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5 Food and Beverage Diploma Programs


Conestoga College
Diploma in Nutrition and Food Service Management
- Kitchener, Canada
Diploma
Full time
2 years
Blended
English
https://www.conestogac.on.ca/fulltime/nutrition-and-food-service-management...


ERUDIO Education Group
Fast-track counseling
Diploma in Hospitality, Catering and Tourism
- Ljubljana, Slovenia
Diploma
Part time
2 years
Blended
English
Fast-track counseling
The Short-cycle Higher Vocational College offers a specialized study programme in Catering, Hospitality, and Tourism, designed to equip students with practical skills and industry knowledge. The programme covers essential areas such as event management, culinary arts, and customer service, ensuring graduates are well-prepared for the dynamic hospitality sector.
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Apex Institute Of Education
DIPLOMA OF HOSPITALITY MANAGEMENT
- Sydney, Australia
Diploma
Blended
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of the industry to coordinate hospitality operations.


Horeca Academy
Professional European Chef (PEC)
- The Hague, Netherlands
- Amsterdam, Netherlands
Diploma
Part time
3 hours
Blended
English
Do you love to cook and do you want to work in the international hospitality industry? As long as you are connected to the internet and have a place where you can practice cooking, you can start this Professional Chef Program. Here is your chance, join our online program and become a Professional European Chef. You can study to become a Professional European Chef wherever you are in the world.


International Culinary Studio
Global Advanced Diploma in Professional Cookery
- Canterbury Plains, New Zealand
Diploma
Full time
36 weeks
Blended
English
On completion of the Advanced Global Diploma in Professional Cookery and the associated industry hours, the holder can be awarded the Worldchef Certified Chef de Partie badge. This means they are an experienced professional chef working under the direction of a sous chef or a head chef. Within this role the individual is responsible for operating one or more designated sections in the kitchen, such as grill, sauce section, larder and/or pastry section.
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