Program Overview

Programme Objectives and Modules

Dipl./PgD. in Swiss European Culinary Arts

• Introduction to Food Safety & Hygiene
• Introduction to Kitchen Tools and Equipment
• Appetizers, Hors d’oeuvre, Dressing, Sandwiches and Condiments
• Soups, Hot Starters, Hot Appetisers
• A la carte plating in various styles and services
• Introduction to Herbs and Spices from around the world
• Potato, Pasta and Rice Dishes
• Vegetables, Side Dishes
• European and International Fruits & Vegetables
• Introduction to regional dairies and cheeses
• Introduction to Molecular Cuisine
• Meats, Fish, Seafood, Poultry
• Buffet Set ups, Menu Planning and Menu Engineering
• Introduction to Food Cost & Yield Management
• Introduction to Food Trends and Food Plating Styles
• German Language
• Sorenberg Concept (Developing a F&B Outlet)
• Food Styling and Photography
• Career Development
• Research Project (Post Graduate Students only)
• Culinary Recipe Development
• Swisstouches Special Dishes
• Banqueting Event Culinary
• VIP Event Culinary

Dipl./PgD. in Swiss European Baking & Pastry Arts

• Introduction to Food Safety & Hygiene
• Introduction to Kitchen Tools & Equipment
• Sponges and Doughs
• Biscuits and Cookies
• Buffet and Trolley Desserts
• Tarts & Pies, Cakes & Gateaux
• A la carte dessert plating in various styles and services
• Introduction to Herbs and Spices from around the world
• Ice creams, Sorbets and Frozen Desserts
• Modern and Artisan Breads
• European and International Fruits & Vegetables
• Introduction to regional dairies and cheeses
• Introduction to Molecular Cuisine
• Chocolate Creations, Pralines, Sugar Art and Confectionary
• Jams, Jellies and Mousses
• Introduction to Food Cost & Yield Management
• Introduction to Food Trends and Food Plating Styles
• German Language
• Sorenberg Concept (Developing a F&B Outlet)
• Career Development
• Research Project (Post Graduate Students only)
• Culinary Recipe Development
• Swisstouches Special Dishes
• Banqueting Event Culinary
• VIP Event Culinary

Programme Details

Entry Requirements

• Candidates for the Diploma should be at least 18 years of age with a passion for the culinary arts.
• Candidates for the Postgraduate Diploma must be a minimum 20 years of age, hold a hospitality, culinary, business or related qualification at Bachelors or Postgraduate level and/or have professional kitchen experience of at least two years.
• Language proficiency: Candidates for the Diploma need a score of IELTS 5.0 or equivalent / HTMi English placement test score.
• Candidates for the Postgraduate Diploma need a score of IELTS 5.5 or equivalent/ HTMi English placement test score.

Delivery and Assessment Methods

• Mode of delivery: This unit has theoretical and practical components and focuses on the development of food preparation and cooking skills under Swiss health and hygiene regulations.
• Final assessment: In order to pass this unit, the evidence that the students present for assessment needs to demonstrate that they can meet all the learning outcomes for the unit.
• Graduation requirements: 50%
• Duration of programme: Academic / Culinary Study: 20 Weeks and Work Placement / Internship: 20-24 Weeks

Graduation

• Students who successfully complete the programme (academic study and work placement/internship) will be awarded with the Diploma or Postgraduate Diploma in European Baking and Pastry Arts or Diploma or Postgraduate Diploma in Culinary Arts by HTMi Hotel and Tourism Management Institute.

Programme Progression

• Diploma or Postgraduate Diploma in European Baking and Pastry Arts or Swiss European Culinary Arts
• Bachelor, BSc in International Culinary Arts Business
• MBA in Culinary Arts