Bachelor of Arts - Pastry & Chocolate
- 3 years
- Duration
- 164,650 CHF
- Price
- Rolling admission
- Start
- Rolling admission
- Deadline
- Bachelor
- Degree
- Campus
- Format
- Multiple Locations / Switzerland
- Location
- Culinary Arts Academy
- School
Program description
Establishing the foundation for business and kitchen fundamentals. a top-notch program that gives students the technical skills needed to become Top Chefs. Develop your entrepreneurial skills so you may launch your own food-related company. programs with a focus on pastry and chocolate making, vegetarian cuisine, and culinary arts.
This program blends academic knowledge with practical skills, dividing its time evenly between the classroom and the kitchen, making it perfect for aspiring entrepreneurs looking to launch their own food-based businesses. Finish the first year and receive a Swiss Grand Diploma in the chosen pathway.
Graduate with a:
- Bachelor of international business in pastry & chocolate arts from Culinary Arts Academy Switzerland
Program structure
Year 1 (Le Bouveret)
Term 1
- Fundamentals of Classical Baking & Pastry
- Food Safety and Sanitation
- Introduction to Industry Experience
- French or German
Term 2
- Chocolate Arts
- Modern Desserts
- Taste through Time: History and Culture of Baking & Pastry Arts
- Nutrition, Health, and Special Diets
- Business Communication
- French or German
Optional Internship
Switzerland or abroad (6 months) for Swiss Grand Diploma – special conditions apply
Term 3
- From Concept to Masterpiece – Theory
- From Concept to Masterpiece – Practical
- Baking & Pastry: Trends, Concepts, and Innovations
- Kitchen Management and Leadership
- French or German
Internship
Switzerland or abroad (4-6 months)
Year 2 (Le Bouveret)
Term 4
- Fine Dining: Pastry and Desserts – Theory
- Fine Dining: Pastry and Desserts – Practical
- Restaurant Service and Management
- Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
- Cafe and Bakery: Catering
Term 5
- Innovative Gourmet, Pastry, and Desserts – Theory
- Innovative Gourmet, Pastry, and Desserts – Practical
- Food Product Development
- Cafe and Bakery: Concepts and Management
- Applied Research
Internship
Switzerland or abroad (4-6 months)
Year 3 (Brig)
Term 6
- Business Plan for the Entrepreneur 1
- Culinary Tourism
- Strategic Marketing for the Food Industry
- Food in the Media
- Culinary Events Management
Term 7
- Business Plan for the Entrepreneur 2
- Food Philosophy
- Food Trends
- International Food and Wine Matching
- Food & Beverage Concept Management
Price
1 year
Semester 1
- Tuition - 15,200 CHF
- Accommodation fee - 3,700 CHF
- Food - 1,650 CHF
- Additional fees - 3,200 CHF
TOTAL FOR THE SEMESTER - 23,750 CHF
Semester 2
- Tuition - 15,200 CHF
- Accommodation fee - 3,700 CHF
- Food - 1,650 CHF
- Additional fees - 2,200 CHF
TOTAL FOR THE SEMESTER - 22,750 CHF
Semester 3
- Tuition - 15,200 CHF
- Accommodation fee - 3,700 CHF
- Food - 1,650 CHF
- Additional fees - 2,200 CHF
TOTAL FOR THE SEMESTER - 22,750 CHF
2 year
Semester 4
- Tuition - 16,000 CHF
- Accommodation fee - 3,700 CHF
- Food - 1,650 CHF
- Additional fees - 2,200 CHF
TOTAL FOR THE SEMESTER - 23,550 CHF
Semester 5
- Tuition - 16,000 CHF
- Accommodation fee - 3,700 CHF
- Food - 1,650 CHF
- Additional fees - 2,200 CHF
TOTAL FOR THE SEMESTER - 23,550 CHF
3 year
Semester 6
- Tuition - 16, 00 CHF
- Accommodation fee - 4,700 CHF
- Food - 1,250 CHF
- Additional Expenses - 2,200 CHF
TOTAL FOR THE SEMESTER - 24,150 CHF
Semester 7
- Tuition - 16, 00 CHF
- Accommodation fee - 4,700 CHF
- Food - 1,250 CHF
- Additional Expenses - 2,200 CHF
TOTAL FOR THE SEMESTER - 24,150 CHF
TOTAL - 164,650 CHF
Requirements for applicants
- Recommended minimum age of 18 years
- Completed secondary school education (IB Diploma, IBCP Diploma, Maturité, Abitur, French Bac, 2 A-levels, high school diploma or equivalent). Direct entry options or credit transfer options may be available for IBCP, IBDP and BTEC Candidates.
- Candidates with prior learning from other culinary schools or the workplace may also apply. All applications will be considered on an individual basis.
- English language proficiency of TOEFL iBT 55 or IELTS academic module 5.5 or OOPT 50+ equivalent. Students who do not have the required English level will be advised to join the English Foundation Program.
ADVANCE LEARNING PROGRAM
Taking university-level coursework requires that you meet the demands of lectures, seminars, and assignments. If English is not your first language, you are required to complete a short language assessment during the induction period. If you do not meet the minimum level for your academic program, you will be required to participate in the Advance Learning Program which runs in parallel to your regular studies and supports your academic progression. Students who benefit from this program will not be charged an additional fee.
About the university
Our curriculum combines a first-rate education in the culinary arts with grounding in modern business practices, earning us a reputation as one of the world's best and Switzerland's best culinary schools. Develop your skills and interests, and provide the groundwork you'll need to become a successful chef.
The world-class education you receive at Culinary Arts Academy Switzerland is backed up by the credentials of an internationally recognized institution. Because we conduct our programs in conjunction with both universities and businesses, the credentials you earn from us will be respected and widely accepted in any kitchen in the globe.
Some of our instructors have even prepared meals for royal families while working at Michelin-starred establishments. Our instructors are among the best in the business, and their input and guidance will help you immensely as you embark on your culinary adventure. Working with culinary legends in a hands-on masterclass is a great way to learn their techniques and acquire insight into the business as a whole.
