Molecular Cuisine, Fire and Low Temperatures. Discover the art of advanced cooking and awaken your culinary genius in the Advanced Culinary Techniques postgrade that will take you beyond gastronomic limits. Take your culinary career to the next level by mastering avant-garde culinary techniques and technology.

The Diploma will obtain fundamental knowledge about the AgriFoodtech ecosystem, the development of new technologies and their impact and sustainable implementation in the agricultural and food chain.

The Maastricht School of Management's MBA expertise track (specialisation) in Sustainable Food Systems provides a comprehensive understanding of the principles, challenges, and opportunities within sustainable food production and distribution. This expertise track is designed to equip you with the knowledge and skills necessary to create value in food systems that benefit customers, society, and the environment.

The food innovation field is dynamic and growing with a high demand for qualified individuals who are both creative and knowledgeable. Fanshawe’s Food Processing - Product Development program is a one-year graduate certificate that provides students with the skills to work alongside food scientists taking innovative food ideas to the testing labs and onto the market.

The program of the first week is focused on meat and meat products hygiene and second week includes subjects of milk and milk products hygiene. Practical and theoretical education, laboratory skills, trips to the farms, food companies and slaughterhouse. There is the option to attend only the first or second week of the course

In CISOD - Food, Sustainability and Rights the Seasonal School will introduce participants to the urgent topic of food sustainability, exploring how to build sustainable and climate-resilient agri-food systems through a dialogue between social and life sciences. Regulatory and non-regulatory measures for socially inclusive and environmentally more efficient food systems will be addressed.

Centennial College’s Food Science Technology program will examine the many processes that food undergoes as it travels from the field to your fork.

This course aims to train specialized senior technicians to direct, coordinate and control the activities and operations of food and beverage services (Food and Beverage) in catering and beverage establishments, integrated or not in hotel units, guaranteeing the quality of the service, the optimization resources and maximizing the profitability of the business.

The central purpose of the Diploma (Extended) in Food Technology is to develop graduates who can demonstrate focused knowledge and skills in Food Technology. The program, therefore, focuses centrally on equipping students with an in-depth and specialized knowledge of the general principles and practical skills applicable to the Food Technology industry.

This food safety course covers the implementation of the ‘Hazard Analysis and Critical Control Points’ HACCP food safety system in the food processing industry. We explain how food is protected from contamination while being processed. We also show you how to properly implement the HACCP’s ‘prerequisite programs’ (PRPs) and lay out its preliminary steps and seven principles to make sure that food safety is protected in your establishment.

The Postgraduate Diploma in Science (PGDipSci) is a one-year Program which builds on an undergraduate science degree. The diploma encompasses both papers and a research topic, and can be taken full-time. It provides possible to the Master of Science (MSc) degree by thesis only.

Advance your skills and expertise in the field of food production with a 12-month top-up program. Designed for applicants with prior experience in the industry. Located in Rauma, Finland, renowned as a hub of food production in the country. The program offers a unique learning environment surrounded by industry excellence.

This online program is offered to those who wish to pursue a career in the food service industry. This certificate program will give you the job skills and help you adapt to changes in the industry. Courses focus on health care food service and have been developed in conjunction with the Ministry of Health and Long-Term Care, professional organizations, and employers.

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.