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Higher Diploma in Culinary Arts

Business and Hotel Management School - BHMS, Switzerland
Higher Diploma in Culinary Arts
Next enrollment cycle April 2024 See all cycles
First Year Fee KES 4,155,180
Course Accredited By ACF
2 Years On Campus Undergraduate Diploma

The B.H.M.S. Higher Diploma in Culinary Arts increases the students’ fundamental understanding of international culinary principles gained at the Diploma level. Practical highlights of this second year include advanced cold kitchen techniques, advanced training in contemporary dish creation and presentation as well as a dedicated chocolatier course. Students start additionally to develop their managerial skills through core business subjects, preparing them for a broad range of culinary career opportunities.

  • Students start additionally to develop their managerial skills through core business subjects, preparing them for a broad range of culinary career opportunities.
  • This 6-12-month Higher Diploma in Culinary Arts program builds onto student's fundamental understanding of international culinary principles gained at the Diploma level (1st year of studies). Students explore European and ethnic cuisines by preparing a wide range of recipes including typical appetizers, fish, vegetarian, main course dishes, as well as pastry and desserts. Students also learn communication and management skills, leadership and team work and guest relations. After successfully completing the first 6-months of the higher diploma studies, students qualify for a 4-6 month paid internship in one of the many renowned Swiss dining establishments

 

 

Enrollment Cycles

  • April 2024
  • May 2024
  • July 2024
  • August 2024
  • October 2024
  • November 2024
  • January 2025
  • February 2025

Entry Requirements

  • This 6-12-month Higher Diploma in Culinary Arts program builds onto student's fundamental understanding of international culinary principles gained at the Diploma level (1st year of studies). Students explore European and ethnic cuisines by preparing a wide range of recipes including typical appetizers, fish, vegetarian, main course dishes, as well as pastry and desserts. Students also learn communication and management skills, leadership and team work and guest relations. After successfully completing the first 6-months of the higher diploma studies, students qualify for a 4-6 month paid internship in one of the many renowned Swiss dining establishments

 

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

Interested in this course?

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