Botones
Dipl./PgD. in Swiss European Culinary Arts
Dipl./PgD. in Swiss European Baking & Pastry Arts
BSc in International Culinary Arts Business
- Introduction to Food Safety & Hygiene
- Introduction to Kitchen Tools and Equipment
- Appetizers, Hors d’oeuvre, Dressing, Sandwiches and Condiments
- Soups, Hot Starters, Hot Appetisers
- A la carte plating in various styles and services
- Introduction to Herbs and Spices from around the world
- Potato, Pasta and Rice Dishes
- Vegetables, Side Dishes
- European and International Fruits & Vegetables
- Introduction to regional dairies and cheeses
- Introduction to Molecular Cuisine
- Meats, Fish, Seafood, Poultry
- Buffet Set ups, Menu Planning and Menu Engineering
- Introduction to Food Cost & Yield Management
- Introduction to Food Trends and Food Plating Styles
- German Language
- Sorenberg Concept (Developing a F&B Outlet)
- Food Styling and Photography
- Career Development
- Research Project (Post Graduate Students only)
- Culinary Recipe Development
- Swisstouches Special Dishes
- Banqueting Event Culinary
- VIP Event Culinary
- Introduction to Food Safety & Hygiene
- Introduction to Kitchen Tools & Equipment
- Sponges and Doughs
- Biscuits and Cookies
- Buffet and Trolley Desserts
- Tarts & Pies, Cakes & Gateaux
- A la carte dessert plating in various styles and services
- Introduction to Herbs and Spices from around the world
- Ice creams, Sorbets and Frozen Desserts
- Modern and Artisan Breads
- European and International Fruits & Vegetables
- Introduction to regional dairies and cheeses
- Introduction to Molecular Cuisine
- Chocolate Creations, Pralines, Sugar Art and Confectionary
- Jams, Jellies and Mousses
- Introduction to Food Cost & Yield Management
- Introduction to Food Trends and Food Plating Styles
- German Language
- Sorenberg Concept (Developing a F&B Outlet)
- Career Development
- Research Project (Post Graduate Students only)
- Culinary Recipe Development
- Swisstouches Special Dishes
- Banqueting Event Culinary
- VIP Event Culinary
- Culinary Hospitality Enterprise Project
- Human Resource Management
- Culinary Events
- Introduction to Marketing
- Culinary Arts Concept Development – Theory
- Culinary Arts Concept Development – Practical
- German Language
