Overview
Education
To complete the course in European Baking and Pastry Arts, students will complete modules 1, 2, 3, 4. To complete the general course in Culinary Arts, students will complete modules, 4 and 5 and part of 1, 2, 3 only. The focus in module 5 will be tailor made to suit the student’s future needs and aspirations. The “tailor made” option will be finalised in detail on arrival after discussion with the Culinary Centre instructors.
This is a top-up International Culinary Arts programme from HTMi, Hotel and Tourism Management Institute Switzerland comprising Business/Management modules but with an emphasis on Culinary subjects.
Programme Structure
Courses include:
- Swiss Culinary Advanced Theory & Practical
- Culinary Concepts & Production
- Strategic Management in Hospitality
- Service Marketing Management
- Food Systems and the Supply Chain
- Food and Communications
Key information
Duration
- Full-time
- 24 months
Start dates & application deadlines
- StartingApplication deadline not specified.
- StartingApplication deadline not specified.
Language
Credits
Delivered
Disciplines
International Business Culinary Arts View 16 other Bachelors in International Business in SwitzerlandAcademic requirements
We are not aware of any academic requirements for this programme.
English requirements
Other requirements
General requirements
- Diploma / Advanced Diploma in Culinary, Hospitality or Business, or with 2- 3 years culinary kitchen experience.
- Age requirements: 18 and above
- Language proficiency: Required English level by interview
Tuition Fee
-
International
9864 EUR/yearTuition FeeBased on the tuition of 19728 EUR for the full programme during 24 months. -
National
9864 EUR/yearTuition FeeBased on the tuition of 19728 EUR for the full programme during 24 months.
21000 CHF
Funding
Studyportals Tip: Students can search online for independent or external scholarships that can help fund their studies. Check the scholarships to see whether you are eligible to apply. Many scholarships are either merit-based or needs-based.