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The Italian Culinary Program is a one-year course in culinary Arts, focused on the authentic Italian Cuisine.

The focus of the programme is the preparation and service of French classical and contemporary cuisine dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avancé Culinaire students will gain valuable live and real time experience whilst preparing a dégustation menu during Brasserie week. Additional theoretical subjects are studied alongside practical classes in the first two terms and this knowledge is then applied during the Internship in the final term. Theory subjects outline the importance of planning and monitoring work flow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for operational roles. Also included is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles.

Gain work experience and boost your management career within the hospitality industry with an MSc from IMI Switzerland

Our course has been refined over three decades to give you an excellent understanding of how private and public organisations work together within the tourism sector.

Taught by hospitality specialists, the course has been designed to equip you with a range of skills needed to get ahead in this versatile and exciting sector.

This program aims to acquire students with professional, legal, economic and fundamental linguistic knowledge for their field, as well as learn managerial techniques and team-leading skills. Our curriculum also allows students to tackle concrete and operational professional realities throughout the programme.Upon graduation, students will be awarded Vatel Bachelor’s Degree in International Hotel Management and Advanced Diploma in Hospitality and Tourism Management by SDH Institute

The focus of “hospitality” is always on the guest and the associated services. In addition to the classic hotel sector, this includes the hospitality industry as well as adjacent industries, such as amusement parks, casinos or airlines, and service providers such as hospitality consulting or IT service providers. That means Hospitality Management covers a very wide field with countless, often cross-industry opportunities. We prepare you for this challenging environment in the International Hospitality Management degree programme with extensive knowledge – both from the hospitality industry as well as from the general management. You spend your 5th and 6th semester at an international partner university of the IUBH abroad. You have the opportunity to do an additional Bachelor degree there so that you have a dual Bachelor degree after graduation. So you will be in demand worldwide, for example in the hotel industry, in holiday resorts and clubs, but also at congress and trade fair organisers, management consultancies and specialised hotel service providers. Our programme has a practical orientation, for example through case studies, projects and field trips to renowned companies. Most of our professors and lecturers have gained many years of specialist and management experience on an international level and they want to pass this on.

Successful completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of the Diplôme de Cuisine. You will learn to master the necessary skills to create fine cuisine dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants. Our cuisine chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated cuisine practical kitchens.

Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie (NZQF Level 4 certificate in pastry). You will learn to master the necessary skills to create fine Pâtisserie dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained French chefs who have experience working in senior positions in the world’s finest kitchens and Michelin star restaurants. Our Pastry chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated Pâtisserie practical kitchens.

The Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.

Our Diplôme de Commis Pâtissier (SIT31021 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today.

One degree, three pathways

Applicants who wish to forge a career in the modern business world are encouraged to consider this postgraduate degree. Applicants will become knowledgeable and employable graduates with highly transferable business skills learned through career-focused activities.

Le Cordon Bleu Grand Diplôme®: Your passport to the culinary world. The Grand Diplôme® is the most prestigious culinary qualification at Le Cordon Bleu, combining the study of the Diplôme de Cuisine and Diplôme de Pâtisserie.