General Course Information

• The College currently offers all its Nutrition and other courses via e-learning and they consist of either 20 lectures or 40 lectures.
• Some courses are also offered via blended learning (where the bulk of the course is done with e-learning, and the balance is via face-to-face lectures/practicums or workshops)
• All courses are offered in English.
• Students will receive all e-learning courses via our secure e-learning Platform,
  
• The 40 lecture courses will have 2 such practical sections. All tutors who will hold such practical sessions/workshops will be qualified and be from Europe.
• The College has a post-graduate program where students who have passed their final examination, will have the right to apply to join a group who will go on a Field Trip to Europe to expand their knowledge and work experience, in their specific field. These Field Trips are under the supervision of a tutor, and the format, period, costs, time and venues of such Field Trips will only be available at that time.
  

European Partners

Our courses are often offered in conjunction with certain European educational Institutes as partners.  Those will include, for instance, the Beer Brewing Guild of Belgium, a leading English College which has been approved by the British Council (who play an important role in the granting of student visas for the UK!), the Syntra Vocational Training Centres, as well as the Gastronomic Education Centre in Germany (GEC).  In addition, for wine courses we have another set of partner universities and wine colleges, which can be read on the following link: http://www.europeanwineacademy.org/.

Many of our courses will also be accredited by these European educational institution partners; and those certificates accredited by the German Gastronomic Education Centre in Koblenz are state recognized, and they are accepted in Germany officially as vocational training. The GEC is located in Koblenz and provides:

• Accommodation with 100 rooms
• Teaching kitchen with lecture/demo kitchen and 12 hobs for students
• 10 seminar rooms seating 10 - 30 students each.
• the focus of the GEC is on advanced continuing education for professionals in the hospitality industry, generally persons who have already completed an apprenticeship and gained some work experience. The various divisions provide training for:  
  • Chefs and master chefs, including pastry chefs
  • Sommeliers and wine trade specialists
  • Bartenders and master barkeepers
  • Hotel and restaurant managers
  • Regional wine tour guides

     

 Nutrition & Sports Nutrition

Our Nutrition & Sports Nutrition Faculty provides our most important, and popular courses and is specialized and is aimed at persons wishing to qualify themselves in Nutrition and Sports Nutrition.

What is Nutrition?
Nutrition can be defined as: “The science of foods, the nutrients and the substances therein, their action, interaction and balance in relation to health and diseases. Nutrition science is the area of knowledge regarding the role of food in the maintenance of good health. Thus nutrition is the study of food at work in our body”.

Nutrition is the science that deals with all the various factors of which food is composed and the way in which proper nourishment is brought about. The average nutritional requirements of groups of people are fixed and depend on such measurable characteristics such as age, sex, height, weight, degree of activity and rate of growth.

Food is anything solid or liquid that has a chemical composition which enables it, when swallowed to do one or more of the following:

·Provide the body with the material from which it can produce heat, or any for m of energy.

·Provide material to allow growth, maintenance, repair or reproduction to proceed.

·Supply substances, which normally regulate the production of energy or the process of growth, repair or reproduction.

Good nutrition requires a satisfactory diet, which is capable of supporting the individual consuming it, in a state of good health by providing the desired nutrients in required amounts. It must provide the right amount of fuel to execute normal physical activity. If the total amount of nutrients provided in the diet is insufficient, a state of under nutrition will develop.

Nutrition is the good we get from all the food we eat and it helps our bodies work. Food is made up of different types of nutrients that contribute to our food being nutritious!  These nutrients include carbohydrates, fats, proteins, vitamins, minerals and water. If our bodies fail to get all the nutrients they need this is called malnutrition. If a person suffers from malnutrition they can be more likely to catch diseases and it can affect the functions of their body such as brain, eyesight, organs, height, weight, as well as the formation of body parts if the child is still in their mother's womb.

These courses are suited to individuals with an interest in the subject of nutrition. The purpose of the Certificate programmes is to provide an enhanced understanding of the relationships among food, body composition, health, and human performance.

All the Nutrition and Sports Nutrition courses consist of:

• 40 lectures with compulsory Assignments via e-learning
  
• A compulsory Essay
• A compulsory final examination
  
  A look at some of the topics below clearly shows that it is a serious and academically strong course which should provide students with a professional knowledge of Nutrition.

