Part time Master's Degree in Culinary Arts

See Part time Masters Programs in Culinary Arts 2017/2018

Culinary Arts

A master's degree is a postgraduate academic degree. One must already have an undergraduate degree to apply for a master's program. Most master's degree program would require students to complete a master's thesis or research paper.

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Culinary Arts

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Master In Gastronomy And Entrepreneurship

Institut Paul Bocuse España
Campus 1 year October 2017 Spain Barcelona

The main objective of the Master is to train professionals capable of leading, creating and innovating in new business models linked to gastronomy. It is intended that the knowledge acquired and new business proposals be aware of the global-local paradigm and the need to respond in a sustainable manner to the environment in which the company or business is established. [+]

Best Part time Masters in Culinary Arts 2017/2018. In the current international gastronomic panorama in which the cuisine, the culinary, the local products, the traditions and the know-how in the transformation of the dishes, are recognized as intangible cultural heritage; Has generated an important and growing demand for creative, proactive and committed professionals capable of generating new and fresh business ideas in the catering sector. Faced with this paradigm, the Institut Paul Bocuse Spain offers a new Master's Degree in Gastronomy and Entrepreneurship from the experience and knowledge of one of the most important and influential chefs in the world, who was the founder of Nouvelle Cuisine but in an environment Gastronomic innovative and creative as is the city of Barcelona. The Master is developed under an international and multidisciplinary approach, where gastronomy is not only understood as the dish and with this the transformation of agri-food products, but, on the contrary, requires an integral vision of the gastronomic and business sector. The main objective of the Master is to train professionals capable of leading, creating and innovating in new business models linked to gastronomy. It is intended that the knowledge acquired and new business proposals be aware of the global-local paradigm and the need to respond in a sustainable manner to the environment in which the company or business is established. To this end, the Master offers a broad training in business creation while attending to the current trends linked to gastronomy, such as slow cuisine, vegan cuisine, robotics... [-]

Master's Degree In Management And Innovation In Gastronomy

Institut Paul Bocuse España
Campus 1 year October 2017 Spain Barcelona

The main objective of the Master is to train professionals capable of leading, creating and proposing new options linked to gastronomy in a globalized context but, at the same time, concerned with fundamental aspects of food such as sustainability, culinary traditions, and The food identity of the regions. [+]

In the current international gastronomic panorama in which the cuisine, the culinary, the local products, the traditions and the know-how in the transformation of the dishes, are recognized as intangible cultural heritage; Has generated an important and growing demand for creative, proactive and committed professionals able to follow the path towards constant transformation and gastronomic innovation. Faced with this paradigm, the Institut Paul Bocuse Spain is a new Master in Management and Innovation in Gastronomy, along with the experience and knowledge of one of the most important and influential chefs in the world, who was the founder of Nouvelle Cuisine but in a An innovative and creative gastronomic environment as is the city of Barcelona. The Master is developed under an international approach, where the gastronomy is not only understood as the dish and with this the transformation of the agri-food products, but, on the contrary, it requires an integral vision of the sector as much agri-food, as of the restoration in The one that is immersed. The main objective of the Master is to train professionals capable of leading, creating and proposing new options linked to gastronomy in a globalized context but, at the same time, concerned with fundamental aspects of food such as sustainability, culinary traditions, and The food identity of the regions. To do this, the Master offers a broad training in a specific direction and at the same time polyvalent that attends the current trends linked to gastronomy, such as slow cuisine, Mediterranean diet, vegan cuisine... [-]

MASTER IN CONTEMPORARY PATISSERIE AND SWEET CUISINE

Gasma Gatronomy & Culinary Management Campus
Campus 5 months September 2017 Spain Castellón

A journey through the world of patisserie, from workshop elaborations to sweet cuisine. The Master’s Degree in Contemporary Patisserie and Sweet Cuisine is the most complete and up-to-date training in the sweetest area of the kitchen. [+]

