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CAA, Culinary Arts Academy Switzerland Brochure Flipbook PDF
CAA programmes provide an essential foundation of culinary skills plus entrepreneurial knowledge, with Michelin starred
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Your Perfect Recipe For Success
2019/2020
Hello
from Culinary Arts Academy Switzerland
WHY CHOOSE CULINARY ARTS ACADEMY SWITZERLAND?
A unique experience
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Charming places of Lucerne and Le Bouveret
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Our mission 04 LE BOUVERET About the campus 05 About Apicius 06 Welcome message 07
Our team in Le Bouveret
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The Mosimann Collection
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LUCERNE About the campus 11 Welcome message 12 Our team in Lucerne COURSES
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Find your course
DEGREE PROGRAMME Bachelor of Arts in Culinary Arts DIPLOMA PROGRAMMES
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About the short-term programmes
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Swiss Grand Diploma in Culinary Arts
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Swiss Grand Diploma in Pastry and Chocolate Arts 24
P R E PA R I N G Y O U F O R Y O U R F U T U R E
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A C A D E M I C PA R T N E R S 28 I N T E R N S H I P P R O G R A M M E S
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CAREER GUIDANCE SERVICES
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O U R PA R T N E R S
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A B O U T S W I S S E D U C AT I O N G R O U P
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Culinary Arts Academy Switzerland
Culinary Arts Academy Switzerland – A Unique Experience With two campuses, in Lucerne and Le Bouveret, Culinary Arts Academy Switzerland offers the best of both worlds in your journey of culinary discovery. Learn more about fine dining cuisine and master the art of chocolate creations. We offer a range of all-inclusive packages – from short courses to gain essential skills to business programmes that complement your culinary education. At our Le Bouveret campus, you will develop your culinary craft in state-of-the-art kitchens with a team of highly experienced chef instructors. Best of all, work on innovative projects with the stunning Lake Geneva as your backdrop. Our Lucerne campus is a pastry and chocolate lover’s dream. You will hone your skills with patisserie facilities housed in a former grand hotel, in one of Switzerland’s most picturesque cities. Come and discover our campuses, facilities and courses.
Charming Places
Switzerland – A Secret Food Paradise In Switzerland, the contemporary mixes with the classics. You will find spectacular castles in cosmopolitan cities, and modern gastronomic delights in quaint villages. This culinary destination boasts more than 120 Michelin-starred restaurants, including 3 with three-star ratings. It is also home to over 155 restaurants that are awarded Michelin’s Bib Gourmand, offering high-quality dining experiences at great value. You are invited to explore Switzerland’s flavours.
Your Perfect Recipe for Success
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LUCERNE
LE BOUVERET
Lucerne is often known as Switzerland’s most charming town. This scenic German-speaking location is Switzerland’s most visited town. Visitors are rewarded with beautiful medieval architecture, views of the magnificent Lake Lucerne, as well as world-famous attractions like the Chapel Bridge and the Jesuit Church. Our campus, just a stone’s throw away from the Swiss Alps, is easily accessible from Zurich airport, and our students can retreat to the Swiss countryside on foot, by train, or by boat.
Our modern campus in Le Bouveret is set on the shores of beautiful Lake Geneva, an hour’s drive from Geneva Airport and five minutes away from the French border.
Take day trips to Bern, Zurich and Geneva to explore more of what Switzerland has to offer. Enjoy weekend escapes to Paris, Milan and London. If you prefer to stay in Lucerne, be sure to treat yourself to a luxury spa day at the Alpine Spa in the Bürgenstock Resort, or visit the Hammetschwand Elevator, the highest outdoor elevator in Europe.
In the summer months, you can cool down with a swim in the lake, enjoy a different view of the village on a stand-up paddleboard, go on a boat ride or hop on a paddle steamer to tour nearby cities. You can visit the International Olympic Museum in Lausanne and attend the renowned jazz festival in Montreux. In winter months, put on your ski boots and head to the prestigious and picturesque ski resorts of Gstaad and Verbier.
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Culinary Arts Academy Switzerland
Immerse in an Enriching Experience A C C O M M O D AT I O N
Both our campuses offer modern and wellfurnished rooms, with three meals a day, and brunch and dinner on weekends. We ensure you are well taken care of, as you focus on learning and exploring. Various room options are available, from single superior deluxe to double standard. Please consult the application package for details.
Our Mission
SHARED CAMPUS WITH CÉSAR RITZ COLLEGES SWITZERLAND
Our campuses in Le Bouveret and Lucerne are co-located within César Ritz Colleges Switzerland, our sister hospitality school. Established on the teachings of César Ritz, founder of the famous Ritz hotels, the school has a strong focus on hospitality, tourism, business and entrepreneurial spirit. By sharing campuses, our students are able to immerse in this rich culture. As the César Ritz Colleges Switzerland hospitality students regularly organise events, our students also have the opportunity to gain additional kitchen experience by preparing for their beautiful, high-quality events.
