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School Search» Culinary Arts Schools» Culinary schools in Switzerland

Contact - Culinary Arts Schools in Switzerland

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1. Business & Hotel Management School (BHMS)
Courses / Programs
Located in Luzern, Switzerland, Business & Hotel Management School (BHMS) is a member of the Bénédict Switzerland chain of schools. We provide a range of quality full-time Culinary Management training programs for our international students, while study options for Swiss and EU Students include Full-time and Part-time courses.

All courses are taught in English, allow students to work in Switzerland for 50% of the course duration, and are specifically designed for young adults wishing to enter the field of gastronomy.

Our Culinary Management Diploma and Advanced Diploma programs are accredited by the American Culinary Federation Foundation Accrediting Commission.
Culinary Courses - taught in English:

- Diploma in Culinary Management (6-12 months)

- Advanced Diploma in Culinary Management (6-12 months)

- Associate Degree in Culinary Entrepreneurship (12 months)
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2. DCT International Hotel & Business School
Courses / Programs
DCT International Hotel & Business School in Switzerland is located in the charming village of Vitznau, directly on the shores of the famous Lake Lucerne, just 20 Km from the city of Lucerne.

All of the DCT professional staff are highly qualified and have extensive international experience in the hotel and business fields and in the fields of Culinary Arts and Culinary Management.

DCT offers the Completion of Foundation in Foundation in European Cuisine (FEC) (A beginning course for students with no background in classical Gourmet cuisine); European Gourmet Cuisine (EGC) (a combination of theory and practical hands-on lab work, preparing the finest gourmet dishes in the classical European tradition); European Pastry & Chocolate (EPC) (all aspects of the pastry kitchen are covered, following the tradition of the world-famous Swiss pastry chefs).
European Pastry & Chocolate (EPC), Foundation in European Cuisine (FEC), European Gourmet Cuisine (EGC), plus 4 Management subjects: Bar & Beverage Management, Restaurant Management Theory, Food & Beverage Management, Human Resource Management - Operations.
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