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This program gives you a range of culinary skills in both the gourmet and pastry kitchens. It includes the Foundation in European Cuisine (FEC), European Gourmet Cuisine (EGC) and European Pastry & Chocolate (EPC) 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 Arts
- 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 Advanced Diploma in European Culinary Arts or the 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.
European Pastry & Chocolate(EPC)
European Pastry & Chocolate (EPC) will teach you all aspects of the modern pastry kitchen, from traditional Swiss and European cakes, tortes, rolls, breads, cookies and biscuits, through to today’s modern recipes and trends in plated desserts. You will learn the best techniques for creating a wide variety of attractive and trendy warm, cold and frozen desserts for both plated and buffet presentation; plus truffles, pralines and chocolates; and artistic sugar and chocolate show pieces.
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