Online Master's Degree in Food and Beverage Studies in Europe

View Online Masters Programs in Food and Beverage Studies in Europe 2017

Food and Beverage Studies

Master-level studies involve specialized study in a field of research or an area of professional practice. Earning a master’s degree demonstrates a higher level of mastery of the subject. Earning a master’s degree can take anywhere from a year to three or four years. Before you can graduate, you usually must write and defend a thesis, a long paper that is the culmination of your specialized research.

Across the Atlantic, the discussion about online courses and their potential to restructure higher education has been raging for some time. Courses are structured as weekly online conferences; communication with the course tutor and other learners takes place in a virtual learning environment. The online courses are intended to fit around your calendar; you access the course whenever it is suitable for you.

Europe is, by convention, one of the world's seven continents. Comprising the western most point of Eurasia, Europe is usually divided from Asia by the watershed divides of the Ural and Caucasus Mountains, the Ural River, the Caspian and Black Seas, and the waterways connecting the Black and Aegean Seas.

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Master's in Nutrition and Culinary Arts

ABMS The Open University Of Switzerland
Online Full time Part time 16 - 20 months Open Enrollment Switzerland Zurich + 1 more

At the end of Master (MBA) in Nutrition and Culinary Arts (Food Service Management) study program the graduates will combine theory with their work experiance and display a sound knowledge of the Nutrition and Culinary Arts (Food Service Management). [+]

Top Online Masters in Food and Beverage Studies in Europe. Advance Your Expertise at ABMS Connect with learners and leaders just like you in our online master's programs. You will go as far as your mind will take you as a master's student at ABMS. For Professionals The Master's of Nutrition and Culinary Arts (Food Service Management; MBA) signifies the next level of achievement in any academic discipline. At the end of Master (MBA) in Nutrition and Culinary Arts (Food Service Management) study program the graduates will combine theory with their work experiance and display a sound knowledge of the Nutrition and Culinary Arts (Food Service Management). Students are equipped with useful health consultant tools to enter the labour market and more contribute effectively and efficiently to organizations within this field. The Master in Nutrition and Culinary Arts is a study program for students that want to strengthen their skills in the health and food focusing mainly on the managerial elements. This study program will consist of a 12-month study period in which students will be taught through lectures. In our master's programs, you will: Develop and practice innovative research methods. Earn the highest quality of education. Achieve the expertise to publish in peer-reviewed journals. Become a successful researcher and professional. MBA: 1 year + thesis We have 4 intakes per year: January, April, July, and October The master will take your leadership to the next level. In our master's programs, you will: Study and apply innovative research methods. Combine applied research and professional practice. Prepare to make an impact in policy and practice. Learn strategies to facilitate more effective, adaptable organizations and create positive change. Become a more innovative leader in your field. Study Language: this study program taught entirely in English. Modules: Nutrition and Culinary Arts Management (Food Service Management) Study Skills for Postgraduate Learning Research Methods Information and Knowledge Management International Marketing Strategy Management, Control and Accountability for Financial Resources Managing People in Organisations Strategic Management Strategic Operations Management Admission Requirements: Duration: one year + thesis (usually 4-8 months) Diploma: MBA in Nutrition and Culinary Arts Age: Minimum age 21 years Previous study: Bachelor or equivalent English level: IELTS 6.0 or equivalent (Only for students from non-English speaking countries or students who did not study at English speaking school) IF you dont have english certificate you can do our own english test for free of charge. Study Method: Online Fee: 10950 Euro Note: Study fee does not include application and reservation fee (to guarantee you a study place) of 240 Euro (onetime payment and non-refundable). European Credit Transfer and Accumulation System: this program is equivalent to 90 ECTS European Qualifications Framework: this program is equivalent to EQF Level 7 [-]

Masters Degree In Gastronomy

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

This Masters in Gastronomy allow you develop professionally beyond the kitchen and dining rooms, both technical and humanistic knowledge, implicándote in the reality of the production processes, research and innovation, making you assume the responsibilities and commitments that today requires the business world ... [+]

