Masters Program in Culinary Arts in Europe

Compare Masters Programs in Culinary Arts in Europe 2017

Culinary Arts

A Masters degree gives you the opportunity to either further your understanding of a particular question or take off in a completely different way using skills you have gained from your previous undergraduate degree.

Europe is the sixth largest continent and includes 47 countries and assorted dependencies, islands and territories. It is bordered by the Mediterranean Sea to the south, Asia to the east, and the Atlantic Ocean to the West.

View all Master Programs in Culinary Arts in Europe 2017

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Postgraduate Diploma / Master of International Business in Culinary Management (Culinary Arts Academy Switzerland)

Swiss Education Group
Campus Full time 2 years February 2017 Switzerland Luzern

Providing graduates with an in-depth understanding of gastronomy and culinary arts, the Master of International Business in Culinary Management builds on restaurant management, culinary knowledge, skill and creativity so that you are able to demonstrate your innovative ideas in the setting up and development of your own culinary business plan. [+]

Masters in Culinary Arts in Europe 2017. Postgraduate Diploma / Master of International Business in Culinary Management Innovate the Trends in Culinary Management Providing graduates with an in-depth understanding of gastronomy and culinary arts, the Master of International Business in Culinary Management builds on restaurant management, culinary knowledge, skill and creativity so that you are able to demonstrate your innovative ideas in the setting up and development of your own culinary business plan. Discover the Culinary World Lucerne Campus Internship Term 1 (11 weeks) Term 2 (11 weeks) Paid internship in Switzerland or worldwide (4-6 months) Postgraduate Diploma in Culinary Arts Innovate the Culinary Trends Lucerne Campus Internship Term 3 (11 weeks) Term 4 (11 weeks) Paid internship in Switzerland or worldwide (4-6 months) Master of International Business in Culinary Management Term 1 (11 weeks) Theory of European Culinary Arts Food Safety and Sanitation Fundamentals of European Culinary Arts (Practical) Menu Planning and Nutrition Industry Experience Workshop German Language 1 / French Language 1 Term 2 (11 weeks) Culinary Operations European and International Cuisines (Practical) Baking and Pastry (Practical) Sensory Development and Menu Composition German Language 2 / French Language 2 Internship (4-6 months) Practical Experience Qualification: Postgraduate Diploma in Culinary Arts Term 3 (11 weeks) Culinary Events Management International Food Trends Innovative Cooking Trends (Practical) Culinary Business Plan Development Part 1 Term 4 (11 weeks) Food and Beverage Matching Food in the Media Pastry and Chocolate Arts (Practical) Culinary Business Plan Development Part 2 Internship (4-6 months) Practical Experience [-]

International Master in Food & Cook Design

École de Condé
Campus Full time 1 year September 2017 France Lyon

The International Master in food & cook design, fully taught in English, offers a high level of training in the field of culinary and cook design. [+]

The International Master in food & cook design, fully taught in English, offers a high level of training in the field of culinary and cook design. One of the few courses of its kind available in France and Europe, the International Master in food & cook design is taught at École de Condé Lyon, located in the capital of French gastronomy. The course brings together designers, renowned chefs, sociologists and scientists in a unique classroom setting that focuses on production and planning. In addition to the design of food dishes, plates and eating places (restaurants, shops, etc.) the course goes into the relationship between the consumer and the product through historical, socio-cultural, marketing, but also nutritional and scientific analysis. Program The International Master in food and cook design is a year-long program followed by internship experiences, which accounts, in total, for 60 ECTS credits. This program allows designers, culinary arts and agribusiness students to investigate one of the most promising field of design, connecting multiple fields of expertise such as food sciences, food aesthetics, food sociology, etc. Admission Process Students graduated from bachelors in design, cooking, culinary arts, hospitality management and food sciences may apply to the International Master in Food and Cook Design. Admission is based on an interview as well as on student academic record and portfolio review. All applicants are required to have previously acquired, or to be in the process of acquiring, 180 ECTS credits in academic fields relating to design (space, graphic, product), culinary arts, hospitality management or food sciences. International students may contact directly École de Condé international admissions office for further assistance. Accreditations This program has also been certified as a first level European Master’s degree (60 ECTS) by the European Accreditation Board of Higher Education Schools. [-]

Master in Food Design

Scuola Politecnica di Design SPD
Campus Full time 12 months March 2017 Italy Milan

The Master degree in Food Design develops the necessary skills to give a creative contribution to an increasingly growing sector, of which Italy constitutes one of the main benchmarks known worldwide. It is an opportunity not only for students holding a degree in design, marketing and communication, but also for managers and professionals working in the field. The programme combines a focus on food-related markets... [+]

