European Culinary Arts

DCT University Center – Switzerland

Program Description

European Culinary Arts

DCT University Center – Switzerland

DCT’s comprehensive European Culinary Management program was the first international program to be accredited by the American Culinary Federation (ACF). DCT’s educational leadership is recognized by the World Association of Chefs Societies (WACS) which designates DCT as an Extraordinary Member, and again most recently by the ACF which awarded DCT its Exemplary Program status – making DCT one of only 22 programs worldwide and the only program outside the US to be recognized in this manner for its consistently high standards and level of excellence.

European Culinary Arts program modules

Foundation in European Cuisine (FEC) will introduce you to European cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. You will learn to use European ingredients; develop your preparation techniques and knife skills; learn to prepare the basic stocks, soups, sauces and bakery & pastry products; and gain an understanding of kitchen terminology. FEC or appropriate prior experience is a prerequisite for EGC.

European Gourmet Cuisine (EGC) will build on to your fundamental understanding of Swiss and European culinary principles and terminology. You will explore European national and regional cuisines, from the traditional to the modern, by preparing a wide range of recipes including typical appetizers, fish, vegetarian and main course dishes. You will learn basic front-of-house skills and the importance of good customer relations. Restaurant projects will provide you with the opportunity to apply your knowledge and also develop your leadership and teamwork.

European Pastry & Chocolate (EPC) will teach you all aspects of the modern pastry kitchen, from traditional Swiss and European cakes, tortes, rolls, breads, cookies and biscuits, through to today’s modern recipes and trends in plated desserts. You will learn the best techniques for creating a wide variety of attractive and trendy warm, cold and frozen desserts for both plated and buffet presentation; plus truffles, pralines and chocolates; and artistic sugar and chocolate show pieces.

Introductory Management Studies (IMS) is a part of the Associate’s Degree program in which you will enroll in courses focusing on management competencies, such as Computers, Food & Beverage Management, Ethics, and Human Resource Management.

Duration & Price
This course is Campus based
Start Date
Start date
July 2017
Oct. 2017
Duration
Duration
3 months
Full time
Price
Price
Information
Deadline
Locations
Switzerland - Luzern
Start date: July 2017
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End date Request Info
Start date: Oct. 2017
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Start date: Jan. 2018
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Start date: Apr. 2018
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Switzerland - Vitznau
Start date: Feb. 2018
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Dates
July 2017
Switzerland - Luzern
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End date Request Info
Oct. 2017
Switzerland - Luzern
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End date Request Info
Jan. 2018
Switzerland - Luzern
Application deadline Request Info
End date Request Info
Feb. 2018
Switzerland - Vitznau
Application deadline Request Info
End date Request Info
Apr. 2018
Switzerland - Luzern
Application deadline Request Info
End date Request Info