DCT University Center - Hospitality Leadership & European Culinary Arts
DCT University Center – Hospitality Leadership & European Culinary Arts
DCT's European Culinary Arts program is a hands-on laboratory process in which students learn the manner of preparing and producing food according to the famous Michelin star approach to gourmet dining and in the same way the great European dining establishments are rated by the Gault-Millau system.
The system is designed for young professional chefs to gain invaluable experience by learning how to prepare the recipes of the great traditional European establishments. Both traditional menus Europe's famous dining venues as well as the latest European culinary trends are brought to life under the guidance of our certified Master chefs. We emphasize supervised development of complete gourmet menus and the preparation of pastries, cakes, chocolates and other European desserts.
The program is in three parts: those who have little or no previous culinary education or documented experience start with Foundation in European Cuisine -- a 6-month course which emphasizes European recipes, weights, measures, production techniques and specialized equipment.
Experienced cooks/chefs take either the European Pastry & Chocolate course or the European Gourmet Cuisine course, or may choose to take both courses sequentially. Both courses are eleven weeks' duration, and two German language courses are also included.
Those interested in taking the full ECA program along with a paid Swiss internship, will earn the Advanced Diploma in Culinary Management, which may also be used for transfer university credit and is one of only 22 programs world-wide to be awarded "Exemplary Program" status by the American Culinary Federation.
The School's address: DCT University Center Seestrasse CH6354 Vitznau-Lucerne Switzerland
6-month Foundation in European Cuisine program; two 11-week advanced courses: European Gourmet Cuisine, European Pastry & Chocolate, plus optional paid Swiss internship lead to Advanced Diploma in European Culinary Arts. Certificate for one course.
Group Size or S:T Ratio
10:1 max
Program Focus
Baking/Pastry, Confectionery, French, Italian
Costs
Sfr. 12,000 (~$11,500, payable in Sfr.) for each 3-month course includes tuition, room & full board. Addt'l fee for uniform, medical insurance, books.
Global Locations
Switzerland (Vitznau-Lucerne)
Months
Year round
Contact
Ms. Mareike Karaschewski DCT University Center - Hospitality Leadership & European Culinary Arts
Seestrasse
Vitznau-Lucerne, CH6354
Switzerland
Phone: (41) 41 399 00 00
Fax: (41) 41 399 01 01
E-Mail:
Ms. Sharon Spaltenstein, Director of Marketing,admission@dct.ch