Culinary Arts Academy Switzerland offers world-class culinary education. Our priorities are employability, innovation, creativity and the personal development of students in an advanced Swiss professional training environment. Our graduates are industry professionals and entrepreneurs with a passion for food and gastronomy. They exceed customer and employer expectations through their persistent dedication to excellence in the spirit of César Ritz. We are proud of our worldwide network of culinary and pastry alumni and employers.
Our Campus in Le Bouveret Culinary arts take centre stage in our Le Bouveret campus. It is where we teach our culinary arts programme – both the Bachelor’s Degree and the Swiss Grand Diploma. Students learn and work in state-of-the-art kitchens, coached by experienced chef instructors. Apicius, our new culinary arts facility, as well as The Mosimann Collection, an extensive library of worldrenowned chef Anton Mosimann’s cookery books, are both housed in this campus.
Apicius The Le Bouveret campus is home to our new culinary arts facility, Apicius. Apicius is the name of the oldest known cookbook to have survived from the ancient Greco-Roman world. Today, the name is synonymous with the culinary high life. But the work has, for hundreds of years, intrigued scholars and cooks and allowed them a glimpse into Roman life in the early days. Our latest facility is named Apicius to symbolise the sharing of knowledge and skills, as the cookbook has done. The contemporary building has 5 levels of training facilities and is specially designed to enhance the professional learning experience for our culinary students. It has 7 training kitchens, catering to 12 students each. The 100-seat training restaurant enables our students to learn in a real-world environment. The Sky Lounge located on the top floor is equipped for students to discover the art of mixology and cocktail creation.
Hello from Le Bouveret Welcome to Culinary Arts Academy Switzerland’s beautiful campus in Le Bouveret. Here, you will receive top-notch hands-on culinary education that is modern and innovative, and work and learn in our state-of-the-art facilities. Our dedicated team of chefs and professors will develop your passion for food and leadership skills. You will gain practical knowledge and business skills, and be empowered to take on leadership roles in the food industry. You will work with some of the most modern equipment available in the market, and experiment with all kinds of cooking methods including induction, sous-vide, and gas and charcoal. Our new facilities have been designed to the highest standards of kitchen management in terms of delivery, storage, inventory and production. We are concerned with sustainability, and we ensure that food, water and waste are managed efficiently in our campus. We care about your employment and employability. Through our strong ties with industry partners, you will have a chance to get an up-close look at how food professionals from all over the world work, and learn from them. Upon graduation, you might just land a chance to work with them. Begin your culinary arts journey with us here. We are committed to quality and excellence. Alain Muller PROGRAMME LEADER
Tanja Florenthal ACADEMIC DIRECTOR
Our Team in Le Bouveret
Top Chef Mireille Bijoux Left, from clockwise 01. Chef Roger Moulin 02. Chef Yann Muriset 03. Chef David Alvarez 04. Chef Francesco Versari
CHEF ROGER MOULIN
C H E F YA N N
[ Executive Chef ]
MURISET
A born-and-bred Swiss Chef, Chef Roger Moulin had multiple work experiences in Switzerland, South America and the Middle East. He was the sous chef of the world famous King David Hotel in Jerusalem, and has worked as an executive chef in Israel. Having been with Culinary Arts Academy Switzerland since 2013, he oversees a team of 20 kitchen staff, and has designed multiple kitchens and developed an automated inventory system for multi-kitchen distribution.
Chef Yann Muriset has spent the last 20 years as a pastry chef. He specialises in chocolate arts, pastry, ice cream, confectionary and baking. Prior to joining the Culinary Arts Academy Switzerland in 2014, Chef Yann worked for well-known brands Confiserie Moret and Pâtisserie Durgnat, and as an external examiner and invigilator for the Swiss Apprenticeship Programme.
CHEF MIREILLE
CHEF FRANCESCO
C H E F D AV I D
BIJOUX
VERSARI
A LVA R E Z
Chef Mireille Bijoux’s experience as a pastry chef is both rich and eclectic. Beginning 17 years ago in a small bistro in France, she has since soared to a variety of 5-star hotels and Michelin 3-star restaurants in England, California, and Switzerland. She was most recently the pastry head chef of Almaz by Momo, a Moroccanstyle restaurant in the United Arab Emirates, where she was put in charge of staff training and quality control. Before that, she was a pastry sous chef at the luxury Le Richemond hotel in Geneva, where she planned and created desserts for the restaurant, banquets, and even room service.
Italian educated Chef Francesco Versari obtained his bachelor’s degree in Food Science and Technology from the Università San Raffaele Roma, as well as his master’s degree in Food Health and Nutrition. He quickly made a name for himself in the Swiss culinary scene, working as the Sous Chef for the Lausanne Palace & Spa and the Beau Rivage Palace. During this period, he was hired by École Hôtelière de Lausanne to work in its Practical Arts Department. Today, he innovates and leads new product development at Culinary Arts Academy Switzerland.