Masters in Gastronomy Differentiate the use of imagination and innovation The great vocation that exists today gastronomy, in a country with such an extraordinary wealth of hospitality and tourism, should be brought to the professional field of a coherent, realistic and effective way, adapting to the current demands of specialization and competitiveness. As School of Hospitality in this master in gastronomy offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. This Masters in Gastronomy allow you develop professionally beyond the kitchen and dining rooms, both technical and humanistic knowledge, implicándote in the reality of the production processes, research and innovation, making you assume the responsibilities and commitments that today requires the business world. Agenda The Introduction to the professional kitchen - Modern kitchen. Preliminary Operations in Modern Kitchen. Meet the Food Processing as: Vegetables, Eggs, Soups, Stews, Rice, Pasta, Vegetables, Seafood, Steaks, etc.. Management and Organization Department cuisine. Study and logistics on menus and cards. Advanced Professional Cookery - Pioneering in gastronomy. The culinary revolution. Advanced Cooking Equipment. New optimization tools. Advanced cooking techniques and conservation. The global pantry. Products, textures and spices. Catering and communities. Production and purchasing management. Research, development and innovation in the kitchen. The food industry and quality standards. Communication and marketing in the kitchen. New management models. Hygiene and Food Safety - Hygiene, food safety and public health. Food handlers. Good hygiene practice. Service and traceability. History of gastronomy - Birth of the kitchen. The Ancient Near East. The kitchen in the Classical World: Greece and Rome. The Arab and andasulí kitchen. European cuisine in the Middle Ages and the Renaissance. The kitchen of the seventeenth and eighteenth centuries. The nineteenth century French and Belle époque. The present and the "new kitchen". New Culinary Techniques - New Tools and Machines. Textures: thickeners, gelling agents and stabilizers. New Cooking Techniques. New ingredients. Cookbook. Pastry - Pastry: history and art. Installation and specific machinery. Knowledge of raw materials. Bodies bisque. Friable masses. Creams and derivatives. Mousses and families. Fermented doughs. Cold world. Mignardises. Pastry for coeliacs. Cakes. Trends and references. Get dining and links of interest. Chocolate and Pastry Arts - Study chocolate. Bombonería. Pastry restaurant. Chocolate pastry workshop. Sugar. Chocolate artistic. Salada Pastry - Introduction to the world of savory pastries. Tools. Pastry dough. Bodies scalded. Bodies of puff pastry. Liquid masses. Flatbreads. Mass breeze and orly dough. Cakes applying the studied masses. Sandwiches Workshop knowledge and tasting Spanish olive oils - The different types of olive oil and ranking. The main olive varieties and their geographical distribution. Oil processing. Benefits of its application in kitchen. Organoleptic analysis of virgin olive oils. Kitchens of the World - Introduction to international cuisine. French and Northern European cuisine. Italian cuisine. Mediterranean and Jewish cuisine. African and North African cuisine. Indian and Southeast Asian cuisine. Chinese and Japanese cuisine. South American and Caribbean cuisine. Mexican cuisine and the United States. vegetarian cuisine. GOALS With the Masters in Gastronomy we get that: Know Spanish cuisine and culture Learn the working methods and perfect your cooking techniques You obtain the basis for continuing professional development in the future Fomentes ongoing processes and personal renewal in this type of competition and innovation in hospitality companies Ocupes positions, which will head the various processes involved in catering companies Departures The Masters in Gastronomy is aimed at all people who want to make their profession gastronomy, as it is one of the most dynamic sectors. In this profession is essential to have an academic background in order to access the best gastronomic offers nationally and / or internationally, or to manage and run your own business. You will also have career opportunities as the chef and / or executive chef. Admission requirements Access to Masters in Gastronomy what can be done by one of two ways: Having a university degree or Have professional experience. In this case, a committee will assess your knowledge and experience. [-]