PG Diploma in European Baking and Pastry Arts / Culinary Arts

Intakes - January / August

Objective & learning outcomes

  • Identify the equipment, commodities and methods required to prepare different examples of European and International Breads, Pastries, Cakes, Desserts, Ice Creams, Chocolates and Showpieces

  • Produce a range of Breads, Pastries, Cakes, Ice Creams, Chocolates, Showpieces, hot, cold and frozen desserts, baked goods and chocolates

  • Demonstrate and apply food preparation and cooking skills that are safe, hygienic and professional after Swiss standards

  • Explain the functioning and administration of the culinary purchasing process.

  • Create edible decorations and showpieces for buffets and plated desserts.


  • 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 Confectionery.

  • 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.

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