Program Overview

Bachelor of Arts in Culinary Arts

Program Overview

The Bachelor of Arts in Culinary Arts is a three-year program that equips students with the practical skills needed to be a top chef and the entrepreneurial know-how to launch their own food-based business. Students can choose between pathways in Culinary Arts and Pastry & Chocolate Arts.

Program Highlights

• 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

Structure

The program links practical skills to academic knowledge, with equal hours split between the kitchen and the classroom.

Year 1: Acquire the Skill

• Le Bouveret
• Complete year 1 and graduate with a Swiss Grand Diploma in your chosen pathway
• Pathway 1: 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)
• Pathway 2: 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: Master the Art

• Le Bouveret
• Complete year 2 and graduate with a Swiss Higher Diploma in your chosen pathway
• Pathway 1: 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)
• Pathway 2: 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: Take the Lead

• Brig
• 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

Admission Requirements

• 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)
• English language proficiency of TOEFL iBT 55 or IELTS academic module 5.5, or equivalent Duolingo scores
• Candidates with prior learning from other culinary schools or the workplace may also apply

Fees

• More information available upon request

Next Intakes

• July 2025
• October 2025
• April 2026