French-Mexican Chef David Alvarez is trained in French Gastronomy and Food & Beverage service in Paris, and has worked in the kitchens of the Ritz Paris as well. Following his university teaching experience in Mexico and Paris, Chef David joined the committee for the first “Mexican Gastronomic Forum as Humanity World Heritage” in 2011, to introduce and showcase Mexican chocolate art and its cocoa beans abroad. He also contributed to the creation of recipes for French Chocolate specialist Valentine Tibère’s book titled “The Chocolate Routes: Mexico” and the French baking book “Le pain fait son show”.
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The Mosimann Collection T H E M O S I M A N N C O L L E C T I O N : A C U L I N A RY H E R I TA G E is a unique partnership between worldrenowned Chef Anton Mosimann OBE and Swiss Education Group.
To those who love food, the name Anton Mosimann is synonymous with Cuisine Naturelle, an innovative union of healthy eating and the finest gastronomic experiences. His many awards and honours (including the Order of the British Empire), along with his reputation as a favourite chef of royalty and Heads of State the world over, stand as a testament to the phenomenal success of a man who has built a culinary empire through his desire to share his love of good food with others. The Mosimann Collection offers the opportunity to see beyond his achievements to the man himself. It includes works of art from Anton Mosimann’s private collection by artists such as Marc Reist, Jean Tinguely and Corpaato, gastronomy books dating back to the 15th century and a fascinating collection of photographs and menus, many of which capture key moments in history.
Our Campus in Lucerne In Lucerne, you will practice your culinary craft in a former grand hotel that is located at the edge of the town’s pedestrian shopping area – a bustling tourist district with shops and restaurants. You will hone your pastry making skills in our modern and dedicated pastry and chocolate kitchens.
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Culinary Arts Academy Switzerland
A Warm Welcome from Lucerne Unlock your passion for pastry and chocolate arts with us, at Culinary Arts Academy Switzerland’s Lucerne campus. Your journey will start with a walk through the local market in the heart of Lucerne, the top tourism destination of Switzerland. You will quickly find inspiration for all the right ingredients for your very first recipe of sweetness. Back in our state-of-the-art kitchens, our passionate and highly skilled Pastry Chef Instructors will guide and mentor you toward mastering the excellence and magic required to tell a special story. Learn to delight loved ones at home, or start a global career in the most luxurious pastry hot spots of the world. The legacy of the “King of Hoteliers and Hotelier of Kings”, the entrepreneur César Ritz, and his long-term collaboration with another legend, Chef Auguste Escoffier, has deep roots here in Lucerne. Together, they mastered the art of delivering unforgettable experiences by seducing all senses of their guests. In that same spirit, our campus in the historic Hotel Union brings together the mastery of our Pastry and Chocolate Arts students with our excellent César Ritz Colleges Switzerland students completing their studies in Hospitality Business Management. Our mission is to help you develop and combine what you love with what you do best. And we want you to do it while putting your artistry to the test, discovering the true value you offer every guest. Join our family, make Lucerne you home, and start delivering your magic to the world! R. Max Behesht ACADEMIC DEAN
Patrick Diethelm EXECUTIVE CHEF
Your Perfect Recipe for Success
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Our Team in Lucerne
C H E F PAT R I C K
CHEF DANIEL BENNER
DIETHELM [ Executive Chef ]
A culinary Olympic champion and gold medal winning team coach of the Swiss Culinary Junior National Team, Chef Patrick Diethelm brings an impressive career history to his kitchen. After 3 years of training through a Swiss apprenticeship at the Hotel Sonne in his hometown, he launched a career that took him around the world, working at top restaurants and hotels in the Caribbean, Thailand, Hong Kong, China, Australia, New Zealand, Mexico, Indonesia, India, Malaysia, Singapore and more. Chef Patrick is also a member of several culinary organisations, including the World Association of Chefs Societies. In 2003, he was elected board member of the Swiss Chefs Society. Three years later in 2006, he was elected Project Team Leader, representing the National Chefs Association and the Chefs Union for the new Swiss Chefs apprenticeship programme, “Neue Schweizer Kochlehre 2010 – 2020”.
Specialising in intricate customised wedding cakes, pastry and confectionary, Chef Daniel Benner started his career with a 3-year apprenticeship in Germany. Today, he brings to the classroom over 20 years of experience working as an Executive Pastry Chef in 5 star establishments across Asia, Middle East and Europe.
Next page, clockwise 01. Chef Patrick Diethelm 02. Chef Daniel Benner 03. Chef Fotis Kefalakis 04. Chef Graham Sutherland
CHEF GRAHAM
C H E F F O T I S K E FA L A K I S
SUTHERLAND
Chef Graham Sutherland, a graduate from the Aberdeen Technical College, Scotland is a seasoned Pastry Chef. He has more than 20 years experience as Head Pastry Chef, from two-star Michelin restaurants to five-star luxury hotels and luxury catering businesses. Having worked around Europe and North America, he specialises in chocolate arts, and creating exclusive innovative luxury plated desserts and petit fours. A successful entrepreneur, he is also the owner of artisanal chocolate company Sutherland & Morrison Swiss Handmade Truffles.
