Bachelor students are based at the Le Bouveret campus in French-speaking Switzerland, on the shores of Lake Geneva. Master's students, as well as the Chocolate and Pastry Specialisation students, are based at the city campus of Lucerne, in German-speaking Switzerland.
Le Bouveret campus also houses the Mosimann Collection, a collection of culinary memorabilia provided by Chef Anton Mosimann, OBE.
For Undergraduate students, a dual bachelor's degree in Culinary Arts is offered in partnership with University of Derby, U.K. The programme also includes 2 internships, allowing students to gain a year's work experience during their studies.
Postgraduate students can undertake a Master of International Business in Culinary Management. This is a professional master's and includes 2 internships and 2 one-week field trips to the Ritz Escoffier School in Paris.
For Chocolate and Pastry students, an Advanced Professional Diploma in Swiss Pastry and Chocolate Arts is available.
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