Culinary Training Courses and Workshops

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




Total 800 training courses and degree programs available around the world.

United States - United Kingdom - Canada - Australia - India

World Culture and Cuisine

Course Format: Online
School/Trainer: Anne Arundel Community College
Training Center(s)/Venue(s): Annapolis, Arnold, Baltimore, Edgewater, Gambrills, Hanover, Laurel, Severn, United States
  V

A survey course examining the relationship between human societies and the foods they eat. This course will cover food history, religion and food, traditional diets, economic impact, dietary adaptations and therapeutic uses of food. This course is designed to help customer service industry professionals such as hospitality, health and business professionals to learn to work with members of different ethnic and religious groups in a culturally sensitive manner. Cultural groups with significant populations in the United States, as well as smaller groups who maintain homogeneous cultural communities will be examined.

Wine Appreciation Workshop (Certificate)

Course Format: Classroom
School/Trainer: Imperial Hotel Management College
Training Center(s)/Venue(s): Toronto, Vancouver, Canada
  V

Understanding wine is an important skill set a hotelier must possess. The purpose of this workshop is not to train students to become sommeliers overnight, but to simply help them gain the most important basic knowledge at the fundamental level. Areas covered include wine rating research, introduction to wine critics, wine etiquette, how to serve and appreciate wine, wine procurement and wine auction basics, building a cellar collection, food and wine pairing, hosting wine tasting and dinners, as well as briefing on the major wine areas in the world.

Kitchen Operations (Certificate)

Course Format: Online
School/Trainer: Federation Training
Training Center(s)/Venue(s): Bairnsdale, Chadstone, Forestec, Lakes Entrance, Leongatha, Melbourne, Morwell, Sale, Yallourn, Australia
  V

In this course you will gain the practical skills needed to work in a commercial kitchen. You will learn food preparation and presentation as well as basic cooking methods to gain employment in this industry. Hospitality is a people orientated industry where you will have the opportunity to build an interesting and varied career in diverse workplaces from small cafes to five star resorts.

Qualifications and Recognition
Upon successful completion of this course students will be eligible to receive the Certificate II in Kitchen Operations.
Career Opportunities
Assistant Cook
Kitchen Hand
Catering Assistant
Cookery Apprentice
Sandwich Hand
Second Cook
Breakfast Cook
Short Order Cook
Fast Food Cook
Take-away Cook.

Opportunities for Further Study
Certificate III in Commercial Cookery
Certificate III in Catering Operations
Certificate IV in Hospitality
Certificate IV in Commercial Cookery
Diploma of Hospitality
Diploma of Events
Advanced Diploma of Hospitality
Advanced Diploma of Events

Culinary Management (Certificate)

Course Format: Classroom
School/Trainer: Ferris State University
Training Center(s)/Venue(s): Big Rapids, United States
  V


The Culinary Management certificate is designed to complement any degree by providing fundamental “back of the house?skills and knowledge in knife handling, sanitation, safety, nutrition, menu planning, food preparation techniques, and culinary terms. In addition to the required courses, students may select between several food labs that reflect their particular interests, such as food science, cooking &, baking, and international cuisine. Throughout their studies, students will have the opportunity to earn nationally recognized certifications, such as ServSafe and First Aid/CPR, as part of their required courses.

Admission Requirements

Any person admitted to a Ferris State University degree program may enroll in courses for undergraduate College of Business (COB) certificates. No more than 50% of the credits in a certificate may be transferred from another institution. If a student is in a FSU degree-seeking program, the certificate will not be granted if more than 50% of the certificate credits are required in the program/major. The certificate will be granted upon completion with an average GPA of 2.0 or higher in the courses designated... [Read More]

International Cuisine

Course Format: Classroom
School/Trainer: Ferris State University
Training Center(s)/Venue(s): Big Rapids, United States
  V

This course will focus on international cookery covering cuisines from around the world. International Cuisine will give an understanding of flavor concepts and how the cuisine developed and evolved. Discussion will include: history and affects from invaders andbordering countries, topography, geography, climate, indigenous foods, culture and influences from religion, foods and flavorings, cooking methods and regional variations. Typically offered Fall, Spring, Summer.

Principles of Cooking & Baking

Course Format: Classroom
School/Trainer: Ferris State University
Training Center(s)/Venue(s): Big Rapids, United States
  V

This course covers the basic concepts involved in the production of the most common food items prepared in food service operations. Students will apply the principles learned in a lab setting by actually preparing and sampling varied types of foods and bakedgoods. Students will become familiar with ingredients, selection criteria, optimal storage, and techniques of preparation.

Workbased Food Production and Cooking Level 2 (Diploma)

Course Format: Classroom
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

​&,#8364,The Level 2 NVQ diploma in Food Production and Cooking is suggested for candidates working within local authority catering, school meals, residential and care homes or the National Health Service. It is also recommended for licensed retail outlets.

