B.H.M.S. Culinary Professional Certificate

Swiss Professional Certificate in Culinary Arts

Due to Covid-19 regulations, the program is postponed to a later date in 2021.
New dates are to be advised soon.

Upgrade Your Culinary Knowledge, Cooking Skills & Kitchen Management

This special Chef and Culinary Instructor career upgrade program is designed to immerse you in modern and practical cooking as it relates to contemporary cuisine. You will be taught by influential experts, who will lead you to the forefront of culinary arts innovation.

Taught in our Luzern campus, and with a highly immersive curriculum that features hands-on training, you will acquire advanced cooking, planning and kitchen management skills. Outside the kitchen, the program also incorporates a package of management essentials and discovery field trips, where you can learn from – and network with – key industry experts.

Upon completion, you will possess the tools to upgrade your career as a chef or drive your own entrepreneurial project.

The 6-Week program includes the following Culinary Areas:

  • European classics
    Including modern interpretation and plating styles
  • Fusion Foods
    Preparing foods from different regions and continent to harmonize cooking techniques and ingredients
  • Upgrading Culinary Kitchen Management Skills
    Creating a variety of classic European buffet dishes for breakfast, lunch and dinner occasions, while develop kitchen organization and team management skills
  • Large Scale Cuisine Creation
    Production of themed events from planning to creation on a large scale up to 300 pax
  • Modernist Cuisine and Presentation
    Cooking with liquid nitrogen (LN2), sous vide, slow roasting, drying, espumas and hydrochlorides to create plated menus
  • Chocolate Works
    From milk, white, dark and ruby chocolate, production of chocolate products
  • Bakery and Pastries
    Bread, afternoon cakes, and enriched dough
  • Dessert preparations
    Mousses, Bavarian cream and related desserts are covered, contemporary cooking techniques methods and processes

The program also includes focused theoretical workshops on key topics including:

  • Nutrition, Health & Lifestyle
  • Food Costing & Calculations
  • Menu Design & Creativity
  • Small Business Start-Up

The program is conducted at the B.H.M.S. campus in Lucerne, Switzerland and is restricted to:

  •  22 participants only
  • 38 nights in Switzerland
  • CHF 5,450 all inclusive

Admission Requirements:

  • Practical kitchen experience
  • English to an intermediate level
  • No age limit

The fee includes the following:

  • Kitchen laboratory, tuition fee and study materials
  • Shared accommodation and meals for the entire period
  • Airport pick up and drop off
  • Seminars and workshops
  • Professional excursions and industry exchange forums
  • 4 Touristic excursions

Not included are airfare, required health insurance, and private expenses.