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Career Skills Programmes

Diploma in Professional Cookery

INTAKE

February
September

CAMPUS

La Xenia Campus
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

The Diploma in Professional Cookery further develops the students’ food preparation, cooking and finishing techniques and allows them to hone in on particular areas of interest; vegetables, sauces & soups; poultry, meat & game fish & shellfish; frozen, cold & hot desserts and baking & baked products.  Students will learn about food safety practices in the preparation, service & storage of food, food product development, producing farinaceous goods, kitchen organisation and international cookery.  Students are assessed via practical examination where students will be required to produce dishes in a professional kitchen environment.

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.
  • La Xenia 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 programme 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 will enable students to apply for entry-level jobs in the culinary and hospitality industries; 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 are:  Commis Cook, Chef de Cuisine, Chef de Partie, Sous Chef, Catering Chef, Cruise Line Chef, Food Photographer, Food Promoter, Food Critic, Food Stylist, Food Writer and many more.

Fees

La Xenia Campus

Fees apply for 2022 intake

Fees in Swiss Francs (CHF)

Diploma in Professional Cookery

(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 at La Xenia?

At La Xenia we provide our students with:

  • an introduction to the core skills required in a professional kitchen at Certificate 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 cooking skills in order to produce high quality dishes
  • theoretical and practical training throughout the programme
  • international teachers with years of experience in the culinary field
Diploma in Professional Cookery

Programme Structure

Students must successfully complete:  12 core courses plus a full-time internship

Credits:  60 ECTS

Food Preparation

Core Courses


Techniques and Skills in Preparation, Cooking and Finishing Vegetables, Sauces & Soups


Techniques and Skills in Preparation, Cooking and Finishing Poultry, Meat & Game


Techniques and Skills in Preparation, Cooking and Finishing Fish & Shellfish


Techniques and Skills in Producing Frozen, Cold & Hot Desserts


Techniques & Skills in Baking & Baked Products


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


Food Product Development


Producing Farinaceous Goods


Kitchen Organisation


International Cookery


Professional Practical Training 1


English/German Communication 1


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.

Diploma in Professional Cookery