Art of Food and Beverage

Art of Food and Beverage (AFB) Certificate

Take a historical and cultural tour of the world’s cuisines. Learn to to identify, discuss, and sell food and beverages from around the globe. Gain a competitive advantage in your hospitality career and for your employer.

What you’ll get

Gain a comprehensive knowledge of world cuisines and beverage pairings to secure a competitive advantage in today’s hospitality industry, especially for conference and event managers, wedding planners, and caterers. Develop the skills to sell the food and beverage experience to your guests or clients, no matter your position within the industry.


The site visits really take you out into the city and show you behind the scenes day to day operations of hospitality employees which offers that hands on personal learning environment for students.


Paul Christian


Key Program Topics

Managed by members and leaders of NACE, the National Association for Catering and Events, the program covers ten international cuisines. For each cuisine, topics include:

  • Types of concepts, menu conceptualization and concept proposals
  • Unique techniques
  • Pros and cons of the cuisine
  • Upsets and upgrades
  • Beverage pairing

The 10 cuisines covered will include: French, Italian, Chinese, Southeast Asian, Fusion, Gastro-pub, Central American, Regional American, Indian, and Spanish.

Interested in a diploma?

TISOH offers a Diploma in Hospitality Operations.

Questions? Contact Admissions today. 702.947.7200