Short Course in Culinary Arts


Certificate, Diploma and Swiss Grand Diploma options

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Swiss Grand Diploma in Culinary Arts


This comprehensive culinary arts programme based in Le Bouveret caters to those who are interested in the world of culinary arts. This 3-step programme may be taken as individual building blocks of 11 weeks each or as a Swiss Grand Diploma over 33 weeks.

Culinary Arts – Le Bouveret Campus

The course takes place at our Le Bouveret campus on Lake Geneva where we host our new culinary arts facility – Apicius: a contemporary, 4-storey construction custom-designed to enhance the professional learning experience for our culinary students. The campus also houses the “Mosimann Collection”: an exceptional collection of historic cookbooks and culinary artefacts collected over half a century by Swiss Masterchef, Anton Mosimann OBE. Chef to the British Royal family, the collection includes menus, dinner planning and gala setups with which he has delighted royals and celebrities for the last 50 years.

The Kitchen Experience 

Our experienced and decorated chef instructors teach culinary demonstrations in front of the class to explain each technique. Students then practice the techniques learned during the demonstration with chef guidance every step of the way. While a kitchen is a disciplined environment, the teaching style remains approachable and light-hearted. 

Students who enrol and complete at least 2 consecutive terms qualify for a paid full-time internship in Switzerland or abroad. For those students completing an internship in Switzerland, language courses may become a mandatory part of the programme in preparation for the placement.

*Minimum gross monthly salary in Switzerland: CHF 2,212.-

Term 1
Essentials of Cooking

The Chef’s Tool KitOf a highly practical nature, this hands-on core module allows you to familiarise yourself with the aspects of the classical and basic principles of culinary arts and will explain why they continue to be used. At your cooking station, you will be exposed to various cooking techniques and competencies applied to meat, fish, vegetables, starches and grains. You will also practice the management of a range of resources in the kitchen such as food products and equipment as well as the maintenance of sanitary conditions.

Essentials of Baking, Pastry & Desserts

This module combines the skills of both a baker and pastry chef. It has been designed to allow students to perform in a kitchen environment to produce a range of pastries, cakes and breads. In demonstrations and practical classes, you will learn how to prepare a variety of doughs, breads, pastries and pies, special occasion cakes suitable for plated and buffet desserts. This will give you a good understanding of the multiple facets of this speciality area.

The Chef's Tool Kit

In order to make the most of learning cooking essentials, you will need to gain some insights into the knowledge base of a chef. This module will guide you through food safety and hygiene standards to ensure that your cooking will tick all the necessary of boxes of sanitation guidelines. Explore menus and recipes, as well as culinary trends, before developing your own ideas for menu planning. A product knowledge and culinary terminology class will complete your tool box and prepare you for your next level in culinary arts.

Term 2
Classical European Cooking

Based right in the centre of Europe, Switzerland has been a melting pot of continental cuisines and cookery for centuries. In this module, you will gain an understanding of the importance that many European countries place on their national dishes and cultural traditions. You will learn about the groups of distinctive regional European cuisine styles with their rich cultural backgrounds and get a taste of Europe’s ethnic cuisines and understand the role and importance of these cultures in today’s cuisines.

Classical Desserts

Building on Essentials of Baking, Pastry & Desserts, this module will allow you to refine those skills in a kitchen environment to produce a wide and different range of pastry, cake and desserts. This will include the baking of sweet items including desserts and cakes that may be decorated and presented in a variety of ways for consumption in different dining environments.

The Professional Chef

With The Chef’s Tool Kit in your bag, this module will take you into the professional kitchen environment. Restaurant kitchen operations require the interplay of multidisciplinary competencies like food costing, purchasing and control with creating special diets and bespoke health foods. At the same time, kitchen design and management are directly related to the delivery of service etiquette and operations in the dining room. August Escoffier and Cesar Ritz mastered this relationship to perfection, and as a future professional chef, it is part of your responsibility to make sure you live up to their example

Term 3
Gourmet Cuisine

Being able to make your culinary creations stand out from the rest is strongly linked to visual presentation skills but also on the matching and pairing of ingredients and textures. This practical module focuses on plate design and creative menu writing. So, in this module, you will learn how to create delicious and beautiful dishes that fit a fine dining environment and impress the luxury diner. In a simulated kitchen and restaurant environment, you will compose menus and present fine dining cuisine and cooking styles from classical to fusion cuisines. This is where your cooking will be elevated to gourmet levels.

Gourmet Dessert Creations

Gourmet dessert is a luxury art form and this module combines the knowledge and critical understanding of how confectionary forms a specialised part of the culinary industry. You will create, present and evaluate gourmet desserts by applying a wide range of tools, techniques and skills. This way you will generate novel and innovative creations, and turn your desserts into art.

The Cutting-Edge Chef

Entering the final stages of the Swiss Grand Diploma programme, the expectations are such that you will be able to present your dishes at a gourmet style level and still give value to each ingredient and its origins while uplifting your creations with additional flavour combinations. Learn the secrets of food styling and photography and explore the art and science of food. Local farm-to-table experiences will give you an insight into how local dairy, fruit and grain are sourced and why this has become such a global trend in the past few years. Wine and food pairing exercises will help develop your palate and allow you to come up with wine and food tasting menus to rival the gourmet temples around the globe.

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