Designed for pastry, bakery and chocolate enthusiasts, aspiring pastry experts, and entrepreneurs with a sweet tooth, our 1 year Professional 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

January 2027

Duration

1 Year incl. 1 internship

Location

Le Bouveret

Credits

40 ECTS CREDITS

About the program

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PROGRAM HIGHLIGHTS

Perfection by confection

3 terms + 1 internship (6 months)
Up to 850 contact hours
Personal culinary toolkit
Focus on vocational hands-on skills
Nº1 Culinary School in Switzerland
Cutting-edge training facilities

Graduate with a Swiss Diploma in Pastry Arts from Culinary Arts Academy Switzerland

Structure

Our Swiss Diploma is a flexible modular program that can be completed over one, two, or three terms. Students may choose to study a single term and earn a certificate, complete two terms plus a 6-month internship to graduate with the Swiss Diploma, or continue with a third term to earn the Professional Swiss Grand Diploma.
Each term builds progressively, developing essential techniques and practical skills through hands-on training in professional kitchens. Whether completing one, two, or three terms, students are prepared for careers in restaurants, hotels, and culinary businesses.

PROFESSIONAL SWISS DIPLOMA in PASTRY, BAKERY & CHOCOLATE ARTS

Designed for those passionate for pastry, this Professional Swiss Diploma program provides detailed training on European and international delicacies in purpose built pastry, bakery and chocolate labs.

TERM 1: 11 weeks

Pastry Essentials

Fundamentals of Classical Pastry and Baking
Applied Fundamentals Pastry Operations
Food Safety and Sanitation

Award: Professional Certificate in Pastry Arts upon successful completion of Term 1, or continue to Term 2.

TERM 2: 11 weeks

Cutting Edge Pastry Skills

Chocolate Arts and Modern Desserts
Brunch and Breakfast Operations
6 months INTERNSHIP (if the student exits after Term 2)

Award: Professional Swiss Diploma in Pastry and Chocolate Arts upon successful completion of two terms and one internship, or continue to Term 3

TOTAL CONTACT HOURS: 594

TERM 3 (Optional): 11 weeks

Industry Ready

Contemporary Fine Patisserie
Classical Viennoiserie and Bread Techniques
Nutrition, Health and Sustainble Menu Design
6 months INTERNSHIP (if the student decides to pursue the full 3-terms program)

Award: Professional Swiss Grand Diploma in Pastry, Bakery, and Chocolate Arts upon successful completion of 3 terms and one internship.

TOTAL CONTACT HOURS: 858

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.

Next Intake

January 2027

July 2027

January 2028

July 2028

Requirements & fees

Minimum 17 years (18 required for Swiss/EU internship)
Students with less than 7 IGCSEs, but at least 3 (C grade minimum)
IELTS academic 5.5 or equivalent (Duolingo Accepted 95)
Students who have work experience but lack completion of high school (case-by-case evaluation)
BA transfer only possible with completed high school at initial enrolment (otherwise bridging pathway required — AFP, 1 semester)

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.

Fees

More info