Bachelor of Arts

Bachelor of Arts. Students cooking

BACHELOR of ARTS

A recipe for success

Next intake

January 2021

Duration

3 years

Location

Le Bouveret - Lucerne - Brig

Share

Bachelor of Arts picture

PROGRAM HIGHLIGHTS

Building the foundation in kitchen fundamentals & business

  • World-class program that delivers the technical skills needed to be a Top Chef   
  • Gain the entrepreneurial know-how to launch your own food-based business 
  • Specialized pathways in Culinary Arts, Pastry & Chocolate Arts, and Vegetarian Culinary Arts 
  • Graduate with:

Bachelor of International Business in Culinary Arts from Culinary Arts Academy Switzerland

Bachelor of Arts (Honours) in Culinary Arts from the University of Derby, UK

Structure

Perfect for future entrepreneurs looking to launch their food-based businesses, this program links practical skills to academic knowledge, with equal hours split between the kitchen and the classroom.

Pathway 1

Culinary Arts

Pathway 2

Pastry & Chocolate

Pathway 3

Vegetarian Culinary Arts

Pathway 1

Culinary Arts

Pathway 2

Pastry & Chocolate

Pathway 3

Vegetarian Culinary Arts

Year 1

ACQUIRE THE SKILL

Le Bouveret | Lucerne

Complete Year 1 & Graduate with a Swiss Grand Diploma in your chosen pathway

Le Bouveret

Culinary Arts

TERM 1: 11 WEEKS

  • Fundamentals of Classical Cooking
  • Food Safety and Sanitation
  • Introduction to Industry Experience
  • French or German

TERM 2: 11 WEEKS

  • Cuisines of Europe
  • Taste through Time: Cultures and History of European Gastronomy
  • Introduction to 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

  • Cuisines of the World
  • The World of Garde Manger 
  • Taste through Time: Cultures and History of European Gastronomy
  • Kitchen Management and Leadership 
  • French or German"

Internship

Switzerland or abroad (4-6 months)

Lucerne

Pastry & Chocolate Arts

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 (4-6 months)

Le Bouveret

Vegetarian Culinary Arts

TERM 1: 11 WEEKS

  • Fundamentals of Vegetarian and Plant-Based Cooking
  • Food Safety and Sanitation
  • Introduction to Industry Experience
  • French or German

TERM 2: 11 WEEKS

  • Vegetarian and Plant-Based Gourmet Cuisine
  • Taste through Time: History and Culture of Vegetarian Cuisines and Plant-Based Diets
  • Introduction to Vegan 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

  • Vegetarian Cuisines of the World
  • Vegan Dessert Creations
  • Vegetarian Culinary Trends: Wholefoods, Sustainability, and Beyond
  • Kitchen Management and Leadership Training
  •  French or German

Internship

Switzerland or abroad (4-6 months)

Year 2

MASTER THE ART

Le Bouveret

Complete Year 2 & Graduate with a Swiss Higher Diploma in your chosen pathway

Culinary Arts

TERM 4: 11 WEEKS

  • Fine Dining Cooking - Theory
  • Fine Dining Cooking - Practical
  • Restaurant Service and Management
  • Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
  • Advanced Baking & Pastry (in collaboration with Ritz Paris)

TERM 5: 11 WEEKS

  • Innovative Gourmet Cooking: - Theory
  • Innovative Gourmet Cooking: - Practice
  • The World of Chocolate Arts
  • Food Product Development
  • Applied Research

Internship

Switzerland or abroad (4-6 months)

Pastry & Chocolate Arts

Term 4: 11 WEEKS

  • Fine Dining: Pastry and Desserts – Theory
  • Fine Dining: Pastry and Desserts – Practical
  • Restaurant Service and Management
  • Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
  • Cafe and Bakery: Concepts and Management

Term 5: 11 WEEKS

  • Innovative Gourmet, Pastry, and Desserts – Theory
  • Innovative Gourmet, Pastry, and Desserts – Practical
  • Food Product Development
  • Cafe and Bakery: Catering
  • Applied Research

Internship

Switzerland or abroad (4-6 months)

Vegetarian Culinary Arts

Term 4: 11 WEEKS

  • Vegetarian Fine Dining Cooking – Theory
  • Vegetarian Fine Dining Cooking – Practical
  • Restaurant Service and Management
  • Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
  • Advanced Vegan Baking and Pastry

Term 5: 11 WEEKS

  • Innovative Vegetarian
  • Gourmet Cooking – Theory
  • Innovative Vegetarian Gourmet Cooking – Practical
  • The World of Chocolate Arts
  • Food Product Development
  • Applied Research

Internship

Switzerland or abroad (4-6 months)

Year 3

TAKE THE LEAD

Brig

Complete Year 3 & Graduate with a:

  • Bachelor of International Business in your chosen pathway, awarded by Culinary Arts Academy
  • Bachelor of Arts (Honours) in Culinary Arts awarded by the University of Derby - UK

TERM 6: 11 WEEKS

  • Business Plan for the Entrepreneur 1
  • Culinary Tourism
  • Strategic Marketing for the Food Industry
  • Food in the Media
  • Culinary Events Management

TERM 7: 11 WEEKS

  • Business Plan for the Entrepreneur 2
  • Food Philosophy
  • Food Trends
  • International Food and Wine Matching
  • Food & Beverage Concept Management

A stamp of approval

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.

January 10, 2022

April 4, 2022

July 4, 2022

October 3, 2022

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)
  • English language proficiency of TOEFL iBT 55 or IELTS 5.5 or OOPT 50+ equivalent. You can improve your language and study skills with our English Foundation Program
  • Advance Learning Program: Taking university level coursework requires that you meet the demands of lectures, seminars, and assignments. If English is not your first language, you are required to complete a short screening test during the induction period. If you do not meet the minimum level for your academic program, you will be required to participate in the Advance Learning Program which runs in parallel to your regular studies and supports your academic progression. Students who benefit from this program will be charged an additional fee.

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 requirements
  • Direct entry into the second year may be possible for students with appropriate qualifications. For the bachelor's degree, candidates should have a higher diploma in a relevant field and English level equivalent to TOEFL iBT 65 or IELTS 5.5 (bridging or complementary courses might be required).
  • Candidates with prior learning from other culinary schools or the workplace may also apply. All applications will be considered on an individual basis.
  • Students who do not have the required English level will be advised to join the English Foundation Program

More info

Direct entry caas.

Direct Entry

Careers and internship Caas final

Career Services

english program caas.jpg

English Program

Career Culinary Arts

Join us

Bachelor of Arts in Culinary Arts