Chef Fotis Kefalakis grew up in his family pastry business, gaining his first experiences in a pastry factory owned by his uncle. After completing his pastry diploma, he worked his way across Australia, USA, UK and Greece. With 17 years’ experience as a pastry chef in five-star hotels, fine dining restaurants, pastry shops and seven-star cruise ships, the next professional step for him is to share his knowledge and skills with others passionate about pastry and chocolate arts.
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Find Your Course •
B A C H E L O R O F A R T S I N C U L I N A RY A R T S
offers a business-focused culinary degree, with equal hours split between the kitchen and the classroom. It is perfect for future entrepreneurs looking to launch their food-based businesses. •
S W I S S G R A N D D I P L O M A I N C U L I N A RY A R T S
offers an alternative, shorter term option, with three 11-week courses which can be taken as three independent building blocks. The modules start with a focus on fundamental teachings before moving into gourmet cuisine. S W I S S G R A N D D I P L O M A I N PA S T RY A N D C H O C O L AT E also offers three 11-week courses which can be taken as three independent building blocks. They begin with a focus on the fundamentals, developing into innovative showpiece excellence.
TYPE OF COURSE
AREA OF INTEREST
How to Pick Your Course
CAMPUS LIFE
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Are you more interested in creating fine dining experiences or crafting chocolate works of art? CULINARY ARTS
PASTRY & CHOCOLATE ARTS
Are you looking for a full time, study option or an intensive short course? LONG COURSES
SHORT COURSES
[ Bachelor Of Arts ] p. 17
[ Swiss Grand Diploma ] p. 19 - 23
LE BOUVERET
LUCERNE
p. 5
p. 11
Your Perfect Recipe for Success
Why a Bachelor’s Degree in Culinary Arts? Our degree is designed to prepare you for the kitchen and the boardroom. You will receive a solid grounding in kitchen fundamentals while learning about business preparation. This focus on art and business will ensure you leave with a fully comprehensive view of all aspects of the professional culinary world. Enjoy showcases of Moroccan and Thai cuisines and have the chance to learn from guest chef lecturers, including sake experts, local cheese makers, and our partners Chef Mosimann and Colin Field of Ritz Paris. You will also have the opportunity to work on a variety of innovative projects. In previous terms, students have helped develop gluten-free products, and participated in a sensory evaluation with the University of Lausanne. Start with an Advanced Certificate in the first year, move on to a Higher Diploma in the second year, and graduate with a Bachelor’s Degree in the third year.
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Small class size
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Innovative teaching
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State of the art facilities
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Live restaurants
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Four intakes: January, April, July and October
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3-year educational journey comprising 7 study terms and 2 internships
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1000 academic hours and 1,100 kitchen hours in our Le Bouveret campus
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Visits to local food enterprises and artisans
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Lectures from guests chefs from around the world
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Culinary Arts Academy Switzerland
Journey to a Bachelor’s Degree YEAR 1: ACQUIRE THE SKILL WITH A SWISS
YEAR 2: MASTER THE ART WITH A SWISS
A D VA N C E D C E R T I F I C AT E I N C U L I N A RY A R T S
H I G H E R D I P L O M A I N C U L I N A RY S T U D I E S
Term 1
Term 4
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Fundamentals of Classical Cooking – Practical Fundamentals of Classical Cooking – Theory Food Safety & Sanitation Introduction to Industry Experience French or German 1
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Cuisines of the World Restaurant Service and Management Wine, Beverage and Mixology (in collaboration with Ritz Paris) Marketing for the Food Industry
Term 2
Term 5
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Culinary Skills in Banquet and Buffet Preparation Introduction to Baking and Pastry Arts Kitchen Management and Leadership Business Communication French or German 2
Term 3
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Cuisines of Europe The World of Garde Manger Nutrition, Health & Special Diets French or German 3
Worldwide internship (local conditions apply) or paid in Switzerland* (4-6 months) *Minimum gross monthly salary in Switzerland: CHF 2,212
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Fine Dining Kitchen Advanced Baking and Pastry (in collaboration with Ritz Paris) Food and Beverage Management and Leadership Applied Research
Worldwide internship (local conditions apply) or paid in Switzerland* (4-6 months) *Minimum gross monthly salary in Switzerland: CHF 2,212 Y E A R 3 : TA K E T H E L E A D W I T H Y O U R B A C H E L O R O F A R T S ( H O N O U R S ) D E G R E E I N C U L I N A RY A R T S * / B A C H E L O R O F I N T E R N AT I O N A L B U S I N E S S I N C U L I N A RY A R T S * * Term 6
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The World of Chocolate Arts Business Plan for the Entrepreneur 1 Culinary Tourism Food Product Development Food in the Media
Term 7
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Business Plan for the Entrepreneur 2 (in collaboration with Ritz Paris) Culinary Events Management Food Trends Food Philosophy International Food and Wine Matching
*Bachelor of Arts (Honours) in Culinary Arts awarded by University of Derby, UK **Bachelor of International Business in Culinary Arts awarded by César Ritz Colleges Switzerland
Your Perfect Recipe for Success
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Short-Term Programmes
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S W I S S G R A N D D I P L O M A I N C U L I N A RY A R T S S W I S S G R A N D D I P L O M A I N PA S T RY & C H O C O L AT E A R T S
Our Le Bouveret and Lucerne campuses are the perfect places for you to step into the world of culinary arts, or discover the magic of pastry and chocolate arts. The diploma progammes are made up of three blocks of 11week courses which can be taken independently, with three modules in each block. You will be awarded a certificate on completion of each block, with the final block leading to the Swiss Grand Diploma. • • • • •
Four intakes: January, April, July and October Approximately 20 hours of kitchen time per week, including practice sessions Three terms adding up to 33 weeks Each term lasts 11 weeks and covers three modules Internship opportunities in Switzerland and around the world (local conditions apply)
*Students will participate in events, learn from guest chefs and industry experts.
