Hospitality And Tourism
CHF 79800
| Year | Name | Fees | Total |
|---|---|---|---|
| 1st Year | Tution Fee | CHF 25600 | 25600.0 |
| 2nd Year | Tution Fee | CHF 26600 | 26600.0 |
| 3rd Year | Tution Fee | CHF 27600 | 27600.0 |
| Starting Date | Application Deadline | Status |
|---|---|---|
| 2022-02-01 00:00:00.000 | 2022-01-15 00:00:00.000 | Active |
| 2022-08-01 00:00:00.000 | 2022-07-15 00:00:00.000 | Active |
| 2023-08-01 00:00:00.000 | 2023-06-01 00:00:00.000 | Active |
| 2024-02-01 00:00:00.000 | 2023-12-01 00:00:00.000 | Active |
Admission Requirement:
1.Skype Interview By the India Office. If Approved, Application along with supporting documents will be processed on The Edu Network portal.
2. Application fee of 500CHF will be charged from the student and it will be paid by credit card only
3. Student will receive the admission offer either conditional or unconditional on his The Edu Network portal.After accepting the offer Fee invoice will be generated on student account.
4.After getting the fee invoice student can pay the fee and fee receipt can be found on The Edu Network Portal (Ten Agents).
| 1st Semester//6 months//4 terms | ||
|---|---|---|
| Essential of Culinary Operations LAB | ||
| Food Preparation Techniques LAB | ||
| European Cuisine LAB | ||
| Grade manager | 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 | ||
|---|---|---|
| Independent Research | ||
| Paid Internship |
| 3rd Semester | |||
|---|---|---|---|
| A la carte Cusine LAB | |||
| International Cuisine LAB | |||
| Contemporary Culinary Arts LAB | |||
| Meditteranean LAB | |||
| Grade manager II 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 |
| 5 th semester // 6 months // 4 terms | |||
|---|---|---|---|
| Culinary themes & Research | |||
| Managing Culinary Resources | |||
| Contemporary Culinary Operation | |||
| Food Services Operations | |||
| Creativity & enterpreneurship | |||
| 6th Semester//4-6 Months | ||
|---|---|---|
| BA Internship | ||
| Culinary arts Project | ||
The third and final year, leading to a Bachelor in Culinary Arts, builds on students’ existing culinary competencies and experience to deepen and hone practical, leadership and business skills. Highlights of this third year program include inter-disciplinary management of food service operations, including customer service, resource planning and management. New product development, molecular cuisine, technology applications and managing teams in the kitchen labs additionally provide capstone learning in a variety of skill areas, before students progress to their final industry placement and graduate positions.
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