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

Professional Cooking

Course Format: Classroom
School/Trainer: Star Career Academy Philadelphia Campus
Training Center(s)/Venue(s): Philadelphia, United States
  V

This program emphasizes hands on training with special attention given to the practical side of professional food preparation. Students are prepared for careers in restaurants, bakeries, food service departments of corporations, and health-related institutions, as well as in the rapidly expanding fields of catering and “food to go� Graduates of this program are prepared to fulfill many entry-level food service roles, including sous chef, garde manger, baker, pantry person, short-order cook, and line cook.

Commercial Cooking

Course Format: Classroom
School/Trainer: Star Career Academy Philadelphia Campus
Training Center(s)/Venue(s): Philadelphia, United States
  V

The Commercial Cooking program prepares graduates for entry-level employment as a prep cook’s assistant, line cook, short-order cook, pantry person, baker, garde manger, or sous chef in culinary establishments including restaurants, corporate dining rooms, hospitals, hotels, and catering companies. Students learn the fundamentals of food preparation, quantity food production, and catering, through technical lessons, demonstrations and practical, performance-based training in a simulated employment environment. Students completing in-school training gain real-time experience through an externship.

Professional Cooking

Course Format: Classroom
School/Trainer: Star Career Academy Newark Campus
Training Center(s)/Venue(s): Newark, United States
  V

This program emphasizes hands on training with special attention given to the practical side of professional food preparation. Students are prepared for careers in restaurants, bakeries, food service departments of corporations, and health-related institutions, as well as in the rapidly expanding fields of catering and “food to go� Graduates of this program are prepared to fulfill many entry-level food service roles, including sous chef, garde manger, baker, pantry person, short-order cook, and line cook.

Cooking Fish and Shellfish

Course Format: Classroom
School/Trainer: BMCC Center for Continuing Education and Workforce Development
Training Center(s)/Venue(s): New York City, United States
  V

As you develop your culinary skills, you will find that many chefs are regularly challenged by the unique processes required to cook fish and shellfish. In this course, our expert instructor will take the mystery out of preparing the seafood meal. You will learn to make broth in which you will poach a variety of fish. Combining non-traditional ingredients with the more traditional spices and oils, you will create a variety of entrees and appetizers for even the most discriminating of palates. Detailed instruction will be offered in steaming and boiling, poaching, braising, sautéing, pan frying, wok frying, grilling and roasting. With the conclusion of this course, you will be able to create exceptional dinners featuring both fresh fish together with shrimp, mussels, crab and lobster.

Culinary Arts

Course Format: Classroom
School/Trainer: Los Angeles Trade Technical College
Training Center(s)/Venue(s): Los Angeles, United States
  V

The culinary industry is one of the fastest growing industries in the nation. Forecasts predict an additional one and a half million trained culinarians will be needed by the year 2016. A major portion of that number will be employed in one of the premier tourist destinations and convention sites in America: California, and most notably, Los Angeles. L. A. is a unique city where the cuisines of the world melded to create our own unique California cuisine.

Prepare for your culinary future! Our Culinary Arts program offers the training, practice and experience needed for your entry into a successful, creative culinary career. Opportunities for employment include cooks for: hotels and restaurants, catering companies, college and university foodservice, school lunch programs, corporate chefs and private chef, other areas in the hospitality industry such as food sales, owner operators, consulting, journalism or food stylist.

Our program is supported by the industry, we serve leading hotels, restaurants, food purveyors and industry professional groups including the Chef de Cuisine of California. Look behind that kitchen door. You may find a graduate of our... [Read More]

Culinary Arts

Course Format: Classroom
School/Trainer: St. Augustine College
Training Center(s)/Venue(s): Chicago, United States
  V

The Culinary Arts curriculum is designed to give the students the expertise necessary to enter the food-service industry in mid-level positions. Students who successfully complete this program are qualified for employment in hotels, restaurants, hospitals, snack bars, retirement homes, and other places. Graduates can fulfill positions such as line cooks, first cooks, or sub-chefs.



