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
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Bachelor of International Business in Culinary Arts awarded by Cesar Ritz College Switzerland
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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.
Year 1 - Le Bouveret Campus | |||
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Acquire the Skill | Internship | ||
Term 1 (11 weeks) | Term 2 (11 weeks) | Term 3 at the Bouveret campus (11 weeks) | 3Worldwide internship (local conditions apply) or paid in Switzerland (4-6 months) |
Swiss Advanced Certificate in Culinary Arts |
Year 2 - Le Bouveret Campus | ||
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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 | |
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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)
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Fundamentals of Classical Cooking - Practical
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Fundamentals of Classical Cooking - Theory
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Food Safety and Sanitation
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Introduction to Industry Experience
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French or German 1
Term 2 (11 weeks)
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Culinary Skills in Banquet and Buffet Preparation
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Introduction to Baking and Pastry Arts
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Kitchen Management
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Business Communication
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French or German 2
Term 3 (11 weeks)
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Cuisines of Europe
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The World of Garde Manger
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Nutrition
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French or German 3
Year 2
Master the Art
Terms 4-5
Term 4 (11 weeks)
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Cuisines of the World
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Restaurant Service and Management
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Wine, Beverage and Mixology (in collaboration with Ritz Paris)
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Marketing for the Food Industry
Term 5 (11 weeks)
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Fine Dining Kitchen
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Advanced Baking and Pastry (in collaboration with Ritz Paris)
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Food & Beverage Management
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Applied Research
Year 3
Take the Lead
Terms 6-7
Term 6 (11 weeks)
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Business Plan for the Entrepreneur 1
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Culinary Concept Planning
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Food Development Project
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Food Styling
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Chocolate and Sugar Arts
Term 7 (11 weeks)
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Business Plan for the Entrepreneur 2 (in collaboration with Ritz Paris)
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Culinary Events Management
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Gastronomy and Food Trends
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Food Philosophy
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International Food and Wine Matching