Diploma in 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.
- Secondary school's diploma
- IELTS 5.0 or equivalent
- Minimum 17 years of age
Accredited by the Accrediting Commission of the American Culinary Federation Foundation.
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|
B.H.M.S. Culinary Facilities:
B.H.M.S. upgraded its culinary facilities and added a new, state-of-the-art training kitchen to the existing production kitchen. In this stress-free environment, culinary students in each year of the program have the chance to acquire and practice core culinary skills and competencies before applying them to a real food production kitchen environment.
Diploma in Culinary Arts:
This 6-12-month Diploma in Culinary Arts program introduces students to the world of food production through basic operation techniques and hands-on core competency training. Students are being introduced to the basic cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. Students also learn how to use food ingredients, develop their skills in utilizing kitchen equipment and utensils, learn how to prepare basic stocks, soups, sauces and salads and become familiar with kitchen terminology, nutrition and kitchen accounting principles. After successfully completing the first 6-months of the diploma studies, students qualify for a 4-6 month paid internship in one of the many renowned Swiss dining establishments.