Taught course

Culinary Arts

Institution
Swiss Education Group · Swiss Education Group
Qualifications
PGD

Entry requirements

Postgraduate Diploma Recognised Bachelor’s degree or at least three years of work experience in a supervisory position in any industry English language proficiency of TOEFL 500 or IELTS 5.0 or OOPT 50+ or equivalent Recommended minimum age of 21 years Applicants may take the Oxford Online Placement Test (OOPT) free of charge. Please contact the admissions office to find out your nearest test centre. Students who do not have the required English level will be advised to join the English Foundation Programme.

Months of entry

January, October, July, April

Course content

Discover the World of Culinary Arts

For graduates wishing to develop their awareness of the world of culinary in an international environment, the Postgraduate Diploma in Culinary Arts gives students a deep understanding of gastronomy and culinary arts. The full-time programme is designed to inspire creativity and offer you the tools to set new culinary trends.

Exciting practical and theoretical courses are taught at our chef academy. This includes the rules of hygiene with modern teaching methods and knife control techniques which provide the foundation and knowledge to continue towards the Master’s degree programme, after completion of an internship of four to six months.

Discover the Culinary World of a Chef Academy

Discover the Culinary World

Le Bouveret Campus

Internship

Term 1 (11 weeks)

Term 2 (11 weeks)

Paid internship in Switzerland or worldwide (4-6 months)

Postgraduate Diploma in Culinary Arts

Term 1 (11 weeks)

  • Fundamentals of Classical Cooking
    • This course focuses on the fundamental skills of cooking theories and techniques. Topics include understanding, kitchen equipment, knife skills, classical techniques, stocks, soups and sauces. Students study ingredients and product knowledge. Food safety, hygiene and sanitation play an integral role in both theory and practical application.
  • Food Safety and Sanitation
    • Food safety is of paramount importance within any food service operation. This course covers the key principles of food handling and sanitation including the health risks involved with the culinary profession. It also introduces students to the Hazard Analysis Critical Control Points plan (HACCP). A further component of this course is to apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.
  • Food History in Culture
    • In this course, students discover the evolution of food from a historical and cultural perspective, in particular, how this evolution has influenced the diets and way of life of different people around the world. Students learn to understand food writing and key skills in report writing through food-related topics. A key component of the course is therefore how people with culinary vision, from past to present, have made an impact on the development of food.
  • Menu Design and Nutrition
    • The course focuses on plate design, creative menu writing skills and food photography. The key principles of nutrition are also covered and include a chef’s perspective needed for designing menus and dishes for today’s customer—including those with special dietary and allergy requirements.
  • French 1
    • French language courses at the Culinary Arts Academy are designed to introduce students to reading, writing and speaking, largely in preparation for an internship within a kitchen. The goals of this course are to develop a strong foundation of language skills and cultural understanding. Activities are centred on spoken French, especially within a kitchen environment, to ensure when entering their first training period, students are able to be integrated into a kitchen brigade and function as part of the team.

Term 2 (11 weeks)

  • Food of the World
    • The course integrates and uses the competencies learned to present other types of international cuisines and cooking styles from Asia through to the Americas. Working with a real kitchen/restaurant environment, students present international cuisines and cooking styles from classical through to fusion. Students also develop their leadership and teamwork skills as part of this live, ‘under pressure’ kitchen experience.
  • Baking and Pastry
    • This course combines the skills of both a baker and pastry chef. Demonstrations with practical hands-on classes ensure the students can reproduce a variety of dough, bread, pastries, pies, special occasion cakes and plated and buffet desserts. Students will be exposed to the challenge of producing menu items for a dessert trolley, daily menus from set to à la carte and formal banquets along with applying skills of chocolate and confectionery and showpiece creations. This enhances the student’s ability to work in a team and highlight the need for effective planning.
  • Culinary Terroir Discovery Series
    • This course takes students to regional restaurants, farms, bakeries, meat producers, cheese makers and wineries. Students go on field trips to discover local producers, see innovative farming trends, green agriculture and much more. Those trips are then discussed and analysed in class.
  • Food and Wine Matching
    • Discover wine pairing strategies and potential food partners of the main grape varieties and other common wine grapes. The course provides students with the confidence to make appropriate beverage decisions in the hospitality workplace by implementing a framework for assessing beverages while satisfying potential customers. In addition students are exposed to the intricacies of wine appreciation through the development of structured tasting notes.
  • French 2
    • French language courses at the Culinary Arts Academy are designed to introduce students to reading, writing and speaking, largely in preparation for an internship within a kitchen. The goals of this course are to develop a strong foundation of language skills and cultural understanding. Activities are centred on spoken French, especially within a kitchen environment, to ensure when entering their first training period, students are able to be integrated into a kitchen brigade and function as part of the team.

Internship (4-6 months)

  • Practical Experience

Qualification and course duration

PGD

full time
6 months

Course contact details

Name
Nickie Gordon
Email
nickie@swisseducation.co.uk