Online Master's Degree in Food and Beverage Studies

Best Online Masters in Food and Beverage Studies 2017

Food and Beverage Studies

A master program may be offered in a variety of different fields, allowing students of almost any subject to enhance their knowledge and improve their credentials. This degree generally takes one to three years to obtain, although requirements may vary.

Online Masters in Food and Beverage Studies

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Master Online Food Safety

CESIF
Online Part time April 2017 Spain Spain Online

This master's degree is aimed at graduates in chemistry, biology, pharmacy, veterinary science, food technology, agronomists or any university degree related to the field of food. [+]

Best Online Masters in Food and Beverage Studies. A WHO SHOULD This master's degree is aimed at graduates in chemistry, biology, pharmacy, veterinary science, food technology, agronomists or any university degree related to the field of food. OBJECTIVES The objective of Master Food Safety It is to provide students with a deep, current and complete view of all aspects of safety and quality in the food industry. DURATION 1,500 hours. 90 hours of virtual classes, 20 hours of virtual tutorials, 950 hours of personal work and 440 hours devoted to the preparation of the Final Project. DOCUMENTATION For the duration of the course, each student will have access through the Virtual Campus, to all relevant documentation to the areas scheduled. It all contents of study and supporting materials necessary for the proper development of the course is included. TUTORIALS Each student will carry out various practical work related to the main areas of the course to be subsequently evaluated by the Program Manager. PROGRAM OF CONTENTS The Master program is structured in Food Safety in ten large blocks in order to cover all necessary aspects for complete formation of the student. 1. General concepts of food security, such as: Definitions and evolution of food security. Influential factors on food security. Food risk analysis. Risk groups. Emerging risks. 2. A system of hazard analysis and critical control points (HACCP), broken down into: General concepts. Principles and Guidelines HACCP. Prerequisite plans. 3. Principles and Guidelines HACCP various sectors of the food industry:... [-]

Le Cordon Bleu Master of Gastronomic Tourism

Le Cordon Bleu Australia
Online Full time Part time 2 - 5  January 2018 Australia Adelaide Melbourne Perth Sydney + 4 more

The Le Cordon Bleu Master of Gastronomic Tourism is ideally suited to those seek a deeper understanding of food and drink culture, and the ethical, economic and social impact of food and wine tourism. [+]

Le Cordon Bleu Master of Gastronomic Tourism Embrace your inner foodie and study your passion. The Le Cordon Bleu Master of Gastronomic Tourism is ideally suited to those seek a deeper understanding of food and drink culture, and the ethical, economic and social impact of food and wine tourism. You’ll study a broad range of areas taking a multi-disciplinary approach; from gastronomic history and taste culture to event planning, design and management, food writing, and marketing for tourism. This Master program is a unique and leading edge field of study. It is one of very few similar global programs offering advanced qualifications in gastronomic tourism. Delivered online to students around the world, the program is a collaboration between Le Cordon Bleu and Southern Cross University’s School of Business and Tourism. All units are delivered online using the easy-to-navigate MySCU virtual learning environment. Offered: online Career paths Marketing (tourism, restaurant, winery), Tourism (cellar door manager, food & wine tourism, tour guide, food/wine/tourism trail operator), Hospitality (food/wine distributor, import/export), Media (publishing, food/wine/travel writing, public relations), Education (food, wine, hospitality, home economics, food studies). Program structure To be eligible for the award of Le Cordon Bleu Master of Gastronomic Tourism, students must successfully complete not less than sixteen (16) units comprising: PART A: ALL 8 CORE UNITS Events Management Food and Drink in Contemporary Society Gastronomic Tourism Gastronomy and Communication Tourism and Hospitality Management Principles of Gastronomy Research Methods for Tourism and Hospitality Industry Research Project (double-weighted unit) PART B: 3 ELECTIVE UNITS... [-]

Master's in Nutrition and Culinary Arts

ABMS The Open University Of Switzerland
Online Full time Part time 16 - 20  Open Enrolment 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). [+]

Best Online Masters in Food and Beverage Studies. 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 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... [-]

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... [-]