Swiss Grand Diploma in Pastry and Chocolate Arts at Culinary Arts Academy Switzerland
Program Goal:
Master the fundamentals of culinary arts and develop your palate and senses by exploring different techniques, ingredients, and world cuisines.
Develop and enhance your confectionary craft in this Swiss Grand Diploma in Pastry & Chocolate. Start with the fundamentals before developing innovative showpiece excellence.
Program Structure:
This 3-step program may be taken as individual building blocks of 11 weeks each or as the entire Swiss Grand Diploma suite over 33 weeks.
• Block 1: Foundation in Pastry & Baking – Certificate in Pastry & Baking
• Block 2: European Gourmet Pastry & Chocolate – Diploma in Pastry & Chocolate Are
• Block 3: Master Pastry & Chocolate Chef – Swiss Grand Diploma in Pastry & Chocolate Arts
Date
Four intakes a year: January, April, July, October
Program Content:
Artisan Bakery
Artisan or artisanal bread is made by artisan bakers using the best local ingredients with traditional techniques. This form of baking takes time and effort and there are no shortcuts. Some of these breads require several hours of labour while others can take several days or even weeks. Artisan breads have incredibly unique flavours and textures that may not be found in regular supermarket breads. This module explores the science of pastry ABC, while also covering breads, Danish pastries and savoury bakes.
From Farm to Table
The global environmental awakening has paved the way for the global farm-to-table movement for sustainable food supply. Working with seasonal local ingredients requires a wide set of skills, techniques as well as creativity. This module will give you an insight into the farm-to-table movement and how local dairy, fruit and grains are sourced from local farmer’s markets and how they are used for seasonal menu planning. In this practical module, you will learn the skills to work with those specific ingredients and you will experience a guided local farmer’s market trip.
Traditional Swiss & European Pastry
This module allows you to discover the secrets of traditional Swiss and European pastry art. Working on creams and fillings as well as cakes, tarts and pies, or biscuits and cookies, you will discover hundreds of years of baking and pastry tradition and history.
“There isn’t a better place to study the art of pastry and chocolate than in a country known for its fantastic chocolate and its pursuit of excellence and precision. I chose this school because I wanted to be challenged, to have new experiences and see the world through the eyes of my peers.”
Sophia Davila
Diploma in Pastry & Chocolate Arts 2020
Pastry Cook, Utah, USA
From Cocoa Bean to Chocolate Bar
Most people know the satisfaction of taking a big bite off their favourite chocolate bar, but very few appreciate the painstaking journey this small cocoa bean has undertaken from ancient times until today. Originally restricted to deities of ancient Mayan culture in South America, chocolate is today one of our most beloved sweets. Using your previously acquired pastry knowledge and techniques, you will learn how to turn this ‘divine’ bean into chocolate bars, truffles, pralines and much more.
Modern Desserts
In this course module, you will learn how to produce cold, hot and frozen gourmet dessert creations, occasional cakes, traditional to luxury upscale macarons, jelly bonbons and petit fours. You will familiarise yourself with the flavour and texture combinations of outstanding plated gourmet desserts. Learning how to use all five senses for evaluation, you will come up with your own stunning creations.
Vegetarian, Vegan & Dietary Trends
Dietary restrictions, be it by choice or by health, are an important consideration for any chef. This module focuses on the impact clientele have on menu development. As you learn more about the effect of dietary restrictions in the kitchen, this module will provide you with knowledge, ideas and techniques to help inspire you to create an adapted menu for dietary needs.
Innovative Showroom Excellence
This capstone module ends in the culmination of everything you have learnt during the full Swiss Grand Diploma. You will integrate and demonstrate your practical and theoretical knowledge as you set out for the final Pastry & Chocolate Master Challenge. From week to week, you will be stepping up to your highest level of artistry and mastery before your luxury pastry creation together with your final ‘Show Stopper’ chocolate piece will stand out of the crowd and wow the jury members of the board of experts.
Industry Trends & Concepts
Trends in bakery and pastry innovation tend to be heavily related to health, pleasure, and convenience factors. This module analyses how culinary trends are influencing product innovation in the baking and pastry industry. Looking at sensory development, food pairing, 3D printing and advanced molecular techniques, will help you get an insight into trends and concepts within this exciting industry.
Optional internship (4-6 months) – Worldwide internship (local conditions apply) or paid internship in Switzerland.