Contact Page - Culinary Management School in Switzerland

Business & Hotel Management School (BHMS):
BHMS Business & Hotel Management School is located in Luzern, and is a member of the Bénédict Switzerland chain of schools. The chain has grown into a world-renowned learning organisation, with specialisation in hotel management and culinary management being offered exclusively at BHMS in Luzern. Here, a selected group of approximately 200 students per year have the opportunity to prepare themselves for the hospitality opportunities available in the world's fastest growing market and career segment - the Service Sector. We pride ourselves in post graduate placement for our students, as this is how we measure success.

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Switzerland is perfectly situated in the centre of Europe, bordered by France, Germany, Austria, Italy and Liechtenstein, and is an internationally-recognized destination for students seeking top quality education in Culinary Management, Business & Hospitality Management.

Culinary Management Courses - Taught in English:
We offer a range of quality full-time Culinary Management training programs for our international students, while study options for Swiss and EU Students include Full-time and Part-time courses. All courses allow students to work in Switzerland for 50% of the course duration, and are  specifically designed for young adults wishing to enter the field of gastronomy. 

Academic programs at BHMS are offered 8 times in each calendar year, and degree programs twice. This allows students to start studies in a most flexible way. The Culinary Management Diploma and Advanced Diploma Programs are accredited by the American Culinary Federation Foundation Accrediting Commission.

- Diploma in Culinary Management (6-12 months)
This course will introduce you to the world of food production through basic operation techniques and hands-on core competency training. On successful completion of 6 months of diploma studies, you qualify for 4-6 months of paid Swiss Internship in one of many renowned Swiss dining establishments.

During this course, you will learn about basic cooking methods, kitchen equipment, machinery and utensils, as well as kitchen procedures and recipe costing. You will also develop your skills in using kitchen equipments and utensils, learn how to use food ingredients, how to prepare basic stocks, soups, sauces and salads and become familiar with nutrition, kitchen terminology and kitchen accounting principles.

- Advanced Diploma in Culinary Management (6-12 months)
This course builds on your fundamental understanding of international culinary principles gained at Diploma level. On successful completion of 6 months of diploma studies, you qualify for 4-6 months of paid Swiss Internship in one of many renowned Swiss dining establishments. Explore European and ethnic cuisines by preparing a wide range of recipes including typical appetizers, fish, vegetarian, main course dishes and pastry and desserts. You will also learn communication and management skills, leadership and team work as well as guest relations.

Direct Entry Culinary Management:
Direct entry status into the Advanced Diploma in Culinary Management program is granted to applicants who have successfully completed at least one academic year of culinary management education (with English as a study medium) at an accredited institution and possess a verified culinary work certificate from a first class hotel or a restaurant.

- Associate Degree in Culinary Entrepreneurship (12 months)
This course builds on your existing culinary skills and experience to deepen practical, leadership and business skills. During the first stage of 6 months in BHMS, students will lead culinary teams in food production, allowing the perfection of communication, organisation and team-working skills. Further dedicated theoretical courses enable the application of creative and business expertise, vital to a new successful culinary venture. The second stage of the program comprises a 6 month paid culinary internship period in Switzerland or abroad.

Course Content:
Food Production Management I, II and III; Culinary Business Analysis; Facilities and Design; Food Costing & Kitchen Accounting; Event Catering Operations; Business Start-up; Culinary Marketing; Food and Culture; Language Electives: French & German