A three-year Bachelor’s Degree in Culinary Arts
Perfect for future entrepreneurs looking to launch their food-based businesses, this program links practical skills to academic knowledge, with equal hours split between the kitchen and the classroom. The program is offered in partnership with Derby University (UK).
Program goal:
Explore industry trends, acquire business acumen, develop your leadership and management skills, and in your final year, develop a food concept, that is ready to be used in the professional arena.
Program structure:
The academic year is divided into terms. 1 Term = 11 weeks.
• Year 1: academic Terms 1-3, followed by a 4-6-month paid internship in Switzerland
• Year 2: academic Terms 4-5, followed by a 4-6-month paid internship in Switzerland or abroad
• Year 3: academic Terms 6-7
Dates:
4 intakes a year: January, April, July, October
Entry requirements:
- Completed secondary school education (IB Diploma, IBCP Diploma, high school diploma or equivalent)
- If not native, English language proficiency of TOEFL iBT 55 or IELTS 5.5 or equivalent or proof that you have spent the last 3 years in an English-taught school.
- Recommended minimum age of 18 years
“Owner Chef Ola has created the unique flavors that are superfood rich, guilt-free desserts. All ice creams are made from scratch in house with organic ingredients.”
Chelsea Davis, Forbes (02/10/2021) about alumna Ola Kayal, CAAS graduate.
2016 CAAS Bachelor graduate
Founder and Chef of Nabati Plant-Based Ice Cream, Miami
Program content:
– Fundamentals of Classical Cooking (Practical)
– Fundamentals of Classical Cooking (Theory)
– Food Safety & Sanitation
– Introduction to Industry Experience
– Culinary Skills in Banquet and Buffet Preparation
– Introduction to Baking and Pastry Arts
– Kitchen Management
– Business Communication
– Cuisines of Europe
– The World of Garde Manger
– Nutrition, Health & Special Diets
– Cuisines of the World
– Restaurant Service and Management
– Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
– Advanced Baking and Pastry (in collaboration with Ritz Paris)
– Fine-dining Kitchen
– The world of Chocolate Arts
– Food Product Development
– Applied Research
– Strategic Marketing for the Food Industry
– Business Plan for the Entrepreneur
– Culinary Tourism
– Culinary Events Management\
– Food in the Media
– Food & Beverage Concept Management
– Food Trends
– Food Philosophy
– International Food and Wine Matching
