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.
Request Information Part time Masters Degrees in Food and Beverage Studies 2017
The Master in Hospitality Management and Restoration, which aims to train professionals and managers who lead global business projects in the field of hospitality management, but from the necessary business perspective to be efficient in decision-making within this sector globalized and dynamic, and not obviate the impact of new technologies. [+]
The Food & Wine specialization of the Master in Business Management was brought to life in order to train young managers in the enogastronomy sector. The program will help students to develop their managerial skills, with a focus on the expanding food & beverage sector. [+]
MBA /MSc in Luxury Brand Management ,Food & Wine M2 is a three period course with 350 hours of face-to-face training which is worth 60 ECTS or 26 US credits. All classes are taught in English [+]
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 [+]
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... [+]
The course aims to train designers who have the critical-design skills to be able to independently manage the professional and managerial relationships, developing the propensity for innovation determinant in defining different visions of the systems in which we act. Being the figure of the designer in continuous evolution, the Food Designer must acquire the knowledge that will allow him the flexibility to deal with different design fields but contiguous, in which to apply their design skills, with particular focus on involving users in defining paths needs and expectations. [+]
Barcelona and Florence are two of the main touristic destinations in Europe, both of them attract tourist thanks to a unique blend between art, culture and a great quality of life and hospitality. Nowadays launching and empower a brand in these fields needs transversal skills and a 360° vision. Territoriality is not a limitation anymore but a key value for being globally recognisable. Both Tuscany and Catalunya are regions that build their branding strategies on that value and they are succeeding in it. [+]
A key player in the vibrant international wine scene, Hong Kong offers a unique location for anyone aspiring to be a part of this dynamic growth area. Combined with the huge growth of the wine [+]
The Master of Philosophy (Food Studies) aims to groom graduates into highly qualified professionals who are experts in the field of Food Studies. [+]
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 Master of Engineering Science in Food Engineering provides a comprehensive coverage of bioprocess and food manufacturing systems engineering. [+]
This programme is a 1-year 2-country, full-time specialized master programme designed for postgraduates aiming for an outstanding managerial career in the Food and Beverage industry in the best international companies [+]
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.... [-]
The Master’s Degree in Food and Beverage Management is part of international programs offered by the College of Paris, with a training entirely in English. [+]
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.... [-]