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Candidates for the Diploma should be at least 18 years of age with a passion for the culinary arts. This is the ideal specialisation for students who are currently enrolled in an undergraduate culinary programme.
Candidates for the Postgraduate Diploma must be a minimum 20 years of age, hold a hospitality, culinary or related qualification at Bachelors or Postgraduate level and/or have professional kitchen experience of at least two years.
Required English level by interview / HTMi test or have TOEFL 450 or IELTS 5 or equivalent HTMi English Placement Test Score.
Upon completion of a 6-month course, students will take a 6-month work placement and be paid at least 10,000 CHF.
The aim of this unit is to enable students to gain knowledge of the equipment, commodities and methods required to prepare and cook/bake Swiss and European Breads, Pastries, Cakes, Desserts and Chocolates, styles of buffet and plated desserts, that are created in Europe and develop skills in preparing, cooking and reviewing European dishes under the high Swiss standards of hygiene and food safety. To this, the unit will deal with the equipment, commodities and preparation methods that are necessary in order to be able to plan, prepare and cook a range of European dishes.
Students will develop an understanding of different types of European food and their specific influences and requirements. Students will have the opportunity to practice and develop their skills in the preparation and cooking/baking of a range of European and International Breads, Pastries, Cakes, Desserts and Chocolates, while ensuring that safe, professional and hygienic practices are followed at all times. They will be introduced to the process of reviewing and evaluating their dishes and then recommending any appropriate improvements.
The application of evaluation techniques and quality criteria will make a valuable contribution to students’ future role as a supervisor in the hospitality industry. Students will consider the influence that other European countries have on Swiss food and explore the factors that have promoted the incorporation of European food influences. Students will develop their knowledge, skills and understanding of gastronomy and gastronomic principles. This unit also will enable students to develop the application of management skills involved in the development of products, and services as well as research and evaluation of current innovations.
Students who successfully complete the programme (academic study and work placement/internship) will be awarded with the Diploma or Postgraduate Diploma in European Baking and Pastry Arts or Diploma or Postgraduate Diploma in Culinary Arts by HTMi Hotel and Tourism Management Institute.
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Modules
Modern and Artesian Breads
Doughs and Pastries
Biscuits and Cookies
Tarts and Pies
Buffet and Trolley Desserts
Ice-creams and Sorbets
Plated Desserts
Molecular Desserts
Chocolate Creations
Truffles and Pralines
Jellies and Nougats
Sugar Art and Confectionary
German Language
Electronic Media
Food Styling and Photography
Career Development
Research Project (Post Graduate Students Only)
Internship Course
Culinary Recipe Development
Swisstouches Special Dishes
Banqueting Event Culinary
VIP Event Culinary
The Centre for Career Management at HTMi connects with all major international hotel companies and places students, alumni and executives around the world. The Centre organises international hotel company recruitment events on campus and in our virtual meeting room, career trips for award-winning students to leading hotel centres around the world and provides job searching and career advancement skills and support for all students and graduates.