The courses we offer:

• Certificate in Nutrition and Food Safety
  
  This course will induct you into all aspects of human nutrition and food safety and the student will learn about the basic components of human nutrition and then progress to matters pertaining to food safety and food production environments. This course is unique in that it offers a general, broad-based education, dealing with different issues that are normally studied separately in other courses.
  
  The following textbook is prescribed for this course:” Krause’s Food Nutrition & Diet Therapy”- by L Kathleen Mahan.
  
  Persons completing this course could find employment as food safety supervisors, food advisers, as assistant dieticians, positions in food management or in the hospitality industry.
  
  Some of the topics covered in this course are:
  
  Digestion, Absorption, Transport and Excretion of Nutrients, Energy, Macronutrients: Carbohydrates, Proteins and lipids , Vitamins, Minerals, Nutrition During Pregnancy and Lactation, Nutrition During Infancy, Nutrition for Low Birth Weight Infants, Nutrition During Childhood, Nutrition During Adolescence, Nutrition During Adult years, Nutrition During Aging, Nutrition in the Community. Issues dealt with even include such sophisticated ones as; Food safety risks and technology, Animal Production Food Safety, Irradiation, HACCP, Plant & equipment for proper sanitation and ISO quality management.
  
  
• Certificate in Dietetics, Medical Nutrition Science
  
  Medical Nutrition Therapy is an essential component of comprehensive health care services. Individuals with a variety of conditions and illnesses can improve their health and quality of life by receiving medical nutrition therapy. MNT can increase a person’s health and well-being, and increase productivity and satisfaction levels through decreased doctor visits, hospitalizations and reduced prescription drug use. Research shows that medical nutrition therapy saves lives, reduces morbidity, improves health outcomes, and reduces healthcare costs and patients' length of hospital stay. There is growing appreciation toward nutrition as an important component in medical care.
  
  Most health professionals recognize that nutrition is an important component of the management of many chronic illnesses, but it can be difficult to implement appropriate nutrition care in medical practice, this course will provide you with the building blocks and advice to implement the best nutrition care.
  
  There is a strong clinical and research focus on all stages of the lifecycle (including paediatric, adolescent, adult, and geriatric medicine) as well as preventive specialties such as sports medicine and complementary and alternative medicine.
  
  Food processing and nutrition
  Almost all food is processed in some way before it is eaten. Commercially, the main reasons to process food are to eliminate micro-organisms (which may cause disease) and to extend shelf life. Simply cooking or combining a food with other foodstuffs to create a recipe is also considered a form of food processing. Whatever the case, the nutrient value of any food is often altered by the processing.
  
  There are a variety of things that happen during the growing, harvesting, storing and preparing of food that can affect its nutritional content. In this section we discuss some of these points which include: fertilisers, milling, blanching, canning, freezing, pasteurisation, de-hydrating, preparation of vegetables, losing nutrients through cooking, the benefits of cooking food, making food tastier, preserving the nutrient value of vegetables, food irradiation, GM foods, and much more.
  
  The following textbook is prescribed for this course:” Krause’s Food Nutrition & Diet Therapy”- by L Kathleen Mahan.
  
  Persons completing this course could find employment as:
  Health care providers, in all age groups. There a growing trend in schools to train the young to eat healthy, as they grow older, their habits will be better than the parents. In normal adult life the public is looking for correct nutrition advice, many health clubs and centres employ Nutritionists to help their customers. In geriatrics many families opt for private care as hospitals are impersonal, and sometimes more damaging to health, due to other diseases.
  
  You could also work in a hospital environment; the need for Professional Medical Nutritionists has increased 5 fold, so this course will be a stepping stone to a serious professional career.
  
  Some of the topics covered in this course are:
  Digestion, Absorption, Transport and Excretion of Nutrients, Energy, Macronutrients: Carbohydrates, Proteins and lipids , Vitamins, Minerals, Nutrition During Pregnancy and Lactation, Nutrition During Infancy, Nutrition for Low Birth Weight Infants, Nutrition During Childhood, Nutrition During Adolescence, Nutrition During Adult years, Nutrition During Aging, Nutrition in the Community, Guidelines for Dietary Therapy, Introduction to Nutritional Genomics, Dietary and Clinical Assessment, Laboratory Data in Nutrition Assessment, Food Drug Interactions, Integrative Medicine and Phytotherapy, The Nutrition Care Process, Counseling for Change.
  
