Diploma - Pastry & Chocolate Arts
- 1 year
- Duration
- 67,300 CHF
- Price
- Rolling admission
- Start
- Rolling admission
- Deadline
- Diploma
- Degree
- Campus
- Format
- Le Bouveret / Switzerland
- Location
- Culinary Arts Academy
- School
Program description
Explore methods, ingredients, and foreign cuisines to expand your palate and senses. Create showpieces. Intern at one of the world's finest pastry schools. A world-class cooking education that gives you Top Chef skills. Experienced chef instructors. Create a variety of doughs, breads, biscuits, cookies, tarts, pies, cakes, and savory foods to learn the art and science of baking and pastry.
Graduate with a SWISS GRAND DIPLOMA IN PASTRY & CHOCOLATE ARTS
Program structure
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 (6 months)
Price
Term 1
- Tuition - 14,800 CHF
- Accommodation - 3,600 CHF
- Food - 1,600 CHF
- Additional charges - 3,100 CHF
TOTAL PER TERM - 23,100 CHF
Term 2
- Tuition - 14,800 CHF
- Accommodation - 3,600 CHF
- Food - 1,600 CHF
- Additional charges - 2,100 CHF
TOTAL PER TERM - 22,100 CHF
Term 3
- Tuition - 14,800 CHF
- Accommodation - 3,600 CHF
- Food - 1,600 CHF
- Additional charges - 2,100 CHF
TOTAL PER TERM - 22,100 CHF
GRAND TOTAL - 67,300 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 into the second year may be possible for students with appropriate qualifications.
- 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.
