BA in
Bachelor of Arts in Culinary Arts Culinary Arts Academy Switzerland
Introduction
Program Highlights
Building the foundation in kitchen fundamentals & business
- A 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, Pastry & Chocolate Arts, and Vegetarian Culinary Arts
- Graduate with:
- Bachelor of International Business in Culinary Arts from Culinary Arts Academy Switzerland
- Bachelor of Arts (Honours) in Culinary Arts from The University of Derby, UK
Gallery
Admissions
Curriculum
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
- Pathway 2: Pastry & Chocolate
- Pathway 3: Vegetarian Culinary Arts (Available in July only)
Year 1: Le Bouveret
Complete year 1 and graduate with a Swiss Grand Diploma in your chosen pathway.
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
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 (4-6 months)
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
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 (4-6 months)
Vegetarian Culinary Arts
Term 1: 11 Weeks
- Fundamentals of Vegetarian and Plant-Based Cooking
- Food Safety and Sanitation
- Introduction to Industry Experience
- French or German
Term 2: 11 Weeks
- Vegetarian and Plant-Based Gourmet Cuisine
- Taste through Time: History and Culture of Vegetarian Cuisines and Plant-Based Diets
- Introduction to Vegan Baking and Pastry Arts
- Nutrition, Health, and Special Diets
- Business Communication
- French or German
Optional Internship
- Switzerland or abroad (6 months) for Swiss Grand Diploma track
Term 3: 11 Weeks
- Vegetarian Cuisines of the World
- Vegan Dessert Creations
- Vegetarian Culinary Trends: Whole foods, Sustainability, and Beyond
- Kitchen Management and Leadership Training
- French or German
Internship
- Switzerland or abroad (4-6 months) for Swiss Grand Diploma and Bachelor's track
Year 2: Le Bouveret
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 (4-6 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: Concepts and Management
Term 5: 11 Weeks
- Innovative Gourmet, Pastry, and Desserts – Theory
- Innovative Gourmet, Pastry, and Desserts – Practical
- Food Product Development
- Cafe and Bakery: Catering
- Applied Research
Internship
- Switzerland or abroad (4-6 months)
Vegetarian Culinary Arts
Term 4: 11 Weeks
- Vegetarian Fine Dining Cooking – Theory
- Vegetarian Fine Dining Cooking – Practical
- Restaurant Service and Management
- Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
- Advanced Vegan Baking and Pastry
Term 5: 11 Weeks
- Innovative Vegetarian Gourmet Cooking – Theory
- Innovative Vegetarian Gourmet Cooking – Practical
- The World of Chocolate Arts
- Food Product Development
- Applied Research
Internship
- Switzerland or worldwide (4-6 months)
Year 3: Brig
Complete Year 3 & Graduate with a:
- Bachelor of International Business in your chosen pathway, awarded by Culinary Arts Academy
- Bachelor of Arts (Honours) in Culinary Arts awarded by the University of Derby - UK
Term 6: 11 Weeks
- Business Plan for the Entrepreneur 1
- Culinary Tourism
- Strategic Marketing for the Food Industry
- Food in the Media
- Culinary Events Management
Term 7: 11 Weeks
- Business Plan for the Entrepreneur 2
- Food Philosophy
- Food Trends
- International Food and Wine Matching
- Food & Beverage Concept Management