Swiss Diploma in Pastry Arts

Designed for pastry and chocolate enthusiasts, aspiring pastry experts, and entrepreneurs with a sweet tooth, our 1 year Swiss Diploma in Pastry Arts program is your gateway to the world of Swiss and European confectionery excellence. Immerse yourself in hands-on training, mastering fundamental dessert techniques, and perfecting the art of crafting both traditional and contemporary Swiss and European delights.

Next intake

July 08, 2024

Duration

1 Year

Location

Le Bouveret

About the program

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PROGRAM HIGHLIGHTS

Perfection by confection

Entry-level focus on pastry skills
Unique blend of pastry excellence and cultural immersion
Master Swiss and European culinary traditions, both traditional and contemporary
Ideal for career changers and comprehensive skill acquisition
Elevate your culinary journey with the Number 1 Culinary School in Switzerland
Cutting-edge training facilities

Graduate with a:
Swiss Diploma in Pastry Arts
From Culinary Arts Academy Switzerland

Structure

Term 1 Pastry Essentials LE BOUVERET

European Pastry Essentials I
European Pastry Essentials II
Culinary Hygiene & Safety Standards

Term 2 Cutting Edge Pastry Skills LE BOUVERET

Swiss Chocolate & International Pastry Arts
The Art of Dessert Plating & Styling
Specialized Diets & Balanced Nutrition

Internship:
6 months
In Switzerland or abroad

Next intakes

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.

July 08, 2024

October 08, 2024

January 08, 2025

Requirements & fees

Recommended minimum age of 18 years
Completed secondary school education (IB Diploma, IBCP Diploma, Maturité, Abitur, French Bac, 2 A-levels, high school diploma or equivalent). Direct entry into the second year may be possible for students with appropriate qualifications.
Candidates with prior learning from other culinary schools or the workplace may also apply. All applications will be considered on an individual basis.
English language proficiency of TOEFL iBT 55 or IELTS academic module 5.5 or OOPT 50+ equivalent. Students who do not have the required English level will be advised to join the English Foundation Program.

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.

Direct Entry (Term 2):

successful completion of a vocational or professional high school with culinary focus or minimum 1 year full-time experience in a professional kitchen (individual assessment by CAAS)

Fees

More info

Direct Entry