This course aims to train specialized senior technicians to direct, coordinate and control the activities and operations of food and beverage services (Food and Beverage) in catering and beverage establishments, integrated or not in hotel units, guaranteeing the quality of the service, the optimization resources and maximizing the profitability of the business.

Learn the standard procedures for meat processing and cutting in this free online Food Service Excellence - Meat Cutting and Processing course. This certificate course teaches you about cutting and processing meat for the food service industry. We study different types of meat and poultry and lay out the terminology used to discuss them.

Comprehensive management of an agri-food industry represents a huge competitive advantage as it allows: opening new commercial channels, increasing sales, improving consumer confidence, selling innovative products, avoiding food alerts and crises, minimising impacts, improving production costs, etc.

Tourism is one of the most relevant economic activities of the Spanish economy, and one of the fundamental sectors in the social and economic development of the country. Within the sector, the restaurant area, with more than 270,000 establishments and 1.3 million jobs, is one of the fastest growing areas, and one of the key pieces of tourism activity.

Our 3-year academic program - Gastronomy and Catering EUHT StPOL by EUHT StPOL - will allow you to be an expert in culinary arts and gastronomy. + Professional visits to hotels, restaurants, wineries, research centers, among others!

Develop a strong foundation of food safety skills and stay compliant with the Food Standards Code when you complete the official AIFS Food Handler course.

This program is designed for those looking to build their critical understanding of the Food & Agribusiness sector. By the end of the program, learners will be able to identify business dilemmas and develop innovative strategies to solve them. The curriculum is based on our unique learning method of using real business cases, a highly interactive and digital approach that ensures continued industry relevance of the learning whilst working together as a group.

Future chefs in this program have their eyes opened to the creative and delectable world of culinary arts. From aspects of proper cooking, Culinary Arts program students are exposed to proper cooking, food preparation, and kitchen management to advanced techniques required to work in the world s finest dining establishments.

Our program highlights competency-based training through progressive learning units. A large portion of the training will occur in our training kitchens, providing students with lots of “kitchen time” to allow their skill levels to grow. Utilizing a ‘hands-on’ food production approach, students will be working individually or in small groups.

Chef is more than just a title. The most traditional of the gastronomic master's degrees is the basis for successful entry into the management level and management in the hotel and restaurant industry, in communal catering, in catering - but also in industry, education and many other areas.

The Brewmaster program is a great opportunity to gain new knowledge and connect with the craft beer industry. Unique trips such as Yakima during hop harvest, to Rahr Malting and Labatts, are once-in-a-lifetime opportunities to get behind-the-scenes insight to better illustrate classroom learning. The dedication of the faculty to this program has been a positive example to us, students. I'm learning more in this program than I could've put together in my own free time. Being at Olds is helping me realize my goals by providing me with knowledge and skills that can only lead to my success in a growing industry.

We have a fantastic reputation in the catering industry. Our chefs have gone on to work in Michelin-starred restaurants worldwide, including Australia, New Zealand, New York and LA.