13 Chef de cuisine Training Degree Programs

A course in which you’ll use avant-garde culinary processes, tools and techniques to design creative gastronomic proposals with a sound concept.

The Plant-Based Gastronomy Cuisine Diploma is the response of a generation of students, chefs and enthusiasts in search of a more responsible and respectful cuisine, profoundly inspired by all that plant-based ingredients. This gives the keys to designing and refining gastronomic plant-based dishes.

Unleash your entrepreneurial spirit at the Entrepeneurchef Program. This course gives you a global vision from the conception stage until after the opening, preparing you directly towards the goal: "I am going to create my own restaurant". Whether you have a clear project or not, the course will open your mind to new ways of understanding the restaurant business and, above all, to the ways in which customers will accept your proposal in the years to come. This course is a journey through all the stages you will have to go through, paying special attention to the behavioral aspects of customers, the latest business models and, of course, the digital environment that will condition success.

The Diplôme de Cuisine is made up of three levels: Basic, Intermediate and Superior. This cuisine programme is based on high-level teaching, which is distinguished by teachings and demonstrations carried out by Chefs of recognised experience and the supervised individual practical work of learners.

The Postgraduate in Haute Cuisine and Culinary Innovation offers professional training for gastronomic entrepreneurship and/or to work in high-end restaurants, hotel chains, and other destinations in the catering sector in creative chef, head chef, and culinary research positions.

A blended learning model that combines personal one on one teaching by a fully accredited Chef Instructor and online education which enables students to learn in-depth culinary techniques. The course is comprehensive and will teach our students all there is to know about preparing, cooking and finishing an extensive range of foods and also covers important topics such as food safety, nutrition, special diets, catering, food cost operations and menu planning.

Food is a universal language and an essential part of life. The ability to create unforgettable dishes that appeal to all the senses — taste, aroma, texture and presentation, is an art.

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.

This 40-week program is designed to provide students with the knowledge and skills in Culinary Arts and prepare them for employment in this field. The students will be working and cooking food in the UCN cafeteria.

Become a true MasterChef of excellence mastering all the techniques of Pastry, Kitchen, Bakery, and management of gastronomic ventures. The classes are 100% online, with step-by-step explanations, recorded in high-definition videos, showing you every detail, so that you can master all branches of Gastronomy. You will also complement your learning with the courses on Safety and hygiene in the workplace and food handling, Nutrition, Beverages and Spirits, Introduction to the world of wine, Gastronomic Marketing, Costing of dishes, Organization of events, and Financial analysis so that your project or venture is successful. Mausi Sebess is the only institute to offer MasterChef Certificates.

His course provides students with the skills and knowledge to set up and operate a restaurant and manage its culinary operations, dinner events, purchasing and sales, F&B budget, staff, and research and development to introduce the new menu and concepts of a French restaurant.

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.

This qualification reflects commercial cooks who have a supervisory or team leading role in the kitchen.