Swiss Diploma in Pastry Arts

Program Overview

The 1-year Swiss Diploma in Pastry Arts program equips aspiring pastry enthusiasts with comprehensive knowledge and skills in Swiss and European confectionery. Through hands-on training, master classes, and internships, students master fundamental techniques, explore cutting-edge trends, and develop their creativity in crafting delectable desserts. The program prepares graduates for diverse careers in the pastry industry, including pastry chef, bakery owner, culinary instructor, and food writer.

Program Outline

Degree Overview:

• Overview: The 1-year Swiss Diploma in Pastry Arts program is designed for pastry and chocolate enthusiasts, aspiring pastry experts, and entrepreneurs with a sweet tooth.
• Objectives: The program aims to provide students with a comprehensive understanding of Swiss and European confectionery excellence, enabling them to master fundamental dessert techniques, and perfect the art of crafting both traditional and contemporary Swiss and European delights.

Outline:

• Content: The program covers a wide range of topics, including pastry essentials, European pastry essentials, Swiss chocolate and international pastry arts, the art of dessert plating and styling, and specialized diets and balanced nutrition.
• Structure: The program is divided into two terms, with the first term focusing on pastry essentials and the second term focusing on cutting-edge pastry skills.
• Course Schedule: The program is offered in three intakes: July 08, 2024, October 08, 2024, and January 08, 2025.
• Modules:
• Term 1:
• Pastry Essentials LE BOUVERET: This module covers the fundamentals of pastry making, including dough preparation, baking techniques, and basic pastry decoration.
• European Pastry Essentials I: This module introduces students to the techniques and ingredients used in European pastry making.
• European Pastry Essentials II: This module builds on the skills learned in European Pastry Essentials I, focusing on more advanced techniques and recipes.
• Culinary Hygiene & Safety Standards: This module covers the essential hygiene and safety practices required for working in a professional kitchen.
• Term 2:
• Cutting Edge Pastry Skills LE BOUVERET: This module explores the latest trends and techniques in pastry making, including molecular gastronomy and sugar artistry.
• Swiss Chocolate & International Pastry Arts: This module focuses on the art of chocolate making and the use of chocolate in pastry making.
• The Art of Dessert Plating & Styling: This module teaches students the techniques for creating visually appealing and delicious desserts.
• Specialized Diets & Balanced Nutrition: This module covers the nutritional considerations for creating desserts that meet the needs of individuals with specialized diets.
• Internship: Students are required to complete a 6-month internship in Switzerland or abroad as part of the program.

Assessment:

• The program uses a variety of assessment methods, including:
• Practical exams: Students will be assessed on their ability to prepare and present desserts according to the standards of the program.
• Written exams: Students will be assessed on their knowledge of pastry theory and techniques.
• Oral exams: Students will be assessed on their ability to communicate their knowledge of pastry and their ideas for new desserts.

Teaching:

• The program is taught by a team of experienced pastry chefs who are passionate about teaching their craft.
• The program uses a hands-on approach to learning, with students spending the majority of their time in the kitchen practicing their skills.
• The program also offers a number of unique approaches to learning, such as:
• Master classes: Students have the opportunity to learn from some of the world's leading pastry chefs through master classes.
• Field trips: Students visit local pastry shops and bakeries to learn about the different aspects of the pastry industry.
• Competitions: Students have the opportunity to compete in pastry competitions to test their skills and gain experience.

Careers:

• The program prepares students for a variety of careers in the pastry industry, including:
• Pastry chef: Graduates can work in restaurants, hotels, and other foodservice establishments as pastry chefs.
• Bakery owner: Graduates can open their own bakery or pastry shop.
• Culinary instructor: Graduates can teach pastry making at culinary schools or other educational institutions.
• Food writer: Graduates can write about pastry making for magazines, newspapers, and other publications.
• Food stylist: Graduates can style food for photo shoots and other marketing materials.