BA (Hons) Culinary Arts
Bachelor of Arts (Honours)
From classical technique to culinary entrepreneurship.
Duration
3 years
Credits
180 ECTS
Intakes
February, September
Delivery
On campus
Language
English
Awarded by
GIPM Institute, Switzerland
Programme overview
A three-year degree that takes you from foundational cookery to running a culinary business. Train in professional kitchens, master classical and modern techniques, study patisserie, menu engineering and food-cost control, and complete two paid kitchen internships in leading establishments.
What you'll be able to do
- Execute classical and contemporary culinary techniques
- Produce patisserie, bakery and plated desserts to professional standard
- Engineer menus and control food costs profitably
- Run a culinary operation as a chef-entrepreneur
Curriculum
Culinary Foundations
- Classical Cookery
- Kitchen Hygiene & HACCP
- Introduction to Patisserie
- Nutrition & Food Science
Advanced Technique & Internship
- Modern Plating & Gastronomy
- Bakery & Confectionery
- Menu Engineering & Costing
- Paid Kitchen Internship I (6 months)
Business & Mastery
- Restaurant Management
- Culinary Entrepreneurship
- Signature Menu Project
- Paid Kitchen Internship II (6 months)
This programme includes 2 paid internships of 6 months each, with a minimum stipend of CHF 2'390 / month. Our Career & Internship team places students with leading employers in Switzerland and abroad.
Where this leads
Frequently asked questions
Are uniforms and knives included?
Yes, a professional chef kit is provided as part of your first-year materials.
Where do internships take place?
In partner hotels, restaurants and patisseries in Switzerland and abroad.