Course structure

A minimum total of 40 credits must be achieved to gain the qualification as follows:
•Group A - 10 credits
•Group B - 16 credits
•Group C - 14 credits

Unit ERH1 must be achieved by all learners undertaking the apprenticeship.

Minimum Guided Learning Hours (GLH) are 329

Maximum Guided Learning Hours (GLH) are 336

Assessment

​You will be assessed through internally marked and externally moderated assignments.

Introduction to Culinary Skills Level 1 (Certificate)

Course Format: Classroom
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

The 7138 Culinary Skills series is an in-depth and detailed qualification in professional cookery. The level 1 certificate is a starting point for anyone who is interested in pursuing a career as a professional chef. This programme focuses on using cooking methods with various ingredients to give you the basic core knowledge and understanding of the science of cookery.

You will work in the kitchens to supply all types of dishes to the Waterfront restaurant for Lunch, Dinner or even afternoon tea through skills sessions You will be required to complete several assignments and on-line tests. You will also sit several skills tests through the year and final tests to test your culinary skills.

You will develop your skills in the following areas of basic Larder and Patisserie.

These skills include:

•Prepare and cook food by boiling, poaching and steaming

•Prepare and cook food by stewing and braising

•Prepare and cook food by baking, roasting and grilling

•Prepare and cook food by deep frying and shallow frying

•Regeneration of pre-prepared food

•Cold food preparation

Read More]

Professional Cookery Level 3 Advanced VRQ (Diploma)

Course Format: Classroom
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

The 7100 Chef Diploma series are in-depth and detailed qualifications into Professional cookery. The level 3 Advanced Diploma is the qualification for taking your skills and ability from basic level to really refine and develop them to a high level and standard of a professional chef. Following on from the VRQ Level 2, the course focuses on the advanced skills and techniques needed when preparing and cooking ingredients for both Larder and Patisserie.

You will work in the kitchens to supply all types of dishes to the Waterfront restaurant through skills sessions or designated Themed evenings. You will be required to complete several assignments and on-line tests. You will also sit several skills tests through the year and final tests to test your culinary skills.

You will develop your skills in the following areas of Larder and Patisserie

Advanced Skills in Larder include:
•Advanced skills and techniques in producing Vegetable and vegetarian dishes
•Advanced skills and techniques in producing meat dishes
•Advanced skills and techniques in producing Poultry and Game
•Advanced skills and techniques in producing fish and... [Read More]

Professional Cookery Level 2 (Certificate)

Course Format: Classroom
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 units. Selections will be made by yourself and the course tutor.
•Prepare fish, meat, poultry ... [Read More]

Professional Cookery Level 3 (Certificate)

Course Format: Classroom
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

This course takes the skills and techniques learnt on the NVQ Level 2 course or skills you have already gained from industry, enhances and helps you to further develop them so that you will learn and be able to demonstrate specialist cooking skills.

Please note: For students aged 16-18, this course is full-time. For students aged 19+, it is part-time.

You will learn how to prepare a range of ingredients types such as:
•Various types of Poultry
•Fresh Shellfish and Crustaceans
•Game, Feathered and Furred animals
•Specialist Vegetable Items
•And many more . . .

The majority of the course is spent in a practical environment, you be will producing food for the Waterfront Restaurant.

You will have the opportunity to use a range of ingredients from which you will produce:
•Roasted Saddle of Rabbit with Legs boned, rolled and stuffed Ballotine,
•Two of Three Game Bird Roast made up of Partridge, Pheasant and Woodpigeon
•Paupiette, Delice, or Supreme fresh Fish cooked and served with contemporary Sauces
•Lobster Thermidor, Seafood Boullabaise or a Langoustine, Clam and Oyster Chowder
•D... [Read More]

Basic Culinary Arts (Professional Cookery with National Certification II) (Diploma)

Course Format: Classroom
School/Trainer: Teamskills Inc Education
Training Center(s)/Venue(s): Dumaguete, Philippines

Your Global Career begins at TEAMS-KILLS!

Sushi for Beginners (Certificate)

Course Format: Classroom
School/Trainer: College of Extended Learning - UNB
Training Center(s)/Venue(s): Fredericton, Canada
  V

Ah, sushi. That popular Japanese culinary art form of modest origins. Some call it the new healthy fast food. Some call it high art. And some just call it yummy.

Making sushi at home is fun ?and you can eat your mistakes! This class offers advice to sushi novices. At the end of this class you can march into your kitchen knowing that you can make some truly tasty sushi.

Making sushi is much easier than you think. In just 3 hours, you can become a sushi chef. When it comes to making sushi, practice definitely makes perfect. The more you make it the easier it becomes.

