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Culinary school in Switzerland

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Culinary Arts & Entrepreneurship

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Culinary Arts Academy Switzerland
Discover our Specialisation

Swiss Pastry & Chocolate Arts

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Culinary Arts Academy Switzerland
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Specialisation in Swiss Pastry & Chocolate Arts

Become an expert in sweet treats

Specialisation: An Overview

Discover an overview of the Specialisation in Swiss Pastry and Chocolate Arts below. More information about the Specialisation can be found in our brochure.

Specialisation in Swiss Pastry and Chocolate related pages:

Entry Requirements Dates & Deadlines
   
Application Procedure Fees

Advanced Professional Diploma in Swiss Pastry and Chocolate Arts
Professional Diploma in Swiss Pastry and Chocolate Arts
Certificate in Swiss Pastry and Chocolate Arts

Specialisation in Swiss Pastry and Chocolate Arts - Lucerne

Up to 700 kitchen hours, alongside the opportunity to undertake professional internships, will offer you the ideal environment to perfect your skills.

Choose to study from 2 to 4 terms, earning a Certificate up to an Advanced Professional Diploma:

Year 1

Lucerne Campus

Internship

Term 1 (11 weeks)

Term 2 (11 weeks)

Paid internship in Switzerland or worldwide (4-6 months)

Certificate in Swiss Pastry and Chocolate Arts

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Year 2

Lucerne Campus

Lucerne Campus

Field Trip

Optional Internship

Term 3 (11 weeks)

Term 4 (11 weeks)

One-week field trip to Ritz Escoffier Culinary School (Paris)

Paid internship in Switzerland or worldwide (4-6 months)

Professional Diploma in Swiss Pastry and Chocolate Arts

Advanced Professional Diploma in Swiss Pastry and Chocolate Arts

 

Year 1

Certificate in Swiss Pastry and Chocolate Arts

Terms 1-2


Term 1 (11 weeks)

  • Introduction to Chocolate & Pastry (Part 1)
    • Baking Arts
    • Biscuits, Tortes and Cakes
    • Trends of Swiss Pastry
  • Introduction to Industry Experience
  • Language 1

 

Term 2 (11 weeks)

  • Introduction to Chocolate & Pastry (Part 2)
    • Warm, Cold & Frozen Desserts
    • Chocolate Showpieces and Sugar Arts
    • Pralines and Truffles
  • Language 2

 

Year 2

Professional Diploma in Swiss Pastry and Chocolate Arts

Term 3


Term 3 (11 weeks)

  • Professional Chocolate & Pastry
    • Industry Visits, Sensory Development, Product Labelling
    • Bread Variations
    • Tea Time and Desserts Around the World
    • Special Dietary Needs
    • Guest Chef
  • Business Plan (Part 1)

 

Year 2

Advanced Professional Diploma in Swiss Pastry and Chocolate Arts

Term 4


Term 4 (11 weeks)

  • Advanced Professional Chocolate & Pastry
    • Artistry (sugar, chocolate, pastillage)
    • Industry Trends
    • Modern Cake Designs
    • Bake-Off Competition
  • Business Plan (Part 2)
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