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This program gives you advanced culinary skills focusing on the gourmet kitchen. It includes the Foundation in European Cuisine (FEC), European Gourmet Cuisine (EGC) and Master Gourmet Course (MGC) modules as well as two German Language courses.
- School & Campus : DCT University Center, Vitznau - Lucerne
- Duration: 9 to 18 months total - 9 months of classes (3 academic terms), and 6 – 9 months of optional paid Swiss Internship.
- Awards: DCT Diploma in European Culinary Mastery
- Start Dates: January / April / June / October
- Admission Requirements: Successful completion of secondary education (e.g. High School diploma or equivalent)/ Minimum age 17 / Appropriate results from a recognized English test (TOEFL / IELTS / TOEIC / Cambridge First Certificate)
Progression: After successful completion of the Diploma, suitably qualified or experienced students may progress into the Advanced Diploma in European Culinary Arts or Associate’s Degree in Culinary Arts & Restaurant Management offered at DCT.
Career Opportunities
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DCT’s Career Center assists graduating students with international placement. DCT employs an international placement officer who works with students at no charge to help them secure employment. DCT also hosts regular Career Fairs that bring top international organizations to the DCT campus to recruit and hire our graduates. DCT assists students throughout the entire process, from an initial job search, through a successful internship, to career placement. Additionally, DCT’s Alumni Association facilitates networking among DCT graduates, making job opportunities available from around the world.
Paid Internship
International work experience is important to hospitality students’ development because they build a broad base of skills and are exposed to a wide range of practices that may not be common in their home countries. DCT encourages and assists students in finding suitable placements for Paid Swiss Internships so that they can gain this valuable experience early in their careers. |
Modules
Foundation in European Cuisine (FEC)
Foundation in European Cuisine (FEC) will introduce you to European cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. You will learn to use European ingredients; develop your preparation techniques and knife skills; learn to prepare the basic stocks, soups, sauces and bakery & pastry products; and gain an understanding of kitchen terminology.
European Gourmet Cuisine(EGC)
European Gourmet Cuisine (EGC) will build on to your fundamental understanding of Swiss and European culinary principles and terminology. You will explore European national and regional cuisines, from the traditional to the modern, by preparing a wide range of recipes including typical appetizers, fish, vegetarian and main course dishes. You will learn basic front-of-house skills and the importance of good customer relations. Restaurant projects will provide you with the opportunity to apply your knowledge and also develop your leadership and teamwork.
Master Gourmet Course(MGC)
Master Gourmet Course (MGC) will help you to master your palate and senses by exploring European food products and specialties to discover new variations and pairings of flavors. You will learn the latest Swiss and European trends and techniques of culinary art at its finest, including molecular gastronomy. Top guest chefs will share their secret skills, specialties and recipes. You will experience the Swiss focus on precise detail and quality in fine dining production, purchasing, cost control, and competition cooking, plating and presentation.
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