  
• Certificate in Sports Nutrition
  
  What is Sports Nutrition?
  We have all been told that we are what we eat, but how does nutrition affect athletic performance? Can the food we eat alter our endurance, strength, speed or even our mental performance? Do our carbohydrate, protein, fluid, vitamin, and mineral requirements differ according to our sport? When is the best time to eat and drink? Are you interested in learning about the latest information regarding ergogenic aids and supplements? What special nutrition concerns do athletic women have? How do you boost your athletic achievements through nutrition?
  
  Sports nutrition can be a very complicated topic for those seeking a balanced way to eat healthy, satisfying meals that also help achieve peak athletic performance.
  
  In order to simplify the role of nutrition and hydration for sports performance it's easiest to break it into phases. To support a training session or competition athletes need to eat at an appropriate time so that all the food has been absorbed and their glycogen stores are fully replenished.
  
  The first part of this course is a general introduction to the field of Nutrition. Students will learn about the basic components of human nutrition and then progress to an introduction to Sports Nutrition and Biochemistry in Sports Nutrition. This course is suited to students who want to pursue a career in a gym or sporting environment or to those who want to learn more about sports nutrition for their own benefit as an athlete.
  
  The following handbooks are required: ”Krause’s Food Nutrition & Diet Therapy”-by L Kathleen Mahan. “Sports & Exercise Nutrition” (2^nd ed) W McArdle & Katch, ISBN 0-7817-4993-X
  
  Persons completing this course could find employment as Sports Consultants for Sports clubs, in gyms, schools, events, as personal trainers, in private practice, as care givers for sports injuries, at Sports camps for young athletes, teenagers, social clubs, mature groups and individuals.
  
  Some of the topics covered in this course:
  Energy, Macronutrients, Vitamins, Minerals , Water, Electrolytes and Acid base balance, Nutrition in the Community, Guidelines for dietary planning, Nutritional Genomics, Dietary and Clinical Assessment, Laboratory Data in Nutrition Assessment, Food-Drug interactions, Integrative Medicine and Phytotherapy, The Cholesterol myth, Nutrition For Weight Management, Nutrition in Eating Disorders, Nutrition in Exercise and Sports Performance, Nutrition and Bone Health, Vegetarianism and sports, Organic food and sports, Food Nutrients; Structure, Function and Digestion, Absorption and Assimilation, Nutrient Role in Bioenergetics, Measurement of Energy in Food and During Physical Activity, Nutritional Recommendations for the Physically Active Person, Nutritional Considerations for Intense Training and Sports Competition, Making wise choices in the Nutritional Marketplace, Exercise Thermo-regulation, Fluid Balance, and Re-hydration, Pharmacological and Chemical Ergogenic Aids Evaluated, Nutritional Ergogenic Aids Evaluated, Body composition assessment and Sport-Specific Observations, Energy balance, exercise and weight control, Disordered Eating.
  
  

Beer & Brewing Techniques

As our Academy is located in Belgium, perhaps the beer country with the greatest traditions, and choice (more than 500 different beers!) we will be drawing widely on local traditions and expertise. Everyone knows that beer can be an intimidating topic. We have taken this into account in our courses, which we believe are not only easy and fun to follow but of an acceptable academic level. Those students who pass their final examination will be invited to come to Belgium on a Field Trip, where various breweries will be visited.

The course we offer:

• The Essentials of Beer (20 lectures)
  This course gives you an introduction to beer, it’s history, beer labels, statistics, brewing and the environment, raw materials used, the fundamentals of brewing, international beer styles, distribution and marketing, how to serve beer, storing beer and kegging, beer tasting.
  
  
• The Essentials of Beer Brewing (20 lectures)
  No previous beer knowledge is required. As we aim, in this course, to give as complete a picture of the beer landscape as possible, in a relatively short span of time, this course is appropriate for persons who have a serious interest in brewing and beers and want to broaden their knowledge.
  
  We start off with a brief look at beer and brewing history, the different basic ground products and materials used. We then study the various types of equipment and brewing styles used, and specific regional beer styles.
  
