유럽 정통 요리의 중추적인 2개 문화권 캠퍼스

스위스 교육그룹 SEG  대학중 유일한 조리학교인  CAAS  (Culinary Arts Academy Switzerland) 는, 30년 전통의 유럽전통의 조리 교육 역사를 지닌 'César Ritz Colleges' 와 'CAA (전신 DCT)' 가 병합된, 스위스 내의 최고이자 최대 규모의 유럽 정통 요리 및 외식경영 대학으로, 영국 왕실로부터 ODE 작위를 수여받은 세게적인 '안톤 모지만' 셰프가 명예교수로 재직하고 있는 유럽 내의 1위 요리 학교 입니다. 다른 요리 학교들과 다르게 정식 학위(Bachelor`s Degree)를 수여 받을 수 있는 명문 대학입니다.

CAAS 는 "Le Bouveret campus” 와, "Brig campus" 에서 모두 공부할 수 있는 멀티캠퍼스를 가지고 있습니다. 특히 Brig campus에서는 세자르리츠 컬리지 학생들과 교류를 통하여 다양한 네트워킹 및 글로벌 문화 교류 경험을 할 수 있습니다. 두 캠퍼스 모두 최고의 시설과 소규모 클래스를 원칙으로 실습/교육하고 있으며, 학생들에게 최상의 학업 환경을 제공하기 위해 노력하고 있습니다.

유럽 정통 요리의 최고 요리 대학

CAAS 요리대학은 최신 요리 시설, 조리환경, 풍부한 경험을 지닌 셰프들과 함께, 미래 요리/외식 분야 사업가로서의 성공적인 도약을 꿈꾸는 글로벌 셰프 또는 사업가들에게 가장 적합한 교육과 실습을 제공하고 있습니다.

세계 최고의 호스피탤리티 발원지인 스위스의 CAA 요리학교 재학생들은, 졸업 후에도 CAA 인증 기관이나 협회의 회원으로 활동할 수 있게 됩니다. CAA 학사 학위 과정은, 영국내 호스피탤리티 (Hospitality) 학부 교육에서 상위 "TOP 10" 에 랭크되어 있는 '영국 더비대학교 (University of Derby)' 와 공동으로 커리큘럼을 운영함으로써, 학위 과정을 마치게 되면 스위스 학사 및 영국 더비대학교 우등학사 학위를 공동으로 취득하게 됩니다.

TERM 1 (11 WEEKS) 

Culinary Essentials

Food and Beverage Management

• European Culinary Essentials I
• European Culinary Essentials II
• Culinary Hygiene & Safety Standards
• French or German

TERM 2 (11 WEEKS)  

Cutting Edge Culinary Skills

Food and Beverage Management

• International & Fusion Cuisine
• The Art of Food Plating & Styling
• Specialized Diets & Balanced Nutrition
• French or German

Short and flexible skill-focused training program to pursue your passion and upgrade your career.

Worldwide internship

(6 months)

Graduate with a

Swiss Certificate in Culinary Arts Essentials after term 1

Swiss Higher Certificate in Culinary Arts Essentials after term 2

Swiss Diploma in Culinary Arts after successful internship

PERFECTION BY CONFECTION

SWISS DIPLOMA IN PASTRY ARTS (페스츄리 아트)

Intakes: January / April / July / October

• One-year intensive program
• Unique industry partnerships  nd insights
• 6-month internship in Switzerland or abroad
• Perfect blend of hands-on learning and theory
• 240 practical kitchen hours per term

Designed for pastry and chocolate enthusiasts, aspiring pastry experts, and entrepreneurs with a sweet tooth, our 2-term Swiss Diploma in Pastry Arts program is your gateway to the world of Swiss and European confectionery excellence. Immerse yourself in hands-on training, mastering fundamental dessert techniques, and perfecting the art of crafting both traditional and contemporary Swiss and European delights.

Entry Requirements:

• Recommended minimum age of 18 years.
• Completed secondary school education (high school diploma or equivalent).
• Direct Entry (Term 2): completion of a vocational or professional high school with culinary focus or minimum 1year full-time experience in a professional kitchen.
• English language proficiency of IELTS 5.5 or TOEFL IBT 55 or equivalent Duolingo scores.