Masters in Culinary Arts in Europe 2017. The Master degree in Food Design develops the necessary skills to give a creative contribution to an increasingly growing sector, of which Italy constitutes one of the main benchmarks known worldwide. It is an opportunity not only for students holding a degree in design, marketing and communication, but also for managers and professionals working in the field. The programme combines a focus on food-related markets with the design approach and methodologies. This creates a food designer who is able to manage the design: of processes, methods and spaces where products are processed, distributed and consumed; of food in terms of its aesthetics, communication and representation; of equipment and tools used to prepare and consume food; of all the communication activities implemented for the promotion of food products. The academic activities encompass lessons, design workshops and seminars with the leaders of the food and agriculture industry and of the design field: entrepreneurs, managers, journalists, food critics, designers, architects, publishers and chefs. The structure of the course also comprises visits to food companies, concept stores, restaurants as well as important gastronomic fairs and events. After the end of the course, students will have an internship experience in a company, agency or firm working in the field. The Master is held in collaboration with important companies and firms of the food industry. ENTRY The Master’s is open to Italian and foreign graduates coming from various scientific disciplines, social sciences and liberal arts. The program has a limited number of places available. Applicants will be admitted upon selection based on the student’s CV, portfolio and on an interview. DURATION The Master’s starts in March 2015 and ends in March 2016. It includes 580 hours of lessons and a three-month internship. Attendance is compulsory. The total workload of the course corresponds to 1500 hours/student encompassing lessons, class exercises, internship and individual study. INTERNSHIP At the end of lessons, students commence their three-month internship at companies or professional firms in the field. LANGUAGE The Master’s course is held in English. QUALIFICATION After passing the final exam, students will obtain a taught Master’s Degree from IULM and SPD. The Master corresponds to 60 ECTS credits. The Master is managed and organized by: Libera Università di Lingue e Comunicazione IULM and Scuola Politecnica di Design SPD jointly. [-]

Master in Culinary Arts and Kitchen Management

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 8 - 14 months September 2017 Spain Barcelona

A qualification from EUHT StPOL and the “Gerona University Foundation: Innovation and Training” (a qualification recognised by both institutions and by the hotel sector thanks to its long [+]

Qualification A qualification from EUHT StPOL and the “Gerona University Foundation: Innovation and Training” (a qualification recognised by both institutions and by the hotel sector thanks to its long background and great prestige). Duration Eight months in the hotel-school and 3-6 months doing practicals in the sector (60 ECTS). Teaching language The classes will be given in Spanish. Methodology The course is divided between theoretical classes, practical workshops, real practice in the Hotel-School and professional practicals in the sector. Entrance - Graduates or technical graduates in gastronomy, culinary arts or similar. - Persons qualified in cuisine and gastronomy schools. - Higher professional training grades and technical studies in cuisine, gastronomy and hostelry with at least two years' education complete, previously recognised by EUHT StPOL. - Professionals with sufficient demonstrable experience in the opinion of EUHT StPOL. Star lectures A series of master classes will be given by outstanding professionals working as guest teachers. These include: Ferran Adrià, Joan Roca, Xavier Pellicer, Jordi Cruz, up to around 7 chefs in possession of Michelin stars. [-]

Master´s course in Culinary Techniques and Products

Basque Culinary Center
Campus Full time 6 months September 2017 Spain San Sebastian

Students look in greater depth at contemporary and traditional cookery techniques [+]

Master´s course in Culinary Techniques and Products

 

Students look in greater depth at contemporary and traditional cookery techniques that have moved the sector forwards over the years, working with products from all over the world, 5 hours a day, 5 days a week.

 

An intensive programme of 24 on-site weeks with a total of 920 hours of class, which can be completed with a 6-month stage at the end in prestigious restaurants. A syllabus that also includes Product and Culinary Technique Seminars, Master Classes with international chefs, gastronomic trips and a Master’s Final Project.

 

Become a highly valued professional, capable of adapting to different styles and creating personal yet differentiating culinary work.... [-]


Master in Italian Cuisine

Apicius International School of Hospitality
Campus Full time 1 year October 2017 Italy Florence

A.I.S.H. offers a Master in Italian Cuisine for Professional Chefs or Hospitality graduates who wish to enhance specific skills in Culinary Arts. The program is one-year long and is aimed at celebrating the outstanding mastery of cuisine that has evolved in Italy over the centuries [+]

A.I.S.H. offers a Master in Italian Cuisine for Professional Chefs or Hospitality graduates who wish to enhance specific skills in Culinary Arts. The program is one-year long and is aimed at celebrating the outstanding mastery of cuisine that has evolved in Italy over the centuries. It is not just exceptional ability in cutting vegetables or flipping an omelette that makes a Master Chef, but the knowledge of quality products, the ability to interpret recipes, the awareness of the historical background of dishes, and the to capacity match ingredients creating a balanced new dish.

 

The program provides students with a sound understanding of the italian gastronomic culture. It develops each student’s attitudes to their optimum potential and gives them the opportunity to acquire specific skills and abilities in order to develop their professional career. The Master Program is open to only 10 participants each year. After the successful completion of the program, students receive a Master Certificate in Italian Cuisine.... [-]