Food and Beverage Training Courses and Workshops

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




Total 263 training courses and degree programs available around the world.

Food and Beverage Pairing

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Greenville Technical College
Training Center(s)/Venue(s): Greenville, Simpsonville, Taylors, United States

This course focuses on the concepts of food and beverage pairing and the influence of ingredient selection, preparation techniques and presentation on sales, service and profitability. Wine tasting and proper mixing of spirits is part of this class. Students must present proper ID and be over 21 years of age to take this course.

Food and Beverage Controls

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Greenville Technical College
Training Center(s)/Venue(s): Greenville, Simpsonville, Taylors, United States

This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, operating budgets, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications related to these concepts.

Food Production Techniques

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Greenville Technical College
Training Center(s)/Venue(s): Greenville, Simpsonville, Taylors, United States

This course covers the techniques and procedures of quality and quantity food production, and the principles underlying the selection, composition, and preparation of major food products. The course includes extensive basic and complex recipes for practice purposes. Catering, banquet preparation, and a la carte components are included.

Serving-it-Right (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Imperial Hotel Management College
Training Center(s)/Venue(s): Toronto, Vancouver, Canada
  V

Serving It Right (SIR) is a mandatory self-study course required in British Columbia that educates licensees, managers and servers about their legal responsibilities when serving alcohol, and provides effective techniques to prevent problems related to over-service.

SIR is an important certificate as throughout the program, students will be placed to work in food and beverage outlets serving alcohol. Regardless whether the event takes place under a food-primary, liquor-primary, or special occasion licence, servers and managers must hold a valid SIR certificate.

Food Service Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Globe University - Wisconsin
Training Center(s)/Venue(s): Appleton, Eau Claire, La Crosse, Madison, Wausau, United States

Students learn aspects of operating a restaurant
business. Critical factors include site selection, menu engineering and
development, sanitation management, and human resources. There is a
special emphasis on how marketing and accounting affect the success of a
food service business.

Food Service Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Globe University Sioux Falls Campus
Training Center(s)/Venue(s): Sioux Falls, United States

Students learn aspects of operating a restaurant
business. Critical factors include site selection, menu engineering and
development, sanitation management, and human resources. There is a
special emphasis on how marketing and accounting affect the success of a
food service business.

Food Service Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Minnesota School of Business & Globe University
Training Center(s)/Venue(s): Blaine, Minneapolis, Richfield, Rochester, Woodbury, United States

Students learn aspects of operating a restaurant
business. Critical factors include site selection, menu engineering and
development, sanitation management, and human resources. There is a
special emphasis on how marketing and accounting affect the success of a
food service business.

Bar & Beverage Management

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

Detailed study of beer, wine, distilled spirits, and the facilities they are served in. Study of the social impacts, trends, and responsibilities associated with the consumption of alcohol. Specific techniques are taught on intervening in the consumption of alcohol(TIPS).

Beverage Service Level 2 (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

​â&,#8364,‹The City and Guilds Level 2 NVQ Diploma in Beverage Service qualification is aimed at people considering a career within a bar, restaurant or any similar environment. It helps to gain skills and contributes to the development of knowledge and understanding with regards to the beverage service.

Course structure

To achieve the full qualification candidates must attain a minimum of 37 credits in total.

This comprises:
•All of the mandatory units (11 credits).
•A minimum of 7 credits from Section A.
•The remaining 19 credits from either section A or B

Mandatory Units
�01 �Maintain a safe, hygienic and secure working environment.
�04 �Work effectively as part of a hospitality team.
�01 �Give customers a positive impression of yourself and your organisation.

Section A - Beverage Service Optional Units

211 �Prepare and clear the bar area.

212 �Serve alcoholic and soft drinks.

213 �Prepare and serve cocktails

214 �Prepare and serve... [Read More]

Food and Drink Service NVQ Level 1 (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

​Working in the realistic working environment of the Waterfront Restaurant and conference centre, you will learn how to prepare the restaurant and service areas for buffets, luncheons, evening meals and takeaways whilst complying with food and health and safety laws.