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WHERE: LE BOUVERET CAMPUS, SWITZERLAND
Study for a Swiss Grand Diploma in Culinary Arts on the shores of Lake Geneva, at the Le Bouveret campus where innovation is at the heart of everything we do.
Swiss Grand Diploma in Culinary Arts YOUR EXPERIENCE AT A GLANCE
It is home to state-of-the-art kitchens and the brand new “Apicius” building, and features a customdesigned learning experience especially for you.
TERM 1
TERM 2
TERM 3
Comprised of 3 fundamental modules (Essentials of Cooking, Essentials of Baking Pastry & Desserts and The Chef’s Tool Kit), discover key fundamental skills including:
This term covers Classical European Cooking, Classical Desserts and The Professional Chef modules:
The final 3 modules include Gourmet Cuisine, Gourmet Dessert Creations and The Cutting-Edge Chef:
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Classical and Modern European
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International Gourmet Cuisine
Cuisine
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Fine Dining Cooking & Menu
Fundamental Knife Skills, Techniques
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Classical Desserts
and Cooking Methods
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Professional Kitchen Management
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Wine & Food Pairing
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Food Safety & Hygiene
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Nutrition & Special Dietary Needs
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Gourmet Dessert Creations
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French Cuisine
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Culinary Ratings
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Sustainable Food Supply & Farm-to-
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Essentials of Baking (doughs &
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French or German 2 (optional)
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Essentials of Pastry & Desserts
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(including special occasion cakes)
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Culinary Trends
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French or German 1 (optional)
Certificate of Culinary Arts Essentials
Table Movement •
breads) •
Composition
Worldwide Internship (local conditions apply) or paid in Switzerland* (4-6 months) *Minimum Gross Monthly Salary in Switzerland: CHF 2,212
Diploma in European Culinary Arts
French or German 3 (optional)
4-6 Months work experience through Worldwide Internship or Permanent Employmen t
Swiss Grand Diploma in Culinary Arts
Your Perfect Recipe for Success
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Swiss Grand Diploma in Culinary Arts [ Location: Le Bouveret Campus ]
T E R M 1 : C E R T I F I C AT E O F C U L I N A RY ARTS ESSENTIALS
Gain an insight into French and European classical cuisine, and learn the basic culinary preparations of stocks, sauces and soups. You will start with knife skills – starting in simple techniques that will gradually progress in complexity. •
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Essentials of Baking, Pastry & Desserts
Combine the skills of both a baker and pastry chef in this module, which is designed to allow students to create pastries, cakes and breads in a kitchen environment. You will learn how to prepare a variety of doughs, breads, pastries and pies, and special occasion cakes that will look good on a plate and in a dessert buffet line.
Essentials of Cooking •
This hands-on core module allows you to be familiar with various aspects of the classical and basic principles of culinary arts and understand why they continue to be used. At your cooking station, you will be exposed to various cooking techniques and competencies applied to meat, fish, vegetables, starches and grains. You will learn the management of kitchen resources such as food products and equipment, as well as the maintenance of sanitary conditions.
The Chef ’s Tool Kit
Ensure your cooking ticks all the necessary boxes of sanitation guidelines in this module on food safety and hygiene standards. Explore menus, recipes, and culinary trends, and develop your own ideas for menu planning. A product knowledge and culinary terminology class will complete your tool box and prepare you for your next level in culinary arts.
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TERM 2: DIPLOMA IN EUROPEAN C U L I N A RY A R T S
TERM 3: SWISS GRAND DIPLOMA
Building on the foundation level, you will explore and identify local and regional products and ingredients. You will learn about the standards of Gault-Millau and Michelin star rating systems. Delve into European national and regional cuisines – from traditional to modern – by preparing a wide range of recipes, including appetisers, seafood, vegetarian and main course dishes. Acquire skills and knowledge in food costing, purchasing and kitchen management, as invented by the legendary chef-restaurateur Auguste Escoffier himself.
