Bachelor Degree in Culinary Arts
Business and Hotel Management School - BHMS, Switzerland
First Year Course Fee
USD 27,359
Course Accredited By
ACF
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.
Enrollment Cycles
- March 2024
- August 2024
- November 2024
- Completed secondary school diploma.
- BHMS Higher Diploma or equivalent.
- IELTS 6.0 level or equivalent.
Comments: This 10-week intensive preparatory course is designed for students who have successfully completed hospitality, business or culinary management studies in other higher education institutions, but who do not meet the direct entry requirements to join the final BA year directly. Students will study 48 credits at Higher Diploma level, in accordance with the BA pathway to which they will progress.
This program is only offered in combination with the BA final year of studies.
Year 1
1st Semester // 6 months
- Essentials of Culinary Operations LAB
- Food Preparation Techniques LAB
- European Cuisine LAB
- Garde Manger l LAB
- Cakes & Creams LAB
- Bakery & Breads LAB
- Nutrition
- Food Safety
- Introduction to the Hospitality Industry
- German or French Language
- Academic Writing & Study Skills
2nd Semester // 4-6 months
- Diploma Training
Year 2
3rd Semester // 6 months
- A la Carte Cuisine LAB
- International Cuisine LAB
- Contemporary Culinary Arts LAB
- Mediterranean Cuisine LAB
- Garde Manger ll LAB
- Chocolate Creations
- Menu Design
- Food Costing & Acquisition Management
- Food & Beverage Service Operations LAB
- Culinary Business Analysis OR Food & Wine Pairing
- Language Elective OR Hotel & Restaurant Design
4th Semester // 4-6 months
- Higher Diploma Internship
Year 3
5th Semester // 6 months
- Culinary Themes & Research
- Managing Culinary Resources
- Contemporary Culinary Operation
- Food Service Operations
- Creativity & Entrepreneurship
6th Semester // 4-6 months
- BA Internship
- Culinary Arts Project
1ST YEAR DIPLOMA
- COURSE FEE: 25100
- APPLICATION FEES: 500
- SHARED STANDARD ACCOM 1: 3600
- MEALS PLAN: 1800
- OPERATION EXPANSES 2: 2500
- TOTAL FEES CHF: 33500
- SCHOLARSHIP AVAILABLE- CHF6000 FOR ALL NEW APPLICANTS
2ND YEAR HIGHER DIPLOMA
- COURSE FEE: 26100
- APPLICATION FEES: 500
- SHARED STANDARD ACCOM 1: 3600
- MEALS PLAN: 1800
- OPERATION EXPANSES 2: 2500
- TOTAL FEES CHF: 34500
- SCHOLARSHIP AVAILABLE- CHF6000 FOR ALL NEW APPLICANTS
3RD YEAR BACHELOR DEGREE
- COURSE FEE: 27100
- APPLICATION FEES: 500
- SHARED STANDARD ACCOM 1: 3600
- MEALS PLAN: 1800
- OPERATION EXPANSES 2: 2500
- TOTAL FEES CHF: 35500
- SCHOLARSHIP AVAILABLE- CHF6000 FOR ALL NEW APPLICANTS