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Management Programmes

Bachelor of Culinary Arts Management






La Xenia Campus


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


Onsite or


100%  in English
Entry Requirements
Career Opportunities

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: please contact Student Services Office
  • EU/Swiss Students: please contact Student Services Office

Classes begin: please contact Student Services Office

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


La Xenia Campus

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 




Application Fee




Meals Fee




Accommodation Fee*




Operation Expenses




Grand Total





* 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
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


Year 2

Optional Courses

Fundamentals of Management

International Issues in Tourism and Hospitality

Hospitality Investigations


Managing Pub Operations

English/German Communication 2


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