Course description
Swiss Grand Diploma in Pastry and Chocolate Arts
Delivered in our state-of-the-art city campus facilities in the heart of Lucerne, this comprehensive programme caters to anyone interested in learning about pastry and chocolate arts. Start with the 11-week foundation course in Pastry & Baking, and continue your studies with two extra terms to earn a Swiss Grand Diploma!
The final Pastry & Chocolate Master Challenge will give you the opportunity to showcase your skills and creativity.
The programme includes approximately 20 hours of kitchen time per week, including practice sessions. Students who enrol and complete at least 2 consecutive terms qualify for a full-time internship in Switzerland or abroad (local conditions apply).
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Upcoming start dates
Suitability - Who should attend?
- Successful achievement of secondary education (IGCSE, O-Level).
- IELTS score of 5.5 or TOEFL iBT 55.
- Recommended minimum age 18.
- For direct entry, a minimum of 1 year of full-time experience in a professional kitchen or the successful completion of a vocational school or professional high school with a pastry/bakery focus are required.
Who is it for?
High School Graduates, Career changer, University students & graduates, Hospitality Management students & graduates
Training Course Content
Term 1
Foundation in Pastry & Baking
- From Farm to Table
- Artisan Bakery
- Traditional Swiss and European Pastry
Term 2
European Gourmet Pastry & Chocolate
- From Cocoa Bean to Chocolate Bar
- Modern Desserts
- Vegetarian, Vegan and Dietary Trends
Term 3
Master Pastry & Chocolate Chef
- From Idea to Masterpiece
- Industry Trends & Concepts
- Innovative Showroom Excellence