Bachelor of Arts in Pastry, Bakery & Chocolate Arts
BACHELOR of ARTS in Pastry, Bakery & Chocolate Arts
Refine your craft in Pastry, Bakery & Chocolate Arts through an immersive three-year program that combines hands-on training with entrepreneurial insight. Built for future professionals, the course features two industry internships that give you valuable real-world experience. You’ll work toward a bachelor’s degree, with the option to complete one, two, or three years and earn a Swiss diploma at each stage—shaping your study to fit your ambitions.
Next intake
January 2027
Duration
3 years incl. 2 internships
Location
Le Bouveret & Brig
Credits
360 UK - 180 ECTS
PROGRAM HIGHLIGHTS
Building the foundation in kitchen fundamentals & business
- 3-year program including 2 internships (6 months each)
- 1,100 practical kitchen hours
- Operate a 50-seat restaurant open to the public
Graduate with a:
Bachelor of International Business in Pastry, Bakery and Chocolate Arts from Culinary Arts Academy Switzerland
Bachelor of Arts (Honours) in Culinary Arts from the University of Derby, UK
Structure
Perfect for future entrepreneurs looking to launch their food-based businesses, this program links practical skills to academic knowledge, with equal hours split between the kitchen and the classroom.
Year 1
Complete year 1 and graduate with a Swiss Grand Diploma in Pastry, Bakery and Chocolate Arts
TERM 1: 11 weeks
- Fundamentals of Classical Baking & Pastry
- Applied Fundamentals Pastry Operations
- Introduction to Industry Experience
- Food Safety & Sanitation
- French 1
Exit Award: Swiss Certificate in Pastry Arts
TERM 2: 11 weeks
- Chocolate Arts & Modern Desserts
- Pastry & Chocolate Arts: History & Culture
- Business Communication and AI Applications
- French 2
Exit Award: Swiss Diploma in Pastry and Chocolate Arts
TERM 3: 11 weeks
- Contemporary Fine Pâtisserie
- Classical Viennoiserie & Bread Techniques
- Nutrition, Health & Sustainable Menu Design
- Kitchen Leadership & Management
- French 3
INTERNSHIP #1
A 6-month, 100% guaranteed internship in Switzerland or abroad
Award: Swiss Grand Diploma in Pastry, Bakery and Chocolate Arts
Year 2
Complete year 2 and graduate with a Swiss Higher Diploma in Pastry, Bakery and Chocolate Arts
Term 4: 11 weeks
- Fine Dining Pastry & Plated Dessert
- Food Cost Management
- Modern Cake & Tart Design & Concept
- Restaurant Service & Management
- Wine, Beverage & Mixology
Term 5: 11 weeks
- The Art of Chocolate & Sugar Showpieces
- Advanced Viennoiserie & Bread Techniques
- Sustainable Food Product Development
- Applied Research
INTERNSHIP #2
A 6-month, 100% guaranteed internship in Switzerland or abroad
Award: Swiss Higher Diploma in Pastry, Bakery and Chocolate Arts
Year 3
TERM 6: 11 weeks
- Business Plan for the Entrepreneur 1
- Culinary Tourism
- Strategic Marketing for the Food Industry
- Financial Accounting
- Culinary Events Management
TERM 7: 11 weeks
- Business Plan for the Entrepreneur 2
- Food & Beverage Concept Management
- International Food & Wine Matching
- Restaurant Design
- Strategic Restaurant Management
GRADUATE WITH A:
Bachelor of International Business in Pastry, Bakery and Chocolate Arts from Culinary Arts Academy Switzerland
Bachelor of Arts (Honours) in Culinary Arts from the University of Derby, UK
Next intakes
We highly recommend applying early. If you need a student visa, please be sure to allow 8 – 12 weeks between application and program start date.
Next Intake
January 2027
July 2027
January 2028
Requirements & fees
- Recommended minimum age of 18 years (Mandatory 18 years at the end of Term 3)
- Completed secondary school education (IB Diploma, IBCP Diploma, Maturité, Abitur, French Bac, 2 A-levels, high school diploma or equivalent) or Acces Foundation Program (AFP) from SHMS.
Direct entry options or credit transfer options may be available for IBCP, IBDP and BTEC Candidates. For further details or an individual assessment, please kindly contact directentry@swisseducation.com - Candidates with prior learning from other culinary schools or the workplace (RPL + RPEL) may also apply. All applications will be considered on an individual basis.
- English language proficiency of TOEFL iBT 55 or IELTS academic module 5.5, or equivalent Duolingo (score 95+). Students who do not have the required English level will be advised to join the English Foundation Program.
We highly recommend applying early. If you need a student visa, please be sure to allow 8 – 12 weeks between application and program start date.
More info
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