Very comprehensive and specific, this Master Course in Italian Cuisine and Pastry is an 8 weeks training program providing about 300 training hours; entirely practical an
Very comprehensive and specific, this Master Course in Italian Cuisine and Pastry is an 8 weeks training program providing about 300 training hours; entirely practical and operational, every and each participant will be able to acquaint with a whole lot of secrets behind preparing typical Italian courses, as well as with the most famous Italian pastries.
Our Course Strengths
Master Professors certified by CAST Alimenti
Individual multiuse workstations
Multipurpose training laboratories with the most advanced equipment
Language assistance during the course
Authentic Italian ingredients to learn real Italian cuisine
All-inclusive: meals, coffee breaks and accommodation throughout the course
Didactic field trips to discover Italian landscape and products
The programme is open to everyone passionate about the F&B industry and who wants to work in it from a management perspective. You don’t have to be a “specialist” in
Objectives of the Programme
For a successful career in the Food & Beverage sector as Managers, Executives and Entrepreneurs.
The programme is open to everyone passionate about the F&B industry and who wants to work in it from a management perspective. You don’t have to be a “specialist” in the F&B sector to be admitted. You will have the opportunity to strengthen your general Management skills through courses covering Marketing, Finance, Sales, HR Management and different Strategy areas.
Once you have completed the programme, multiple scenarios will be open in a multinational company or in a small-medium enterprise, in a start-up or in a consolidated business in Europe or around the world....
The Master degree in Food Design develops the necessary skills to give a creative contribution to an increasingly growing sector, of which Italy constitutes one of the ma
The Master degree in Food Design develops the necessary skills to give a creative contribution to an increasingly growing sector, of which Italy constitutes one of the main benchmarks known worldwide. It is an opportunity not only for students holding a degree in design, marketing and communication but also for managers and professionals working in the field. The program combines a focus on food-related markets with the design approach and methodologies. This creates a food designer who is able to manage the design:
of processes, methods, and spaces where products are processed, distributed and consumed;
of food in terms of its aesthetics, communication, and representation;
of equipment and tools used to prepare and consume food;
of all the communication activities implemented for the promotion of food products.
Gasma and elBarri come together to present a formative program full of creativity and avant-garde. A unique master in the world. A different bet for those professionals w
Features:Qualification: UCH-CEU master's degreeDirected to: The Master program is aimed at students and professionals in the sector who want to make a qualitative leap in their training and career.Duration: 1 April 2019/31 July 2019 4 months of practice in restaurants of the elBarri-Iglesias group. From Monday to Friday, from 9:00 a.m. to 6:00 p.m.Hours: 1,660 hoursCredits: 90 ECTSDelivered in: SpanishLimited placesPrice: € 12,500Presentation
Welcome to the gastronomic " re-evolution" .
Gasma and elBarri come together to present a formative program full of creativity and avant-garde . A unique master in the world. A different bet for those professionals who seek a step further in their profession....
The program was developed jointly with foreign partners on the basis of European and Russian legislation in the field of hygienic and industrial safety. Professional cycl
The program was developed jointly with foreign partners on the basis of European and Russian legislation in the field of hygienic and industrial safety. Professional cycle disciplines are developed on the basis of the regulations of the Hygienic Engineering and Design Group and create knowledge, practical and research experience in the design of process equipment and food production processes that meet the design hygienic requirements and ensure the production of high-quality and safe products .
The purpose of the program:
training specialists in the field of design, implementation, maintenance and audit of process equipment and food production processes, biologics and pharmaceuticals for their compliance with the global hygiene and safety requirements. In addition, the program is focused on training researchers in the field of computer modeling and optimization of food production processes, designing and testing new and / or improved items of equipment and technological lines in order to eliminate possible contamination (contamination) of products during their production....
The Ostelea - School of Tourism and Hospitality International
The Master in Hotel Management and Restoration, which aims to train professionals and managers to lead global business projects in the field of hospitality management, al
The Master in Hotel Management and Restoration , which aims to train professionals and managers to lead global business projects in the field of hospitality management, although from the business perspective necessary to be efficient in making decisions within this sector so globalized and dynamic, and do not obviate the impact of new technologies.