  Some specific topics covered:
  • Glossary
  • Brewing and the Environment
  • Raw materials used
  • Fundamentals of Beer brewing
  • Cleaning and sanitation
  • Spoiling systems
  • Some traditional styles discussed
  • Priming, bottling and packaging
  • Distribution and marketing
  • A detailed investigation on beer tasting techniques, how to use your eyes, nose and mouth to distinguish the nuances of aromas and tastes, how to analyse and score a beer, forms part of this course.

• Certificate: Beer and Brewing (40 lectures)
  No beer knowledge or experience.
  This is a more detailed and much longer course aimed at the student who wishes to acquire a professional and thorough beer education: firstly with a solid basis of general beer knowledge, and then applying that knowledge by focusing on the beer brewing techniques.
  
  What does the course cover :
  A look at some of the course headings clearly shows that it is a serious and strong course which should provide students with a professional knowledge of beer as well as a detailed knowledge of the beer brewing industry:
  
  • Background & Introduction,
  • The History and Culture of beer,
  • The beer world in figures,
  • Some socio-economic aspects,
  • Beer tasting
  • Styles of beer,
  • Legislation & Labels,
  • The Famous Beer Producing Regions,
  • Beer management & Promotion,
  • The international beer industry,
  • Serving beer,
  • Food & beer
  • Glossary
  • Brewing and the Environment
  • Raw materials used
  • Fundamentals of Beer brewing
  • Cleaning and sanitation
  • Spoiling systems
  • Some traditional styles discussed
  • Priming, bottling and packaging
  • Distribution and marketing
  • Home brewing
  • Storing beer and kegging
  • Beer Tasting
  • Beer Judging
  • Organic beer
  • Beer and Health
  • Cooking with beer
  • Beer in Culture and Humour

Cheese and Cheese Making

In the West cheese making is theoretically a science, but we also need to appreciate that it is an acquired skill and an art.  Cheese making instructions often appear to be simple, but there are skills and sensitivities which must be developed for successful cheese making.  In this course we usually ensure that the ingredients for these recipes are relatively easily obtained locally, and we encourage using equipment commonly found in the normal kitchen.

The projects which form part of this course are listed in order of increasing difficulty.  You are more likely to succeed if you work your way through each one rather than trying to immediately jump to a more challenging cheese.

Participants will receive current information on cheese making, including milk chemistry, microbiology, food safety, and the cheese making process. A combination of classroom instruction and hands-on practice will provide an optimal learning experience. This course is targeted at the small-scale cheese maker. It provides information on making a variety of different cheeses, as well as possible sources of ingredients and supplies. Students will learn how to make most of the world famous soft and young cheeses.

Bakery and Patisserie

In this professional Baking and Pastry course you will receive lectures on baking skills with an emphasis on fundamental pastry and bread-baking techniques. Coursework focuses on basic culinary skills, sanitation, HACCP, ISO norms and cake decorating, among other things. Students who pass will be suitably qualified for entry-level positions such as line cook and pastry cook.Topics covered in this course include:

• Bread and Fermented Goods
• Cakes, Pastries, Sweets and Puddings and Continental Confectionery
• Patisserie including Chocolate
• Food preparation and service
• Restaurant and function work provides valuable industrial experience
• Design and decoration of confectionery and cakes
• Computing
• Bakery Food Science
• Bakery Production Management
• Bakery Food Safety Management
• Human Resources Management
• Raw Materials and Product Analysis and Testing
• The Technology and Design of Flour Confectionery
• Bakery Health and Safety Management
• Information Technology

Hone your kitchen skills into a fine art with this course that will provide you with the necessary higher technical expertise to advance towards becoming a Chef Patisserie. Develop the ability to work efficiently in a wide variety of commercial food outlets across the hospitality industry, and finish with the successful completion of an apprenticeship, or formal recognition as a chef.

Chocolaterie

The Professional Chocolatier course is an intensive, part-time program in chocolate making, and with the College’s background being in Belgium, the home of the world’s finest pralines and chocolates, this course can deliver n its promise. Become a professional Chocolatier – learn how to make gourmet chocolate. During this course the following curriculum modules will be followed:

·the history of chocolate

·the chemistry of chocolate and what determines its flavour and texture in order to create successful chocolates.

·modern chocolate cultivation and processing.

·chocolate making suppliers for all ingredients and equipment.

·explore chocolatier products in major chocolate centres around the globe to better understand the industry.

