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

January 10, 2022

Duration

3 terms

Location

Lucerne

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PROGRAM HIGHLIGHTS

Develop innovative showpieces

  • Master the fundamentals of culinary arts, develop your palate and senses by exploring different techniques, ingredients, and world cuisines 
  • Embark on an industry internship in any of the top pastry institutes in the world 
  • A world-class culinary program that equips you with the technical skills you need to be a Top Chef  
  • Experienced chef instructors
  • Graduate with a:

Swiss Grand Diploma in Pastry & Chocolate Arts

Structure

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

Lucerne

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 (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.

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

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Direct Entry

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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