Educational Resources

This course teaches innovative approaches for promoting decent work and social justice in rural economies. Divided into 7 modules, it covers topics such as decent work policies, gender equality, youth empowerment, and a just transition to a sustainable rural economy.

Self-paced, 7 modules

This course helps you plan for more sustainable hotels by learning from global leaders. It covers building green teams, managing water, energy, and waste, and ends with guidance on stakeholder engagement and communicating sustainability.

Duration: 1 hour

This training is developed for anyone with an interest in bartending and coffee making in the tourism & hospitality. Facilitators Handbook.

Length: 17 pages

The Wellness Action Plan is a framework which enables staff to identify awareness of their ideal working style, their triggers of stress and helps you to work closely with your team to develop an effective approach to overcoming distressing symptoms, and unhelpful behaviour patterns.

Length: 11 pages

This Restaurant Operations course sets the foundation for creating a smooth customer experience, from setting the service at a restaurant for both casual and fine dining to covering preparation and closure procedures. You will also study food safety quality standards and learn to integrate sustainability principles, contributing to the UN SDGs by reducing water consumption and waste production and using seasonal, local products to support a circular economy.

Duration: 8 hours

Explore the link between tourism and gastronomy, the role of food in culture and sustainable alignment with the 2030 Agenda.  Culinary Arts and Gastronomy is a course designed for policy makers and culinary professionals exploring this dynamic sector related to tourism. The global gastronomic market has grown remarkably due to rising tourist demand for unique experiences. This course delves into gastronomic history, value chains, market structures, sustainability, and destination planning and management.

Duration: 10 hours

Culinary Basics for Operations, Catering Management, and New Techniques is a comprehensive course that explores the culinary domain. From foundational techniques to diverse cooking methods and creativity in the kitchen, participants delve into menu development, market analysis, recipe adaptation, and menu engineering for profitability. The course also covers key aspects of catering management, including planning, staffing, financial considerations, and legal matters. Participants emerge from the course with a thorough understanding of the dynamic culinary landscape.

Duration: 8 hours

The How to Become a Restaurateur course will give you the skills and knowledge you need to succeed as a restaurant entrepreneur. You’ll learn the essentials of opening a restaurant and how to avoid the traps many new food and beverage businesses fall into. Learn how the menu you create impacts your need for physical and financial resources while simultaneously learning the foundations of marketing and finance for the food industry.

Duration: 20 hours over 4 weeks