The course takes place at our Le Bouveret campus on Lake Geneva where we host our new culinary arts facility – Apicius: a contemporary, 4-storey construction custom-designed to enhance the professional learning experience for our culinary students. The campus also houses the “Mosimann Collection”: an exceptional collection of historic cookbooks and culinary artefacts collected over half a century by Swiss Masterchef, Anton Mosimann OBE. Chef to the British Royal family, the collection includes menus, dinner planning and gala setups with which he has delighted royals and celebrities for the last 50 years.

Discover the Culinary World
Le Bouveret Campus
Term 1 (11 weeks) - Certificate of Culinary Arts Essentials Term 2 (11 weeks) - Diploma in European Culinary Arts Term 3 (11 weeks) - Swiss Grand Diploma in Culinary Arts
Swiss Grand Diploma in Culinary Arts

Term 1

Essentials of Culinary Arts

11 weeks

  • Essentials of Cooking

  • Essentials of Baking, Pastry & Desserts

  • The Chef's Tool Kit

Certificate of Culinary Arts Essentials

Term 2

European Professional Cuisine

11 weeks

  • Classical European Cooking

  • Classical Desserts

  • The Professional Chef

Diploma in European Culinary Arts

Term 3

Master Gourmet Chef

11 weeks

  • Gourmet Cuisine

  • Gourmet Dessert Creations

  • The Cutting-Edge Chef

Swiss Grand Diploma in Culinary Arts