Swiss Grand Diploma in Pastry & Chocolate Arts

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Swiss Grand Diploma in Pastry & Chocolate Arts

Master the fundamentals of culinary arts and develop your palate and senses by exploring different techniques, ingredients, and world cuisines.

Next intake

October 3, 2022


3 terms


Le Bouveret


Grand Diploma in Pastry and Chocolate. Students


Perfection by confection

  • Learn how to make truffles, bake bread, design sugar showpieces–developing your confectionery craft is a piece of cake!
  • Embark on an industry internship in any of the top pastry institutes in the world 
  • Experienced chef instructors
  • Graduate with a:

Swiss Grand Diploma in Pastry & Chocolate Arts


Discover the art and science of baking and pastry by creating a variety of doughs, breads, biscuits, cookies, tarts, pies, cakes, and savory items.

Year 1

Le Bouveret


  • Fundamentals of Classical Baking & Pastry 
  • Food Safety and Sanitation 
  • Introduction to Industry Experience
  • French or German



  • 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


  • From Concept to Masterpiece – Theory
  • From Concept to Masterpiece – Practical
  • Baking & Pastry: Trends, Concepts, and Innovations
  • Kitchen Management and Leadership
  • French or German


Switzerland or abroad (6 months)

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.

October 03, 2022

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 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.

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

Careers and internship Caas final

Career Services

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English Program

Career Culinary Arts

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Take the next step toward a career in culinary arts