Swiss Grand Diploma in Pastry & Chocolate Arts
Port-Valais, Switzerland
DURATION
3 Semesters
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline *
EARLIEST START DATE
Request earliest startdate
TUITION FEES
CHF 44,100 / per year **
STUDY FORMAT
On-Campus
* we highly recommend applying early. If you need a student visa, please be sure to allow 8 – 12 weeks between application and program start date
** please check the “puition fees” for more details
Introduction
Master the fundamentals of culinary arts and develop your palate and senses by exploring different techniques, ingredients, and world cuisines.
Program Highlights
Develop innovative showpieces
- Master the fundamentals of culinary arts, develop your palate and senses by exploring different techniques, ingredients, and world cuisines.
- Embark on an industry internship in any of the top pastry institutes in the world.
- A world-class culinary program that equips you with the technical skills you need to be a Top Chef.
- Experienced chef instructors.
- Graduate with a:
- Swiss Grand Diploma in Pastry & Chocolate Arts
Gallery
Admissions
Curriculum
Structure
Discover the art and science of baking and pastry by creating a variety of doughs, bread, biscuits, cookies, tarts, pies, cakes, and savory items.
Year 1: Le Bouveret
Term 1: 11 Weeks
- Fundamentals of Classical Baking & Pastry
- Food Safety and Sanitation
- Introduction to Industry Experience
- French or German
Term 2: 11 Weeks
- Chocolate Arts
- Modern Desserts
- Taste through Time: History and Culture of Baking & Pastry Arts
- Nutrition, Health, and Special Diets
- Business Communication
- French or German
Optional Internship
- Switzerland or abroad (6 months) for Swiss Grand Diploma
Term 3: 11 Weeks
- From Concept to Masterpiece – Theory
- From Concept to Masterpiece – Practical
- Baking & Pastry: Trends, Concepts, and Innovations
- Kitchen Management and Leadership
- French or German
Internship
- Switzerland or abroad (6 months)