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Certification in European Cuisine | DCT University Center Switzerland
This program introduces you to the European kitchen through a study of the theory and practices used there: terminology, ingredients, equipment and techniques. It includes the (Foundation in European Cuisine (FEC) module and a German Language course.
School & Campus : DCT University Center, Vitznau - Lucerne
Duration: 3 months of classes (1 academic term)
Awards: DCT Certificate in European Cuisine
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 Certificate, suitably qualified or experienced students may progress into the other culinary programs offered at DCT.
Career Opportunities
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.
Course Content
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.
