UPC offers career Gastronomy and Culinary Management, with the mission to train integrity and innovative professionals to lead sustainable culinary and gastronomic development, which to plan and manage economically profitable gastronomic projects and train the best chefs and entrepreneurs, giving them the tools necessary to represent our culinary identity and create their own styles with solid arguments. Based on a differentiated mesh and personalized teaching, and with the participation of local and international specialists, this program has a multidisciplinary approach, covering different areas of study associated with the art of cooking. This involves different areas: from research, science and analysis of our culture and history to the uses and techniques that set international trends. ... [-]

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.... [-]

Traditional and modern cuisine in a training programme designed to help you improve and learn new techniques and to monitor the systems of production and culinary management

Deal skilfully with products and acquire the technical knowledge that will enable you to obtain optimum results.

A fundamentally practical 6-month programme: cookery workshops, and a month and a half of actual service in the faculty’s restaurant. An opportunity to test the design of your culinary project and improve your competences in order to develop your professional future.

Become a highly qualified expert in culinary tourism and stand out in today's market.

The unquestionable influence of cuisine on travel and the growing demand for culinary tourism mean that this subject has become one of the segments with the greatest development opportunities.

The World Tourism Organisation and the Basque Culinary Center have joined forces to create a benchmark training program, designed to professionalize this fast-growing sector.

This Master's Degree will give you the competencies required to effectively manage businesses and organizations linked to the culinary tourist sector, in the public and private spheres alike, and with a strategic approach, in line with the reality of the sector and the most innovative trends.... [-]

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.... [-]

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 the 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.

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.... [-]

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

This master’s degree course, aimed at chefs with professional experience, is the training that will allow you to take a leap forward in your professional career. Obtain a real understanding of products, their origin, varieties, gastronomic properties and behaviour in the kitchen. Learn everything about modern techniques, from their physics and chemistry to become skilled in their application. Become immersed in the latest trends of the most prestigious chefs.

A 6-month programme, which culminates with a stage at the best national and international restaurants.

Taught by tutors with extensive professional and academic experience, the course includes seminars and master classes attended by product experts and prestigious international chefs. The acquisition of knowledge is complemented with study excursions and the production of a master’s final project.... [-]

3 TOP UNIVERSITIES = 1 EUROPEAN DEGREE All students will have in addition to ABMS Diploma a Joint Diploma with University of Dąbrowa Górnicza (WSB) and Taras Shevchenko National University. 3 Top European Universities = Best Virtual/Distance Program = 1 Top European Diploma SWITZERLAND + EU + TOP RANKED 500 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 experience 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 labor 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:... [-]

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.

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 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, Masterclasses, events and learning tours you will acquire the knowledge to help you make a difference.... [-]

This course is aimed at entrepreneurs, managers, entrepreneurs, workers and anyone who intends to acquire the necessary technical and managerial knowledge for the kitchen.

The modality of the Master's degree is On-Line and Tutoring

The duration of the course is 600 hours.

* Amount expressed in US Dollars... [-]

This course is aimed at entrepreneurs, managers, entrepreneurs, workers in the hospitality industry, tourism and catering and anyone who intends to acquire the necessary technical knowledge to be able to practice as a professional chef.

The modality of the Master's degree is On-Line and Tutoring

The duration of the course is 300 hours.... [-]

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 subscription 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.... [-]

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).

Eight months in the hotel-school and 3-6 months of Industry Internship in the sector (60 ECTS).

The Master has an English edition and Spanish edition so the student can choose depending on its language preference.

The course is divided between theoretical classes, practical workshops, real practice in the Hotel-School and industry internship in some of the best restaurants in the world (including Michelin Star Restaurant).... [-]