Postgraduate Diploma in Swiss European Culinary Arts
· Introduction to Food Safety & Hygiene
· Introduction to Kitchen Tools & Equipment
· Sponges and Doughs
· Biscuits and Cookies
· Buffet and Trolley Desserts
· Tarts & Pies, Cakes & Gateaux
· A la carte dessert plating in various styles and services
· Introduction to Herbs and Spices from around the world
· Ice creams, Sorbets and Frozen Desserts
· Modern and Artisan Breads
· European and International Fruits & Vegetables
· Introduction to regional dairies and cheeses
· Introduction to Molecular Cuisine
· Chocolate Creations, Pralines, Sugar Art and Confectionary · Jams, Jellies and Mousses
· Introduction to Food Cost & Yield Management
· Introduction to Food Trends and Food Plating Styles
· German Language
· Sorenberg Concept (Developing a F&B Outlet)
· Career Development
· Research Project (Post Graduate Students only)
· Culinary Recipe Development
· Swisstouches Special Dishes
· Banqueting Event Culinary
· VIP Event Culinary
Intakes
- Jan Deadline: June
- April
- Aug
- Oct
Application Processing Time in Days: 30
Minimum English Language Requirements
| English Level Description | IELTS (1.0 -9.0) | TOEFL IBT (0-120) | TOEFL CBT (0-300) | PTE (10-90) | |
|---|---|---|---|---|---|
| Expert | 9 | 120 | 297-300 | 86-90 | |
| Very Good | 8.5 | 115-119 | 280-293 | 83-86 | |
| Very Good | 8 | 110-114 | 270-280 | 79-83 | |
| Good | 7.5 | 102-109 | 253-267 | 73-79 | |
| Good | 7 | 94-101 | 240-253 | 65-73 | |
| Competent | 6.5 | 79-93 | 213-233 | 58-65 | |
| Competent | 6 | 60-78 | 170-210 | 50-58 | |
| Modest | 5.5 | 46-59 | 133-210 | 43-50 | |
| Modest | 5 | 35-45 | 107-133 | 36-43 | |
| Limited | 4 | 32-34 | 97-103 | 30-36 | |
| Extremely Limited | < 4 | < 31 | < 93 | < 30 |
Job Opportunity Potential
96%
Pass rate.
94%
Employer satisfaction level of our students.
95%
Employers will recommend our students.
94%
Employability within 2 months of course completion.
HTMi Career Centre – Global Employer Relations
HTMi is delighted to announce that Anett Oroszi joins as Career Centre Coordinator to advance the great work of Tiago Fernandes, who now joins HTMi International Development group as Global Employer Relations Executive.
Since 2017 Anett has been working in HR and People Development Management roles in Hilton and then in Firmdale Hotels London. She is an HTMi Masters graduate.
This move strengthens the HTMi focus on talent development, global employer outreach and connectivity.
PSW Opportunity
- The International Students studying in certain institutions in Singapore are allowed to work part time for 16 hours per week as mentioned on the Ministry of Manpower website of Singapore.
- Students who have studied in the institutions mentioned on the Ministry of Manpower website of Singapore are allowed to apply for a Long Term Visitor Pass.
- They are allowed to look for a job during this time period.This is for 12 months.If the students get a job during this time period, the employer may sponsor for an Employment pass.
Admission Requirement / Eligibility Criteria
Entry requirements: Candidates for the Diploma should be at least 18 years of age with a passion for the culinary arts. This is the ideal specialisation for students who are currently enrolled in an undergraduate culinary programme.
Candidates for the Postgraduate Diploma must be a minimum 20 years of age, hold a hospitality, culinary, business or related qualification at Bachelors or Postgraduate level and/or have professional kitchen experience of at least two years.
Language proficiency: Candidates for the Diploma need a score of IELTS 5.0 or equivalent / HTMi English placement test score.
Candidates for the Postgraduate Diploma need a score of IELTS 5.5 or equivalent/ HTMi English placement test score.
- Course Type: Full Time
- Course Level: Post Graduate Diploma or Certificate
- Duration: 01 Year
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Total Tuition Fee:
30000 CHF
Average Cost of Living: 30000 CHF /year
Application Fee: N/A