TERM 1 (11 WEEKS) 

Pastry Essentials 

• European Pastry Essentials I
• European Pastry Essentials II
• Culinary Hygiene & Safety Standards
• French or German

TERM 2 (11 WEEKS) 

Cutting Edge Pastry Skills

• Swiss Chocolate & International Pastry Arts
• The Art of Dessert Plating & Styling
• Specialized Diets & Balanced Nutrition
• French or German

Short and flexible skill-focused training program to pursue your passion and upgrade your career.

Worldwide internship

(6 months)

Graduate with a

Swiss Certificate in Pastry Arts Essentials after term 1

Swiss Higher Certificate in Pastry Arts Essentials after term 2

Swiss Diploma in Pastry Arts after successful internship

HARVEST NEW FLAVORS

SWISS CERTIFICATE IN VEGETARIAN AND PLANT-BASED CULINARY ARTS

Intakes: April / October

• 11-week intensive program
• Unique industry partnerships and insights
• Expand your career with expertise in plant-based cuisine
• Perfect blend of hands-on  learning  and theory
• 300 practical kitchen hours & 40 hours of  theory

Designed for culinary students and industry professionals to add plant-based cuisine to their culinary repertoire. This program sharpens your skills and knowledge in plant-based nutrition and cuisine by delving into the philosophy and artistry of creating exquisite dishes, emphasizing presentation, sustainability, and zero waste. Prepare to impress vegetarian and vegan customers with your delicious and stunning culinary creations.

Unleash your passion and meet the rising demand for plant-based excellence!

Entry Requirements:

• Recommended minimum age of 18 years.
• Candidates must have a minimum of 1 year of professional culinary experience or a minimum of 6 months of basic culinary training/education in a recognized Culinary Institution.
• Admissions interview with CAAS Program Director.
• English language proficiency of IELTS 5.5 or TOEFL IBT 55 or equivalent Duolingo scores.

TERM 1 (11 WEEKS) 

Vegetarian and Plant-based Cuisine

• Professional Vegetarian and Plant-Based Cooking
• Vegetarian and Plant-Based Bistronomy Cuisine
• Innovative Vegan Desserts Creations
• Vegetarian Culinary Trends

Program Highlights 

• Meet the growing demand for plant-based cuisine with this short and flexible program that will add dimension to your previous culinary experience.
• Certification in vegetarian and vegan cuisine from Switzerland's #1 culinary school. Learn to create innovative plant-based cuisine that meets the dietary needs and culinary dreams of vegetarian and vegan customers. 
• Master the science of vegan cakes, chocolate and other sumptuous desserts. Train for the Bistronomy trend with concept restaurant practical experience.
• Learn in cutting-edge facilities.

Graduate with a

Swiss Certificate in Vegetarian and Plant-Based Culinary Arts 

A RECIPE FOR SUCCESS

BACHELOR of ARTS

Intakes: January / April / July / October

• Graduate after a year with a Swiss Grand Diploma in one of three pathways
• Complete the whole program and get your bachelor's degree
• Spend over 1,100 hours in the kitchen

Explore this exciting culinary program that equips you with the practical skills you need to be a top chef and the entrepreneurial know-how to launch your own business. Choose between pathways in Culinary Arts, Pastry & Chocolate Arts. Graduate after a year of vocational training with a Swiss Grand Diploma in your chosen pathway, or pursue the full three years for a bachelor's degree.

Entry Requirements:

• Recommended minimum age of 18 years.
• Completed secondary school education (high school diploma or equivalent).
• Candidates with prior learning from other culinary schools or the workplace may also apply. All applications will be considered on an individual basis.
• English language proficiency of TOEFL iBT 55 or IELTS academic module 5.5 or OOPT 50+ equivalent.

YEAR 1: ACQUIRE THE SKILL—LE BOUVERET

This first year is vocational in nature with more than half of your time spent in the kitchen. Each of the pathways provides you with a well- rounded culinary education, topped off with an internship.

