The BA Degree in Culinary Arts, builds on the students’ culinary competencies and experiences to deepen and hone practical, leadership and business skills. Highlights of the BA 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.
Culinary Arts & Food & Drink Production, Hospitality, Leisure & Sports
3 years | Full time
1st Semester // 6 months // 4 terms
Essentials of Culinary Operations LAB
Food Preparation Techniques LAB European Cuisine LAB
Garde Manger l LAB
Cakes & Creams LAB
Bakery & Breads LAB Nutrition
Introduction to the Hospitality Industry
German or French Language
Academic Writing & Study Skills
2nd Semester // 4-6 months Diploma Internship
3rd Semester // 6 months // 4 terms
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
5th Semester // 6 months // 4 terms
Culinary Themes & Research Managing Culinary Resources
Contemporary Culinary Operation
Food Service Operations
Creativity & Entrepreneurship
6th Semester // 4-6 months
Culinary Arts Project
-This first-year program introduces potential students to the wonderful world of Culinary and food production. It teaches basic food production techniques and allows students understand what the demands the industry requires from future culinarians. This basic course prepares students for their first internship in a commercial kitchen and will allow them to develop the confidence, team-work capability, knowledge and skills in order to survive in the hustle and bustle of a large, fully-functional kitchen.
-After the successful completion of the 6-month diploma studies, students qualify for a 4-6 month paid internship in one of the many renowned Swiss dining establishments
-The second year to the BA in Culinary Arts consists of one intensive study period of 6 months at the BHMS campus in Lucerne, Switzerland and one practical paid industry training period of 4- 6 months in the Swiss or international hospitality industry.
-This program builds onto the student’s fundamental understanding of international culinary principles gained at Diploma level. Students will explore European and ethnic cuisines by preparing a wide range of recipes including typical appetizers, fish, vegetarian, main course dishes and pastry and desserts. Students will also learn communication and management skills, leadership and team work as well as guest relations.
-After successfully completing 6-months of advanced diploma studies, students qualify for 4-6 month paid internship in one of many renowned Swiss dining establishments.
-The third year of the 3-year Bachelor of Arts program, the BA Culinary Arts, is based on an intensive study period of over 20 weeks at the B.H.M.S. campus in Lucerne, Switzerland and a 3-6 month of workplace experience in a Swiss or international venue.
-The third and final year, leading to the BA in Culinary Arts, builds on students’ existing culinary competencies and experience and deepen and hone practical, leadership and business skills.
-Highlights of this third-year program include inter-disciplinary management food service operations including: customer service, resource planning and management, new product development, molecular cuisine, technology applications and managing teams in the kitchen labs. Additionally the program provides a solid foundation in a variety of skill areas, before students progress to their final industry placement and graduate positions.
Only one is required
University English test