·working with chocolate (including chocolate tempering, dipping, decorating and molding) with a goal to produce a consistent gourmet chocolate.

• create chocolate truffle formulas based on ganache and chocolate making recipe formulas based on sugar syrup and fondant.
• the creative side of chocolate making
• identify market need in order to position your products in the market and produce a marketing plan executive summary.
• position yourself (or your business) as an expert in chocolate making in your resume and promotional material.
• understand how to set-up a chocolatier operation to maximize production, efficiency and profitability
• produce a production plan around a signature product. 

Mastering chocolate making is as difficult as pastry or bread. As every chocolatier, pastry chef and baker will tell you, it’s all in the "feel". Perhaps machines make life much easier but you still have to instinctively know something is right by glance or feel. Our course will guide you step by step through a multitude of techniques and processes. After that it’s up to you and unfortunately there is no other way to master those techniques or processes than by practice, practice and more practice.

Coffee and Barista

‘Barista’ refers to one who has acquired some level of expertise in the preparation of coffee drinks; sometimes it includes what might be called a coffee sommelier; a professional who is highly skilled in coffee preparation, with a comprehensive understanding of coffee, coffee blends, espresso, quality, coffee varieties, roast degree, espresso equipment, maintenance, latte art, etc.

Research and market studies show that the coffee industry is one that is worth getting involved in because it is a dynamic one, and here to stay. There are millions of people around the world that start their day by drinking a cup of coffee, and if you know how to brew a good cup of coffee you can make a business out of serving those people what they need and want each morning. If you have the right barista skills you could create a business that you love and that is very lucrative. You can get all of the skills that you need to run such a business by taking some barista courses.

In this course you get all of the training and information that you need not only to brew good coffee, but also to run a coffee bar or shop. When you have this training there is no limit as to what you can do in this business if you put the information that you learn to work for you.

Half of the battle of brewing great coffee is using the equipment the way it was intended to be used, and when you have acquired this skill it will all fall into place. You will also learn how to grind coffee, tamp coffee, and create beautiful crème atop your coffee drinks. You can also learn how to create art atop a café latte, which is something that a lot of people struggle with.

In addition to the actual brewing process, this course will give you an introduction into the business side of the business. You will learn techniques for ordering coffee, hiring employees, and maintaining the books and other aspects of a coffee bar. There are a lot of different things that go into running such a business.

Topics covered in this course include:

• Introduction to Coffee
• History of coffee, how it was discovered by the Arabs and refined by the Italians
• How coffee is grown and harvested
• How coffee is blended and roasted
• How to pour the perfect espresso shot
• The art of frothing creamy, textured milk
• How to pour all the drinks in a café menu with style
• How to clean your equipment to maintain the taste of your coffee.
• Principle behind Coffee Grinding
• Coffee Extraction and factors effecting extraction
• Milk handling and portion control
• Understanding the Espresso Coffee menu
• Introduction to Coffee Art.
• Basic Espresso machine maintenance
  
  

Ice Cream Making

The course examines the technical points of ice cream manufacturing, with an emphasis on the quality of the finished product. Lectures are complemented with lab sessions, demonstrations and presentations from industry.

The course is ideal for businesses and individuals looking to establish an ice cream processing business and for those wishing to develop a more fundamental understanding of the manufacture of ice cream and related products.

Topics covered in this course include: 

• Introduction to the Ice Cream Industry
• Milk Production, Composition, and Processing
• Ice Cream Mix Composition and Regulations
• Mix Processing
• The Freezing Process
• Refrigeration and Freezer Operation
• Dairy Microbiology and Food Safety
• Ice Cream Structure
• Sorbets
• Mix Formulations for Standard and Special Products
• State-of-the-art Ice Cream
• Processing Equipment
• Novelty/Impulse Products Manufacture
• Ice Cream Grading
• Plant Sanitation
• Laboratory Session Batch and Continuous
• Freezer Operation
• Ice Cream Flavours: Vanilla and Chocolate
• Quality Control and Assurance
• Product Development
• Post Pasteurization Contamination
• Mix Calculations Review
• Ice Cream Market Review
• Flavours: Fruit, Nuts and Inclusions

French Cuisine 

French Cuisine is considered the gold standard when it comes to food. Those who are considered the greatest chefs in the world are all masters of French Cuisine. The vast majority of the world's great restaurants serve French Cuisine.

