At the conclusion of the programme, students will be able to:
- Identify the equipment, commodities and methods required to prepare different examples of European and International Breads, Pastries, Cakes, Desserts, Ice Creams, Chocolates and Showpieces
- Produce a range of Breads, Pastries, Cakes, Ice Creams, Chocolates, Showpieces, hot, cold and frozen desserts, baked goods and chocolates
- Demonstrate and apply food preparation and cooking skills that are safe, hygienic and professional after Swiss standards
- Explain the functioning and administration of the culinary purchasing process.
- Create edible decorations and showpieces for buffets and plated desserts.
The aim of this unit is to enable students to gain knowledge of the equipment, commodities and methods required to prepare and cook/bake Swiss and European Breads, Pastries, Cakes, Desserts and Chocolates, styles of buffet and plated desserts, that are created in Europe and develop skills in preparing, cooking and reviewing European dishes under the high Swiss standards of hygiene and food safety. To this, the unit will deal with the equipment, commodities and preparation methods that are necessary in order to be able to plan, prepare and cook a range of European dishes.
Students will develop an understanding of different types of European food and their specific influences and requirements. Students will have the opportunity to practice and develop their skills in the preparation and cooking/baking of a range of European and International Breads, Pastries, Cakes, Desserts and Chocolates, while ensuring that safe, professional and hygienic practices are followed at all times. They will be introduced to the process of reviewing and evaluating their dishes and then recommending any appropriate improvements.
The application of evaluation techniques and quality criteria will make a valuable contribution to students’ future role as a supervisor in the hospitality industry. Students will consider the influence that other European countries have on Swiss food and explore the factors that have promoted the incorporation of European food influences. Students will develop their knowledge, skills and understanding of gastronomy and gastronomic principles. This unit also will enable students to develop the application of management skills involved in the development of products, and services as well as research and evaluation of current innovations.
The programme is divided into five key models blended into one coherent structure of learning. Small group workshops, one-on-one instruction and a “live” kitchen environment ensure students are well equipped for a career in this industry. To complete the course in European Baking and Pastry Arts, students will complete modules 1, 2, 3, 4. To complete the general course in Culinary Arts, students will complete modules, 4 and 5 and part of 1, 2, 3 only. The focus in module 5 will be tailor made to suit the student’s future needs and aspirations. The “tailor made” option will be finalised in detail on arrival after discussion with the Culinary Centre instructors.
- Modern and Artesian Breads
Doughs and Pastries
Biscuits and Cookies
Tarts and Pies
- Buffet and Trolley Desserts
Ice-creams and Sorbets
- Chocolate Creations
Truffles and Pralines
Jellies and Nougats
Sugar Art and Confectionary
- German Language
Food Styling and Photography
Research Project (Post Graduate Students Only)
- Culinary Recipe Development
Swisstouches Special Dishes
Banqueting Event Culinary
VIP Event Culinary