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Bachelor of Arts in Culinary Arts
BACHELOR of ARTS in Culinary Arts
Explore this exciting culinary program that equips you with the practical skills you need to be a top chef and the entrepreneurial know-how to launch your own business. Choose between pathways in Culinary Arts and Pastry & Chocolate Arts. Graduate after a year of vocational training with a Swiss Grand Diploma in your chosen pathway, or pursue the full three years for a bachelor's degree.
Next intake
January 2025
Duration
3 years
Location
Le Bouveret & Brig
PROGRAM HIGHLIGHTS
Building the foundation in kitchen fundamentals & business
- World-class program that delivers the technical skills needed to be a Top Chef
- Gain the entrepreneurial know-how to launch your own food-based business
- Specialized pathways in Culinary Arts and Pastry & Chocolate Arts
- Graduate with a:
Bachelor of International Business in chosen pathway from Culinary Arts Academy Switzerland
Bachelor of Arts (Honours) in Culinary Arts from the University of Derby, UK
*The Bachelor of International Business doesn’t grant automatic access to the Swiss Higher Education sector.
Structure
Perfect for future entrepreneurs looking to launch their food-based businesses, this program links practical skills to academic knowledge, with equal hours split between the kitchen and the classroom.
Pathway 1
Culinary Arts
Graduate with a Bachelor of International Business in Culinary Arts from Culinary Arts Academy Switzerland
Pathway 2
Pastry & Chocolate
Graduate with a Bachelor of International Business in Pastry & Chocolate Arts from Culinary Arts Academy Switzerland
Year 1
Complete year 1 and graduate with a Swiss Grand Diploma in your chosen pathway
Le Bouveret
Culinary Arts
TERM 1: 11 WEEKS
- Fundamentals of Classical Cooking
- Food Safety and Sanitation
- Introduction to Industry Experience
- French or German
TERM 2: 11 WEEKS
- Cuisines of Europe
- Taste through Time: Cultures and History of European Gastronomy
- Introduction to 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: 11 WEEKS
- Cuisines of the World
- The World of Garde Manger
- Taste Through time: Cultures and History of World Gastronomy
- Kitchen Management and Leadership
- French or German
Internship
Switzerland or abroad (6 months)
Le Bouveret
Pastry & Chocolate Arts
TERM 1: 11 WEEKS
- Fundamentals of Classical Baking & Pastry
- Food Safety and Sanitation
- Introduction to Industry Experience
- French or German
TERM 2: 11 WEEKS
- 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: 11 WEEKS
- 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)
Year 2
Complete year 2 and graduate with a Swiss Higher Diploma in your chosen pathway
Culinary Arts
TERM 4: 11 WEEKS
- Fine Dining Cooking - Theory
- Fine Dining Cooking - Practical
- Restaurant Service and Management
- Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
- Advanced Baking & Pastry (in collaboration with Ritz Paris)
TERM 5: 11 WEEKS
- Innovative Gourmet Cooking: - Theory
- Innovative Gourmet Cooking: - Practice
- The World of Chocolate Arts
- Food Product Development
- Applied Research
Internship
Switzerland or abroad (6 months)
Pastry & Chocolate Arts
Term 4: 11 WEEKS
- 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: 11 WEEKS
- 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 (6 months)
Year 3
TERM 6: 11 WEEKS
- Business Plan for the Entrepreneur 1
- Culinary Tourism
- Strategic Marketing for the Food Industry
- Financial Accounting
- Culinary Events Management
TERM 7: 11 WEEKS
- Business Plan for the Entrepreneur 2
- Food & Beverage Concept Management
- International Food and Wine Matching
- Restaurant Design
- Strategic Restaurant Management
Next intakes
We highly recommend applying early. If you need a student visa, please be sure to allow 8 – 12 weeks between application and program start date.
January 2025
Requirements & fees
- 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. For further details or an individual assessment, please kindly contact directentry@swisseducation.com
- 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 equivalent Duolingo scores. Students who do not have the required English level will be advised to join the English Foundation Program.
We highly recommend applying early. If you need a student visa, please be sure to allow 8 – 12 weeks between application and program start date.
More info
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