Cater to your career with the perfect blend of entrepreneurial learning and culinary skills. At the end of three years, you will be awarded with a Dual Bachelor degree

  • Bachelor of International Business in Culinary Arts awarded by Cesar Ritz College 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.

3
Year 1 - Le Bouveret Campus
Acquire the Skill Internship
Term 1 (11 weeks) Term 2 (11 weeks) Term 3 at the Bouveret campus (11 weeks) Worldwide internship (local conditions apply) or paid in Switzerland (4-6 months)
Swiss Advanced Certificate in Culinary Arts
Year 2 - Le Bouveret Campus
Master the Art Internship
Term 4 (11 weeks) Term 5 (11 weeks) Worldwide internship (local conditions apply) or paid in Switzerland (4-6 months)
Swiss Higher Diploma in Culinary Studies
Year 3 - Le Bouveret Campus
Take the Lead
Term 6 (11 weeks) Term 7 (11 weeks)
Bachelor of International Business in Culinary Arts awarded by Culinary Arts Academy Bachelor of Arts (Honours) in Culinary Arts awarded by University of Derby, UK

Year 1

Acquire the Skill

Terms 1-2-3

Term 1 (11 weeks)

  • Fundamentals of Classical Cooking - Practical

  • Fundamentals of Classical Cooking - Theory

  • Food Safety and Sanitation

  • Introduction to Industry Experience

  • French or German 1

Term 2 (11 weeks)

  • Culinary Skills in Banquet and Buffet Preparation

  • Introduction to Baking and Pastry Arts

  • Kitchen Management

  • Business Communication

  • French or German 2

Term 3 (11 weeks)

  • Cuisines of Europe

  • The World of Garde Manger

  • Nutrition

  • French or German 3

Year 2

Master the Art

Terms 4-5

Term 4 (11 weeks)

  • Cuisines of the World

  • Restaurant Service and Management

  • Wine, Beverage and Mixology (in collaboration with Ritz Paris)

  • Marketing for the Food Industry

Term 5 (11 weeks)

  • Fine Dining Kitchen

  • Advanced Baking and Pastry (in collaboration with Ritz Paris)

  • Food & Beverage Management

  • Applied Research

Year 3

Take the Lead

Terms 6-7

Term 6 (11 weeks)

  • Business Plan for the Entrepreneur 1

  • Culinary Concept Planning

  • Food Development Project

  • Food Styling

  • Chocolate and Sugar Arts

Term 7 (11 weeks)

  • 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