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Gratuit
Stanford Introduction to Food and Health
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Around the world, we find ourselves facing global epidemics of obesity, Type 2 Diabetes and other predominantly diet-related diseases. To address these public health crises, we urgently need to explore innovative strategies for promoting healthful eating. There is strong evidence that global increases in the consumption of heavily processed foods, coupled with cultural shifts away from the preparation of food in the home, have contributed to high rates of preventable, chronic disease. In this course, learners will be given the information and practical skills they need to begin optimizing the way they eat. This course will shift the focus away from reductionist discussions about nutrients and move, instead, towards practical discussions about real food and the environment in which we consume it. By the end of this course, learners should have the tools they need to distinguish between foods that will support their health and those that threaten it. In addition, we will present a compelling rationale for a return to simple home cooking, an integral part of our efforts to live longer, healthier lives.
SKILLS YOU WILL GAIN
- Health Informatics
- Nutrition
- Food Safety
- Food Science
Durée
7 heures
Format
En ligne
Gratuit
Food Fermentation: The Science of Cooking with Microbes
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Durée
Flexible
Format
En ligne
Gratuit
Nutrition and Health: Macronutrients and Overnutrition
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Durée
Flexible
Format
En ligne
Gratuit
Make Fresh Pasta the Real Italian Way
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Make two kinds of fresh pasta dough: egg and flour/water
Form two pasta shapes: cavatelli and orecchiette
Properly cook and plate your pasta dish
Durée
1 heure
Format
En ligne
International and Cross-Cultural Negotiation
All of us are aware that cultural differences are significant and that they affect how we interact with others in business and in leisure activities. But what is culture exactly, and how does it impact on negotiation, in particular?
Gratuit
Culinary Immersion: Recreating Regional Cuisine
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Learn Pok Pok chef Andy Ricker’s process for faithfully recreating Northern Thai cuisine, and then apply his insight to a favorite cuisine of your own. In this 45-minute class, Andy goes over the importance of the historical and cultural context of dishes, finding native ingredients, utilizing endemic tools and techniques, and even considering the proper means of consumption. As Andy says, this is less of a cooking class and more of an exercise to look deeper into the food that we eat.
Durée
44 minutes
Format
En ligne
Gratuit
Nutrition and Health: Micronutrients and Malnutrition
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Durée
Flexible
Format
En ligne
Food Allergy Awareness Training
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Understand what both a food allergy and intolerance are
Learn to recognise the symptoms of an allergic reaction
Know which ingredients could cause allergies
Understand what allergy information is required on pre-packed food labels
Understand what to consider to keep consumers safe
Know how to provide allergen information specific to their food business
Durée
2 heures
Format
En ligne
Plan and Cost Basic Menus
eHotelier - eAcademy
This course covers developing menus and planning, preparing and controlling menu based catering costs within established enterprise systems.
This course covers developing menus and planning
Planning and developing different types of menus
Use catering control systems
Controlling catering costs to maximize profitability
Durée
3 heures
Format
En ligne
Design and Cost Menus
eHotelier - eAcademy
This course covers developing menus and planning, preparing and controlling menu based catering costs within established enterprise systems.
What you will learn:
Planning and developing different types of menus
Use catering control systems
Controlling catering costs to maximise profitability
Durée
6 heures
Format
En ligne
Develop and Implement a Food Safety Program
eHotelier - eAcademy
Developing a system for ensuring safe food handling practices is essential for any business that stores, prepares, displays, serves and/or disposes of food.
This course will help you understand:
Construction and requirements of a food safety program
Food safety legislation and food standards
How to implement HACCP procedures
Methods for identifying, minimising and controlling food safety hazards
Monitoring, evaluation and reporting requirements
Durée
4 heures
Format
En ligne
Rouxbe Membership
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Durée
Flexible
Format
En ligne
Cake Baking and Decorating
International Culinary Studio
Modules included are: Knowledge and techniques to bake a range of cakes Selecting the best ingredients and equipment Baking methods include: Flour Batter, Blending, Creaming, Tea Cake and All in. Ratios and Yields how to increase or decrease your servings size Baking Faults: how to fix them Creating a Healthy Cake Sponges and Fruit Cakes Cake fillings and Icings.
Durée
3 mois
Format
En ligne
Basic Cooking Skills Course
International Culinary Studio
The cooking skills and recipes you will learn: – Food Hygiene – Kitchen safety – Knife skills – Basic food preparation skills: – Pasta making – Meat preparation – Vegetable preparation – Bread making – Cake and biscuits – Desserts – Basic chocolate making
Durée
3 mois
Format
En ligne
The Art of Chocolate Confectionery
International Culinary Studio
In this programme you will learn the skills and techniques in: The Types of Chocolate The Correct Equipment & How to Use It How to Temper Chocolate Preparing Chocolate Moulding & Filling How to Decorate & Store Chocolate Methods of Chocolate Confectionary Tempering Couverture Coating of Chocolate Decorating & Garnishes How to Assemble Chocolate Confectionary Chocolate Quality, Cocoa & Cocoa Powder
Durée
3 mois
Format
En ligne
12 pages
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