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Bachelor of Arts (Honours) in Culinary Arts

Swiss Education Group, In Lucerne
Length
7 semesters
Length
7 semesters
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Course description

Bachelor of Arts (Honours) in Culinary Arts

Bachelor of Arts (Honours) in Culinary Arts offers a business-focused culinary degree, with equal hours split between the kitchen and the classroom. It is perfect for future entrepreneurs looking to launch their food-based businesses.

Enjoy showcases of international cuisines and have the chance to learn from guest chef lecturers, including sake experts, local cheese makers, and our partners Chef Mosimann and Colin Field of Ritz Paris. Work on a variety of innovative projects like creating allergen-free products

At the end of three years, you will be awarded with a:

  • Bachelor of International Business in Culinary Arts awarded by Cesar Ritz Colleges Switzerland
  • Bachelor of Arts (Honours) in Culinary Arts awarded by University of Derby, U.K.

The course includes over 1,100 kitchen hours over a 3-year period, 2 internships as well as 3 modules delivered in collaboration with Ritz Paris.

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Suitability - Who should attend?

Target Audience

High School graduates

Admission Requirements

completed secondary education (High School Diploma, A-Level, IB Diploma, IBCP Diploma, Abitur, equivalent), English IELTS 5.5 or TOEFL ibt 55

Training Course Content

Year 1

Acquire the Skill

Term 1

  • Fundamentals of Classical Cooking - Practical
  • Fundamentals of Classical Cooking - Theory
  • Food Safety and Sanitation
  • Introduction to Industry Experience
  • French or German 1

Term 2

  • Culinary Skills in Banquet and Buffet Preparation
  • Introduction to Baking and Pastry Arts
  • Kitchen Management
  • Business Communication
  • French or German 2

Term 3

  • Cuisines of Europe
  • The World of Garde Manger
  • Nutrition
  • French or German 3

Year 2

Master the Art

Term 4

  • Cuisines of the World
  • Restaurant Service and Management
  • Wine, Beverage and Mixology (in collaboration with Ritz Paris)
  • Marketing for the Food Industry

Term 5

  • Fine Dining Kitchen
  • Advanced Baking and Pastry (in collaboration with Ritz Paris)
  • Food & Beverage Management
  • Applied Research

Year 3

Take the Lead

Term 6

  • Business Plan for the Entrepreneur 1
  • Culinary Concept Planning
  • Food Development Project
  • Food Styling
  • Chocolate and Sugar Arts

Term 7

  • Business Plan for the Entrepreneur 2 (in collaboration with Ritz Paris)
  • Culinary Events Management
  • Gastronomy and Food Trends
  • Food Philosophy
  • International Food and Wine Matching

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