These dishes are difficult to create with complex sauces that require the utmost in subtlety. To be a master Chef takes a comprehensive understanding of ingredients and how they interact. It takes years of experience and experimentation.

French cuisine is extremely diverse, with only the Chinese cuisine having a similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.

The lectures in this course include practical exercises in food and wine vocabulary and pronunciation, all as you explore French markets, vineyards and wine cellars.

In each lecture we introduce you to a particular aspect of the world of French food and how it relates to French culture. Meals range from the very basic, such as the traditional baguette plus cheese, with inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.

Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.

Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by many factors.

In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those produced from local ingredients and using local recipes.

Cooking styles

Every region of France has its own distinctive traditions in terms of ingredients and preparation. On top of this, there are three general approaches which compete with each other:

Classical French cuisine (also known in France as cuisine bourgeois). This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces.

Haute cuisine is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially due to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation (in particular, vegetables tend to be cut with compulsive precision and uniformity). The finest ingredients are used, and the meal is correspondingly expensive

Cuisine Nouvelle. This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.

Cuisine du terroir. This focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus.

Each of these three traditions is strongly represented in France, with each having its supporters and specialist restaurants. At the moment, Cuisine Nouvelle is less popular than it was, while Cuisine du terroir has grown in popularity in recent years.

Basic & Business English

Our research shows that despite the large number of language schools which exist in China, there is still a need for a small, dedicated school, which can teach not only the Basics of English, but also give students an introduction into Business English.

This course is also being designed to be followed by Chinese students who wish to attend universities or colleges in English-speaking countries:

• Such students require a student visa and normally the Embassy of such an English-speaking country will want to control that such a student can speak sufficiently good English that he/she can follow courses in English. By following this course, such a student will be better prepared for the compulsory student visa interview at the British Council, the British Embassy, or whichever English-speaking foreign embassy the student has to go for such an interview, during which his/her proficiency in English is checked.
• It will also help to prepare such a Chinese student for the daily life in such a English-speaking foreign country.

The ability to speak English can open many doors to you and help you both professionally and personally. Wherever you are in the world, knowledge of English can help you. Our aim is to help you improve as much as possible in the time you have available.

The first module of our English Course is for students who wish to improve their English language abilities in the four language skills: reading, writing, listening and speaking. This English course represents an excellent choice for students wanting to achieve significant English language progress in the shortest period.

Emphasis is placed on all four language skill development areas: listening, speaking, reading and writing, with a balance of language structure (grammar) and practical usage using material from real life situations and will be useful in clerical, secretarial and managerial jobs, and in many industries, such as tourism, where contact with English speakers is required. 

It aims to increase learners' confidence in communicating effectively in English, while ensuring that lectures are fun and interesting as well as educationally stimulating.

This course is carefully designed to improve all your English skills and especially your practical communication. You will cover all of the grammar necessary to help your overall level of English. You will learn and practise this new language in an imaginative and structured way. You will achieve a greater fluency in every day English. The course also includes vocabulary extension, colloquial English and idioms.

Lectures are often based around a number of topics, for example: the Family, Travel, Leisure, Current Affairs and Sport. Topics can be introduced according to your wishes.

In addition to General English this course also has a Business English module in which students are taught how to use English efficiently in a business context. They will be taught how to write various business letters and documents, memorandums, e-mails and faxes, draft CV’s, how to conduct a business meeting, how to conduct themselves during job interviews, and how to conduct a business telephone conversation.

This course consists of

• 20 lectures with compulsory Assignments
• 2 days of practical work shops led by a European tutor
• A compulsory Essay
• A compulsory final examination

   

Wine - Wine Marketing - Viticulture - Winemaking

These courses are offered in conjunction with our sister Academies: the European Wine Academy (www.europeanwineacademy.org) which specializes in wine courses only.Click on this link to see which courses you can follow.

This intensive course provides students with knowledge of the ingredients, production, processing and quality features of ice cream.

The Ice Cream sector has been transformed in recent years by the development of new and innovative product lines and the growth of new businesses. Sales of luxury ice creams which were at very low levels until the early 1990’s today represent the fastest growing sector of the ice cream market. Learn the ins and outs of ice cream manufacturing and we invite you to be a part of an educational program dealing with the science and technology of ice cream.

