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Welcome to EHL Swiss School of Tourism & Hospitality

two hoko apprentices in frontoffice in passugg

We are leaders in professional hospitality education, and strive to provide the best career opportunities for all our students.

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Our Programs

Part of EHL Group, EHL Swiss School of Tourism and Hospitality is located in Chur-Passugg and offers Swiss professional hospitality programs.

Campus

EHL Campus Passugg

Swiss history and culture is all around you on campus, a 150-year-old hotel resort site that was once an internationally renowned spa hotel with healing mineral springs.

Careers

The hospitality industry is a vast career field with many opportunities for lucrative career growth, entrepreneurship and personal development.

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Do you have questions about courses, careers, or studying at EHL Swiss School of Tourism & Hospitality?

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Culinary Arts Major

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Swiss Professional Degree in Hospitality Management

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Fees

As a part of our Swiss Professional Degree in Hospitality 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.

Swiss Professional Degree Details

The Culinary Arts Courses

The culinary arts specialization at Campus Passugg is based on three 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 hone your culinary and restaurant management skills through workshops, field trips, and hands-on projects, preparing you for entrepreneurial and leadership opportunities immediately after graduation.

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Pleasure and Senses

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.

Modern Plating Workshop
Molecular Bar & Cuisine Workshop
Art of Sushi Workshop
Innovation Workshop by Lindt World of Chocolate

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Service Arts

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.

WSET Sommelier Course
Beer Pairing Workshop and Factory Visit
Sophisticated Bartending Workshop
The digital restaurant "Elysium

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Sustainability

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, social and economic) practices.

3-day Slow Food Excursion to Valpolicella (Italy)
Food Waste Workshop with Foodways
Edible Insects Workshop
The Influence of Health Cuisine
Workshop Sustainable Gastronomy with Bio Suisse & Paolo Casanova
Visit of Planted Manufactury

Culinary Arts Highlights

Valpolicella Slow Food Excursion

In collaboration with Slow Food Verona Ovest

During the three-day excursion, students will get to know the main Slow Food players in the Valpolicella region. They will learn about Slow Food, visit an olive mill, visit a winery, participate in a pasta making workshop, bake their own pizza, and visit the famous Slow Food market in Sommacampgna. This will give them a comprehensive understanding of regional, sustainable products and the vision of the Slow Food movement.

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WSET Wine & Spirit Education Trust Certificate Course

by Arthur Nägele

As part of the Culinary Arts programme, students will attend the WSET Wine & Spirit Education Trust course, led by Arthur Nägele, and will ultimately achieve the Level 2 qualification in Wines. This will enable students to gain an official, prestigious wine certificate to use in their future careers.

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Bio Lunch with Green Star Chef of the Year 2024

by Bio Suisse & Paolo Casanova

The "Bio Lunch" allows Culinary Arts students to prepare an exclusive organic menu with Paolo Casanova, Gault Millau Green Star Chef of the Year 2024. Casanova inspires with his creative, nature-connected cooking philosophy. The event promotes understanding of sustainable gastronomy and the importance of high-quality organic products. Collaboration with local producers demonstrates the value of regional, eco-friendly foods. The Bio Lunch is therefore an educational and exciting experience.

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Sophisticated Bartending with the Bartending World Champion

by Hercules Tsibis

Our Culinary Arts students participate in a workshop with Hercules Tsibis, the 2000 Bartending World Champion. Tsibis inspires students with his extensive knowledge and innovative techniques in bartending. The workshop enhances their understanding of mixology and the importance of creativity in crafting cocktails. By learning from a world-class expert, students gain valuable skills and insights into the art of bartending, making the experience both educational and exciting.

Modern Plating by Heiko Nieder

by André Wehrstedt

André Wehrstedt, sous-chef to the renowned Heiko Nieder of The Dolder Grand Hotel in Zurich, teaches the students Nieder's modern plating techniques. Students learn innovative presentation skills and contemporary cuisine concepts, making the experience both educational and inspiring.

Culinary Arts Careers & Food Businesses

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 Hospitality 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.

What can I do with a Culinary Arts Degree?

Student Testimonials

Blanca Estrada

Hotel Management Student from Spain

I chose this major because there is so much more to trying new dishes than just taste. This major combines multiple senses and encourages creativity, allowing you to explore and produce your own exceptional culinary works of art, as well as learn from the best in the field.

This major emphasizes creativity and innovation in the culinary arts. Students learn traditional and modern techniques to push boundaries and discover their unique style.

The emphasis on experimentation and exploration is maintained in every aspect of the curriculum, making it an exciting learning environment.

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Laurin Bär

Hotel Management Student from Switzerland

In the first semester, we already gained an insight into the world of culinary arts. The chance to immerse into this fascinating world again, which is characterized by taste, creativity, and stories, made me choose this major.

This major is very diverse. Whereas in the morning you are still sitting in the classroom, on that same day you will be in the kitchen, putting theory directly into practice. On another day, you will be standing in the production area of a brewery or on an organic farm.

If you are looking for a change from the usual lessons and are enthusiastic about the culinary arts, I highly recommend this major.

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Philippine De La Barre De Nanteuil

Hotel Management Student from France

I chose Culinary Arts because I have a passion for cooking and creating delightful culinary experiences. I find joy in experimenting with flavours, and I am eager to deepen my knowledge and skills in the culinary arts.

What I appreciate most about the Culinary Arts major is the hands-on learning experience. It allows me to explore various cooking techniques, ingredients, and cultural cuisines, fostering both creativity and technical proficiency in the kitchen, as well as the trips organize for us to meet real professionals.

Michelle Lim

Hotel Management Student from Singapore

Culinary arts has been a passion of mine since I was small. Having already had a taste of it during one of my internships, I found myself wanting to know more about it. Frankly, I just like any opportunity to cook and create.

My goal is to enhance the knowledge I already know. For example, I already know how to make a beef stroganoff, but how would I plate it? What are other interesting flavors could I add to it.

This Major is for those looking for experiences you only see on social media or television but wish you could try for yourself.