DCT University Center - Hospitality Leadership & European Culinary Arts
DCT University Center – Hospitality Leadership & European Culinary Arts
DCT’s European Culinary Arts (ECA) programs offer young professional chefs guided hands-on experience learning the recipes of famous European Michelin and Gault-Millau-rated establishments. Both traditional dishes as well as the latest culinary trends are brought to life under the guidance of our Swiss Master Chefs, including modern gourmet menus and preparation of pastries, cakes, chocolates and other European desserts.
The program has several parts, each 11 weeks and taught in English, which can be taken separately or sequentially. Those with little or no previous culinary education or relevant experience start with Foundation in European Cuisine, emphasizing European recipes, production techniques, measures and specialized equipment.
Experienced cooks/chefs begin directly in either the European Pastry & Chocolate course or the European Gourmet Cuisine course.
After successfully completing the European Gourmet Cuisine course, students may enroll in DCT's highest-level course, the Mastery Gourmet Course. Students benefit from top guest chefs, practice the best competition techniques, and learn the most up-to-date trends and techniques in European cuisine using highest quality ingredients.
Those interested in running their own restaurant or bakery enroll in a three-month program focusing on the business side of operations with courses such as Accounting, Computers and Food & Beverage Management.
DCT’s full ECA program, including a paid Swiss internship, leads to an Associate's Degree, one the first 22 programs worldwide awarded "Exemplary Program" status by the American Culinary Federation. Shorter programs lead to Diplomas or Certifications.
