques of a professional sommelier

From the beginning, the figure of the sommelier was regarded as a symbol of high-end restaurants, but now can find their occupation in hotels, bars, restaurants, resorts, etc.. The professional sommelier plays an important role in restoring devoted to the study, communication service and wine, beverages and / or gourmet products, with the ability to give advice to anyone who required.

With ESAH Sommelier Course, you will learn the functions of the professional sommelier: Wine tasting, buying and negotiating suppliers, rotation, sale and development of the letter came. If you are a sommeliers or want to work in this expanding sector, takes this opportunity to advance your career and become an expert in wine tasting.... [-]


Course bartender and waiter

Estudios Superiores Abiertos de Hostelería
Online Part time September 2019 Spain Zaragoza

In the course of Barman and Waiter you will prepare you perform professionally service restaurant and bar, giving a complete service in the hospitality industry. The cocktail is becoming a source of differentiation of many establishments. Learn the ethics of this profession and you know their secrets instruments, beverages, types and ways to combine ... [+]

Course Barman and Waiter

Learn the techniques professional waiter and barman

In the course of Barman and Waiter you will prepare you perform professionally service restaurant and bar, giving a complete service in the hospitality industry.

The cocktail is becoming a source of differentiation of many establishments. Learn the ethics of this profession and you know their secrets instruments, beverages, types and ways to combine them. This domain of mixology will be reinforced by the skills they acquire for a spotless restaurant service execution.

Here is a course of barman with a fully practical guidance which enables you to acquire knowledge that you become a professional with skills to work in the sector. ... [-]


Bartending course

Estudios Superiores Abiertos de Hostelería
Online Part time September 2019 Spain Zaragoza

This course Coctelería, you will prepare professionally in the wide world of cocktails and service, you will learn the ethics of the profession and its secrets, from the preparation and assembly of the bar to give the service, through the knowledge of each of the utensils, drinks, types and ways to combine ... [+]

Mixology Course

Differentiate shaping you as a professional bartender

This course Coctelería, you will prepare professionally in the wide world of cocktails and service, you will learn the ethics of the profession and its secrets, from the preparation and assembly of the bar to give the service, through the knowledge of each of the utensils, drinks, types and ways of combining them.

This course will teach cocktails the most modern techniques for combinations recognized nationally and internationally. Besides having a recipe cocktails indispensable for your training as a bartender.

Agenda Introduction and history - the punch. First cocktail. Century to century. Families of cocktails for decades. The Seca law. Developments in bars and beverages. Distillation The bar -.'s Bar. The mise-en-place. Service hopping. Coffee. Bars in the world Service station and Glassware -. Necessary elements. The central station. Glassware. The American Bar Types of beverages -. Most consumed Spirits. Distillation. Cognac and armagnac brandyes. Marc and marc spirits. Fruit brandies. Ron, cachaça and tequila. Grain Spirits. Anises. Vermouth. Liquors. Fortified wines. Whisky and bourbon Material and art mix -. Necessary elements. Preparation methods. Skills in processing. Decoration Ingredients - Liquid alcoholics. Spirits distilled from plants. Grain spirit. Others. Nonalcoholic liquid. Solid ingredients. Tasting Recipe cocktail (modern classics) -. Preliminary considerations. No alcohol. Stimulants. Classics. Desktop. Types of alcohols. Shots. Cocktails Index GOALS ... [-]

Curso de cata de vinos

Estudios Superiores Abiertos de Hostelería
Online Part time September 2019 Spain Zaragoza

La cata de vinos consiste en probar un producto cuya calidad queremos apreciar, buscando por medio de nuestros sentidos, sobre todo el gusto y el olfato, sus defectos y cualidades. Este acto se realiza para descubrir su naturaleza, analizar sus virtudes y sus defectos. Hoy en día tenemos muchos conocimientos sobre el mundo del vino en nuestro país, ya que existe una cultura del vino muy amplia y hay una gran tradición e... [+]

Curso de Cata de Vinos

Aprende todo el proceso para la cata y maridaje

La cata de vinos consiste en probar un producto cuya calidad queremos apreciar, buscando por medio de nuestros sentidos, sobre todo el gusto y el olfato, sus defectos y cualidades. Este acto se realiza para descubrir su naturaleza, analizar sus virtudes y sus defectos.

Hoy en día tenemos muchos conocimientos sobre el mundo del vino en nuestro país, ya que existe una cultura del vino muy amplia y hay una gran tradición e interés nacional por el vino. La finalidad del curso de cata de vinos es transmitirte ese conocimiento por el apasionante mundo del vino el cual tiene su parte objetiva y subjetiva que, tras seguir unos pasos teóricos, podrán valorar su parte subjetiva.... [-]


Culinary technology expert

Estudios Superiores Abiertos de Hostelería
Online Part time September 2019 Spain Zaragoza

Throughout these years, science and technology have made culinary flourish modernity in our cuisine. Our course gourmet culinary technology provides the domain knowledge bases, methods, techniques and systems, complemented by an interesting insight into the Spanish and European culture, its history and customs, for a better understanding of our culinary tradition. .. [+]

Expertise in Culinary Technology

Specialize in the foundations, methods, techniques and kitchen systems0 Over the years, science and technology have made culinary flourish modernity in our cuisine.

Our course gourmet culinary technology provides the domain knowledge bases, methods, techniques and systems, complemented by an interesting insight into the Spanish and European culture, its history and customs, for a better understanding of our gastronomic and tourist tradition , now recognized worldwide.

This study Culinary Technology Expert enables you to hold positions of responsibility within a hospitality company.

Agenda Introduction to Professional Cookery - Introduction to the generalities of the kitchen. Organizational structure and development of kitchen functions. Basic techniques for cooking food. Traditional techniques of food preservation. Preliminary preparation operations genres. Preliminary operations of fish. Preliminary operations seafood. The vegetables and fruits. Mushrooms and fungi. Milk and cheese. The appetizers. Tickets. Legumes, soups and potatoes. Eggs. Rices. The paste. Fish. Seafood and snails. Meats. Hunting and poultry. Herbs, spices and condiments. Funds sauces and garnishes. Analysis of costs and returns. Engineering menu. Advanced Professional Cookery - Pioneering in gastronomy. The culinary revolution. Advanced Cooking Equipment. New optimization tools. Advanced cooking techniques and conservation. The global pantry. Products, textures and spices. Catering and communities. Production and purchasing management. Research, development and innovation in the kitchen. The food industry and quality standards. Communication and marketing in the kitchen. New management models. New Culinary Techniques - New Tools and Machines. Textures: thickeners, gelling agents and stabilizers. New Cooking Techniques. New ingredients. Cookbook. Confectionery -... [-]