Reasons to study the Master
Cycle of meetings with hotel managers and catering companies, and international tourism consultants.Management Experience: The student will develop the basic skills to manage projects effectively, the "Soft Skills".Case method: The case method allows the student to systematically improve their decision-making process through the discussion of real tourism business cases. Additionally, this methodology allows developing other skills such as creativity, analytical thinking, oral and written communication skills, and interpersonal skills. Some of the cases worked in previous calls of this program have been El Bulli and Ryanair.Special emphasis on revenue management, which is delivered through a business game. This particular area of hotel marketing is widely developed in this specialty through a vision applied through a business game.Monthly conferences with managers of the different departments or CEOs of representative companies in the sector.Program for the development of management skills : Tourism Skills Development Program (TSDP)....
University College of Hotel Management and Culinary Arts StPOL
Master in Food & Beverage Management by the EUHT StPOL and Specialised Diploma in Food & Beverage Management in agreement with the University of Gerona Foundation
Besides its 60 ECTS hospitality-business-oriented academic program, it offers a unique Professional Induction Module where the students spend a 4 week period in a hands-on program at the school’s hotel.
With our training, we involve the students in exercising both personal, technical and professional problem-solving. We prepare them for the dynamic leadership they will have to exercise as managers of companies.
With us, they learn to take decisions independently, objectively and systematically. This will be reflected in the final social and economic results of each year in the company in which they work.
Our training program includes industry guest lectures from renowned international hotel managers from distinguished hotel chains, allowing our students to learn about the latest trends in hospitality....
The Master of Science in Plant Engineering and Food Industry Machines is intended as specific objectives:
Type: Master's Degree Course Duration: 2 years Class: LM-33 - Class of second cycle degrees in Mechanical Engineering Credits: 120 Free access
The Master of Science in Plant Engineering and Food Industry Machines is intended as specific objectives:
the creation of a figure with a solid preparation in the sectors that characterize the design of machines for the food industry, the design and management of plants for the food industry and the management of food production processes;the complementary emphasis placed on the deepening of packaging and its sustainability, simulation models to support the design and management of food industry plants and related activities related to the food sector....
The Master in Hospitality Management and Restoration, which aims to train professionals and managers who lead global business projects in the field of hospitality managem
Master in Hospitality Management and Restoration
The Master in Hospitality Management and Restoration, which aims to train professionals and managers who lead global business projects in the field of hospitality management, but from the necessary business perspective to be efficient in decision-making within this sector globalized and dynamic, and not obviate the impact of new technologies.
Why study the Master:
Revenue Management, which is taught through a Business Game. This particular field of hotel marketing is widely developed in this field through an applied through a business game vision.
This Master may be taken in Madrid or Barcelona
integrated practices: The theoretical component of the applied subjects developed in the classroom, but implementation is a collaborative business practice.
Professional practices. The Master offers the possibility of work experience in areas of management of hotel chains and catering companies.
It includes a series of meetings with managers of hotels, catering business and international tourism consultants.
Ostelea is a member of the Spanish Association of Directors and Executives Hotel (AEDH).
Case method: The case method allows the best student systematically its decision-making process through the discussion of actual cases of tourist companies. Some of the cases that are working are: El Bulli and Ryanair.
Attendance at trade fairs: Students attend trade fairs such as Alimentaria (Barcelona), considered one of the fairs of the world's most important food sector; or IBTM (Barcelona), one of the leaders in business tourism.
The Master course in Italian Cuisine and Oenology, lasting 180 days, is set out in two parts: the first, with a 55-day length, of theoretical-practical lessons at the ICI
Master Course in Italian Cuisine and Oenology
Nine weeks of theoretical and practical lessons and the opportunity of a practical training period at the best Italian restaurants
The Master course in Italian Cuisine and Oenology, lasting 180 days, is set out in two parts: the first, with a 55-day length, of theoretical-practical lessons at the ICIF headquarters, supplemented with educational field trips; the second consists in a 120-day professional internship (optional, not included in the subscription cost), at restaurants selected by the school.
