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Certification in European Pastry & Chocolate | DCT University Center Switzerland
This program provides you in-depth study and practice specializing in the pastry kitchen and chocolate work. It includes the European Pastry & Chocolate (EPC) 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 Pastry & Chocolate
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)
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.
