Find Hospitality Courses & Degrees

Good Food Institutes’s open-access online course explores the science of plant-based and cultivated meat. In five self-paced modules, you’ll learn about the biological and chemical processes used to produce plant-based and cultivated meat, as well as the environmental and economic drivers behind these market sectors.

Get a glimpse into Chef Paul Liebrandt’s creative process for creating dishes for his Michelin-rated restaurants. In this 45-minute class, you’ll follow along as Paul concocts a dish inspired by the paintings of Monet, using the colors and textures to inform ingredient selection, preparation technique, and final presentation. You will then create a dish of your own that evokes the essence of a favorite painting. What artist will you channel with your inner chef?

You’ll walk away from this class with a newfound appreciation for the world’s favorite sweet treat, and ultimately, a delicious chocolate creation of your own.

You'll learn 4 essential cuts and gain fundamental skills for the kitchen — making prep faster, smoother, and more enjoyable.

- appreciate the scientific basis of various recipes; - develop your own recipes by integrating some of the scientific principles into new dishes; - recognize the influence of the material world on human perception from the different senses; - appreciate the art of integrating science into cooking and dining.

quality, safety, healthfulness and sustainability of muscle foods

The scientific concepts that underlie everyday cooking and haute cuisine techniques; How to apply principles of physics, engineering, and chemistry to cooking; How to become an experimental scientist in your own kitchen; How to think like a chef AND a scientist.

The chemical and physical principles that underlie everyday cooking and haute cuisine techniques How chefs can use enzymes to make foods that would otherwise be impossible How to use the scientific method to learn how a recipe works, and find ways you could improve it How to think like a chef AND a scientist.

Worldchefs developed the Sustainability Education for Culinary Professionals curriculum to teach chefs how to think and act sustainably.

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

The free online Pre-Commis Chef training program is for you if you want to become a professional cook or start your training to become a chef.

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