Course description
Bachelor of Arts (Honours) in Culinary Arts
This Bachelor programme links practical skills to academic knowledge so that you acquire the entrepreneurial know-how you need to launch your future career. Explore industry trends, acquire business acumen, develop your leadership and management skills, and in your final year, develop a food concept, that is ready to be used in the professional arena.
Accumulating over 1,100 kitchen hours over a three-year period (including two internships and three modules delivered in collaboration with Ritz Paris), you will receive a solid grounding in kitchen fundamentals while learning about entrepreneurship.
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Upcoming start dates
Suitability - Who should attend?
- Completed secondary school education (IB Diploma, IBCP Diploma, Maturité, Abitur, French Bac, 2 A-levels, high school diploma or equivalent).
- English language proficiency of TOEFL iBT 55 or IELTS 5.5 or equivalent.
- Recommended minimum age of 18 years.
Who is it for?
High School graduates
Outcome / Qualification etc.
At the end of three years, you will be awarded with a:
- Bachelor of International Business in Culinary Arts awarded by Cesar Ritz Colleges Switzerland
- Bachelor of Arts (Honours) in Culinary Arts awarded by University of Derby, U.K.
Training Course Content
Year 1
Acquire the skill
Term 1
- Fundamentals of Classical Cooking - Practical
- Fundamentals of Classical Cooking - Theory
- Food Safety and Sanitation
- Introduction to Industry Experience
- French or German 1
Term 2
- Culinary Skills in Banquet and Buffet Preparation
- Introduction to Baking and Pastry Arts
- Kitchen Management
- Business Communication
- French or German 2
Term 3
- Cuisines of Europe
- The World of Garde Manger
- Nutrition
- French or German 3
Year 2
Master the art
Term 4
- Cuisines of the World
- Restaurant Service and Management
- Wine, Beverage and Mixology (in collaboration with Ritz Paris)
- Marketing for the Food Industry
Term 5
- Fine Dining Kitchen
- Advanced Baking and Pastry (in collaboration with Ritz Paris)
- Food & Beverage Management
- Applied Research
Year 3
Take the lead
Term 6
- Business Plan for the Entrepreneur 1
- Culinary Concept Planning
- Food Development Project
- Food Styling
- Chocolate and Sugar Arts
Term 7
- Business Plan for the Entrepreneur 2 (in collaboration with Ritz Paris)
- Culinary Events Management
- Gastronomy and Food Trends
- Food Philosophy
- International Food and Wine Matching