Master culinary arts and develop your palate and senses by exploring different cuisines, ingredients and specialities of the world. In a real-world kitchen environment, you will compose menus and present a range of international cuisines and cooking styles, from classical to fusion cuisine.
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Classical European Cooking
For centuries, Switzerland – nestled in the heart of Europe – has been a melting pot of continental cuisines and cookery. In this module, you will gain an understanding of the value that many European countries place on their national dishes and cultural traditions. You will learn about different groups of distinctive regional European cuisine styles with their rich cultural backgrounds. You will taste Europe’s ethnic cuisines and understand their significance in European culture. •
Classical Desserts
This module builds on Term 1’s Essentials of Baking, Pastry & Desserts. You will refine your skills in a kitchen environment and produce a wide range of pastry, cake and desserts. This includes baking of sweet items, including desserts and cakes that may be decorated and presented in a variety of ways to suit different dining environments. •
The Professional Chef
With The Chef’s Tool Kit in your bag, this module will take you into the professional kitchen environment. Restaurant kitchen operations require the interplay of multidisciplinary competencies – food costing and purchasing and the creation of special diets and bespoke health foods. At the same time, kitchen design and management are directly related to the delivery of service etiquette and operations in the dining room. August Escoffier and César Ritz mastered this relationship to perfection. As a future professional chef, it is your responsibility to live up to their example.
I N C U L I N A RY A R T S
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Gourmet Cuisine
This practical module focuses on plate design and creative menu writing. Visual presentation, along with the right pairing of ingredients and textures are key to making your culinary creations stand out. In this module, you will create delicious and beautiful dishes fit for a fine dining environment that will impress the luxury diner. This is where your cooking will be elevated to gourmet levels. •
Gourmet Dessert Creations
Gourmet dessert is a luxury art form, and this module will show you how confectionary forms a specialised part of the culinary industry. You will create, present and evaluate gourmet desserts by applying a wide range of tools, techniques and skills. You will learn to elevate your desserts to fine art pieces. •
The Cutting-Edge Chef
What are the secrets to food styling and photography? Here, you will learn the behind-the-scenes technique. You will deal not just with art, but science too. You will go on local farm-to-table experiences to gain insights into how local dairy, fruit and grain are sourced and why this has become such a global trend in the past few years. Develop your palate with wine and food pairing, and design your wine and food tasting menus to rival gourmet temples around the globe.
Your Perfect Recipe for Success
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WHERE: LUCERNE CAMPUS, SWITZERLAND
The Swiss Grand Diploma in Pastry & Chocolate Arts is at our Lucerne Campus, in the heart of the city and a stone’s throw from Lake Lucerne.
Swiss Grand Diploma in Pastry and Chocolate Arts YOUR EXPERIENCE AT A GLANCE
With dedicated pastry and chocolate facilities, the opulent surroundings make for a home away from home while you embark on your culinary adventure.
TERM 1
TERM 2
TERM 3
Your introduction includes 3 main modules (Traditional Swiss & European Pastry, Artisan Bakery, From Farm to Table) comprised of:
The second term (From Cocoa Bean to Chocolate Bar, Modern Desserts and Vegetarian, Vegan and Dietary Trends) covers:
The final modules (From Idea to Masterpiece, Industry Trends & Concepts and Innovative Showroom Excellence) include:
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Cakes
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Chocolate, Truffles and Pralines
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Chocolate Showpieces
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Tarts & Pies
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Warm, Cold & Frozen Plated Desserts
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Sugar Sculptures
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Creams & fillings
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Ice Creams & Sorbets
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Sensory Development, 3D Printing &
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Biscuits & Cookies
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Vegetarian, Vegan & Dietary Trends
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Artisanal Breads & Pastries
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French or German 2 (optional)
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Sustainable Food Supply & Farm-toTable Movement
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French or German 1 (optional)
Worldwide Internship (local conditions apply) or paid in Switzerland* (4-6 months) *Minimum Gross Monthly Salary in Switzerland: CHF 2,212
Certificate in Pastry & Baking
Diploma in Pastry & Chocolate Arts
Food Pairing •
Industry Trends & Concepts
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Pastry & Chocolate Master Challenge
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French or German 3 (optional)
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French or German 3 (optional)
4-6 Months work experience through Worldwide Internship or Permanent Employment
Swiss Grand Diploma in Pastry & Chocolate Arts
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Swiss Grand Diploma in Pastry and Chocolate Arts [ Location: Lucerne Campus ]
Artisan Bakery
Artisanal bread comes to life in the hands of artisan bakers using the best local ingredients, paired with traditional techniques. This form of baking takes time and effort – there are no shortcuts. Some breads require several hours of labour, while others take several days, or even weeks. Learn about the science behind baking, and delve deep into the world of breads, Danish pastries and savoury bakes. •
From Farm to Table
T E R M 1 : C E R T I F I C AT E I N PA S T RY A N D BAKING
This first of the three building blocks combines the skills of both a baker and a pastry chef. You will be introduced to the art and science of baking and pastry, learning through practical classes on how to create a variety of doughs, breads, biscuits, cookies, tarts, pies, cakes and savoury items. Then, develop skills such as advanced bread making techniques and traditional cake preparation. Go on to create hot and cold desserts suitable for a restaurant, a dessert trolley or a buffet. •
Traditional Swiss & European Pastry
Discover the secrets of traditional Swiss and European pastry art here. You will work on creams and fillings as well as cakes, tarts, pies, biscuits and cookies. You will discover hundreds of years of baking and pastry tradition and history.
