World of Culinary Arts

The Culinary Arts Academy Switzerland campus offers kitchen facilities of the highest standards. It is located on the bank of Lake Geneva, with a splendid view of the Vaud Riviera. It is dedicated to students from the Swiss Culinary Club programme, with the company providing transportation for the daily commute.

Course outline

All classes are taught in English and include interactive, hands on activities. You will have the opportunity to work on both individual and group projects. Our teachers are lecturers from Swiss Education Group schools or industry experts who love coming to share their knowledge and experience. 

WEEK 1: European Cuisine  

This week is all about learning to create signature dishes from Europe. First you will be given a tour of the campus and our kitchens, along with a briefing on hygiene and uniform requirements. Each day of the week is dedicated to learning about the techniques required to prepare authentic dishes from a specific European country, including Switzerland, Italy, Norway, and France. You will also enjoy a trip to the renowned Alimentarium food museum in Vevey, where you will enjoy a hands-on cooking workshop.

WEEK 2: Foodpreneur and Global Culinary Trends 

The aim of this week is to give you all the skills required to create a restaurant concept from start to finish. You will be taught the theory and processes of managing a culinary business, along with various culinary trends from around the world. You and your team will then be tasked with developing a complete restaurant concept, including menu planning and design, recipe creation, décor, service delivery, and staff uniforms. On the final day you will bring your concept to life and be given feedback by culinary experts. 

WEEK 3: Chocolate and Pastry 

If you love chocolate and desserts, this week is for you! Our expert chefs will teach you all the techniques required to prepare and create a variety of unique and impressive chocolate and pastry desserts, including carving, decorating, and finishing skills. On the final day you will put your new knowledge to the test, by planning and creating a full dessert buffet.