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Ordine predefinito
Trova Corsi nel Settore Alberghiero e Turistico
Le Grand Diplôme
Le Cordon Bleu New Zealand
Wellington, New ZealandSuccessful completion of the Diplôme de Cuisine & Diplôme de Pâtisserie results in the award of the Le Grand Diplôme. You will learn to master the necessary skills to create fine Pâtisserie & Cuisine dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained Le Cordon Bleu master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants. Our Le Cordon Bleu master chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our practical kitchens.
Durata
1 anno 6 mesi
Formato
Nel campus
BA (Hons) in International Culinary Arts
IMI International Management Institute Switzerland
Lucerne, SwitzerlandGain both the practical culinary skills alongside essential business management training
Durata
2 anni
Formato
Nel campus
Diplôme de Cuisine
Le Cordon Bleu Malaysia
Petaling Jaya, MalaysiaMaster basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends.
Durata
1 anno
Formato
Nel campus
Bachelor Degree in Culinary Arts
Culinary Arts Academy Switzerland
Lucerne, SwitzerlandBachelor: a three-year overview
Durata
3 anni
Formato
Nel campus
Pre-Commis Chef (Italiano)
Iscriviti GRATIS al nostro programma di formazione Pre-Commis Chef, è facile da seguire e in appena 3 mesi, o prima, potresti essere pronto per il tuo primo lavoro in una cucina professionale.
Diplôme de Cuisine - Seoul
Le Cordon Bleu Korea
Seoul, South KoreaMaster basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends.
Durata
9 mesi
Formato
Nel campus
Grand Diplôme® - Seoul
Le Cordon Bleu Korea
Seoul, South KoreaAn intensive and comprehensive programme in classic French culinary techniques, combining our Diplôme de Pâtisserie and Diplôme de Cuisine, Le Grand Diplôme® is considered the passport to a world of career opportunities.
Durata
1 anno 6 mesi
Formato
Nel campus
French Pastry Arts Diploma - Paris
Ecole Ducasse - Paris Campus
Meudon, FranceA program for anyone passionate about French pastry and desserts
This Diploma will teach you all the techniques – traditional and modern – that have made French pastry arts celebrated across the world.
Durata
8 mesi
Formato
Nel campus
French Pastry Arts Essentials - Paris
Ecole Ducasse - Paris Campus
Meudon, FranceA course designed for those who are passionate about French pastry arts and trendy desserts
Guided by experts, you will be taken on a sweet journey to discover the unique textures, flavors, techniques and secrets of French pastry.
Durata
2 mesi
Formato
Nel campus
French Pastry Arts Diploma
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
Yssingeaux, FranceA program for anyone passionate about French pastry and desserts
This Diploma will teach you all the techniques – traditional and modern – that have made French pastry arts celebrated across the world.
Durata
8 mesi
Formato
Nel campus
Haute Cuisine & French Pastry Arts Signature Program
Ecole Ducasse - Paris Campus
Meudon, FranceImmerse yourself in the world of culinary and pastry arts innovation
Taught at our world-class Paris campus, this eight-month program offers the perfect opportunity to place yourself at the forefront of culinary arts innovation, while also exploring the universe of French pastry, desserts, chocolate and bakery.
Durata
8 mesi
Formato
Nel campus
Advanced professional program in French Pastry
FERRANDI PARIS
Paris, FranceMastering the art of French pastry requires rigor and precision but also an ability to develop and renew an offer. Boutique, decorative and event products will be addressed during our new program, to provide participants with new inspirations and techniques from high-level pastry chefs. Throughout the program, participants will receive precious tips and insights from accomplished professionals to help them reach their career goal as a top-level pastry chef, the owner of a shop or the creator of an innovative concept.
Durata
2 mesi
Formato
Nel campus
Bachelor BSc Culinary Arts Business
HTMi, Hotel and Tourism Management Institute
Lucerne, SwitzerlandCulinary Hospitality Enterprise Project
The culinary industry is among the fastest growing segments of the hospitality industry. This course will focus on on-premise culinary arts functions, and the management of large scale, special culinary events. The course will follow contemporary issues and current trends affecting the culinary arts industry.
Human Resources management
This unit requires developing a critical and creative approach to the analysis and application of human resource practices in Swiss hospitality organisations, by encouraging examination and questioning of traditions and the nature of perceived constraints and by expanding thought to broader social, political, and cultural contexts
Culinary Events
The module equips learners with management skills in terms of training, leadership, managing teams, being role models as well as following hygiene protocols and acknowledged behavioural regulations and implementation of the self-service operation. Moreover, they take responsibility to respect standards and quality of service with the Certificate, Diploma and Postgraduate students
Introduction to Marketing
This unit introduces learners to the concept of marketing, the marketing process and the importance of marketing to tourism and hospitality organisations.
Learners will explore the marketing principles of understanding the customer, ensuring that products and services meet with customer needs and how marketing can influence customer behaviour.
They will have the chance to research the marketing strategies of a variety of hospitality operations. They will investigate the basic principles of marketing through an understanding of marketing objectives, marketing mix, market segmentation and marketing communications. Learners will identify the constraints affect marketing for hospitality organisations.
Culinary Arts Concept Development - Theory
Students require to obtain the skills and knowledge needed for understanding gastronomic principles for enabling them to develop products, and services in the industry, while comprehending the need for costing & pricing of these products. In a gastronomical operations environment, it is an expectation from the industrial standards that new entrants can understand and elaborate about the techniques and quality management expertise that is expected beginning from a supervisory level role. Therefore, through this module, students shall receive the knowledge that is involved behind the effective operation of a culinary environment.
Culinary Arts Concept development - Practical
Besides creating menus and implementing yield management practices in a gastronomically operational environment, the industry has an expectation of being able to carry our service and production tasks not by just the chef, but also having the ability to delegate roles on a day-to-day basis for running an efficient and well driven kitchen. Therefore, through gaining an understanding of the modern culinary trends and methods, which will tie-in with the Culinary Arts Concept Development - Theory & Culinary Events modules, students will learn and gain an in-depth understanding of operating most effectively in a gastronomically operational environment.
German Language
This unit will provide an intensive set of grammar and vocabulary practices along with numerous tasks to enhance listening, reading, speaking and writing abilities. The main focus, however, will be put on speaking and writing (grammar, vocabulary). These skills are essentials for the industry students will be working in. In other words, the emphasis within this unit is on communication within the business environment in which students are likely to find themselves when on placement in industry in Switzerland. A good command of the German language is also very beneficial for students who wish to secure placements that have higher levels of face-to-face customer contact.
Durata
1 anno
Formato
Nel campus
Bachelor in French Pastry Arts - Paris
Ecole Ducasse - Paris Campus
Meudon, FranceIntense practical training for future leaders in pastry arts
This highly specialized, three-year Bachelor program delivers a unique combination of mastery in pastry arts with the professional and managerial know-how you’ll need to become a leader in the field.
Durata
3 anni
Formato
Nel campus
Bachelor in French Pastry Arts
Ecole Ducasse - École Nationale Supérieure de Pâtisserie
Yssingeaux, FranceIntense practical training for future leaders in pastry arts
This highly specialized, three-year Bachelor program delivers a unique combination of mastery in pastry arts with the professional and managerial know-how you’ll need to become a leader in the field.
Durata
3 anni
Formato
Nel campus
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