Higher Diploma in Pastry, Chocolate & Bakery

Program Overview

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The Higher Diploma in Pastry, Chocolate & Bakery at B.H.M.S. equips students with advanced pastry and baking skills, including ice cream creation, chocolate praline crafting, and showpiece construction. The program emphasizes hands-on learning, business management, and creativity, preparing graduates for successful careers in the pastry and baking industry.

Program Outline

Degree Overview:

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Higher Diploma in Pastry, Chocolate & Bakery

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Overview:

The Higher Diploma in Pastry, Chocolate & Bakery program at B.H.M.S. is designed to enhance pastry and baking skills, equipping students with specialized techniques for success in the pastry and baking arts industry.

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Objectives:

• Develop advanced skills in creating mouth-watering ice creams and plated desserts.
• Master the art of crafting chocolate pralines and designing petit fours and petit gâteaux.
• Explore the world of entremets cakes and learn to construct stunning showpieces.
• Gain insights into starting and managing a pastry business through a live, pop-up operation.
• Enhance creativity and design skills while understanding costing calculations and hospitality human resources management.

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Outline:

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Program Content:

• Advanced Pastry Techniques
• Chocolate Pralines and Confectionery
• Petit Fours and Petit Gâteaux
• Entremets Cakes
• Showpiece Construction
• Pastry Business Management
• Costing Calculations
• Hospitality Human Resources Management

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Program Structure:

• 2-year program
• 1st year: Focus on developing core pastry and baking skills
• 2nd year: Advanced techniques and business management

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Course Schedule:

• Courses are delivered in a combination of lectures, practical workshops, and industry visits.
• The schedule includes both theoretical and hands-on components.

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Individual Modules:

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Module 1: Advanced Pastry Techniques

• Advanced dough making and shaping
• Laminated pastries
• Viennoiserie
• Breads and rolls

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Module 2: Chocolate Pralines and Confectionery

• Chocolate tempering and molding
• Praline fillings and ganaches
• Truffles and bonbons
• Chocolate sculptures

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Module 3: Petit Fours and Petit Gâteaux

• Sponge cakes and génoises
• Buttercreams and fillings
• Glazes and icings
• Assembly and decoration

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Module 4: Entremets Cakes

• Mousse cakes
• Bavarois cakes
• Glazed cakes
• Mirror glazes

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Module 5: Showpiece Construction

• Sugar work
• Pastillage
• Isomalt
• Chocolate showpieces

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Module 6: Pastry Business Management

• Business planning
• Marketing and sales
• Costing and pricing
• Human resources management

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Module 7: Costing Calculations

• Ingredient costing
• Labor costing
• Overhead costing
• Menu pricing

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Module 8: Hospitality Human Resources Management

• Recruitment and selection
• Training and development
• Performance management
• Labor relations

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Assessment:

• Continuous assessment through practical assignments, quizzes, and exams
• Final project: Creation of a pastry portfolio showcasing advanced skills and techniques
• Internship performance evaluation

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Teaching:

• Teaching Methods:
• Lectures
• Practical workshops
• Industry visits
• Live, pop-up operation
• Faculty:
• Experienced pastry chefs and industry professionals
• Unique Approaches:
• Emphasis on hands-on, practical learning
• Collaboration with industry partners for internships and guest lectures
• Focus on developing creativity and innovation

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Careers:

• Pastry Chef
• Baker
• Chocolatier
• Confectioner
• Pastry Business Owner
• Food Stylist
• Culinary Instructor

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Tuition Fees and Payment Information:

Tuition: CHF 27,600 Operating Expense: CHF 2,500 Application Fee: CHF 500 Academic Expense: CHF 30,600 Accom. : CHF 3,900 Meals: CHF 2,000 Living Expense: CHF 5,900 Total: CHF 36,500

• The operating expense is a one-time fee.