Most of these courses are aimed at persons who have no previous experience and wish to become wine professionals; however anyone may follow these courses, your reason for doing so is not as important to us as your desire to gain the knowledge!

Whisky & Cognac

This Lifestyle course covers some of the most famous and illustrious distilled brandies and whiskies that the world has known.

In the first module, we look at the way in which such distilled spirits are made, by studying distillation techniques. We then investigate the various styles, history and methods of producing whisky, not only in Scotland, but also in Ireland and America.

In the second module, we investigate the fine distilled spirits made from grapes, called Brandy and we focus in particular on the famous brandies of Cognac and Armagnac. These famous drinks are well known to most people, but we will also look at some other examples made in other parts of the world, notably Spain and other European countries. In conclusion, we will also look at some distilled spirits made from other products, such as apples.

Both brandy and whiskey are distilled beverages. What distinguishes them from each other is the liquor from which they are distilled. Brandy is a distillate of wine, specifically grape wine, while whiskey is distilled from grain beverages.

Whisky is, in its most basic sense, a spirit that is distilled from grain. Sometimes the grain has been malted, sometimes not. It is aged, often for long periods of time, in wooden barrels (usually oak). This barrel-aging smoothes the rough palate of the raw spirit and adds aromatic and flavouring nuances along and the base amber hue, all of which set whiskies apart from white grain spirits such as Vodka, Gin and Aquavit, which are distilled closer to neutrality in taste, and then generally not aged in wood.

 
This course consists of:

• 20 lectures with compulsory Assignments
• 2 days of practical work shops & spirits tastings, led by a European master
• A compulsory Essay   

Millinery is the art of making hats in Europe and the rest of the West. Hats have recently made a serious comeback as a fun, funky yet practical fashion accessory. Develop basic millinery skills by combining your sewing, pattern making and craft knowledge to make original, 3-dimensional expressions of your creativity. Learn to design, construct and embellish hats of your design in various fabrics.

• 20 lectures with compulsory Assignments
• 2 days of practical work shops, led by a European master hat maker
• A compulsory Essay
• A compulsory final examination
  
  A look at some of the topics below clearly shows that it is a serious and academically strong course which should provide students with a professional knowledge of hat making and millinery.

Well-qualified hotel managers are now in ever increasing demand in cities and tourist resorts across the globe and so the acquisition of the relevant skills, and evidence of those skills, can provide for an exciting and very rewarding career in the widest choice of locations. No previous experience or hotel management training is required for entry to this course which starts from the very beginning and introduces the basic ingredients of a hotel manager's necessary skill portfolio.

• 20 lectures with compulsory Assignments
• 2 days of practical work shops, led by a European expert
• A compulsory Essay
• A compulsory final examination
  
  A look at some of the topics below clearly shows that it is a serious and academically strong course which should provide students with a professional knowledge of cocktails and bartending.

• Food and Beverage Operations
• Hygiene and Nutrition
• Front Office Operations
• Facilities and Accommodation Operations
• Hospitality Costing and Control
• Supervisory Management
• Marketing
• Tourism
• Computing
• The Global Hospitality Industry

Most people believe that cocktails have always existed, but in fact they have only been in existence since the swinging 1920’s, and originated in the USA, because of the phenomenon of Prohibition, when producing and imbibing of alcohol was made illegal in America. As most spirits at the time were of dubious quality and tasted accordingly, bartenders, started to mix the spirits with various fruit juices and other flavourings to make it more palatable.

• 20 lectures with compulsory Assignments
• 2 days of practical work shops, led by an experienced European cocktails expert and bartender
• A compulsory Essay
• A compulsory final examination
  
  A look at some of the topics below clearly shows that it is a serious and academically strong course which should provide students with a professional knowledge of cocktails and bartending.

Garden design, in the western culture, is a complex art form: it encompasses disciplines ranging from soil science and surveying to plant selection; it deals not only in three dimensions but also with the additional dimension of time. This course unlocks the secrets of effective garden design - why, how, what and when. This is a comprehensive design course: it teaches the design process in great detail and includes extensive sections on plants and visual presentation.

• Principles of design; drawing and drafting skills; printing processes; application of colour and rendering; axonometric projection; freehand sketching; plan presentation; single point perspective drawing; fast drawing techniques.
  
