SSTH Culinary Arts Major

Study Culinary Arts at SSTH

What will you learn when following our Major Culinary Arts curriculum? Curious about the culinary courses during your hotel management studies? Want to discover our experts teachers?

Definition

What is Culinary Arts?

When the term “culinary arts” is used, what does it actually mean? Your first thought is likely a chef in a restaurant who works to prepare food for his or her eager customers. Although this is part of the culinary arts, there is much more to the topic than simply cooking.

Breaking apart the term, culinary means “related to cooking” and arts refers to any broad area of interest. So, put simply culinary arts are the arts of preparing, cooking, presenting and serving food. This may often be in the form of meals in a restaurant, but culinary arts can refer to all professions that involve preparing, cooking and presenting food.

Test your culinary knowledge by answering our quiz!

Culinary Arts as part of Food & Beverage Industry

The food and beverage industry is an important part of the overall agriculture industry. You can further split the food and beverage industry into two major segments: production and distribution. Production includes creating and processing foods and beverages of all types--including most packaged or prepared items. The production segment does NOT include foods produced through farming or growing and not further processed as those are simply part of the agriculture industry, by definition.

Distribution in the food and beverage industry involves transport and methods involved in delivering the product to consumers. Distribution in the food and beverage industry includes companies that ship to retailers, restaurants and directly to the consumers themselves.

 

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The Food & Beverage Industry Key Facts

Understanding the food and beverage industry and how it connects with the culinary arts is a complex matter. These key facts, referenced from the Global Food and Beverage Market Report by Cushman and Wakefield can give a bit of insight.

  • The global food and beverage market has grown at a steady rate over the last ten years and growth is expected to continue in the near future.
  • In 2016, the top global markets for consumer spending on dining out include: the United States, China, India, Spain, and Japan
  • The United States is the largest food and beverage market in the world, though there are markets in Asia experiencing tremendous growth.
  • The category with the largest share of the market is full-service dining which accounted for 59% of total sales in 2016. This is followed by quick service and fast food dining accounting for 33% of total sales.
  • Data from GlobalData states that coffee and tea shops are most likely to see strong growth between 2017 and 2020 with an average annual growth of 5.1% expected.
  • Spending on dining out is expected to rise steadily across all regions over the next ten years.

With a quick look at the above facts and how culinary arts connects with the food and beverage industry in a whole, it only makes sense that the culinary arts is a group of professions that has tremendous opportunities for anyone looking for a stable future. If you are interested in pursuing this field,  it is important to look over the different professional opportunities and determine the best path towards success.

 

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Trends in the Food & Beverage Industry

What do consumers really want in terms of Food & Beverage offers?

The food and beverage industry has seen robust growth over the last ten years, and that growth is forecast to continue throughout the global foodservice industry. Trends that originated in Europe and the U.S. are spreading out through markets across the world, adjusted with tweaks as they take root in countries across the word.

As consumer tastes and sensibilities change, the food and beverage industries respond with increased customization, innovation, and a return toward authenticity in preparation, flavors, and service.

Explore the latest in food and beverage industry trends:

Growth 

Continuing growth of the food and beverage industry may be the biggest trend to note, as growth creates opportunities for food industry entrepreneurs. The Asia Pacific region is experiencing the biggest growth in consumer spending at present, with 7.5 percent annual growth forecast through 2026. Africa and the Middle East are forecast to see the second largest growth, with 7.3 percent annual growth through 2026. Not surprisingly, growth rates are lower in Europe and North America, as these regions have the most mature food and beverage industry markets. Europe is projected to see growth rates of 4.9 percent and the U.S. and Canada are protected to see growth of 5.5 percent during the same time period. 

Novelty

FOMO, or fear of missing out, drives much of consumer behavior in today's social media saturated world. The fear of missing out carries over into food and beverages experiences as consumers seek out new concepts to new-to-them cuisines. Thus, the current trends for pop-up experiences or secret restaurants. 

Food entrepreneurs who want to win consumers through novelty need to do more than simply offer something unique. They must maintain quality in food and service, while finding ways to personalize service with repeat guests. While newness may bring a guest to the door, it's the quality of the food and overall experience that will get them to come back - and tell their friends. 

Unique and Entertaining Locations

While quality and type of food may be the driver for getting customers in the door, today's food and beverage businesses need a variety of features to succeed over the long term. Something that's becoming increasingly important in today's economy is uniqueness of not only concept but location as well. Restaurant and bar owners nowadays need to focus on the design element, by working with architects and interior designers to create something bespoke. The usual elements, such as natural lighting, comfortable seats, nice art, WiFi access, charging stations, and patio or open air seating, should be incorporated to accommodate customer preferences. 