This is a 60-credit-hour curriculum. From this total, 16 credit hours are for general education, 4 credit hours for support courses and 44 credit hours are for specialization courses. It includes theory and practice. Students, who complete the curriculum of Culinary Arts favorably, receive an Associate of Applied Science in Culinary Arts.



Student must show proof of sanitation certificate in order to graduate.



Program Outcomes

At the end of the program, the Culinary Arts graduate will be able to:
Understand concepts focused on culinary techniques, procedures, styles and services.
Apply knowledge and show proficiency in culinary specifications and categories, and structure organizational skills.
Apply... [Read More]

Culinary Arts

Course Format: Classroom
School/Trainer: Kennedy-King College
Training Center(s)/Venue(s): Chicago, United States
  V

The A.A.S. degree program in Culinary Arts is a sequential learning program taught over four semesters. All semesters include lecture, discussion, demonstration and hands-on production that allow students to practice the techniques of food production in a commercial food service environment. The curriculum includes additional methods and techniques that will increase the student’s repertoire of ethnic and classical menus. In addition, the coursework will include management skills, cost control, budgeting techniques, merchandising, business planning, resume writing and interviewing techniques. General Education classes must be completed to satisfy the degree requirements. Students will receive the ServSafe® Sanitation Certification and will be eligible for the City of Chicago and State of Illinois Sanitation certificates upon completion.

Culinary Nutrition

Course Format: Classroom
School/Trainer: Kendall College
Training Center(s)/Venue(s): Chicago, United States
  V

Students can choose to pursue their classical culinary arts training and add concentrated knowledge in the science of nutrition. This concentration is for students seeking to understand and provide nutritional and culinary requirements for a diverse population �including children, teens, the aging, vegetarians, sports enthusiasts and those with special allergies or healthcare needs.

Culinary Arts

Course Format: Classroom
School/Trainer: Kendall College
Training Center(s)/Venue(s): Chicago, United States
  V

This traditional four-year program provides students with the most options in the culinary field. Students begin with the basics, followed by advanced skills, practical restaurant experience and in-depth study of the cuisines of the world. And to promote students�entrepreneurial spirit, they will learn how to plan, build, promote, run and sustain a flourishing food-related business while gaining the necessary language, math, computer and communications skills needed for success. Students will gain solid culinary skills as well as a strong business foundation through:
•Cooking skills and techniques, both fundamental and advanced, that prepare graduates for fine-dining kitchens and other foodservice operations
•In-depth examination of international cuisine, including Latin and South America, the Mediterranean and Asia, as well as nutrition
•Business skills, from finance to marketing to personnel, which prepare students to plan, build, promote and sustain a food-related business
•Real-world experience through externships at local, national or international establishments as well as leadership opportunities via our teaching assistant program

Culinary Entrepreneurship

Course Format: Classroom
School/Trainer: Kendall College
Training Center(s)/Venue(s): Chicago, United States
  V

Leveraging Kendall’s rich history and award winning culinary program, students with an Associate of Applied Science (AAS) degree in Culinary Arts or Baking &, Pastry can pursue their dreams to open restaurants or bakeries, start their own food production businesses, be a freelance nutritionist or personal chef, or operate a variety of food related small businesses. Students in this concentration are required to take two culinary related courses, plus foundational Small Business Management courses and electives. NOTE: Only students with an AAS in Culinary Arts or Baking &, Pastry may opt for this concentration. While many of the courses below are available online, CUL 420 and SCI 300 are only available as campus-based courses.

Students are required to take:
•CUL 420 Food Service R&,D (4)
•SBM 312 Principles of Small Business Management (4)
•SBM 321 Entrepreneurship (4)
•SBM 460 Entrepreneurial Finance (4)
•SCI 300 Food Science (4)



Students can take one of the following as their concentration elective plus an additional SBM elective as their Business Program Elective:
•SBM 331 Franchise Management (4... [Read More]

Professional Cooking

Course Format: Online
School/Trainer: Texas Southern University
Training Center(s)/Venue(s): Houston, United States
  V

The food-service industry continues to expand with a wide variety of new restaurants opening every day. Learn the cooking and baking principles you need to begin your career in this exciting industry with our Professional Cooking course. Learn the basics for planning dishes and menus, selecting quality ingredients, and preparing and presenting food in exceptional ways. This course explores professional techniques and methods for creating hundreds of recipes both traditional and contemporary. From cooking meat, poultry, and game, to preparing purely vegetarian dishes, to baking cakes, pies, and pastries, this Professional Cooking course will take you through the full spectrum of food preparation and presentation while inspiring you to create recipes of your very own.