Course structure

This course will run alongside the NVQ Level 1 Diploma Introduction to Professional Cookery or can be studied as a stand alone qualification. Units covered include maintaining a safe &, hygienic working environment, teamwork, customer care, maintaining food safety, preparing areas for table service, providing a table or tray service.

You will also study functional skills which may include Maths, English and IT.

Assessment

​Assessment for NVQ qualifications is achieved by practical assessments or required tasks or job roles and written short answer questions.

Food and Drink Service NVQ Level 2

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

​Working in the realistic working environment of the Waterfront Restaurant and Conference Centre you will learn how to prepare the restaurant and service areas for buffets, luncheons, evening meals and takeaways whilst complying with food and health and safety laws.

This course will run alongside the VRQ or NVQ Professional Cookery or can be studied as a stand alone qualification. Units covered include maintaining a safe &, hygienic working environment, teamwork, customer care, maintaining food safety, preparing &, clearing the bar area, maintain and deal with payments, serve food at the table, prepare areas for table service.�
VRQ Level 2 units include:
•Dealing with Payments

•Wine, Beers, Cocktails and Non-Alcoholic Drinks Knowledge

•Table Theatre Skills including Flambé and Carving Food at the ​Table

•Payments

•Legislation

•Customer Service

•Bar Service

•Investigating the Industry with a Focus on Workplace Skills.
�
You will also study Functional S... [Read More]

Preparation and Cookery Level 1 NVQ

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V


The course is made up of 6 units, some of the food that you will be producing includes :
•Beer Battered Fish and Chips
•Lamb Pie, with Fondant Potato, Green Pea Puree and a Rich Red Wine Gravy
•Chelsea Buns and Hot Cross Buns
•Chargrilled Italian Vegetable Bake, with Parmesan Crust
•Chocolate Chip and Orange Baked Cheesecakes
•A range of freshly made Biscuits - Choc Chip, Gingernuts, Shortbread, and Fudge Brownie
•Apple Crumble to Bread and Butter Pudding.

Assessment

​You will have a portfolio which you will be assessed through, this will incorporate all your practical assessments, questions and answers, workbooks and evidence collected on work placement.

Professional Cookery Level 2 (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

This is a part time course and excellent career links are available with both local and National Industry.

This course is a City &, Guilds Level 2 NVQ in Professional Cookery where you will work in a realistic working environment and where you will produce quality meals that will be sold in the Waterfront Restaurant for three weeks and every fourth week there will be classroom theory delivery.

Week 1 will be an Induction to the college, policies, procedures and your entitlement as a student of Doncaster College. There will also be a tour of the kitchen facilities and equipment, an introduction to all lecturers involved in your programme and an overview of how you will achieve your qualification.

The course covers the following mandatory units:
•Maintain a safe hygienic, and secure working environment
•Contribute to effective team work
•Maintain food safety when storing, preparing and cooking food

Plus eleven further units which will be chosen from a list of twenty five. Listed below are examples of some of these... [Read More]

Developing a Safe Food Business (Certificate)

Course Format: Online / Virtual Classroom / Webinar
School/Trainer: Colorado State University OnlinePlus
Training Center(s)/Venue(s): Fort Collins, United States
  V

Planning to start a cottage food business in your home kitchen, rent a commercial kitchen to produce your product, or begin a small-scale food manufacturing facility? It&,#146,s an exciting time to be a food entrepreneur, but there are also many regulations and requirements to navigate. Even if you&,#146,re thinking something more local, such as selling homemade foods at a farmers&,#146, market or maybe a holiday fair, this safe food handling certificate is a must for you!

