Swiss Alpine Diploma in Culinary Arts
Program Overview
The Swiss Alpine Diploma in Culinary Arts is a two-year program that combines classroom learning with paid industry placements. It emphasizes both culinary skills and managerial aspects, preparing students for careers in the catering, food, and beverage industries. The program boasts a proven track record with over 3,000 graduates holding managerial positions globally. Utilizing a "learning by doing" approach, it provides students with hands-on experience in a hotel campus environment.
Program Outline
Degree Overview:
The Swiss Alpine Diploma in Culinary Arts is a two-year program designed to equip students with the skills needed for a culinary arts career. It emphasizes both food production skills and managerial aspects. The program includes two paid industry placement semesters (May to September) and two academic semesters (October to April). It's delivered on a hotel campus, using a "learning by doing" approach. The program aims to provide equal emphasis on operational and management knowledge and its application in a real work environment. The program boasts over 27 years of experience and more than 3000 graduates employed in managerial positions within the global hospitality industry. The curriculum was developed in collaboration with Alpine's Industry Advisory Board, comprised of chefs, food and beverage experts, and hospitality executives.
Outline:
Assessment:
The provided text mentions that students are assessed on both their professional attitude and academic performance. The inclusion of "professionalism seminars" suggests that practical skills and professional conduct are evaluated.
Teaching:
The teaching methodology emphasizes a "learning by doing" approach, with practical work in a hotel kitchen alongside theoretical classes. The program utilizes a hotel campus setting to provide real-world experience.
Careers:
The program aims to prepare graduates for careers in the catering, food, and beverage industries. The text highlights that over 3000 graduates hold distinguished managerial positions in the worldwide hospitality industry.
Other:
The program is offered in Greece. The curriculum is designed to provide students with thorough knowledge of food commodities and nutrition, kitchen fundamentals (knife skills and sanitation), hands-on practical skills in food production (including advanced cooking techniques and menu planning), international, Mediterranean, and ethnic cuisines, baking and pastry, teamwork, kitchen organization and management, F&B management, and restaurant operations. Soft skills such as teamwork, communication, problem-solving, empathy, emotional intelligence, flexibility, and adaptability are also developed.
