Bachelor of Arts in Culinary Arts

Bachelor of Arts. Students cooking

BACHELOR of ARTS in Culinary Arts

A recipe for success

Next intake

January 9, 2023

Duration

3 years

Location

Le Bouveret - Brig

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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 a:

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

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

 

*The Bachelor of International Business doesn’t grant automatic access to the Swiss Higher Education sector.

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

Graduate with a Bachelor of International Business in Culinary Arts from Culinary Arts Academy Switzerland

Pathway 2

Pastry & Chocolate

Graduate with a Bachelor of International Business in Pastry & Chocolate Arts from Culinary Arts Academy Switzerland

Pathway 3

Vegetarian Culinary Arts

Graduate with a Bachelor of International Business in Vegetarian Culinary Arts from Culinary Arts Academy Switzerland

Year 1

ACQUIRE THE SKILL

Le Bouveret

Complete year 1 and 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 World Gastronomy
  • Kitchen Management and Leadership 
  • French or German"

Internship

Switzerland or abroad (4-6 months)

Le Bouveret

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 and Pastry Arts
  • Nutrition, Health, and Special Diets
  • Business Communication 
  • French or German 

Optional Internship

Switzerland or abroad (6 months) for Swiss Grand Diploma track

TERM 3: 11 WEEKS

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

Internship

Switzerland or abroad (4-6 months) for Swiss Grand Diploma and Bachelor's track

Year 2

MASTER THE ART

Le Bouveret

Complete year 2 and 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 worldwide (4-6 months)

Year 3

TAKE THE LEAD

Brig

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 09, 2023

April 10, 2023

July 10, 2023

October 09, 2023

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 options or credit transfer options may be available for IBCP, IBDP and BTEC Candidates. For further details or an individual assessment, please kindly contact directentry@swisseducation.com
  • 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.

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 language assessment 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 not be charged an additional fee.

More info

Direct entry caas.

Direct Entry

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Bachelor of Arts in Culinary Arts