Pathway in Culinary Arts

• Acquire basic cooking skills and foundational culinary arts know-how.

TERM 1 (11 WEEKS) 

• Fundamentals of Classical Cooking
• Food Safety and Sanitation
• Introduction to Industry Experience
• French or German

TERM 2 (11 WEEKS) 

• Cuisines of Europe
• Taste through Time: Cultures and History of European Gastronomy
• Introduction to Baking and Pastry Arts
• Nutrition, Health, and Special Diets
• Business Communication
• French or German
• Optional worldwide internship for Swiss Grand Diploma pathway (4-6 months)

TERM 3

• Cuisines of the World
• The World of Garde Manger
• Taste through Time: Cultures and History of World Gastronomy
• Kitchen Management and Leadership
• French or German
• Worldwide internship for the bachelor’s pathway (4-6 months)

Graduate with a

Swiss Grand Diploma in Culinary Arts

Pathway in Pastry & Chocolate Arts

Discover the art and science of baking bread and making cakes.

TERM 1 (11 WEEKS) 

• Fundamentals of Classical Baking and Pastry
• Food Safety and Sanitation
• Introduction to Industry Experience
• French or German

TERM 2 (11 WEEKS) 

• Chocolate Arts and Modern Desserts
• Taste through Time: History and Culture of Pastry & Chocolate Arts
• Nutrition, Health, and Special Diets
• Business Communication
• French or German
• Optional worldwide internship for Swiss Grand
• Diploma pathway (4-6 months)

TERM 3 (11 WEEKS) 

• From Concept to Masterpiece—Practical
• From Concept to Masterpiece—Theory
• Baking and Pastry: Trends, Concepts, and Innovations
• Kitchen Management and Leadership
• French or German
• Worldwide internship for the bachelor’s pathway (4-6 months)

Graduate with a

Swiss Grand Diploma

in Pastry & Chocolate Arts

YEAR 2:  MASTER THE ART—LE BOUVERET

Build on the solid, practical foundation laid in your first year, while adding management skills to the mix.

Pathway in Culinary Arts

• Master the art of fine dining and advanced cooking techniques.

TERM 4 (11 WEEKS) 

• Fine Dining Cooking—Practical
• Fine Dining Cooking—Theory
• Restaurant Service and Management
• Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
• Advanced Baking and Pastry (in collaboration with Ritz Paris)

TERM 5 (11 WEEKS) 

• Innovative Gourmet Cooking—Practical
• Innovative Gourmet Cooking—Theory
• The World of Chocolate Arts
• Food Product Development
• Applied Research
• Worldwide internship (4-6 months)

Graduate with a

Swiss Higher Diploma in Culinary Arts

Pathway in Pastry & Chocolate Arts

• Master the art of innovative gourmet pastry and desserts.

TERM 4 (11 WEEKS) 

• Fine Dining: Pastry and Desserts—Practical
• Fine Dining: Pastry and Desserts—Theory
• Restaurant Service and Management
• Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
• Café and Bakery: Catering

TERM 5 (11 WEEKS) 

• Innovative Gourmet, Pastry, and Desserts—Practical
• Innovative Gourmet, Pastry, and Desserts—Theory
• Food Product Development
• Café and Bakery: Concepts and Management
• Applied Research
• Worldwide internship (4-6 months)

Graduate with a

Swiss Higher Diploma in Pastry & Chocolate Arts

YEAR 3: TAKE THE LEAD—BRIG

In your final year, take a step back from the kitchen and learn about the entrepreneurial side of the culinary world by learning how to realize an innovative food concept. All three pathways share the same courses.

All pathways

TERM 6 (11 WEEKS)

• Business Plan for the Entrepreneur 1
• Culinary Tourism
• Strategic Marketing for the Food Industry
• Financial Accounting
• Culinary Events Management

Graduate with a

Bachelor of International Business

in chosen pathway, awarded by

Culinary Arts Academy Switzerland

TERM 7 (11 WEEKS)

• Business Plan for the Entrepreneur 2
• Food & Beverage Concept Management
• International Food and Wine Matching
• Restaurant Design
• Strategic Restaurant Management

Intakes

Bachelor of Arts: January / April / July / October

Graduate with a

Bachelor of Arts (Honours) in Culinary Arts, awarded by the University of Derby (UK)

The Swiss Higher Diploma and the Bachelor of International Business are recognized

by the Canton of Valais (Switzerland).