Best Part time Masters in Culinary Arts 2017/2018. FROM WORKSHOP ELABORATIONS TO SWEET CUISINE A journey through the world of patisserie, from workshop elaborations to sweet cuisine. The Master’s Degree in Contemporary Patisserie and Sweet Cuisine is the most complete and up-to-date training in the sweetest area of the kitchen. Presenting a curriculum aimed to master the techniques of haute patisserie, sweet cuisine and formulation. Knowledge of raw materials, manufacturing processes and techniques will provide the foundation to foster creativity and innovation. A five-month long program with 530 hours of external practices in the best restaurants and bakeries from our Culinary Team. OUR TEAM, OUR BEST GUARANTEE Learn first-hand from great professionals like Paco Torreblanca, Daniel Álvarez, Mario Masià, David Gil, Carito Lourenço, Paco Llopis o José Montejano Leading figures who will share their knowledge with you on a journey that will take you from the bakery workshop to the contemporary world of sweet cuisine. STUDENTS TAKE THE LEADING ROLE Students take the center stage in this Master’s Degree. Learn alongside internationally acclaimed pastry chefs from our Culinary Team. Highly specialized professionals who will enable you to develop not only your knowledge but also your creativity and skills through a comprehensive learning system in which you have the most important role. A FUTURE OF OPPORTUNITIES Our pioneering methodology has you in direct contact with the best professionals. Our Master’s Degree will prepare you to take on the challenge of meeting the many professional needs of the sector. Let us open... [-]

MASTER IN GASTRONOMY AND CULINARY MANAGEMENT

Gasma Gatronomy & Culinary Management Campus
Campus 5 months September 2017 Spain Castellón

This Master's Degree offers a total immersion in gastronomy from day one. A qualitative leap in your professional career. You will be able to come up with creative and profitable culinary proposals , not only in traditional cuisine but also in patisserie and bakery. [+]

TOTAL INMERSION IN GASTRONOMY This Master's Degree offers a total immersion in gastronomy from day one. A qualitative leap in your professional career. You will be able to come up with creative and profitable culinary proposals , not only in traditional cuisine but also in patisserie and bakery. The program has a duration of 5 months and is complemented by 530 external practice hours, in some of the best restaurants from our Culinary Team. THE STUDENT, A LEADING ROLE The Master's Degree from CEU Cardenal Herrera University and Gasma trains proactive professionals. Our program is innovative, participatory and based on an experiential methodology. Through practical workshops, Master classes, events and learning tours you will acquire the knowledge to help youmake a difference. OUR TEAM...OUR BEST GUARANTEE Learn from the best experts in food product and renowned professionals in areas like culinary management or R&D+i applied to Gastronomy. Knowledge and experience at your service. EMPLOYABILITY AND ENTREPRENEURSHIP Our pioneering methodology and direct contact with the best professionals will prepare you to take on the challenge of addressing the needs of the culinary sector. Gasma is commited to employability. Why study this Master's Degree?- 1. You will understand the basics of traditional cuisine and study food product in order to make the most of it. 2. You will master the most innovative techniques and develop your creative potential to set up a unique gastronomic proposal. 3. You will discover culinary techniques from around the world and learn to successfully integrate them, thus... [-]

Master in Italian Cuisine and Oenology

Italian Culinary Institute for Foreigners - ICIF
Campus 6 months October 2017 Italy Italy Online

The Master course in Italian Cuisine and Oenology, lasting 180 days, is set out in two parts: the first, with a 55-day length, of theoretical-practical lessons at the ICIF headquarters, supplemented with educational field trips; the second consists in a 120-day professional internship (optional, not included in the subcription cost), at restaurants selected by the school. [+]

