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Career Skills Programs

Diploma in Professional Cookery – Confectionery & Patisserie

INTAKE

February
September

CAMPUS

BHS SWITZERLAND, Switzerland

DURATION

1- Year includes:
Academic Study
20 weeks
Internship
20-24 weeks

STUDY MODE

Onsite or
Blended
Learning

LANGUAGE

100% in English
Overview
Entry Requirements
Career Opportunities
Fees

Diploma in Professional Cookery - Confectionery & Patisserie

The Diploma in Professional Cookery – Confectionery & Patisserie develops the students’ food preparation, cooking and finishing techniques specifically for pastry, desserts and other baked goods. Students will learn all the essential patisserie and confectionery skills required for a successful career as a pastry chef as well as improving the student’s overall culinary ability.

The Diploma in Professional Cookery – Confectionery & Patisserie program is ideal for those looking to become professional pastry chefs or for those already working who are seeking to progress in their careers. Pastry Chefs are always in demand in the catering industry or in restaurants or bakeries. Pastry and baking requires a different skill set, it requires attention to detail, precision, patience and organisation. The program incorporates the necessary theory required, and it is designed to maximise the amount of practical training and hands-on practice in the kitchen.

Entry Requirements

  • A minimum age of 16 at enrollment for European students and a minimum age of 17 at enrollment for International students.
  • All students without English as a first language must show competence in English at a level equal to IELTS 5.0 minimum.
  • BHS SWITZERLAND can provide a set of placement tests where necessary to assess a student’s English level.
  • Students who do not satisfy the English language requirement may choose to combine this program with the Certificate in English for Tourism & Hospitality qualification in order to help raise their fluency to the required level.

Career Opportunities

The Diploma in Professional Cookery- Confectionery & Patisserie will enable students to apply for Confectionery & Patisserie jobs in the culinary industry; such as, restaurants, hotel kitchens, retail coffee shops, banquets and conference catering organisations and many more.

Career opportunities in today’s world of culinary arts for graduates specialising in Confectionery & Patisserie are:  Commis Pastry Chef, Pastry Chef, Pastry Sous Chef, Pastry Catering Chef, Food Photographer, Food Promoter, Food Critic, Food Stylist, Food Writer and many more.

Fees

BHS SWITZERLAND Campus

Fees apply for 2022 intake

Fees in Swiss Francs (CHF)

Diploma in Professional Cookery –

Confectionery and Patisserie

(1 year)

Standard Tuition Fee 

16,800

Application Fee

500

Meals Fee

2,750

Accommodation Fee*

3,300

Operation Expenses

4,200

Grand Total

27,550

Covid-19 Support for 2022 Intake

10,000

Grand Total after Discount

17,550

 

* The accommodation fee may vary. Based on the room type. All room options are subject to availability.

For further details regarding fees, please visit Tuition & Fees.

Why Study the Diploma in Professional Cookery - Confectionery and Patisserie at BHS SWITZERLAND?

At BHS SWITZERLAND we provide our students with:

  • an introduction to the core confectionery and patisserie skills required in a professional kitchen at diploma level
  • the opportunity to improve the skills of individuals and increase their chances of gaining employment
  • the opportunity to develop the students’ ability to integrate confectionery and patisserie skills in order to produce high quality dishes
  • theoretical and practical training throughout the program
  • international teachers with years of experience in the culinary field
Pastries
Diploma in Professional Cookery - Confectionery & Patisserie

Program Structure

Students must successfully complete:  10 core courses plus a full-time internship

Credits:  60 ECTS

Sweet Things

Core Courses

Techniques and Skills in Producing Frozen, Cold and Hot Dessert

Techniques and Skills in Baking and Baked Products

Techniques and Skills in Producing Fermented Dough Products

Techniques and Skills in Producing Decorative Items and Display Products

Techniques and Skills in Producing Paste Products and Petits Fours

Food Safety Practices in the Preparation, Service and Storage of Food

Kitchen Organisation

Supervising the Pastry Section

Professional Practical Training 1

English/German Communication 1

Practical Training Internship

Note:  The courses listed above for this program are regularly reviewed to ensure they are up to date and meet industry needs as well as the latest teaching methods. On occasion, we may need to make unexpected changes to the courses – if this occurs, we will contact all registered students as soon as possible.

Diploma in Professional Cookery – Confectionery & Patisserie

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