Food and beverage entrepreneurs have started to silo themselves by operation type, and this is something that's projected to continue as the industry matures. Within shopping malls and food halls, businesses are sorting themselves into different zones, so consumers can find all the fast casual concepts together, all the fine dining establishments together, and all the bars and pubs together. Clustering like with like should increase business for all parties, by luring people looking to experience those types of businesses to one central place, whether it's for a pub crawl or gourmet grocery shopping. 

Food Halls 

In recent years, food halls such as Eataly in the U.S. or Food Republic in Singapore have become more popular among consumers. Thanks to the success of the food hall model in Europe and North America, food halls are poised to grow, whether as new construction developments or through continued revitalization of older markets. 

Food halls offer a blend of everything: street food stalls, sit-down restaurants, coffee vendors, pastry shops, and more. There might be a farmer's market adjacent, where customers can pick up fresh vegetables and prepared food, or gourmet food retail businesses. The popularity among consumers has piqued interest up the chain: Now, new food entrepreneurs may seek a food hall location as an easy way to connect with a ready audience, and retail landlords might be eager to convert an underperforming mall into a high-end food court. 

The food hall ticks a number of boxes in terms of current consumer preferences: There's always something new, a group with different dietary preferences can find something for everyone, everything is fresh and artisanal, and consumers can pick and mix among what's on offer to create a unique and personalized dining experience that is flexible for shoppers with different budgets. 

Healthy Food

Thanks to the booming wellness trend, consumers demand healthy foods. Many have special dietary needs -- whether by preference or by food allergy -- thus vegetarian, vegan, gluten-free, or keto fare is increasingly finding its way onto menus at restaurants of varying price points.

 Superfoods themselves come and go. While food business operators should tweak their menus to showcase the current darling ingredient, such as kale or avocado, the smarter strategy is to follow the underlying healthy trends. Early adopters might spot the rise of meatless "meat" foods and invest in healthy snack options like vegan jerky, for example. 

Freshness and Flavor 

Simultaneously with the rise of interest in healthy foods comes a demand for fresh, quality food with optimum flavor. Thus, trends like slow food, local food, organic food, and heirloom food are increasingly driving food concepts. Driving the latter trend is increased interest in sustainability, climate, and the environment. Consumers want to be able to trace their coffee from bean to cup or follow their seafood dinner back to the sea or stream, so they can take greater responsibility for the impact of their food dollars on people and the environment. 

Particularly in cities, consumers are seeking out smaller, independent operators over chain businesses. The perception is that these local chains and independent businesses have a stronger connection to serving fresh, flavorful food over something like a chain, which must source from mass producers to meet consumer demand. 

Delivery 

The restaurant industry is the latest to find itself at the heart of disruption from big tech, with new apps promising to upend the way customers get take-out or delivery. As seen with the meal kit trend, consumers increasingly want to eat high-quality food without having to put in the effort to make it happen -- whether that's grocery shopping or picking up a to-go order. Delivery apps get food in the hands of customers with the click of a button. The next generation of delivery trends is projected to involve the digital assistants with voice recognition technologies, such as Amazon Alexa. Pretty soon, customers will be able to order what they want at home, work, or hotel, simply by telling Alexa to get it for them. 

For restaurants and other food businesses, delivery is a double-edged sword: Customers become loyal to the delivery app and not to the restaurant, but the apps can introduce them to a new audience. Consider also the high fees charges by delivery apps and it's clear that food entrepreneurs need to carefully weigh the pros and cons of delivery to ensure the model offers a fair return on investment. 

Curbing Food Waste

In mature markets, food waste falls under scrutiny. Estimates indicate that up to one-third of the food grown around the world is wasted, whether it's rotting in the field or tossed in the bin at the close of the night. Wasted food created methane gas as it decomposes in landfills, which exacerbates global warming.

Curbing food waste cuts across all segments of the food and beverage industry: Grocery stores, consumers, restaurant operators, caterers, and bars can all play a role. High-end restaurants are often leading the charge here, as seen with New York chef Dan Barber, who raised awareness of food waste with a pop-up experience in the U.S., which was recently imported to London in collaboration with Selfridges. 

In Asia, a Singaporean hawker developed an app to reduce food waste by allowing Singaporean food stalls to post unsold food before closing time. Customers could then purchase the food at a discount -- saving money while helping to reduce food waste. Similar apps in the U.S. and Europe allow customers to purchase unsold restaurant food at a discount. 

