Course description
Swiss Grand Diploma in Pastry and Chocolate Arts
This comprehensive programme caters to anyone interested in learning about pastry and chocolate arts. It offers three 11-week courses which can be taken as three independent building blocks. They begin with a focus on the fundamentals, developing into innovative showpiece excellence.
Students will start the programme with a focus on the Foundation in Pastry & Baking, moving on to a term dedicated to the European Gourmet Pastry & Chocolate and will conclude their studies with a capstone module culminating with the final Pastry & Chocolate Master Challenge.
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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Suitability - Who should attend?
Target Audience
- High School Graduates
- Career changer
- University students & graduates
- Hospitality Management students & graduates
Admission Requirements
successful achievement of secondary education (O-Level, IGCSE, equivalent), English IELTS 5.5 or TOEFL ibt 55
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