3-year BA Dual Degree in Culinary Arts
The B.H.M.S. Business & Hotel Management School, together with Robert Gordon University (RGU), has designed fast track BA Degree in Switzerland without compromising quality.
The B.H.M.S. BA in Culinary Arts program is specifically designed for young adults wishing to develop a career in the field of gastronomy. The program offers students extended practical and professional competency training in this field, so that they are able to take up rewarding graduate positions. It also benefits people looking to obtain the necessary specialized knowledge when contemplating opening their own culinary or catering business. Students with the appropriate qualifications can enter the program in the third year.
Duration: 36 months
- Secondary school's diploma
- IELTS 5.0 or equivalent
- Minimum 17 years of age
For those who do not meet the English Requirement, we offer a 10-week University English Foundation program which is an intensive course designed for hospitality and culinary arts students - undergraduate or postgraduate levels.
Diploma: Culinary Arts (Year One)
This first-year program introduces potential students to the wonderful world of Culinary and food production. It teaches basic food production techniques and allows students understand what the demands the industry requires from future culinarians. This basic course prepares students for their first internship in a commercial kitchen and will allow them to develop the confidence, team-work capability, knowledge and skills in order to survive in the hustle and bustle of a large, fully-functional kitchen.
After the successful completion of the 6-month diploma studies, students qualify for a 4-6 month paid internship in one of the many renowned Swiss dining establishments
Higher Diploma: Culinary Arts (Year Two)
The second year to the BA in Culinary Arts consists of one intensive study period of 6 months at the BHMS campus in Lucerne, Switzerland and one practical paid industry training period of 4- 6 months in the Swiss or international hospitality industry.
This program builds onto the student's fundamental understanding of international culinary principles gained at Diploma level. Students will explore European and ethnic cuisines by preparing a wide range of recipes including typical appetizers, fish, vegetarian, main course dishes and pastry and desserts. Students will also learn communication and management skills, leadership and team work as well as guest relations.
After successfully completing 6-months of advanced diploma studies, students qualify for 4-6 month paid internship in one of many renowned Swiss dining establishments.
BA Degree: Culinary Arts (Year Three)
The third year of the 3-year Bachelor of Arts program, the BA Culinary Arts, is based on an intensive study period of over 20 weeks at the B.H.M.S. campus in Lucerne, Switzerland and a 3-6 month of workplace experience in a Swiss or international venue.
The third and final year, leading to the BA in Culinary Arts, builds on students' existing culinary competencies and experience and deepen and hone practical, leadership and business skills.
Highlights of this third-year program include inter-disciplinary management 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 the program provides a solid foundation in a variety of skill areas, before students progress to their final industry placement and graduate positions.
English Foundation Program
This is an intensive course designed for students whose English level is not yet sufficient to meet the entry requirements of a specific academic program.
B.H.M.S. online English test:
www.testpodium.com ( level 2 )
Bachelor Degree Hospitality / Bussiness or Culinary
1st Year Diploma
2nd Year Higher Diploma
3rd Year Higher Diploma
M.SC. Dual Degree
M.Sc. Dual Degree
MBA Dual Degree
MBA Dual Degree
Combined M.Sc. - MBA Degrees
Postgraduate Diploma Hospitality or Culinary
|Course Fee||Application Fee||Shared Standard Accom. 1||Meals Plan||Operating Expenses2||Total Fee CHF|
|Bachelor Degree Hospitality/Business or Culinary|
|1st Year Diploma||25'100||500||3'600||1'800||2'500||33'500|
|2nd Year Higher Diploma||26'100||500||3'600||1'800||2'500||34'500|
|3rd Year Bachelor Degree||27'100||500||3'600||1'800||2'500||35'500|
|M.SC. Dual Degree|
|M.Sc. Dual Degree||27'100||500||3'600||1'800||2'500||35'500|
|MBA Dual Degree|
|MBA Dual Degree||30'100||500||3'600||1'800||2'500||38'500|
|Combined M.Sc. - MBA Degrees|
|Postgraduate Diploma Hospitality or Culinary|
Diploma Culinary Arts
The B.H.M.S. Diploma in Culinary Arts introduces students to the world of food production through basic operational techniques and hands-on core competency training. Highlights of this first year include classic European cooking methods, cuts, stocks and sauces as a foundation stone. Patisserie skills are developed through two specialised courses and industry essentials of food safety and nutrition are taught in preparation for the students’ first industry training placement.
Higher Diploma Culinary Arts
The B.H.M.S. Higher Diploma in Culinary Arts increases the students’ fundamental understanding of international culinary principles gained at the Diploma level. Practical highlights of this second year include advanced cold kitchen techniques, advanced training in contemporary dish creation and presentation as well as a dedicated chocolatier course. Students start additionally to develop their managerial skills through core business subjects, preparing them for a broad range of culinary career opportunities. Students also learn communication and management skills, leadership, teamwork and how to build relationships with guests.
BA Degree Culinary Arts
The third and final year, leading to a Bachelor’s Degree in Culinary Arts, builds on the students’ existing culinary competencies and experiences to deepen and hone practical, leadership and business skills. Highlights of this third year programme 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 provide additional capstone learning in a variety of skill areas before students’ progress to their final industry training and job placement.