Bachelor Degree in Culinary Arts

Business and Hotel Management School - BHMS, Switzerland

bachelor-degree-in-culinary-arts

Next enrollment cycle

November 2021

See all cycles

First Year Course Fee

USD 27,359

Course Accredited By

ACF

  • 3 Years
  • On Campus
  • Undergraduate
  • Degree
  • Up to 6% scholarship

The third and final year, leading to a Bachelor’s Degree in Culinary Arts, builds on the students’ existing culinary competencies and experiences to deepen and hone practical, leadership and business skills. 

Highlights of this third year programme include inter-disciplinary management of food service operations, including customer service, resource planning and management. New product development, molecular cuisine, technology applications and managing teams in the kitchen labs provide additional capstone learning in a variety of skill areas before students progress to their final industry training and job placement.

Enrollment Cycles

  • November 2021
  • August 2022
  • March 2022
  • Completed secondary school diploma.
  • BHMS Higher Diploma or equivalent.
  • IELTS 6.0 level or equivalent.

Comments: This 10-week intensive preparatory course is designed for students who have successfully completed hospitality, business or culinary management studies in other higher education institutions, but who do not meet the direct entry requirements to join the final BA year directly. Students will study 48 credits at Higher Diploma level, in accordance with the BA pathway to which they will progress.

This program is only offered in combination with the BA final year of studies.

Year 1 1st Semester // 6 months

  • Essentials of Culinary Operations LAB
  • Food Preparation Techniques LAB
  • European Cuisine LAB
  • Garde Manger l LAB
  • Cakes & Creams LAB
  • Bakery & Breads LAB
  • Nutrition
  • Food Safety
  • Introduction to the Hospitality Industry
  • German or French Language
  • Academic Writing & Study Skills

2nd Semester // 4-6 months

  • Diploma Training

Year 2 3rd Semester // 6 months

  • A la Carte Cuisine LAB
  • International Cuisine LAB
  • Contemporary Culinary Arts LAB
  • Mediterranean Cuisine LAB
  • Garde Manger ll LAB
  • Chocolate Creations
  • Menu Design
  • Food Costing & Acquisition Management
  • Food & Beverage Service Operations LAB
  • Culinary Business Analysis OR Food & Wine Pairing
  • Language Elective OR Hotel & Restaurant Design

4th Semester // 4-6 months

  • Higher Diploma Internship

Year 3 5th Semester // 6 months

  • Culinary Themes & Research
  • Managing Culinary Resources
  • Contemporary Culinary Operation
  • Food Service Operations
  • Creativity & Entrepreneurship

6th Semester // 4-6 months

  • BA Internship
  • Culinary Arts Project

1ST YEAR  DIPLOMA 

  • COURSE FEE: 25100
  • APPLICATION FEES: 500
  • SHARED STANDARD ACCOM 1: 3600
  • MEALS PLAN: 1800
  • OPERATION EXPANSES 2: 2500
  • TOTAL FEES CHF: 33500
  • SCHOLARSHIP AVAILABLE- CHF6000 FOR ALL NEW APPLICANTS

2ND YEAR HIGHER DIPLOMA 

  • COURSE FEE: 26100
  • APPLICATION FEES: 500
  • SHARED STANDARD ACCOM 1: 3600
  • MEALS PLAN: 1800
  • OPERATION EXPANSES 2: 2500
  • TOTAL FEES CHF: 34500
  • SCHOLARSHIP AVAILABLE- CHF6000 FOR ALL NEW APPLICANTS

3RD YEAR BACHELOR DEGREE 

  • COURSE FEE: 27100
  • APPLICATION FEES: 500
  • SHARED STANDARD ACCOM 1: 3600
  • MEALS PLAN: 1800
  • OPERATION EXPANSES 2: 2500
  • TOTAL FEES CHF: 35500
  • SCHOLARSHIP AVAILABLE- CHF6000 FOR ALL NEW APPLICANTS

Interested in this course?

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