DCT International Hotel & Business Management
Tel (+41)41 399 00 00
Fax (+41)41 399 01 01
International Hotel & Business Management School
30 staff members
Foundation in Foundation in European Cuisine (FEC)
A beginning course for students with no background in classical
Gourmet cuisine. Courses in this program include both the practice
and the theory behind cooking, as well as topics such as nutrition
European Gourmet Cuisine (EGC)
A combination of theory and practical hands-on lab work, preparing
the finest gourmet dishes in the classical European tradition.
European Pastry & Chocolate (EPC)
All aspects of the pastry kitchen are covered, following the tradition
of the world-famous Swiss pastry chefs who first established a reputation
traveling throughout Europe in the sixteenth century, and continuing
through to today s modern recipes.
plus 4 Management subjects:
- Bar & Beverage Management
- Restaurant Management Theory
- Food & Beverage Management
- Human Resource Management Operations.
Students with more than one year of relevant work experience or
prior culinary education can apply to waive the Foundation in European
Cuisine course. Program is completed in 15-18 months. The objective
of this program is to provide an intensive course of studies in
the culinary arts, following the high standards of the Michelin
and Gault-Millau rating systems. Students prepare traditional gourmet
food items under the supervision of highly qualified, certified
Chefs. Courses taken in this program earn academic credits that
may be transferred to universities for students who wish to pursue
further studies (Johnson & Wales, Indiana University of Pennsylvania,
Oxford Brookes), and can also earn points toward establishing or
maintaining Chef s Certification from the American Culinary Federation.
Students then undertake paid Swiss industry training for 6-9 months.
Entry requirements: Completion of Secondary Education, Proof of
High School Diploma or equivalent and Minimum 18 years of age.