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The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche : if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy.

Intense practical training for future leaders in culinary arts Taught across six semesters, including two professional internships, this Bachelor program combines intensive culinary arts training with rigorous academic studies of business and management topics.

Become a Hospitality expert! As a combination of two Swiss degrees in hospitality, this pathway offers a deeper immersion and broader overview of the industry with more internship experience.

Experience the Food & Beverage Department in a luxury resort environment through a J-1 training in the USA. During the program, you will experience most areas of the F&B department through rotations in the different outlets on property. The program is designed to give you the experience needed to excel in the hospitality industry when you return home.

Are you communicative, service-oriented and interested in business? Then the Master's in Hospitality Management is the right programme for you. We will get you fit for an international career in all areas of guest-related service provision.

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.

Develop the management and leadership skills needed to excel in luxury food & beverage and hospitality businesses.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy.

Be instrumental in providing excellent hospitality service

Master the art and science of contemporary cuisine Taught at our world-class Paris campus, you'll gain the practical skills as well as the management training needed to take your culinary career to the next level in just eight months.

An intensely focused, two-month program for pastry professionals looking to accelerate their career The curriculum is inspired by chef Alain Ducasse’s philosophy around high quality produce and a natural and sustainable approach to pastry arts.

The Bachelor of Culinary Arts and Business Degree prepares graduates to enter and manage world-class culinary businesses in a globally competitive environment, gives students the option to choose from a Food Entrepreneurship or Hospitality Management stream and a chance to intern anywhere in the world! This prestigious degree programme ensures graduates are highly sought after, can climb the industry ladder with confidence and achieve their dream culinary career.

This unit has theoretical and practical components and focuses on the development of food preparation and cooking skills under Swiss health and hygiene regulations. Learners have the opportunity to explore different types of European food, as well as to develop a wide range of knowledge and practical skills. Dishes must be prepared and cooked to a standard and quality suitable for paying customers, although learners will get extensive support during the initial stages of delivery. To achieve the learning outcomes learners are given the opportunities to visit regional food suppliers. Guest lecturers are invited to give the learners a better understanding from what is needed and expected in the industry and also on the international market. Learners will run an à la carte kitchen and take part in events to apply their skills from purchasing till selling food items. Learners also will take part in Culinary Hospitality Enterprise Project, where they are given the opportunity to plan and design a hotel with all facilities needed to operate it as for real customers. Menus will be created according to the customers, theme and location of the hotel.