Related to the food waste trend is increased preference for compostable and biodegradable packaging over single-use plastic packaging, which is extremely wasteful. The recent success of the no straws campaign indicates that today's diners are increasingly vocal about saying no to plastic waste. Sustainability is trending. 

 

Careers in the Food & Beverage Industry

What career opportunities for Culinary Arts graduates?

The food and beverage industry is one of the fastest growing industries in the world, with growth outpacing the economy. While you might think of jobs such as chef, bartender, or server, there are many more roles within this dynamic industry. Find your fit with a deep dive into career options for food and beverage workers. 

Chef

Chefs are more visible than ever thanks to reality television shows, celebrity chefs, and consumer interest in (and knowledge of) food. Today chefs work with high-quality ingredients and take inspiration from the global palette to create fresh, flavorful food. With food halls and food trucks all the rage, chefs today might work in a casual environment or fine-dining restaurant. Either way, the role is all about getting the maximum freshness and flavor out of ingredients while drawing on culinary history and creativity on a daily basis. 

Chef career opportunities include catering, fine dining, franchises, hotels, or other work environments No matter where you find work as a chef, a culinary arts education provides the backbone of knowledge and skills development to help you land your first position. 

Research Chef

As the name suggests, a research chef combines cooking with research in food science. Research chefs marry the art and science of cooking to come up with new cooking methods or new food and beverage products. Research chefs might work on new cooking methods, food preservation methods, or flavors. For a practical example of what a research chef might do, consider all the "fake meat" burgers on the rise, to help people who need to reduce meat consumption for health reasons enjoy meatless alternatives. 

To make a career in the research culinary field, you need both a solid grounding in science and a culinary arts education. 

Baker or Pastry Chef 

Baking and pastry arts are a subspecialty of culinary arts, focused on breads, pies, cakes, laminated pastries, and other sweet treats. Baking and pastry training programs focus on the foundation of pastries -- flour, sugar, butter, dairy, and eggs -- and how to combine these simple ingredients to form any number of dessert items. 

With a pastry arts training, you can work as a restaurant pastry chef, wedding cake designer, catering professional, artisan baker, or open your own sweets shop specializing in anything you like. These days, modern bakers are likely to niche down and offer a single category of products, be it ice cream, cupcakes, caramels, or gluten-free baked goods. 

Baking is more technical than cooking, because bakers can't swap out one ingredient (like sugar) for something else (like honey or molasses) and expect the recipe to have the same flavor, texture, and consistency. If you are more analytical and enjoy using creativity within a structured environment, you might gravitate naturally toward the pastry arts. 

Restaurant Manager

Restaurant managers are the heart and soul of the restaurant operation. With acute restaurant knowledge and business acumen, managers keep everything running so the restaurant can be profitable, while putting out fires in the front or back of house. A modern restaurant manager might specialize in working with service staff to uphold customer service standards, or they might work behind the scenes, making sure cooks work efficiently, follow portioning guidelines, and keep a sanitary kitchen. 

Restaurant managers schedule employees, train and hire, perform ordering and inventory, and dig into the data to see how the restaurant is performing and where there's room for improvement. To get a leg up in restaurant management, you may want to get a basic business education and immerse yourself in the front-of-house or back-of-house positions, depending on your desired job. When you've worked as a cook or a bartender, then you have a better understanding of common issues. 

Service Staff

Service staff include servers, bartenders, bar backs, bussers, and hosts. Plenty of food and beverage professionals start out in a service role, thus it's not uncommon to work your way up from a bar back to a full bartender then bar manager of a hotel. Others enjoy the work environment of customer facing roles and work as career servers or career bartenders. 

Whether you view the role as a stepping stone in your career or a worthwhile career in and of itself, you'll want to understand food, beverage, service, and hospitality basics to be successful in your job. 

Beverage Professionals 

Underneath the umbrella of beverage professional fall careers like sommelier, wine maker, brewer, barista, or a service variation of these positions, such as a coffee shop or wine store owner. Beverage professionals may work in customer-facing roles (such as sommelier or barista) or work on the production end of things (crafting wine, brewing beer, sourcing third-wave coffee beans, or curating a shop).

While the beverage of choice varies, what unites beverage professionals is interest, attention to detail, passion for history and flavor, good palette, and a mastery of skills that include hospitality, culinary, agricultural, and business. Depending on your interest, a formal education, apprenticeship, or combination may be your best bet. You can learn barista skills on the job and eventually feel confident enough to open your own coffee shop, but your new cafe will fare better if you have a solid business background or the finances to hire a partner with business savvy. Likewise, you can learn how to make wine by apprenticing with a practicing winemaker, but if you understand the viticultural sciences, you'll grasp the theory behind the practice much faster. 

