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