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Management Programmes

Bachelor of Culinary Arts Management

MAIN INTAKE

February
September

SECONDARY INTAKE

April
November

CAMPUS

La Xenia Campus
Switzerland

DURATION

3- or 4-Years includes:
Academic Study
20 weeks/year
Internship
20-24 weeks/year

STUDY MODE

Onsite or
Blended
Learning

LANGUAGE

100%  in English
Overview
Entry Requirements
Career Opportunities
Fees

Bachelor of Culinary Arts Management

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: 

  • International Students:  22 July 2022
  • EU/Swiss Students:  19 August 2022

Classes begin: 5 September 2022

Entry Requirements

  • A minimum age of 17 at enrollment.
  • Completed full time high school education.
  • All applicants without English as a first language must show competence in English at a level equal to IELTS 5.5 minimum. Or prior study in English language.
  • 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 English for Tourism & Hospitality qualification in order to help raise their fluency to the required level.

Career Opportunities

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:

    • Commis Cook, Chef de Cuisine, Chef de Partie, Sous Chef, Celebrity Chef, Executive Chef, Executive Sous Chef, Michelin Star Chef, Catering Chef, Cruise Line, Chef, Area/Group Chef
    • Culinary Lecturer
    • Food Photographer, Food Promoter, Food Critic, Food Research Specialist, Food Scientist, Food Stylist, Food Writer
    • Entrepreneurs/Restaurant Owner, Business Analyst
    • Nutritionist

Fees

La Xenia Campus

Fees apply for 2022 intake

 

Bachelor of Culinary Arts Management

(Single Degree)

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

Covid-19 Support for 2022 Intake

10,000

10,000

10,000

Grand Total after Discount

18,550

19,550

20,550

 

* 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 Bachelor of Culinary Arts Management at La Xenia?

At La Xenia, we provide our students with:

  • a qualification in international hospitality and tourism management, covering all the key management skills required for a management career in the sector
  • a mixture of theoretical knowledge with practical experience, guided self-study and internship
  • a chance to learn the Swiss culinary arts
  • practical training in a live working environment with real customers
  • 4- to 6- months of internship
  • the new trends of urban/city hospitality and tourism management
  • qualified international lecturers with many years of experience in the field of culinary management
  • local and national field visits
  • guest speakers from the hospitality and tourism industry
Plates
Bachelor of Culinary Arts Management

Programme Structure

Students must successfully complete: 21 core courses, 10 optional courses and a 3 full-time internship

Credits: 180 ECTS

Year 1

Core Courses


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


Year 2

Core Courses


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


Year 3

Core Courses


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.

Year 1

Optional Courses


Culinary Arts Development


Wine and Bar


Developing Employability for Hospitality


Professional Development Skills


Managing for Profit


English/German Communication 1


Pub

Year 2

Optional Courses


Fundamentals of Management


International Issues in Tourism and Hospitality


Hospitality Investigations


Gastronomy


Managing Pub Operations


English/German Communication 2


Banquet-Conference

Year 3

Optional Courses


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: 

  • The optional courses are decided by La Xenia academic management based on industry needs and student enrollment.
  • The language courses are mandatory for students who do not possess the minimum score of a B2 level in English and A2 in German.

Bachelor of Culinary Arts Management

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