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This one-year course is designed to equip students with the skills necessary to embarg a career in culinary arts. The programme puts particular emphasis on food production skills.
The Swiss Alpine Certificate in Culinary Arts at Alpine Center consists of one academic semester (October to April) and one paid industry placement (May to September) and is delivered in an actual hotel campus, in order to offer students opportunities for learning by doing, i.e. the reputed Swiss formula. Equal emphasis is given to acquiring knowledge on operations and management and to applying it in a real working environment.
In their year of studies, students of the culinary arts diploma become familiar with essential knowledge in the cooking profession such as food safety, hygiene, the HACCP system, culinary theory, menu planning and design etc. In parallel with the theoretical classes, the culinary arts diploma students work in an actual hotel kitchen in Alpine's hotel campus, and are involved in the mass production of food from several different cuisines on a daily basis. This ensures not only a thorough introduction to culinary theory, but a familiarization with real-life situations and challenges.
Particular emphasis is placed on developing professional competences such as effective communication, information technology, customer care, teamwork, leadership etc. by incorporating relevant 'professionalism seminars' into the curriculum and assessing students on their professional attitude as well as academic performance.
This combination of learning approaches expertly epitomized by Alpine for more than 28 years has led to the professional success and recognition of more than 3000 graduates, who are employed in distinguished managerial positions in the worldwide hospitality industry.