Covering two topics a week for eight weeks, you will learn about many of the necessary food safety practices and regulations needed to start your food company, including:
â—¾Sound manufacturing practices and sanitation
â—¾Food safety guidelines
â—¾Storing and transporting foods
â—¾Allergens
â—¾Labeling
â—¾Ingredients and final products
â—¾Business planning, marketing, and budgeting
â—¾Documentation and recordkeeping

We&,#146,ll also share practical examples, useful tips, and resources to help you with your business endeavors. By the time you&,#1... [Read More]

Food and Beverage Operations

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Academy of Learning College - Saskatchewan
Training Center(s)/Venue(s): North Battleford, Prince Albert, Saskatoon, Canada
  V

Lesson 1:
Guests and Moments of Truth, Managers as Leaders, People in Food Service, The Team Approach in a Food Service Operation, Service Styles
Lesson 2:
Restaurant Servers, Buspersons
Lesson 3:
Banquet Servers, Room Service Attendants, Concierges
Lesson 4:
Beverage Server, Bartender, Specific Beverage Service Procedures
Lesson 5:
Alcohol Service and the Law, Checking Identification, Alcohol and Its Physical Impact, Intervention
Lesson 6:
Menu Planning, Types of Menus, Food Categorizes on Menus, Menu Design, Menu Trends, Promotions, Changing the Menu
Lesson 7
Purchasing, Receiving and Storing, Issuing, Controlling, Supplies and Equipment
Lesson 8:
Design, Décor: Creating the Right Environment, Cleaning
Lesson 9:
Sanitation Issues, Safety Issues, Security Issues, Health Issues, Legal Issues
Lesson 10:
Establishing Labor Standards, Forecasting Sales, Preparing Work Schedules, Analyzing Labor Costs, Revenue Control Systems, Revenue Collection
Lesson 11:
Casual/T... [Read More]

Managing Service in Food and Beverage Operations

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Academy of Learning College Downtown East Campus
Training Center(s)/Venue(s): Toronto, Canada
  V


This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests. Students will learn how food service professionals create and deliver guest-driven service, enhance value and build guest loyalty, and continuously improve the process of providing excellent service. In addition, students have the opportunity to take the Controlling Alcohol Risks Effectively (CARE) exam, and, by successfully passing the final exam for this course, are eligible to waive the knowledge portion of the certification process for any of several line-level certifications offered by Educational Institute.

Food and Beverage Operations

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Academy of Learning College Kingston Campus
Training Center(s)/Venue(s): Kingston, Canada
  V

This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests. Students will learn how food service professionals create and deliver guest-driven service, enhance value and build guest loyalty, and continuously improve the process of providing excellent service. In addition, students have the opportunity to take the Controlling Alcohol Risks Effectively (CARE) exam, and, by successfully passing the final exam for this course, are eligible to waive the knowledge portion of the certification process for any of several line-level certifications offered by Educational Institute.

Managing Service in Food and Beverage Operations

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Academy of Learning College Hamilton Campus
Training Center(s)/Venue(s): Hamilton, Canada
  V

This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests. Students will learn how food service professionals create and deliver guest-driven service, enhance value and build guest loyalty, and continuously improve the process of providing excellent service. In addition, students have the opportunity to take the Controlling Alcohol Risks Effectively (CARE) exam, and, by successfully passing the final exam for this course, are eligible to waive the knowledge portion of the certification process for any of several line-level certifications offered by Educational Institute.

Culinary Arts , Food and Beverage Managment (Certificate) (Diploma) (Master Degree)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: ALPINE CENTER SWITZERLAND
Training Center(s)/Venue(s): Alnach Dorf, Switzerland

2 year Swiss Diploma in Culinary Arts
plus Food and Beverage on Campus and Distance Learning Courses

Restaurant, Food and Beverage Management

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

Restaurant ownership or management requires a fine balance of aesthetic and business skills. In this concentration, you&,#146,ll explore applicable topics such as culinary arts, mixology, special events and fine dining.

The Restaurant/Food and Beverage Management concentration coursework centers on the profitability and development of food and beverage operations, with an understanding of food production and awareness of food quality. This concentration prepares students to run the front of the house (dining room and bar) or the entire operation (kitchen, dining room and bar).

Concentration Courses:

Sanitation �Teaches students how to ensure a healthy and safe foodservice operation, covering topics including: HAACP (Hazard Analysis and Critical Control Points), personal hygiene, food purchasing/ receiving/storage, food preparation and serving, food contamination, food-borne illnesses and pest management. At the end of the course, students take the Chicago and Illinois Sanitation Exam. If passed, they receive the official certification.... [Read More]

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