This module will give you an insight into the farm-to-table movement, how local dairy, fruit and grains are sourced from local farmer’s markets, and how they are used for seasonal menu planning. In this practical module, you will learn the skills to work with these specific ingredients and go on a guided trip to a local farmer’s market. T E R M 2 : D I P L O M A I N PA S T RY A N D C H O C O L AT E A R T S
Learn about the origins of chocolate from bean to bar. Then, discover the trade secrets to making impressive unique chocolates and truffles, from learning how to crystallise chocolate all the way to the finishing touches. Enhance your learning experience with a chocolate factory tour. You will use advanced skills and techniques to learn about praline making, dessert plating and producing cakes fit for restaurants, buffets, and for catering. The hands-on experience focuses on the preparation of
Your Perfect Recipe for Success
confectionary products, international desserts, modern cake designs and advanced decorations as well as the latest vegan and dietary specialities. Find out the latest industry trends at a workshop helmed by a guest chef. •
From Cocoa Bean to Chocolate Bar
Most people know the satisfaction of taking a big bite of their favourite chocolate bar, but very few appreciate the painstaking journey the humble cocoa bean has taken, from ancient times until today. Originally restricted to deities of ancient Mayan culture in South America, chocolate is today one of our most beloved sweets. You will learn how to turn this ‘divine’ bean into chocolate bars, truffles and pralines. •
Modern Desserts
Go from hot to cold and frozen in this module. You will create parfaits, soufflés, ice creams and sorbets here. You will familiarise yourself with the flavour and texture combinations of plated desserts. Learn how to use your five senses to create your own stunning desserts. •
Vegetarian, Vegan & Dietary Trends
Dietary restrictions, either as a lifestyle choice or taken for health reasons, are important considerations for any chef. This module focuses on how clients impact menu development, as you learn about the effect of dietary restrictions in the kitchen. This module will provide you with knowledge, ideas and techniques to inspire you to create an adapted menu for specific dietary needs.
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TERM 3: S W I S S G R A N D D I P L O M A I N PA S T RY A N D C H O C O L AT E A R T S
Flaunt your innovative and artistic side, and create chocolate pastillage and sugar showpieces. You will apply advanced molecular technique, combined with modern decoration and presentation schemes such as 3D printing, to prepare high-end pastry creations. You will learn pastry business concepts as you develop your senses through food pairings and market research. In the last leg of the programme, you will demonstrate your skills, knowledge and artistry in our Pastry and Chocolate Master Challenge to our board of experts. Your luxury pastry creation and chocolate piece will be the showstopper to end your diploma journey on a high. •
From Idea to Masterpiece
Every masterpiece blooms from an initial idea. Yet, not every idea will make it to a masterpiece. From chocolate and pastillage to sugar work, this module will take your pastry and chocolate skills to a new level of excellence. Building on the skills and knowledge acquired in the first two terms, you will now learn to turn your chocolate and pastry ideas into reality. •
Industry Trends & Concepts
Trends in bread, bakery and pastry innovation tend to be heavily related to health, pleasure, and convenience factors. This module studies how culinary trends are influencing product innovations in the baking and pastry industry. •
Innovative Showroom Excellence
You will integrate and demonstrate your practical and theoretical knowledge in this capstone module, as you set out for the final Pastry & Chocolate Master Challenge. You will step up to higher levels of artistry and mastery as you prepare your luxury pastry creation, and your final ‘Show Stopper’ chocolate piece. Your final task: to stand out from the crowd, and wow the expert jury members.
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Culinary Arts Academy Switzerland
Preparing You for Your Future As a student of Culinary Arts Academy Switzerland, your preparation also happens outside of the kitchen. We accompany you every step of the way, from CV preparation to practice interviews. Our biannual International Recruitment Forum puts students in direct contact with over 100 companies each time. Our courses are supported by multiple industry partners to ensure you are ready for life after graduation. Read on to discover your future.
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Our Academic Partners
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UNIVERSITY OF DERBY
The Bachelor of Arts (Honours) degree in Culinary Arts is awarded in partnership with the University of Derby, U.K.
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THE-ICE
The International Centre of Excellence in Tourism and Hospitality Education (THE-ICE) is a global accreditation agency that recognises, benchmarks, develops and promotes quality programmes in tourism, hospitality, events and culinary arts education, training and research.
