The Bachelor of Culinary Arts Management provides students with an excellent advanced set of administrative, operational and management skills required to manage food preparation in a professional culinary environment. Students will perfect the practical skills they have learned to enable them to perform effectively in compliance with the culinary industry operational standards.
The Bachelor of Culinary Arts Management programme is designed to develop those who have chosen to further their career in culinary arts. The programme is a mix of practical and theoretical learning but with a strong emphasis on the practical element. Students will study key cooking subjects along with menu planning and budgeting, food safety and other professional kitchen skills.
The Bachelor of Culinary Arts Management is the first step to a rewarding culinary career.
Next Application Deadline:
Classes begin: please contact Student Services Office
The Bachelor of Culinary Arts Management will enable students to apply for jobs in culinary organisations around the globle.
Here is a sample of career opportunities in today’s culinary world for graduates who are specialized in culinary management:
La Xenia Campus
Bachelor of Culinary Arts Management (Single Degree) |
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Fees in Swiss Francs (CHF) |
Diploma Level (Year 1) |
Advanced Diploma Level (Year 2) |
Bachelor Level (Year 3) |
Standard Tuition Fee |
17,800 |
18,800 |
19,800 |
Application Fee |
500 |
500 |
500 |
Meals Fee |
2,750 |
2,750 |
2,750 |
Accommodation Fee* |
3,300 |
3,300 |
3,300 |
Operation Expenses |
4,200 |
4,200 |
4,200 |
Grand Total |
28,550 |
29,550 |
30,550 |
* The accommodation fee may vary. Based on the room type. All room options are subject to availability.
At La Xenia, we provide our students with:
Students must successfully complete: 21 core courses, 10 optional courses and a 3 full-time internship
Credits: 180 ECTS
Introduction to Culinary and Kitchen Hygiene
Professional Culinary Studies
Professional Pastry
Food and Beverage Operations
Food and Beverage Supervision
Menu Creation and Development
Commodities, Health and Nutrition
Professional Practical Training 1
Practical Training Internship
Creative Kitchen Operations and Management
Purchasing for Chefs
Food and Beverage Cost Control
Commercial Kitchen Layout and Design
Human Resource Management in the Tourism and Hospitality Industry
Food and Beverage Management
Strategic Marketing in the Tourism and Hospitality Industry
Professional Practical Training 2
Practical Training Internship
The Strategic Impact of the Business Environment
Business Strategy for Hospitality and Tourism
Managing Events for Hospitality and Tourism
Quality Management for Hospitality and Tourism
Professional Practical Training 3
Practical Training Internship
Note: The courses listed above for this programme 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.
Culinary Arts Development
Wine and Bar
Developing Employability for Hospitality
Professional Development Skills
Managing for Profit
English/German Communication 1
Fundamentals of Management
International Issues in Tourism and Hospitality
Hospitality Investigations
Gastronomy
Managing Pub Operations
English/German Communication 2
Culinary Entrepreneurship Management
Culinary Product Innovation and Creativity
International Hospitality Management
Innovation and Creativity Management in Hospitality and Tourism
Sustainable Operations in Hospitality and Tourism
Cross-cultural and Global Management in Hospitality
Revenue and Profit Management
Culinary Arts Major Project
Please Note:
Bachelor of Culinary Arts Management