Build a future at the pinnacle of pastry arts.
Do you want to transform your sense of flavor, form, and detail into a professional career in the finest domains of the pastry world?
This three-year bachelor’s program in pastry arts, baking, and chocolate technology combines practical skills training with theoretical depth in food science, business development, and sustainability – giving you the tools for a career in the international job market.
The program is offered in Lucerne, located in the German-speaking part of Switzerland. The study fee includes accommodation, meals, and insurance, and the program is eligible for student financial aid for Swedish students. Already during the first year, you receive a paid internship placement in Switzerland, where you develop your skills in real, professional settings.
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An Academically Structured Curriculum
The program is designed to provide a holistic understanding of pastry arts, from classical techniques to modern innovations. During the program, you will develop expertise in:
- Pastry techniques and confectionery art: Creating elegant cakes, pastries, and advanced dessert compositions.
- Artisan bread and bakery production: In-depth exploration of dough techniques, fermentation processes, and traditional baked goods such as croissants.
- Chocolate and confectionery: Advanced chocolate tempering, praline making, and confectionery product design.
- Culinary fundamentals: A solid foundation in food handling, nutrition, and food safety.
- Leadership and kitchen organization: Planning, supervision, and resource efficiency in professional kitchen environments.
- Creative thinking and product development: Innovation in flavors, design, and presentation to meet the demands of a global market.
Professional Development and Global Career Preparation
In addition to technical skills and creative methods, you will gain:
- Industry-specific experience: Through the included internship, you have the opportunity to work in top Swiss kitchens – a unique chance to put your knowledge into practice.
- International network: Build relationships with established pastry chefs and bakery experts.
- Career flexibility: The program equips you for various roles, from pastry chef and chocolate master to entrepreneur in bakery and dessert production.
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Structure
- Year 1 – International Diploma
- Theory and practice in fundamental classical pastry arts, European baked goods, basic chocolate art, nutrition, food safety, and more. Languages: French and German.
- Internship: 4–6 months in Switzerland (guaranteed and paid approx. 30,000 SEK/month).
- Year 2 – Advanced International Diploma
- Theory and practice with ice cream and desserts, advanced chocolate pralines, petit fours & petit gâteaux, entremets cakes, artistic presentation, catering operations, as well as business management, cost control, staff management, and more. Languages: French and German.
- Internship: 4–6 months in Switzerland or internationally (paid)
- Year 3 – Bachelor’s Degree
- Theoretical studies in culinary leadership, creativity and entrepreneurship, food service management, development of new food products, and more.
- Internship: 4–6 months in Switzerland or internationally (paid)
Contact us for pricing and a detailed study plan.
Admission Requirements
- Minimum age 17
- High school diploma or equivalent
- IELTS 5.0 level or equivalent
For those who do not meet the English requirements, we offer an intensive course designed to help students improve their language skills.
Are you ready to devote yourself to your passion for pastry and baking? Come to us and take the first step toward a successful future.