• Hard Landscaping
  Practical surveying with levels; site analysis; elevations and sections; hard landscape materials; detailing hard landscape; construction methods and techniques; setting out; water in the garden; lighting, irrigation and drainage.
  
• Soft Landscaping
  Basic botany; soil science; classification and identification; planting design; horticultural requirements; establishment; site specific planting; planting plans and schedules. 
  
• Professional Practice
  
  Running the office; documentation and systems; health and safety; planning implications; client/designer relationships; contractor/designer relationships; specifications and contract management; project costing; getting started as a freelance designer; advertising and promotion.

Traditionally, waste was dealt with at the end of the pipe. Pollution prevention is about preventing the generation of waste in the first place. This can be done through more efficient use of resources. For example, if a production process is altered to use fifty percent less fuel, then fifty percent less carbon dioxide will be emitted into the atmosphere. Pollution prevention can also be attained through toxicity reduction. In some industrial settings, citrus cleaners have been substituted for toxic solvents as metal cleaners. The result is a citrus/oil mix, rather than the highly hazardous solvent/oil mix and this reduces the opportunity for environmental contamination. Another method is to recycle. This turns potential waste into a new product and conserves natural resources.

• A social-environmental perspective
• An environmental science perspective

• Introduction to Environmental Sciences;
  Application of principles from life and physical sciences to the understanding and management of the environment. Emphasis will be placed on (1) the physical and biological restraints on resource availability and use, and (2) the technological and scientific options to solving environmental problems.
  
• Environmental Management
  Subjects covered include current issues and trends, total quality environment management, managing scientific and technical personnel, managing contracts and grants, nontraditional approaches to regulation, environmental conflict resolution, working with the media, risk communication, and working with communities.
  
• Introduction to Applied Ecology
  This provides an introduction to applied ecology for non-science majors.
  
• Air Pollution and Control.
  A survey module covering the chemistry, transport, and fate of air pollutants related to current issues of air quality, such as photochemical smog, ozone depletion, particulate matter, and indoor air quality. Topics include the types, sources, health and environmental effects, measurement, evaluation, control, regulation, and modeling of air pollution concentrations.
  
• Solid and Hazardous Waste Management.
  Types and sources of solid waste; collection methods; disposal techniques: sanitary landfill, incineration, composting, reclaiming, or recycling; advantages and disadvantages of each; special and hazardous waste handling; operation and management of solid and hazardous waste programs.
  
• Conservation Biology
  Ecological principles associated with rare species and with biodiversity, laws and statutes used to conserve biodiversity, and land and species management practices. The aim is to understand scientific and political complexities of conservation biology and to study different methods used to conserve living resources and resolve conflicts associated with conservation
  
• Organic Pollutants: Environmental Chemistry and Fate
  This module provides students with both a quantitative and intuitive understanding of the relationship between chemical structure, environmental properties, and the behaviour of organic contaminants in the environment, particularly aquatic environments. Physical/chemical properties of organic chemicals, fate determining processes, and modelling concepts will be examined in detail.
  
• Environmental Law and Regulation
  Introductory module in environmental law and regulation. Subjects covered include command and control regulation, air quality, water quality, toxics, waste management, energy, natural resources, international environmental law, and alternative dispute resolution.
  
• Environmental Science and Health
  A study of human interaction with the environment and potential impacts of environmental agents on health and safety. Hazards from natural sources and human activities that contaminate our air, land, water, food, homes, neighbourhoods, and workplaces are examined. Environmental control activities, including pollution control technology and policy, are also examined.
  
• Community Health Education
  A study of theory and practice in the field of professional health education. The process of behavioural change is examined. Procedures for the planning, delivery, and evaluation of health education practices are considered
  
• Food Science and Sanitation
  Basic concepts of food technology, with emphasis on methods and procedures in food processing to minimize contamination and to prevent food-related illness. Food laws and inspection procedures will be examined.
  
• Industrial Hygiene
  Survey of the technical and regulatory aspects of protecting the health and safety of workers. Topics include basic toxicology; skin, eye, and respiratory hazards; measuring hazardous atmospheres; ventilation systems; fire and explosion hazards; emergency response; occupational hearing loss; radiation; prevention of accidents; cumulative trauma; and personal protective equipment.