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SWISS GRAND DIPLOMA in PASTRY & CHOCOLATE ARTS
Master the fundamentals of culinary arts and develop your palate and senses by exploring different techniques, ingredients, and world cuisines.
NEXT INTAKE
OCTOBER 09, 2023
DURATION
3 Terms
LOCATION
LE BOUVERET, BRIG
Program Highlights
Perfection by confection
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Learn how to make truffles, bake bread, design sugar showpieces–developing your confectionery craft is a piece of cake!
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Embark on an industry internship in any of the top pastry institutes in the world
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Experienced chef instructors
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graduate with a swiss grand diploma in pastry & chocolate arts
Structure
Year 1
LE BOUVERET
TERM 1: 11 WEEKS
- Fundamentals of Classical Baking & Pastry
- Food Safety and Sanitation
- Introduction to Industry Experience
- French or German
TERM 2: 11 WEEKS
- Chocolate Arts
- Modern Desserts
- Taste through Time: History and Culture of Baking & Pastry Arts
- Nutrition, Health, and Special Diets
- Business Communication
- French or German
Optional Internship
Switzerland or abroad (6 months) for Swiss Grand Diploma – special conditions apply
TERM 3: 11 WEEKS
- From Concept to Masterpiece – Theory
- From Concept to Masterpiece – Practical
- Baking & Pastry: Trends, Concepts, and Innovations
- Kitchen Management and Leadership
- French or German
Internship
Switzerland or abroad (6 months)
Approvals
A stamp of approval
