Food and Beverage Training Courses and Workshops

Schools providing training courses, certificates, diplomas or degree programs of Food and Beverage




Total 224 training courses and degree programs available around the world.

Certificate in Professional Cookery - Level 3

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: UCOL Palmerston North Campus
Training Center(s)/Venue(s): Palmerston North, New Zealand
  V

Start your professional cooking career with UCOL. Our highly experienced chefs will teach you the skills you’ll need to prepare and cook dishes while working in a supervised role in a commercial kitchen. Bonuses are the NZQA Level 3 cookery unit standards will be awarded, and once you’ve met all the requirements of the UCOL Certificate you have the opportunity to sit the International City & Guilds Certificate in Food Preparation & Cookery. To put the theory into practice, you’ll prepare food for paying customers at UCOL’s Training Restaurant for café lunch, formal dining and special functions or if you are studying in Wairarapa you’ll spend some time in industry.

Beverages

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Chemeketa Community College
Training Center(s)/Venue(s): Salem, United States
  V

Provides a comprehensive study of alcoholic and non-alcoholic beverages as they pertain to the hospitality industry. Discusses customer demographic shifts and beverage trends and the importance of responsible alcohol beverage service. Covers wine and beer appreciation, including regional differences, production methods, and upscale product features of distillates. Incorporates beverage mixology, marketing, and profit management

Food and Beverage

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Chemeketa Community College
Training Center(s)/Venue(s): Salem, United States

Covers the food service industry including its structure, organization, size, economic impact, regulatory industries and peripheral industries. Explores managerial problems and practices, trade journals, and resources. Reviews food service segments. Discusses current industry operational topics

Food Production and Patisserie (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Indian Institute of Hotel Management & Culinary Arts
Training Center(s)/Venue(s): Hyderabad, India
  V

One & Half Year Food Production and Patisserie Course is affiliated to AP State Board of Technical Education and Training, and the course is designed to impart training to the students in the area of food prod and patisserie where students would be learning theory and practicals on fundamentals of food production, baking techniques, thorough knowledge of Indian cuisines and initiation to international cuisines. The students are imparted with the training on carving fruits, vegetables and ice sculptures.

Certificate III in Hospitality (Commercial Cookery)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: HOTEL & CATERING MANAGEMENT INSTITUTE
Training Center(s)/Venue(s): Chandigarh, India
  V

Working with colleagues and customers; working in a socially diverse environment; following health, safety and security procedures; developing and updating hospitality industry knowledge; developing cost-effective menus; organising and preparing food; presenting food; receiving and storing kitchen supplies; cleaning and maintaining kitchen premises; using basic methods of cookery; preparing, cooking and serving food for food service; preparing appetisers and salads; preparing stocks; sauces and soups; preparing vegetables, fruit, eggs and farinaceous dishes; selecting, preparing and cooking poultry; selecting, preparing and cooking seafood; selecting, preparing and cooking meat; preparing hot and cold desserts; preparing pastries, cakes and yeast goods; implementing food safety procedures; preparing foods according to dietary and cultural needs; dealing with conflict situations; coaching others in job skills; following workplace hygiene procedures; providing first aid; preparing, cooking and serving food for menus; plus electives.

Food Service Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Northern Virginia Community College
Training Center(s)/Venue(s): Alexandria, Annandale, Loudoun, Manassas, Springfield, Woodbridge, United States

The curriculum is designed to enable the student to enter executive training and management positions in restaurants and food service operations in institutions, hotels, resorts, or private clubs. The curriculum specializes in the food service management phase of the hospitality industry.

Food and Beverage Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Florida State University
Training Center(s)/Venue(s): Tallahassee, United States

This course focuses on tourism management, organization, and development. Emphasis on economic and environmental issues confronting the industry such as balancing use and preservation. Open to non majors.

Food and Beverage Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: North Carolina State University
Training Center(s)/Venue(s): Raleigh, United States
  V

Introduction to practices and procedures in food and beverage service. Basics of food service needs, cost controls, legal issues affecting food and beverage service, staffing, and customer satisfaction. Critical elements of food costing, purchasing, inventory control, menu planning, and security. Preparation for completion of Level III Food and Beverage control elements of the Professional Golfers’ Association of America’s Professional Golf Management apprentice Program

Food and Beverage Operations (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: BMC International College
Training Center(s)/Venue(s): Singapore, Singapore
  V

The aim of the Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operation for an international clientele in a range of establishments, to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations.

Entry Requirements
Above 16 years old
Basic literacy and numeracy skills, and interest in food and beverage work
Course Outline
On completion of this module, students will be able to:

Demonstrate knowledge of the key functional areas of the food & beverage operation
Describe the kitchen operation including food production systems, methods of cookery, kitchen layout & commodities
Demonstrate the different methods of purchasing & food storag... [Read More]

Hot Chocolates

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Craft and Social Development Organization
Training Center(s)/Venue(s): New Delhi, India

Hot Chocolate
True Hot Chocolate
Frothy Hot Chocolate
Mexican Hot Chocolate
Chocolate float
Rose- Pistachio Hot Chocolate
Double Hot Chocolate
Gianduja Hot Chocolate, White Chocolate with Cinnamon
Duration : 1 Day

Chocolate Clusters & Rocks

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Craft and Social Development Organization
Training Center(s)/Venue(s): New Delhi, India
  V

Chocolate, a symbol of richness & luxury can be converted into so many delicious mouth watering recipies with the incredible ingredients Nuts/ Candid fruits, learn Deserts the precious art of making chocolate Rocks & Clusters.


Syllabus :-

Introduction about chocolate, Essence, Equipment and Tools..... Peppermint Chocolate Sticks, Walnut Chocolate Sticks, Candid Peel, Almond Stick, Cherries in the Snow, Chocolate Peanut Cluster, Fruit ‘n?Nutty Cluster, Orange Cluster, Hazelnut Cluster, Coffe Cluster with Walnuts, Butterscotch with Candid Peal Cluster, Chunky Cluster, Pistachio Rocks, Butterscotch Rocks, Snow Rocks

Duration : 1 Day


Food and Beverage Operations (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: AEC Business School
Training Center(s)/Venue(s): Bangalore, Chennai, Cochin, Coimbatore, Mumbai, New Delhi, Madurai, India
  V

The programme aims to train, coach and impart skills to students to perform various roles in Hospitality Industry. Careers in Hospitality revolve greatly on fulfilling and even exceeding guest requirements and expectations. It is challenging and rewarding at times to get involved in upfront service and accordingly this programme is structured to provide knowledge and skills required to perform and display the expected roles and responsibilities in the Hospitality Industry. The hands-on training will arm students with the service attitude and aptitude to perform their jobs well. Students will also be exposed to real-life experience within the industry.

Programme structure

Diploma in Hospitality Management with major in Food & Beverage Operations consists of 7 modules of Institutional Training to be done in 2 terms of each 3 months. The coaching / training imparted for first 3 modules in India followed by 4 modules at AEC School of Hospitality & Tourism in Singapore. Students also will be having an opportunity to undergo paid Industrial Attachment in Singa... [Read More]

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Find Food and Beverage training courses, certificates, diplomas and degrees in Countries:



Australia - Canada - India - Indonesia - Ireland - Malaysia - Pakistan - Philippines - Singapore - South Africa - United Arab Emirates - United Kingdom - United States



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