DIPLOMA IN
CULINARY ARTS

DIPLOMA IN CULINARY ARTS

Course Information:

Max. Length:

600 Hours

Credits (ECTS):

30 Credits

Language:

English or French

Type:

Online or Blended

Assessment:

MCQ

Award:

GSBE or University of Rhone

Price:

CHF 2000

Course description:

This intensive diploma program offers a comprehensive immersion into the rich and diverse culinary landscape of Switzerland. Participants will explore the unique regional cuisines, time-honored techniques, and high-quality ingredients that define Swiss gastronomy. The program covers classic Swiss dishes, modern interpretations, and the culinary innovations shaping the future of Swiss cuisine. Students will gain hands-on experience in preparing traditional specialties, mastering fundamental cooking skills, and developing their own creative culinary voice. Emphasis is placed on using seasonal and locally sourced ingredients, understanding the cultural context of Swiss food, and appreciating the country’s culinary heritage. The program also incorporates elements of restaurant management, kitchen operations, and food safety, providing a well-rounded culinary education. Switzerland’s reputation for culinary excellence, its commitment to quality ingredients, and its diverse culinary traditions make it an ideal location for this specialized diploma.

Course Objectives:

Upon completion of this program, participants will be able to:

• Master fundamental culinary techniques, including knife skills, sauce making, and pastry arts.

• Prepare classic Swiss dishes from various regions, understanding their cultural and historical context.

• Utilize seasonal and locally sourced ingredients to create authentic Swiss cuisine.

• Develop their own creative culinary style and innovate within the framework of Swiss traditions.

• Understand the principles of menu planning and restaurant management.

• Apply food safety and hygiene standards in a professional kitchen environment.

• Appreciate the diversity of Swiss regional cuisines and their unique characteristics.

• Evaluate the role of food in Swiss culture and society.

• Source and utilize high-quality Swiss ingredients.

• Communicate effectively in a professional kitchen setting.

Modules:

The Swiss Diploma in Culinary Arts program consists of the following modules:

Module 1: Culinary Foundations:

• Basic culinary techniques: Knife skills, stock preparation, sauce making, and vegetable cookery.

• Kitchen organization and mise en place.

• Food safety and hygiene practices.

• Introduction to Swiss culinary history and traditions.

Module 2: Swiss Regional Cuisines:

• Exploring the culinary diversity of Switzerland’s regions (e.g., French-Swiss, German-Swiss, Italian-Swiss).

• Preparing regional specialties, such as Fondue, Raclette, Rösti, and Zürcher Geschnetzeltes.

• Understanding the cultural influences on regional cuisines.

Module 3: Swiss Pastry and Chocolate Arts:

• Classic Swiss pastries and desserts, including Swiss chocolate creations.

• Techniques for making traditional breads, cakes, and cookies.

• Chocolate tempering and working with chocolate.

• Exploring the history and artistry of Swiss chocolate making.

Module 4: Swiss Cheese and Dairy:

• Exploring the world of Swiss cheeses: Varieties, production methods, and tasting.

• Utilizing Swiss cheeses in culinary preparations.

• Understanding the role of dairy products in Swiss cuisine.

• Visiting local cheese dairies and farms.

Module 5: Swiss Wine and Beverages:

• Introduction to Swiss wines: Grape varieties, regions, and tasting.

• Pairing Swiss wines with food.

• Exploring other Swiss beverages, such as herbal teas and fruit juices.

• Visiting vineyards and wineries.

Module 6: Menu Planning and Restaurant Management:

• Developing menus that showcase Swiss cuisine and seasonal ingredients.

• Cost control and budgeting in a restaurant setting.

• Kitchen management and staff training.

• Customer service and hospitality in the Swiss context.

Module 7: Modern Swiss Cuisine and Innovation:

• Exploring contemporary interpretations of classic Swiss dishes.

• Utilizing modern culinary techniques and equipment.

• Developing creative culinary concepts inspired by Swiss traditions.

• Understanding the future of Swiss gastronomy.

Module 8: Culinary Internship:

• Practical experience in a renowned Swiss restaurant or hotel kitchen.

• Applying learned skills and knowledge in a professional environment.

• Networking with industry professionals.

• Developing professional culinary skills and work ethic.

This program structure provides a balanced curriculum, combining theoretical knowledge with hands-on culinary training, enhanced by the unique opportunities presented by studying in Switzerland. It is designed to equip participants with the skills and expertise needed to excel in the world of Swiss culinary arts.

Our Accreditations

Please check our accreditation page for further detail

Fees and Scholarship

Please check our Fees and Scholarship page for further detail