SPICE UP YOUR CAREER

MASTER of ARTS

Intakes: April / October

• One-year intensive program
• Unique industry partnerships and insights
• Worldwide internship and career opportunities
• Perfect blend of hands-on learning and theory
• Over 250 hours in the kitchen

Acquire the entrepreneurial skills you need to launch your own culinary business. The practical modules of this program are perfect if you’re looking to shift careers into the world of culinary arts, and will provide you with the hands-on experience you need. As well as problem-solving, you’ll develop soft skills such as creative thinking, cross-cultural collaboration, and emotional intelligence.

Entry Requirements:

• Recommended minimum age of 21 years.
• Recognized bachelor's degree in any discipline.
• English language proficiency of IELTS academic module 6.0 or TOEFL iBT 79 or equivalent.

TERM 1 (11 WEEKS)

• Food Culture and Culinary Trends
• Leadership and People Management
• Revenue and Performance Analysis in the Culinary Industry
• Sustainability, Social Responsibility, and Ethics
• Strategic Management in the Culinary Industry
• Culinary Fundamentals and Food Safety—Practical
• French or German

TERM 2 (11 WEEKS)

• Creativity and Innovation
• Events and Catering Management
• Advanced Marketing for the Culinary Industry
• Research Methods
• Food Entrepreneurship and Business Start-up
• International Cuisines—Practical
• French or German

Consultancy project or formulation of business plan

This project can be flexibly completed on campus, during your internship, or from home.

Worldwide internship(4-6 months)

Graduate with a

Master of International Business

in Culinary Business Management,

awarded by Culinary Arts

Academy Switzerland

Master of Arts in Culinary Business Management, awarded by the University of Derby (UK)

TUITION

• Coverage: Academic courses, final exam fees, guest lectures, workshops, and field trips in various locations.
• Internships: Evaluated, graded, and credited to the academic record.
• Support: Personal guidance from career coaching professionals.

ACCOMMODATION

• Included: Double standard room cleaned bi-weekly with provided bed linen and towels.
• Accommodation is mandatory for all new students (optional only for returning year 3 undergraduate and returning postgraduate students).
  
• Alternative on-campus accommodation choices are available at an extra cost.
  
• All rooms are non-smoking.
  
• Accommodation is not included during Christmas break and term breaks. Accommodation is available at an additional cost of CHF 410 per week and may be reserved through the front desk team.

MEALS

• Weekday meals: Breakfast, lunch, and dinner.
• Weekend meals: Brunch and dinner.
  
• Meals can be taken at any campus food outlet.
  
• Meals are not included during Christmas break and term breaks.
  
• Meals are mandatory for all terms and programs and can not be excluded from fees.

INFRASTRUCTURE AND SERVICES

Infrastructure Costs

• Operating costs such as communication, admissions, and alumni relations.
• Administrative costs such as human resources, finance, purchasing, and IT.
• Organization and logistics costs on campus.
• Depreciation.

Student Services

• Sports Facilities
  
• Academic Advisory: Support and coaching
• Health & Well-being workshops
• Internships & Career Services: Planning, monitoring, career fairs
• Digital Center
• Lifelong Alumni Membership
• Terrace and Lounge

Arrival in Switzerland

• Welcome desk at Geneva airport
• Induction weekend
• Residence permit
• Swiss residency taxes
• Swiss VAT taxes

Insurance and Social Assistance

• Health insurance (during academic term)
• Student counselor
• World private civil liability plan

TUITION

• Coverage: Academic courses, final exam fees, guest lectures, work- shops, and field trips in various locations.
• Internships: Evaluated, graded, and credited to the academic record.
• Support: Personal guidance from career coaching professionals.