Nepalese Cuisine

Course Format: Classroom
School/Trainer: College of Extended Learning - UNB
Training Center(s)/Venue(s): Fredericton, Canada
  V

Experience something new. Come and try Nepalese cuisine with Bina Sharma. Nepalese cuisine is a product of two cultures: Chinese and Indian. Bina will discuss the role of herbs and spices in Nepal and other South Asian cultures, while giving you step-by-step demonstrations on how to prepare her Nepalese dishes (with your help!)?Later savour this new cuisine!

Materials:
Begin your session with Nepal’s unique savoury snacks, served with your choice of drink: ganoderma tea, coffee or mineral water.

Vute ko masu ?meat marinated in an especial home-ground spices and cooked slowly in its own juice.
Vegetable pulau ?soft seasoned basmati rice cooked with a few spares of selected vegetables
Golveda ra matar ko achar ?spicy sauce made from the fresh plum tomatoes and peas, cooked with garlic, ginger, and a few other herbs and spices.

And, end the class with a dessert made from a unique blend of fruit and herbs.

Culinary Arts (Certificate) (Diploma)

Course Format: Classroom
School/Trainer: ALPINE CENTER SWITZERLAND
Training Center(s)/Venue(s): Alpnach Dorf, Switzerland

The Culinary Arts for Chef training is offered in our campus in Greece and will be available soon in ALPINE CENTER India Campus.

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

Course Format: Classroom
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

Breakfast Breads and Pastries

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

Under the expert guidance of our instructors in our state-of-the-art kitchens, you&,#146,ll apply the same baking techniques used by professional chefs in restaurants and bakeries to make picture-perfect crumb muffins studded with fruit, savory scones, nutty toasted granola and glazed sticky buns. You&,#146,ll conquer the complexities of laminated dough for flaky croissants and Danish, mixing methods for quick bread batter and shape yeast dough into stunning loaves of sweet breads.

Italian Cooking

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

In this course centered on authenticity and aptitude, your immersion begins on day one, and the fast-paced learning and excitement never let up. Under the watchful eye of passionate chef-instructors, you’ll learn to craft wonderful stocks and sauces, produce fresh Italian breads and pastas, and become well-versed at cooking an assortment of traditional beef, chicken, fish and vegetable dishes.

What You&,#146,ll Learn

You&,#146,ll train at your own personal workstation in a large, airy instructional kitchen designed specifically for Italian cooking. Each class begins with a brief discussion of the theory and techniques behind the day&,#146,s lesson, but the majority of your time will be spent in the kitchen doing, not watching. Just imagine being dressed in chef&,#146,s whites, growing in skill and confidence as you learn the keys to prepare authentic Italian cuisine!

In eight sessions over four weeks, you’ll cover topics including dried and filled pastas, cheese and salumi, pizza and calzone, vegetable, seafood and meat antipasti, stocks and sauce-making, soups and beans, and Italian grains…in other words, the defining tastes a... [Read More]

Chocolate Candy and Confections

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

Inspired by ICC’s proven Total ImmersionSM training method, this intensive, hands-on course on the art of chocolate was developed to deliver a wide range of skills in a manageable amount of time, and gives students access to the same modern facilities and accomplished chef-instructors who have made ICC so renowned.

Each class begins with a brief discussion of the science, theory and techniques behind chocolate, but the majority of your time will be spent in the kitchen doing, not watching. You’ll learn:

?How to become proficient with the proper tools used in chocolate work
?The science of chocolate tempering
?Understanding how chocolate is made, including harvesting and manufacturing
?Dipping and molding chocolates
?Creating simple decorative chocolate pieces of your own
?Filling and decorating chocolate candies
?Designing a customized box to showcase your original chocolate creations
?Proper techniques for storing chocolate

Japanese Cuisine

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

Geared toward those with a passion for Japanese food and culture, this course instills a newfound appreciation for Japanese cuisine among kitchen beginners and experienced cooks alike.

Japanese dishes may look simple, but the cuisine is known for its precision in preparation and presentation, and many dishes require a deft hand to do well. Expert instructor Hiroko Shimbo—along with a few special guests—will make this technique-driven cuisine approachable and fun for anyone.

Come learn the kitchen skills and the philosophy behind Japanese cooking in this 25-hour intensive course that serves up the know-how to make an array of delicious, seasonally driven dishes. Get acquainted with Japanese ingredients and flavors and discover how to use traditional water and fire cooking techniques (blanching, steaming, braising) to prepare tasty and extremely healthy meals.

You will leave knowing your kombu dashi from your kaeshi, how to cook with seaweeds and rice, how to prepare your own sushi, sashimi, tempura, udon and more.

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