Total Course Fee
Course Accredited By
Students who successfully complete the programme (academic study and work placement/internship) will be awarded with the Diploma or Postgraduate Diploma in European Baking and Pastry Arts or Diploma or Postgraduate Diploma in Culinary Arts by HTMi Hotel and Tourism Management Institute
. The aim of this unit is to enable students to gain knowledge of the equipment, commodities and methods required to prepare and cook/bake Swiss and European Breads, Pastries, Cakes, Desserts and Chocolates, styles of buffet and plated desserts, that are created in Europe and develop skills in preparing, cooking and reviewing European dishes under the high Swiss standards of hygiene and food safety. To this, the unit will deal with the equipment, commodities and preparation methods that are necessary in order to be able to plan, prepare and cook a range of European dishes.
Students will develop an understanding of different types of European food and their specific influences and requirements. Students will have the opportunity to practice and develop their skills in the preparation and cooking/baking of a range of European and International Breads, Pastries, Cakes, Desserts and Chocolates, while ensuring that safe, professional and hygienic practices are followed at all times. They will be introduced to the process of reviewing and evaluating their dishes and then recommending any appropriate improvements.
The application of evaluation techniques and quality criteria will make a valuable contribution to students’ future role as a supervisor in the hospitality industry. Students will consider the influence that other European countries have on Swiss food and explore the factors that have promoted the incorporation of European food influences. Students will develop their knowledge, skills and understanding of gastronomy and gastronomic principles. This unit also will enable students to develop the application of management skills involved in the development of products, and services as well as research and evaluation of current innovations.
At the conclusion of the programme, students will be able to:
Entry requirements:
Academic Study (20 weeks)
Internship in Switzerland or Internationally for HTMi Switzerland Students (5-6 months)
1. Introduction to Food Safety and Hygiene 150 Hours
Introduction to Kitchen Tools and Equipment
Sponges, and Doughs
Biscuits and Cookies
2. Buffet and Trolley Desserts, 150 Hours
Tarts and Pies, Cakes and Gateaux,
A la carte dessert plating in various styles and services
Introduction to Herbs and Spices from around the world
3. Ice creams, Sorbets and Frozen Desserts 150 Hours
Modern and Artisan Breads,
European and International Fruits & Vegetables
Introduction to regional dairies and cheeses
Introduction to Molecular Cuisine
4. Chocolate Creations, Pralines, 150 Hours
Sugar Art and Confectionary, Jams, Jellies and Mousses
Introduction to Food Cost and Yield Management
Introduction to Food Trends and Food Plating Styles
5. German Language 150 Hours
Sörenberg Concept (Developing a F&B Outlet)
Food Styling and Photography
Career Development
Research Project (Post Graduate Students only)
6. Culinary Recipe Development 300 Hours
Swisstouches Special Dishes
Banqueting Event Culinary
VIP Event Culinary
Tuition 22,500
Food 2,500
Accommodation 2,500
Total fees per Programme 27,500
Down Payment* 3,000
Grand Total 30,500
Internship Gross Minimum Wages** 10,950
Accommodation Charges Superior room with bathroom, three students sharing (20 weeks) CHF 350
Superior room with bathroom, two students sharing (20 weeks) CHF 550
Single room, shared bathroom (20 weeks) CHF 800
Single room with bathroom (20 weeks) CHF 1,400