This two-year course is designed to equip students with the skills necessary for a career in culinary arts. The programme puts particular emphasis on food production skills as well as managerial aspects. The two industry placement semesters as well as the practical duties during the theory semesters make Alpine's graduates highly employable in the catering, food and beverage related industries.
What you will learn
The Swiss Alpine Diploma in Culinary Arts at Alpine Center consists of two academic semesters (October to April) and two paid industry placements (May to September) and is delivered in an actual hotel campus, in order to offer students opportunities for learning by doing, i.e. the reputed Swiss formula. Equal emphasis is given to acquiring knowledge on operations and management and to applying it in a real working environment.
In their first year of studies, students of the culinary arts diploma become familiar with essential knowledge in the cooking profession such as food safety, hygiene, the HACCP system, culinary theory, menu planning and design etc. In parallel with the theoretical classes, the culinary arts diploma students work in an actual hotel kitchen in Alpine's hotel campus, and are involved in the mass production of food from several different cuisines on a daily basis. This ensures not only a thorough introduction to culinary theory, but a familiarization with real-life situations and challenges.
During the second year, students continue to develop their theoretical and technical knowledge by studying advanced aspects of nutrition, menu engineering, Mediterranean cuisine and advanced cooking methods and culinary techniques, but also build their management skills by studying subjects such as bar and beverage theory, restaurant management, food and beverage planning and control and managerial accounting.
Particular emphasis is placed on developing professional competences such as effective communication, information technology, customer care, teamwork, leadership etc. by incorporating relevant 'professionalism seminars' into the curriculum and assessing students on their professional attitude as well as academic performance.
This combination of learning approaches expertly epitomized by Alpine for more than 27 years has led to the professional success and recognition of more than 3000 graduates, who are employed in distinguished managerial positions in the worldwide hospitality industry.
Who is the course for?
The culinary arts diploma curriculum has been devised in collaboration with Alpine's Industry Advisory Board which consists of reputable professionals from different fields including chefs, food and beverage experts, hospitality executives etc., which provides advice and valuable insights on the necessary skills and knowledge that future professionals and leaders in this industry should possess. The exact breakdown of modules is as follows:
What you will learn:
Thorough knowledge about food commodities and nutrition.
Kitchen fundamentals such as knife skills and sanitation
Hands-on practical skills in food production including cooking methods and later on advanced cooking techniques and Menu Planning
International, Mediterranean & Ethnic cuisines
Baking & Pastry
Teamwork, kitchen organization and management
F&B Management, and Restaurant Operations
Soft skills including teamwork, communication, problem-solving, empathy and emotional intelligence, flexibility and adaptability