Best Part time Masters in Culinary Arts 2017/2018. Nine weeks of theoretical and practical lessons and the opportunity of a practical training period at the best Italian restaurants The Master course in Italian Cuisine and Oenology, lasting 180 days, is set out in two parts: the first, with a 55-day length, of theoretical-practical lessons at the ICIF headquarters, supplemented with educational field trips; the second consists in a 120-day professional internship (optional, not included in the subcription cost), at restaurants selected by the school. The Master teaches regional traditional cuisine and its modern-creative evolution, the basic techniques, the appropriate decorations, the art of presentation and other fundamental notions on agricultural-food products, spices, aromatic herbs, food raw materials, together with a detailed study of wines and oils. During their stay at the school all students will be divided into groups and will take turns preparing all of the ingredients necessary for the recipes. They will also be involved in practical tasks carried out in both the kitchen and dining room. Minimum attendance 12 – maximum 24. Duration The Course has a total duration of 6 months: 9 weeks of theoretical and practical lessons at the Institute 15 weeks of internship (optional) at an Italian restaurant previously selected by the Institute. Those who can enroll are: Holders of diplomas from higher education hospitality institutes or centres Foreign and Italian professionals from the food and wine sector Workers from the sector with at least three years of documented experience in hospitality industry worldwide.... [-]

Master Of Professional And Advertising Photography. Product Specialization And Gastronomy

Seeway - Barcelona
Campus Part time 9 months October 2017 Spain Barcelona

The Master in Professional and Advertising Photography in its specialization in Product and Gastronomy is a pioneering program in the fusion of wealth and gastronomic reputation of our country and the media coverage and graphic communication of this trend. [+]

The Master in Professional Photography and Advertising in its specialization in Product and Gastronomy program is a pioneer in the fusion of wealth and gastronomic reputation of our country and the media coverage and graphic communication of this trend. The essence of this program goes beyond the own space of shooting and addresses the own disciplines of the profession, from the styling to the art direction, thus responding to the demands and needs of the labor market. Its axis is the product specialization and gastronomy and Intersect with the art direction that maintains and enhances the personality of the author. An innovative proposal aimed at creativity and expertise to generate synergies between expanding sectors with the aim of developing projects from conceptualization Full commercial or professional quality and a strong stamp author. Summary Qualification: Master Degree Credits: 40 ECTS Hours: Monday and Wednesday from 18:30 to 21: 30h Mode: Barcelona Semester: October to June. observations: classroom training. 100% practical guidance. Small groups. GOALS The educational objective of the Master is to train participants as a leading professionals with initiative and style, offering domain knowledge, tools, processes and methodologies at technical, aesthetic and managerial, always favoring the most of the expansion of their own inclinations and skills. You will be able to control the entire process of creation and production and you can postularte as author and creator of trends. CURRICULUM The program is structured into two main blocks: the first delve into the essential knowledge and advertising professional photographic practice... [-]

Master in Food Design

Scuola Politecnica di Design SPD
Campus 12 months March 2018 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... [+]

Best Part time Masters in Culinary Arts 2017/2018. 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... [-]

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

Swiss Education Group
Campus 2 years February 2018 Switzerland Luzern Montreux Neuchâtel Leysin Le Bouveret Brig + 4 more

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. [+]

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 [-]

Master in Food Culture & Communications

University of Gastronomic Sciences (UNISG)
Campus 1 year October 2017 Italy Bra

Each Master program in Food Culture and Communications is a separate and complete Master program with a specific thematic stream. The different streams of the Master share a common core of coursework, complemented by specialized material unique to that stream. Each, however, is designed for international students seeking an innovative approach to the study of food and foodways and the ways in which they are discussed and represented today. [+]

Best Part time Masters in Culinary Arts 2017/2018. Each Master program in Food Culture and Communications is a separate and complete Master program with a specific thematic stream. The different streams of the Master share a common core of coursework, complemented by specialized material unique to that stream. Each, however, is designed for international students seeking an innovative approach to the study of food and foodways and the ways in which they are discussed and represented today. The program offers a wide mix of in-class lessons, exercises, guided tastings, projects, and study trips in Italy and abroad to provide a multi-experiential understanding of both high-quality artisanal and industrial food products, their ecology, agronomy, technology, history, anthropology, sociology, as well as the necessary knowledge and expertise for communicating them. Instructors include internationally recognized scholars, journalists, and gastronomy experts, including: Carole Counihan, Barny Haughton, Corby Kummer, Stuart Franklin, Anne Noble, Carlo Petrini, and others. Through an approach that merges anthropology, history, ecology, food policy, agronomy, economics, food and sensory sciences, tasting sessions, communications, and a wide range of other subjects, students acquire the tools for developing new conceptualisations, communications, and educational strategies within the realm of high-quality gastronomy. Graduates emerge ready for careers in community-based project management, education, marketing and public relations. In addition to this breadth of study, each stream of the master also includes a distinct academic focus, falling into the following themes. Note that the four streams of the program each have different start dates. Each stream of master... [-]

