Swiss Alpine Center has partnered with Lobster Ink/HOSCO in offering a state-of-the-art culinary arts program of study, all online!
Earn a dual certification, one from the Culinary Institute of America (CIA) and another from Swiss Alpine
The ProChef® certification program is a respected culinary qualification, with rich content created by the world's premier culinary college, The Culinary Institute of America (CIA). Lobster Ink’s expertise in technology-enhanced learning has taken the CIA’s ProChef® curriculum to the next level with interactive, on-the-job training.
The ProChef series teaches culinary fundamentals through 20 comprehensive courses, comprising 157 engaging and interactive lessons. Through these lessons you will explore basic food science principles, dive deep into the detail of mastering essential skills and learn secrets from the CIA’s seasoned veterans through practical ProTips
Active participation through interactive lessons Learn. Apply. Revisit. The Lobster Ink platform is core to the CIA’s ProChef® learning experience. 60 interactive lessons, placed at key points during the course, engage and challenge learners to apply what they’ve learned in a fail-safe environment. Different interactive formats, such as dialogue and hotspots are mapped to specific learning objectives. This provides aspiring chefs with the ideal opportunity to practice procedure-based learning while applying it in the kitchen.
You can enroll on this program at any time and have access to it for 12 months
This textbook presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for both staff training and classroom teaching. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points show you how to apply the concepts in the textbook to an actual food service operation.
Learn the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. This revised edition includes new information on multi-unit management, an increased focus on technology applications as they apply to the subject matter, and fewer references to manual operations. New web site exhibits make this a cutting-edge resource for food and beverage professionals.
This is AHLEI’s foundational, introductory accounting course. You need no prior accounting experience to take this course. This course will help you develop a solid understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today’s hospitality accounting situations. You’ll learn about taxation of business income, the role of governmental agencies, and how to read and analyze financial statements. The most recent edition of this textbook incorporate several chapters from Accounting for Hospitality Managers #362.
Get the foundation you need to make smart decisions in food and beverage operations. This course shows how to give guests the highest priority as all details of the food and beverage operation are planned, implemented, and evaluated. You’ll learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximizing service, productivity, and technology.
Security is one of the top concerns in today’s hospitality industry. This course provides the background you need to be informed about the security issues and practices that affect your property every day. Topics include the physical security of the property, asset protection, guest protection, security equipment, emergency management and procedures, OSA requirements, and more. Exhibits, sample forms and documents, and links to safety and security Web sites make this course practical and relevant.
This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors.
Learn how to handle today’s engineering and maintenance concerns. This course covers all major facility systems, including food service equipment and design. Non-engineers can learn how to understand and speak the language of suppliers and maintenance/engineering staff. You’ll also learn techniques to reduce expenses and increase efficiency, and learn how the latest technology can streamline operations.
This course will give students a basic understanding of thepurchasing function in the food service sectors. Students willlearn about the ways in which value can be added by membersof the food service distribution channel, the necessary elementsof purchase specifications, and how to select and evaluatedistributor partners. The course also covers ethics, grouppurchasing, electronic purchasing methods, and food safety anddefense issues.
This course provides a thorough look at training by addressing how to assess and analyze the training needs of new and established operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers
Alpine Center gives great opportunities to its students, and as a Culinary Arts graduate I really want to thank all the teachers as they have done the best job. ...read more
I learned how to take initiatives, be responsible, and become a valuable team member, which is key to a successful career ...read more
My learning experience was beyond expectations. I obtained a sound grasp of the global event industry and advanced my skills in event management. ...read more
The program of study is so comprehensive that now at the end of my studies I can’t just believe how much I have learned about the details that are so important and make a difference in a successful hotel operation. ...read more
From day one we learned to always push ourselves beyond excellence and then push some more. Its true what they say about the alpine formula: ALPINE= Professionalism + Education + Personality. ...read more
I hold two qualifications: A Swiss Diploma in Hotel Management from Alpine Center and a Bachelor of Arts (Honours) Degree in Hospitality and Tourism Management. ...read more
I took control of my professional development and studied at my own pace and on my own schedule. Two years later I am so pleased to have learned so much and have earned the prestigious awards from both Alpine & AHLEI. ...read more
I gained more than I bargained for thanks to the Alpine family with the chance to interact with individuals from different corners of the world and society, network with successful professionals and organizations ...read more
Hospitality Management was not my first choice but it was my final one, I had a passion to work with the people and help the environment. ...read more
Swiss Alpine Center, one of the premier Hospitality & Tourism Business Schools in Europe, was my first and final choice when I decided to further my education. ...read more
Distance Learning is ideal for working people who want to raise the bar and move forward in their career! ...read more
Alpine Center: a solid ground to take off towards Hospitality Management. 3 great years that will always stay in my mind! ...read more
Alpine Center provides courses that cover a wide and valuable range of issues concerning the spa industry and how to operate a spa facility efficiently and effectively. ...read more
The name “Alpine Center” is synonymous with eminent success and high-reaching progress through setting goals and achieving them. ...read more
I have completed my most unforgettable internship in the luxurious 5-star St Regis Hotel in Doha, Qatar: a 5 months’ internship filled with challenges, learning new skills and techniques ...read more