Diploma or Postgraduate Diploma in European Baking and Pastry Arts

Diploma or Postgraduate Diploma in Swiss European Culinary Arts

Your Culinary Pathway

Graduate with a Bachelors degree in Culinary Arts by completing a two year programme, starting with

Diploma or Postgraduate Diploma in European Baking and Pastry Arts and Culinary Arts

and continuing on to the Bachelor, BSc in International Culinary Arts Business and MBA in Culinary Arts.

Programme Objectives and Modules

· 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

· 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. This is the ideal specialisation for students who are currently enrolled in an undergraduate culinary programme.

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.

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. Students have the opportunity to explore different types of European food, as well as to develop a wide range of knowledge and practical skills. Dishes must be prepared and cooked to a standard and quality suitable for paying customers, although learners will get extensive support during the initial stages of delivery. To achieve the learning outcomes learners are given the opportunities to visit a local bakery. Guest lecturers are invited to give the learners a better understanding from what is needed and expected in the industry and also on the international market. Students will run dessert buffets and dessert trolley and take part in events to apply their skills from purchasing to selling food items. Students also will take part in “Sörenberg concepts” where they are given the opportunity to plan and design a restaurant/pastry shop with all facilities needed to operate it as for real customers. Menus will be created according to the customers, theme and location of the property.

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. The assessment criteria for a pass grade describe the level of achievement required to pass this unit.
This unit will be practical assessed through observation of students skills in preparing, processing, cooking/baking and finishing a range of patisserie items, recorded as witness statements or other appropriate formats. Diaries are used to provide useful support for records of observation. Evaluation of dishes will be evaluated through group discussions and a jury and will be kept in diaries. This unit will be theoretical and practical assessed.
Graduation requirements: 50%
Duration of programme: Academic / Culinary Study: 20 Weeks and Work Placement / Internship: 20-24 Weeks

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.