75 Professional Cooking Degree Programs

The PEC H is a program designed for people with experience in cooking or in nutrition, medicine or dietetics who want to train or specialize in healthy cooking knowing its products, techniques and main trends

Designed to support the growing interest in health within restaurants, cafés and retail, the Diploma in Gastronomy, Nutrition & Food Trends is a 3 month gastronomy course based on the principles of nutrition and food science, and their application within culinary arts in alignment with current and future food trends.

Earn the Le Cordon Bleu Diploma in Plant-Based Culinary Arts – Cuisine and master plant-based cooking with expert techniques like sautéing, sous-vide, and fermentation. Learn to craft creative dishes using vegetables, legumes, grains, and seeds while refining your plating, presentation, and recipe development skills.

For the next generation of professionals who want to learn about pastry, confectionery, chocolate making and complete their chef's training or enter the world of sweet cuisine for the 21st century. Discover the sweet art of pastry and chocolate making in this introductory course that will lead you to explore the world of desserts for restaurants in an international environment.

The Executive Chef Diploma is a program designed for people with experience in cooking who want to train in the management of one or multiple kitchens of restaurants or hotels with an international vision. Immerse yourself in the life of an executive chef and conquer the culinary challenge with this intensive course of six weeks that will take you to live the real experience in PortAventura, one of the largest gastronomic facilities in Europe.

Earn a TRU Culinary Arts Certificate 1 in two semesters of study! The Cook 2 certificate is an additional semester of training. In three semesters you can learn all the skills covering Professional Cook certifications from SkilledTradesBC.

The Certificate in Retail Meat Processing at Thompson Rivers University is designed to equip students with the skills and knowledge necessary for a career in the meat processing industry. The program focuses on practical, hands-on training in meat cutting, processing, and merchandising, as well as the fundamentals of food safety and sanitation.

Our professional chef carrer. The Gran Chef Diploma is for people who want to become a professional chef with a global vision of restaurant kitchens, businesses and be specialists in their sector.

Skills to conceptualise and execute innovative dishes that combine tradition and avant-garde. The Master's Degree in Cuisine: Technique, Product and Creativity provides advanced specialisation in culinary techniques, focusing on operational excellence, applied creativity and mastery of gastronomic products as a distinguishing feature.

This unique course will offer students the possibility to enter the world of Italian pasta production, learning specific techniques for both dry and fresh pasta as well as how to deal with production for direct sales and catering service. This is the perfect chance for all international students who wish to learn the techniques of pasta making and production both for fresh pasta laboratory and catering to have a real professionalizing experience and make a step forward to entrepreneurship in the industry.

The program Retail Meat Processing Apprenticeship focuses on productivity training and the business factors of the meatcutting industry. There is specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all products. Safety, sanitation, punctuality and personal appearance are stressed throughout.

Earn the Grand Diplôme® at Le Cordon Bleu, the most prestigious culinary qualification combining the Diplôme de Cuisine and Diplôme de Pâtisserie. This nine-month, full-time program equips you with expert skills, preparing you for top culinary careers in the hospitality industry worldwide.

A food handler is anyone who works in a food business and who either handles food or surfaces that are likely to be in contact with food such as cutlery, plates and bowls. A food handler may do many different things for a food business. Examples include making, cooking, preparing, serving, packing, displaying and storing food. Food handlers can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food.

The Advanced Cooking Certificate is the third and final step before pursuing an associate's level education in the culinary arts.

The Culinary Arts program provides basic education and training for cooks and apprentice chefs. Sequential courses provide for the development of technical food preparation and service skills, understanding of food and beverage composition principles, experience in the use and maintenance of professional foodservice equipment, and basic development of supervisory skills.