Master of Gastronomy: Food in the World

University of Gastronomic Sciences (UNISG)
Campus 2 years September 2017 Italy Bra

The Master of Gastronomy: Food in the World program offers a coursework that is cross-disciplinary and multi-thematic, with visiting scholars from around the world teaching throughout the year. Numerous tasting workshops focus on food itself, bringing all the senses into the learning process. And three field-study trips, in Italy and abroad, help students synthesize and contextualize what happens in the classroom. A final, four-month internship then allows students to work in or research a specific area of interest, weaving these threads together through practical experience. [+]

The Master of Gastronomy: Food in the World program offers a coursework that is cross-disciplinary and multi-thematic, with visiting scholars from around the world teaching throughout the year. Numerous tasting workshops focus on food itself, bringing all the senses into the learning process. And three field-study trips, in Italy and abroad, help students synthesize and contextualize what happens in the classroom. A final, four-month internship then allows students to work in or research a specific area of interest, weaving these threads together through practical experience. What is gastronomy? Despite its short history, gastronomy is a concept that has often been debated, discussed, and disregarded. At UNISG, gastronomy is an approach to studying food through diversity. It is about understanding that knowledge exists in the mind and in the body, and that our identity, emotions, and senses are also tools for learning about food. Gastronomy acknowledges that food is simultaneously symbolic and physical, political and poetic, environmental and political. Program Content The result of this program is that students graduate as gastronomes—connection-makers in the world of food who have a critical understanding of their own roles. They are professionals with the tools and perspectives for shaping a new future of food that is good, clean, and fair for everyone. The program begins in September 2016 and end in September 2017, comprising eight months of on-campus work and a three-month internship. Subject Areas The program confers certified, first-level, master’s degree, comprising 90 European academic credits. The programs last twelve months, with nine... [-]

Master in the Slow Art of Italian Cuisine

University of Gastronomic Sciences (UNISG)
Campus 1 year September 2017 Italy Bra

Designed for people seeking an innovative model of cuisine based on the knowledge of traditional Italian products and Slow Food’s philosophy. The Master combines both sciences and humanities to develop knowledge of food products and how they are produced. Featuring classes with famous Italian chefs and important personalities in the world of Gastronomy, the program integrates lectures, study trips around Italy, and internship experiences in Italian Slow Food osterias and restaurants. [+]

Best Part time Masters in Culinary Arts 2017/2018. Slow Art of Italian Cuisine In 2014 the Pollenzo Cookery School, developed by the University of Gastronomic Sciences in collaboration with Slow Food, will organize two one-year Master programs in the Slow Art of Italian Cuisine. The structure and syllabus will be the same for both courses, the only difference being that the first will be taught in Italian and the second in English: From September 2016 – in Italian From January 2017 – in English Each course will be open to a maximum of 20 students and will be taught in the Corte Albertina in Pollenzo, next to the other UNISG buildings. Cookery School students will study in a unique environment, in close contact with undergraduate, postgraduate, Master and Advanced Apprenticeship students from all over the world. They will also be able to attend university events and lectures and take part in activities open to the other students. The course offers an original and innovative teaching model which focuses on cuisine seen as passion, sharing and pleasure. Its aim is to help all those keen to enter the culinary profession to learn about cooking both from a scientific and humanistic perspective (increasingly necessary these days) as well as get to know various restaurant activities first hand. The course will alternate between lectures and lessons in Pollenzo and practical training experience in osterias and restaurants. The course will be organized as follows: two months at Pollenzo, three months in an osteria selected... [-]

International Master in Food & Cook Design

École de Condé
Campus 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,... [-]

Master´s course in Culinary Techniques and Products

Basque Culinary Center
Campus 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.... [-]