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Μεταπτυχιακό Δίπλωμα στις Μαγειρικές Τέχνες

Το Πρόγραμμα για το Μεταπτυχιακό Δίπλωμα στις Μαγειρικές Τέχνες της Σχολής B.H.M.S. έχει δημιουργηθεί για τους κατόχους πτυχίου από διαφορετικούς εκπαιδευτικούς τομείς, που επιθυμούν να σταδιοδρομήσουν στον τομέα των μαγειρικών τεχνών. Συνδυάζει τις μαγειρικές δραστηριότητες και τις επιδεξιότητες για την παρασκευή φαγητών, με τις πιο προηγμένες τεχνικές και τη δημιουργικότητα, κατά τη διάρκεια του τελευταίου μέρου του προγράμματος. Οι διοικητικές επιδεξιότητες ενισχύονται μέσω θεωρητικών μαθημάτων για να εξασφαλιστεί η ολοκληρωμένη γνώση στον τομέα των μαγειρικών τεχνών.

Bachelor Degree in Culinary Arts - BHMS Lucerne

Admission Requirements:

  • Associate Degree or equivalent
  • 2-3 years of work experience
  • IELTS 5.0 or equivalent
    Postgraduate Diploma in Culinary Arts
    Intakes/StartsCourse FeesOverviewCourse Structure

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    Bachelor Degree Hospitality / Business or Culinary

    1st Year Diploma

    Course Fee26'100
    Application Fee500
    Shared Standard Accommodation 13'600
    Meals Plan1'800
    Operating Expenses 22'500
    Total Fee CHF34'500

    2nd Year Higher Diploma

    Course Fee27'100
    Application Fee500
    Shared Standard Accommodation 13'600
    Meals Plan1'800
    Operating Expenses 22'500
    Total Fee CHF35'500

    3rd Year Bachelor Diploma

    Course Fee28'100
    Application Fee500
    Shared Standard Accommodation 13'600
    Meals Plan1'800
    Operating Expenses 22'500
    Total Fee CHF36'500

    M.SC. Dual Degree

    M.Sc. Dual Degree

    Course Fee28'100
    Application Fee500
    Shared Standard Accommodation 13'600
    Meals Plan1'800
    Operating Expenses 22'500
    Total Fee CHF36'500

    MBA Dual Degree

    MBA Dual Degree

    Course Fee31'100
    Application Fee500
    Shared Standard Accommodation 13'600
    Meals Plan1'800
    Operating Expenses 22'500
    Total Fee CHF39'500

    Combined M.Sc. - MBA Degrees

    Combined M.Sc.

    Course Fee44'400
    Application Fee500
    Shared Standard Accommodation 15'400
    Meals Plan2'700
    Operating Expenses 23'000
    Total Fee CHF56'000

    Postgraduate Diploma Hospitality or Culinary

    PGD Hospitality/Culinary

    Course Fee27'100
    Application Fee500
    Shared Standard Accommodation 13'600
    Meals Plan1'800
    Operating Expenses 22'500
    Total Fee CHF35'500

    Graduate Certificate

    Graduate Certificate

    Course Fee16'700
    Application Fee -
    Shared Standard Accommodation 11'800
    Meals Plan900
    Operating Expenses 2500
    Total Fee CHF19'900

    English Program

    Preparatory English

    Course Fee5'600
    Application Fee -
    Shared Standard Accommodation 11'800
    Meals Plan900
    Operating Expenses 2500
    Total Fee CHF8'800
    Course Fee Application Fee Shared Standard Accom. 1 Meals Plan Operating Expenses2 Total Fee CHF
    Bachelor Degree Hospitality/Business or Culinary
    1st Year Diploma 26'100 500 3'600 1'800 2'500 34'500
    2nd Year Higher Diploma 27'100 500 3'600 1'800 2'500 35'500
    3rd Year Bachelor Degree 28'100 500 3'600 1'800 2'500 36'500
     
    M.SC. Dual Degree
    M.Sc. Dual Degree 28'100 500 3'600 1'800 2'500 36'500
     
    MBA Dual Degree
    MBA Dual Degree 31'100 500 3'600 1'800 2'500 39'500
     
    Combined M.Sc. - MBA Degrees
    Combined M.Sc. 44'400 500 5'400 2'700 3'000 56'000
     
    Postgraduate Diploma Hospitality or Culinary
    PGD Hospitality/Culinary 27'100 500 3'600 1'800 2'500 35'500
     
    Graduate Certificate
    Graduate Certificate 16'700 - 1'800 900 500 19'900
     
    English Program
    Preparatory English 5'600 - 1'800 900 500 8'800

    Postgraduate Diploma (PGD) in Culinary Arts

    The B.H.M.S. Postgraduate Diploma in Culinary Arts is designed for degree holders in other fields, wishing to re-align their career into the culinary sector. It combines a hands-on approach to culinary operations and elementary food preparation skills with more advanced techniques and creativity in the latter part of the programme. Managerial skills are enhanced through key, applied theory courses to ensure a balanced conversion award. Highlights of the programme include classic European cooking methods, cuts, stocks and sauces as a foundation stone, before practicing these skills with international and contemporary menus in a working restaurant environment. The industry essentials of food safety and nutrition are also taught in preparation for the students’ industry training placement.