Postgraduate Diploma in Culinary Arts
Program Overview
The B.H.M.S. Postgraduate Diploma in Culinary Arts is designed for degree holders in other fields, wishing to re-align their career into the culinary sector. It combines a hands-on approach to culinary operations and elementary food preparation skills with more advanced techniques and creativity in the latter part of the program. Managerial skills are enhanced through key, applied theory courses to ensure a balanced conversion award. Highlights of the program include classic European cooking methods, cuts, stocks and sauces as a foundation stone, before practicing these skills with international and contemporary menus in a working restaurant environment. The industry essentials of food safety and nutrition are also taught in preparation for the students’ industry training placement.
Integral Paid Industry Training
One internship period of 4- 6 months is an integral learning opportunity in both the postgraduate and master’s programs. During the Swiss internship, students receive a trainee’s gross monthly salary of CHF 2,303 (ab 01.01.2023). Students’ performance, behaviour and professional attitude is assessed by employers.
Admission Requirements:
- Associate Degree or equivalent
- 2-3 years of work experience
- IELTS 5.0 or equivalent
JanuarFebruarAprilMaiJuliAugustSeptemberNovember
| Course Fee | Application Fee | Shared Standard Accom. 1 | Meals Plan | Operating Expenses2 | Total Fee CHF | |
|---|---|---|---|---|---|---|
| Bachelor Degree Culinary | ||||||
| 1st Year Diploma | 22'100 | 400 | 3'600 | 1'800 | 2'000 | 29'900 |
| 2nd Year Higher Diploma | 22'100 | 400 | 3'600 | 1'800 | 2'000 | 29'900 |
| 3rd Year Bachelor Degree | 23'100 | 400 | 3'600 | 1'800 | 2'000 | 30'900 |
| Postgraduate Diploma Culinary | ||||||
| PGD Culinary Arts | 23'100 | 400 | 3'600 | 1'800 | 2'000 | 30'900 |
Übersicht
Postgraduate Diploma (PGD) in Culinary Arts
The B.H.M.S. Postgraduate Diploma in Culinary Arts is designed for degree holders in other fields, wishing to re-align their career into the culinary sector. It combines a hands-on approach to culinary operations and elementary food preparation skills with more advanced techniques and creativity in the latter part of the programme. Managerial skills are enhanced through key, applied theory courses to ensure a balanced conversion award. Highlights of the programme include classic European cooking methods, cuts, stocks and sauces as a foundation stone, before practicing these skills with international and contemporary menus in a working restaurant environment. The industry essentials of food safety and nutrition are also taught in preparation for the students’ industry training placement.