ACCOMMODATION

• Included: room cleaned bi-weekly with provided bed linen and towels; Brig - Single Deluxe room; Le Bouveret - Double Standard room.
• Accommodation is mandatory for all new students (optional only for returning year 3 undergraduate and returning postgraduate students).
• Alternative on-campus accommodation choices are available at an extra cost.
• All rooms are non-smoking.
• Accommodation is not included during Christmas break and term breaks. Accommodation is available at an additional cost of CHF 410 per week and may be reserved through the front desk team.

MEALS

• Le Bouveret campus: breakfast, lunch, and dinner from Monday to Friday; on weekends, brunch and dinner
• Brig campus: lunch and dinner from Monday to Friday; on weekends, complimentary equipped kitchens are available where students can cook.
• Meals can be taken at any campus food outlet.
• Meals are not included during Christmas break and term breaks.
• Meals are mandatory for all terms and programs and can not be excluded from fees.

INFRASTRUCTURE AND SERVICES

Infrastructure Costs

• Operating costs such as communication, admissions, and alumni relations.
• Administrative costs such as human resources, finance, purchasing, and IT.
• Organization and logistics costs on campus.
• Depreciation.

Student Services

• Sports Facilities
• Academic Advisory: Support and coaching
• Health & Well-being workshops
• Internships & Career Services: Planning, monitoring, career fairs Digital Center
• Lifelong Alumni Membership
• Professional knife set/baking and pastry set (depending on the chosen program)
• Personalized chef uniform
• Lounge & Bar

ARRIVAL IN SWITZERLAND

• Welcome desk at Geneva airport
• Induction weekend
• Residence permit
• Swiss residency taxes
• Swiss VAT taxes 

INSURANCE AND SOCIAL ASSISTANCE

• Health insurance (during academic term)
• Student counselor
• World private civil liability plan

All prices are per term and quoted in Swiss francs (CHF).

ROOM EXTRAS

Cancellation insurance is available at an optional fee of CHF 310. This insurance provides partial reimbursement of school fees and accommodation costs if a student must withdraw from their studies due to an insured event. The maximum reimbursement is CHF 9,000 per term.

Cancelation insurance covers the following events: 

• Accident, serious illness, or death of the insured person
• Accident, serious illness, or death of a close relative of the insured person
• Accident, serious illness, or death of the sponsor (financial respondent) of the insured person Serious complications of pregnancy of the insured person or their spouse
• Major damage to the insured person’s private premises caused by a natural event, fire, water damage, or break-in occurring after enrollment
• Natural or political events such as earthquakes, volcanic eruptions, floods, war, rebellion, or internal unrest abroad

We offer an optional bus transfer service from Geneva Airport during check-in weekend for CHF 250 one way. To ensure availability, please book at least two weeks in advance. Transfer available to Le Bouveret campus only. For airport transfers outside of the check-in weekend, an additional charge of CHF 50 applies. 

This deposit is a security deposit from which can be deducted the following (this list is not exhaustive):

• Damages caused directly by you in your room and/or the school premises
• Collective damages: the damages that cannot be allocated to one student in particular and that are therefore split between all students
• Yearbook
• Unpaid school fees under CHF 100.
• Monthly health insurance premiums during internships (CHF 155 per month)

The security deposit is paid in full only once. In the following terms you will only pay what has been used during the previous term. 

The security deposit will be refunded to you six months after the end of the last academic term.

A reduction of 2% is available to all students who pay their fees in full 90 days prior to the start of each term. This is calculated on the basis of Tuition + Standard Accommodation + Meals - any scholarship or other discount.

CURRENCY

Prices are quoted in Swiss francs and payment can only be made in this currency. Bank charges are not covered by the school. 

FEES

Fees are reviewed every year and are subject to change at any time.

ONLINE PAYMENT

We accept payments through a variety of payment methods, including bank transfers, credit/debit cards, e-wallets and more, in our payment portal, powered by our official payment partner, Flywire. This solution allows you to save on bank fees and exchange rates, track your payment online from start to finish, make payments in over 140 currencies, and have access to 24/7 multilingual customer support