Taught course

Culinary Arts

Swiss Education Group · Swiss Education Group

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, April, July, October

Course content

Master students benefit from multiple field trips and guest speakers over the course of 2 years. Visits include tours of hotels, trips around factories, tasting outings, food festivals and harvesting, as well as clocking up over 680 hours in the kitchen.

In Partnership with Ritz Escoffier

In partnership with the Ritz Escoffier culinary school, students will spend 1 week each year studying in Paris and learning from leading culinary experts.

Year 1

Term 1:

  • Theory of European Culinary Arts
  • Fundamentals of European Culinary Arts
  • Food Safety & Sanitation
  • Menu Planning and Nutrition
  • Industry Experience Workshop
  • German or French 1
  • First one-week field trip to Ritz Escoffier culinary school

Term 2:

  • Culinary Operations
  • European and International Cuisines
  • Baking and Pastry
  • Sensory Development
  • German or French 2

Year 2

Term 3:

  • Culinary Events Management
  • International Food Trends
  • Innovative Cooking Trends
  • Culinary Business Plan Development Part 1
  • Second one-week field trip to Ritz Escoffier culinary school

Term 4:

  • Food and Beverage Matching
  • Food in the Media
  • Pastry and Chocolate Arts
  • Vegetarian Gourmet Cuisines
  • Culinary Business Plan Development Part 2

Qualification, course duration and attendance options

  • Masters
    full time
    24 months
    • Campus-based learningis available for this qualification

Course contact details

Nickie Gordon