As a part of our Swiss Professional Degree in Hotel and Restaurant Management, this culinary arts major will give you the specialized skills to create or manage a culinary business that elevates the latest food trends and meets the modern customer's high expectations.
Plus, you develop a wide base of hospitality business knowledge to broaden your career opportunities throughout your life. Delivered using the Swiss method of practical learning combined with management theory, the program will take you on a learning journey with unique advantages for your career.
The culinary arts program at Campus Passugg is based on four pillars of excellence that will develop your palate, creativity, sense of social responsibility, and innovative nature.
Delivered in the final semester of the Swiss Professional Degree, these major courses will fine tune your culinary and restaurant management skills, so you can seize entrepreneurship and leadership opportunities, directly after graduation.
These workshops explore the importance of using your senses in the F&B industry. There is much more to the culinary experience than just taste, so you learn to use all five senses (taste, sight, hearing, touch and smell) when delivering an experience to the guest.
A great meal is about much more than food – and it’s the people who work front of house who know how to make you feel special. With various workshops and events, you will explore the Art of Service, and learn to deliver an exceptional guest experience every time.
The concept of ‘sustainability’ is an important issue in the world of culinary arts and the food & beverage industry. These workshops will teach you where different food comes from, the nutritional value of various ingredients, ways to optimize nutrition and the most sustainable (environmental and economic) practices.
With this program, you won't just learn how to do things, you will prove that you can create concepts and execute them in real-world settings. Throughout the program, students at EHL Passugg put their theoretical knowledge into practice with concrete projects by serving up culinary delights to fellow students, faculty and renowned chefs.
A degree in culinary arts gives you access to a wide range of career options in food and beverage businesses, plus opportunities to start or transform your own food business. More than that, the Culinary Arts major of the Swiss Professional Degree in Hotel and Restaurant Management will give you additional career options in the global hospitality industry.
Click on the link below to learn more about culinary arts careers and starting a food business.
Top Chef, Schloss Schauenstein (3 Michelin stars, 19 Gault & Millau points)
His restaurant has been on "The World's 50 Best Restaurants" list since 2011.
In 2015, the Graubünden-based restaurant launched their second restaurant brand "IGNIV" in Bad Ragaz, and created the "Fundaziun Uccelin", a foundation promoting young, talented chefs and service specialists.
Executive Chef Fine Dining, The Dolder Grand (2 Michelin stars, 19 Gault & Millau points)
Heiko Nieder has been the head of Fine Dining since the opening of The Dolder Grand. He has repeatedly received awards for his creations, which are characterised by an impressive spectrum of flavours.
In 2010, he was awarded his 2nd Michelin Star, and in 2012 was named "Ascender of the Year".
In 2013, Heiko Nieder was awarded the title "Hotel Chef of the Year" by "Bilanz" (Swiss business magazine). In October 2018, he was voted "Chef of the Year 2019" by Gault Millau and awarded the 19th Gault Millau Point.
Lars Hellenbrand has been working as a Pastry Chef in top gastronomy and hotel business for over 18 years.
His professional vita has taken him to renowned international 5-star hotels such as the Steigenberger Frankfurter Hof, the "Hyatt Regency" in Kiev and the "Dolder Grand" in Zurich, which he was Pastry Chef for more than 7 years.
Lars has been working at EHL Passugg since 2015 as a production manager and Culinary Art instructor for Pastry
Winner of the Swiss Sustainability Award 2016
Rebecca Clopath, who grew up on an organic farm in Graubünden discovered her passion for cooking at the age of ten. After working in the kitchens of well-known Swiss gourmet restaurants, the young top chef then returned to her homeland.
She now focuses on a healthy and down-to-earth diet with purely local products and stages them aesthetically. She cooks with unusual ingredients such as herbs, wood or bark, which she finds in forests or meadows. Mystical legends or historical facts from the high alpine region frame her culinary journeys.
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