Prerequisite(s): None

After completing this course, you should be able to:
•Identify the common kitchen setup and equipment
•Identify the steps for creating soups, sauces, and stocks
•Identify the steps for cooking meat, poultry, and fish
•Identify methods for creating salads, dressings, dips, and hors d’oeuvres
•Identify methods for preparing breads, cakes, pies,... [Read More]

Plated Desserts

Course Format: Classroom
School/Trainer: Houston Community College
Training Center(s)/Venue(s): Houston, United States

Preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations, and numerous components within one preparation. Emphasis on station organization, timing, and service coordination for restaurant dessert production.

International Cuisine

Course Format: Classroom
School/Trainer: Houston Community College
Training Center(s)/Venue(s): Houston, United States

The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world.

Garde Manger

Course Format: Classroom
School/Trainer: Houston Community College
Training Center(s)/Venue(s): Houston, United States

A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods.

American Regional Cuisine

Course Format: Classroom
School/Trainer: Houston Community College
Training Center(s)/Venue(s): Houston, United States

A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems.

Culinary Arts (Certificate)

Course Format: Classroom
School/Trainer: Houston Community College
Training Center(s)/Venue(s): Houston, United States
  V

Specialized classroom and practical laboratory work experiences in the preparation and cooking of a variety of foods are included in the Culinary Arts program. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition, and gourmet cooking.

French Cuisine Workshop

Course Format: Classroom
School/Trainer: The Restaurant School at Walnut Hill College
Training Center(s)/Venue(s): Philadelphia, United States
  V

French cuisine has greatly informed Western culinary instruction �as well as Western cuisine in general. This one day workshop will cover traditional staples of French cuisine. Students will be instructed in creating dishes like Bouillabaisse and Garlic Roast Chicken with Herb Jus Lie. In addition, students will sample different white and red French wines and learn how to pair them with various dishes.

Culinary Arts

Course Format: Classroom
School/Trainer: The Restaurant School at Walnut Hill College
Training Center(s)/Venue(s): Philadelphia, United States
  V

The Restaurant School at Walnut Hill College&,#146,s Culinary Arts education prepares students to launch incredible careers in the hospitality field. Students are immersed in a dynamic and innovative program featuring the techniques of master chefs. They participate in challenging internships. And, since they graduate with a comprehensive academic background and relevant experience, they enter the industry as respected professionals.

Like the industry itself, the Culinary Arts program at Walnut Hill is hands-on. The curriculum is exciting and designed to inspire the creativity of future master chefs. Students start with the basics to build a foundation in the latest culinary techniques. As they move into advanced classes, they discover the world of international cuisine. They learn the creative aspects of the industry including recipe development, menu planning, kitchen and human resource management, wine selection, and dining room service.

One of the many distinctive features of The Restaurant School at Walnut Hill College&,#146,s Culinary Arts program is that students participate in a week-long, tuition-paid gastronomic Tour of France. They... [Read More]

Foodservice Management Accounting

Course Format: Classroom
School/Trainer: JNA Institute of Culinary Arts
Training Center(s)/Venue(s): Philadelphia, United States

This accounting course specifically focuses on the requirements of the foodservice industry. It provides the student with a basis for planning and protecting an operation&,#146,s financial success. The course covers methods of financial analysis, forecasting, and budget and cost management.

Catering Menu Management

Course Format: Classroom
School/Trainer: JNA Institute of Culinary Arts
Training Center(s)/Venue(s): Philadelphia, United States
  V

This course begins with an overview of banquets and catering, and discusses developing a food service and a menu. The course covers menu pricing control, beverage management, and menu design. Students will then learn about food and beverage control, computer use in foodservice, and finally marketing in catering management.

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Find Culinary training courses, certificates, diplomas and degrees in Countries:



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



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