The Master teaches regional traditional cuisine and its modern-creative evolution, the basic techniques, the appropriate decorations, the art of presentation and other fundamental notions on agricultural-food products, spices, aromatic herbs, food raw materials, together with a detailed study of wines and oils....
Food System Management (FoodSys) is a 2-year 2nd Cycle Degree programme entirely taught in English distinctively designed with an interdisciplinary approach and an intern
Food System Management (FoodSys) is a 2-year 2nd Cycle Degree programme entirely taught in English distinctively designed with an interdisciplinary approach and an international perspective. The programme builds on the relationship between different fields of knowledge and real-life management situations to develop pro-active decision makers and managers with advanced quantitative and analytical skills essential succeed in organizations pertaining to the agro-food systems. Specific competencies include knowledge of agro-food, environmental economics, business logistics and food supply chain management, food quality management, international food marketing, food and agricultural economics and policy, international relations and projects management....
P²food is a 2-year, course-based, full-time international research Master’s Degree focused on the physiological and psychological determinants of food choice, offered by
P²food is a 2-year, course-based, full-time international research Master’s Degree focused on the physiological and psychological determinants of food choice, offered by the University of Burgundy – Franche-Comté and AgroSup Dijon.
Food plays a much bigger role in consumers’ lives than simply feeding them. Each day, humans make several food choices. Their diet has a considerable impact on their nutritional status and health, but also on the environment.
A greater understanding of the reasons for consumers’ choice of foods is needed in order to set up effective programs and develop new products, to improve dietary patterns in line with recommendations, and to increase food sustainability. Although seemingly simple, food choices are complex behaviors that depend on many factors and their interactions. In this Master’s Degree, a key focus is placed on the physiological and psychological factors of food choice....
The Rome Business School’s Master in Food and Beverage Management is the ideal academic course for professionals seeking a world-class degree programme in these disciplin
Starting date: each year, in March and October
The Rome Business School’s Master in Food and Beverage Management is the ideal academic course for professionals seeking a world-class degree programme in these disciplines, leading to a successful global career in the Food & Wine industry.
With the Rome Business School’s international perspective, the programme offers a unique learning experience and a global professional exposure, enabling participants to study in one of the best cities in the world or online. The programme’s quality teaching and networking services all contribute to make it the perfect fit for anyone who is looking to rise to the top in the world of food and beverage industry....
The main objectives of the master's degree in Oenology and Viticulture are: Advanced training, complementing and innovating the first cycle; Development of scientific
The main objectives of the master's degree in Oenology and Viticulture are:
Advanced training, complementing and innovating the first cycle;Development of scientific, technological and professional skills of excellence;Improvement of the intervention capacity in the wine sector;Ability to plan, innovate and evaluate new techniques and processes or improve procedures in use;Mechanisms for critical analysis based on the vitivinicultural context;Progression in the formation and updating of knowledge and skills.Schedule
Majority of the contact hours concentrated on Friday and Saturday (except for the Curricular Choice and Dissertation Units). Regulation of the Master Course (2nd Cycle) in Oenology and Viticulture published in the form of Notice nº 14407/2015, in the Diário da República, 2nd series, of December 9, 2015....
From branding techniques to service design, the goal of the Master course in Brand Design and Management: food, wine, and tourism is to help students and young profession
THIS COURSE IN HELD IN ENGLISH LANGUAGE.
What does it mean to create and manage a brand in the food industry? How to market a wine company and work on its identity? How to integrate tourism in all of that?
From branding techniques to service design, the goal of the Master course in Brand Design and Management: food, wine, and tourism is to help students and young professionals to develop their skills as future Managers of the horeca industry, integrating food wine and tourism into lifestyle offers.
The course, held in Florence and Barcelona, provides transversal skills in service design applied to hospitality and tourism, with a specific focus on food in Barcelona and a vertical exploration of the wine sector in Florence....