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EDUQUA
A premier Swiss quality label for continuing education institutions, EduQua promotes high training standards.
Culinary Arts Academy Switzerland
Your Perfect Recipe for Success
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Intern with the Icons Gain world class culinary experience through our internships at top restaurants and hotels in Switzerland and around the world. Here are some leading establishments that have hosted our students: •
R I T Z PA R I S
(professional partnership with Culinary Arts Academy Switzerland)
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B A R RY C A L L E B A U T,
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Lausanne (The Leading Hotels of the World) •
Geneva (Relais & Châteaux and two-Michelinstarred restaurant)
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GRAND HOTEL G I E S S B A C H , Brienz •
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Stars and 18 Gault Millau Points)
R E S TA U R A N T D I D I E R D E C O U R T E N , Sierre
(2 Michelin Stars and 19 Gault Millau Points) •
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L A M PA R T S
A B U D H A B I , Grand
(The Leading Hotels of the World)
Canal, UAE
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(2 Michelin Stars and 18 Gault Millau Points)
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HOTEL PRESIDENT
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M A N D A R I N O R I E N TA L ,
Geneva
(Starwood Luxury Collection)
R I T Z C A R LT O N H O T E L ,
Manpasa, Bali Indonesia CASTELLO BANFI,
Moltancino, Siena Italy
W I L S O N , Geneva •
JW MARRIOTT M A R Q U I S E , Dubai, UAE
GRAND HOTEL LES T R O I S R O I S , Basel
T H E C H E D I , Andermatt
***** (Hotel of the Year 2017 (Gault Millau))
T H E R I T Z - C A R LT O N
W I D D E R H O T E L , Zurich
R E S TA U R A N T,
Hägendorf (2 Michelin Stars and 17 Gault Millau Points)
CLINIQUE LA PRAIRIE,
Montreux (World’s Best Medical Spa and Retreat Spa of the Year awards)
THE DOLDER GRAND H O T E L , Zurich (2 Michelin
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R O YA L P L A Z A M O N T R E U X (member of the Chaîne des Rôtisseurs)
DOMAINE DE CHÂTEAUVIEUX,
B E A U - R I VA G E PA L A C E ,
K E M P I N S K I Geneva and K E M P I N S K I St. Moritz
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Chocolatier, Zurich
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SCHLOSS ELMAU,
Germany
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Culinary Arts Academy Switzerland
Your Career Coach If you aspire to be a culinary professional, we help you turn your dream career into a reality.
Our Swiss Education Group Career Services department offers all students a five-star career guidance service.
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Each campus has a career management team dedicated to providing one-on-one support to students. The teams will identify your strengths and guide you in making wellinformed career decisions.
We empower your career development by giving you the tools for success – mock interviews, one-on-one coaching, and tips to writing a winning CV. •
We enhance the quality of your job search with tailored career opportunities through our alumni recruitment platform, accessed by all our partners. We engage with our community, including industry partners, faculty, past and present students and parents, to connect you with the widest possible network.
CAREER ADVICE
I N T E R N AT I O N A L R E C R U I T M E N T F O R U M
An exclusive event open only to our students. Held twice a year in Montreux, Switzerland, you will meet international industry leaders who will interview and recruit students for internships, trainee positions and full-time jobs. •
GLOBAL ALUMNI
We have one of the largest global hospitality alumni networks, with 32 chapter presidents and more than 22,000 alumni members. Benefit from this extensive network to gain experience and ask for advice.
Your Perfect Recipe for Success
Our Partners
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Your Perfect Recipe for Success
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Swiss Education Group We are your Swiss Alliance of Private Hospitality Management Schools With 5 schools based on 6 beautiful campuses across Switzerland, we have over 6,000 students from 111 countries within our current student body.
Diploma, Bachelor and Master programmes are available at our schools with a variety of subjects and specialisations on offer.
Each school benefits from their unique strengths and features, providing the perfect fit to best suit your educational experience.
Life skills for professionals Professional skills for life PASSIONATE AMBITIOUS
DISCIPLINED CREATIVE
HUMBLE
OPEN DAYS Open Days are organised throughout the academic year, for available dates, please visit: www.swisseducation.com/OpenDay For more information, please contact our Open Days team at: [email protected]
César Ritz Colleges Switzerland Hospitality Tourism Entrepreneurship
Culinary Arts Academy Switzerland Culinary Arts Entrepreneurship
HIM Hotel Institute Montreux Swiss Hospitality American Business Management
IHTTI School of Hotel Management Hospitality Design Management
SHMS Swiss Hotel Management School Hospitality - F&B Events - Resort & Wellness
Tel. +41 21 965 40 20 [email protected] www.culinaryartsswitzerland.com
Contact We arrange Open Day events for interested students and their parents every month. Please check the website for dates and details. We also welcome individual visits. Please contact [email protected]. Printed: September 2019