Choose a world-class pastry education at the Culinary Arts Academy Switzerland!

The “Swiss Grand Diploma in Pastry & Chocolate Arts” programme is an intensive pastry education. No prior knowledge is required to study the programme, what is needed is a passion for pastry and the ambition to make it your future career. If you already have some experience, you may be able to gain credit for certain course elements. Contact us for more information on this.

The programme consists of 3 separate semesters of 3 months each at the Le Bouveret campus. You can take one, two or three semesters depending on your goals and what you want to get out of your education. Teaching is combined with 6-12 months of international paid internship.

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The internship is absolutely world-class and gives the student the opportunity to start a successful career as a “Pastry Chef” in luxury establishments worldwide. Some popular destinations tend to be Switzerland, London, Italy, Belgium and Hong Kong.

We offer small classes and close collaboration between teachers and students, to develop the creative pastry chefs of tomorrow. Continuous internships in the school’s fine-dining restaurant provide the necessary experience for the internship.

The Culinary Arts Academy Switzerland offers a complete pastry education and provides comprehensive preparation for a professional career. In addition to teaching on the school’s premises, we organize excursions to restaurants, wineries, food producers, trade fairs and gastronomic events.

While at the school, meals and accommodation are included on the school’s campus in Le Bouveret. All teaching is in English and the campus is very international, with all corners of the world represented. This means that you will not only get a world-class education and be inspired by different food cultures, but also make new friends and make contacts from just about anywhere in the world.


Term 1: 11 weeks

  • Fundamentals of Classical Baking & Pastry
  • Food Safety and Sanitation
  • Introduction to Industry Experience
  • French or German

Term 2: 11 weeks

  • Chocolate Arts
  • Modern Desserts
  • Taste through Time: History and Culture of Baking & Pastry Arts
  • Nutrition, Health, and Special Diets
  • Business Communication
  • French or German
  • Optional Internship, Switzerland or abroad (6 months) for Swiss Grand Diploma

Term 3: 11 weeks

  • From Concept to Masterpiece – Theory
  • From Concept to Masterpiece – Practical
  • Baking & Pastry: Trends, Concepts, and Innovations
  • Kitchen Management and Leadership
  • French or German
  • Internship, Switzerland or abroad (6 months)


  1. Completed secondary school education (IB Diploma, IBCP Diploma, Maturité, Abitur, French Bac, 2 A-levels, high school diploma or equivalent).
  2. English language proficiency.
  3. Recommended minimum age of 18 years
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