Nutritionist

Nutritionists combine a passion for food with an equal passion for health, helping people understand how to eat healthy. As a nutritionist, you might provide dietary advice to individuals with chronic diseases, such as diabetes, encourage individuals with weight loss goals, promote healthy lifestyles, or manage a nutrition clinic, serving a population with special needs, such as older adults or people with food allergies. Nutritionists understand anatomy, physiology, human behavior, food science, and dietetic principles.   

Food and Beverage Industry Instructor

If you are passionate about teaching in addition to food and beverage, then you may have a career as a food and beverage instructor. With a teaching career, you can train new hires in your restaurant or coffee shop, work at a culinary arts or vocational school, or even teach a lay audience through cooking classes for non-professionals. The possibilities are endless, as you can follow your passion to teach others how to do what you love, whether that's baking sourdough bread or cooking Turkish food. You might even teach health safety skills by training culinary professionals in safe food handling. 

The typical qualification for a food and beverage instructor program is hands-on experience with what you'd like to teach. Teaching can be a mid-career move when, for instance, a restaurant chef wants more predictable hours, or it could be something you do on the side to supplement your income or market your business. By offering cooking classes when your restaurant is closed, you can introduce new people to your cuisine and gain exposure to a new audience. 

Food Stylist or Photographer 

If you love food and arts, then there are many roles in the food and beverage industry for you. Food stylist and food photographer are two of the most common. With these roles, you stage and photograph food for magazines, websites, television shows, and more. In addition to a thorough understanding of food principles, you'll need arts skills, which can be gleaned through education or on-the-job experience. 

Food and Beverage Writer

Whether you want to review restaurants, write culinary history books, write a cookbook, or create a food blog where you sell books, courses, and more, a food and beverage writing job combines hands-on skills with research and writing skills. By learning culinary arts or steeping yourself in the beverage industry you wish to write about (say, by working at a wine shop or interning with a winemaker), you can build your skills and confidence, gain insider knowledge, and start writing about your culinary interests. Depending on your goals with food and beverage writing, other areas of knowledge may be a fit. If food history is your calling, you'll a want history degree. If you hope to start a successful and lucrative food blog, food photography and social media knowledge are good skills to master. 

These are only a sample of the careers you could enjoy when you work in food and beverage industry. As social media marketing continues to evolve, there will only be more roles to consider. Regardless of where you want to end up, start your food and beverage career with a deep dive into culinary arts ands history from the world's leading hospitality school. Explore EHL's programs now. 

 

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Benefits of Food-Related Careers

When you’re comparing different career options, the most important thing is to think about your interests and passions. By choosing a career in a field you are passionate about, you’ll find it much easier to grow and succeed. However, it is vital to look at other details too. We’ve put together some information regarding food-related careers - giving you a chance to see if this could be a career you’d be interested in pursuing.

Opportunities for Career Progression

Among the many benefits of careers in the food industry are the opportunities for advancement within the sector. For example, many top sous chefs and even executive chefs for well-known restaurants started their careers as entry-level line cooks. Many of the restaurant managers and owners began their careers at the bottom as well. In fact, 90 percent of restaurant managers and 80 percent of restaurant owners started out in serving, hosting or other entry level jobs.

The same thing can be seen in the food-manufacturing side of things. Many people begin with entry level jobs within a processing facility and eventually work their way up and hold top positions in a company. It is possible to pursue opportunities related to business and management, skilled trades, or technology.

Food and drink offers exciting and profitable career prospects. As the UK’s largest manufacturing sector, the food and beverage industry will always need new employees. After all, everyone has to eat and there is always the need for innovation in this field.

So how much room for growth is there? It is estimated that by 2025 the restaurant industry will employ around 15.7 million workers. This is an increase of 1.7 million just from 2015. For those who already work in the industry, nine out of 10 claim it is a good option for a first job, and 70% of all workers between the ages of 18-65 have moved on to higher paying jobs. The highest-paying restaurant jobs reach six-figures, and are attainable for anyone with the right experience and work ethic.

Versatile & Transferable Career Skills

Careers in the food industry can equip an individual with many occupational skills that are valued in other sectors as well. This means, even if you decide that a career in food isn’t right for you, you should have the opportunity to move on to another job too. Restaurant jobs help you develop exceptional communication and customer service skills. Additionally, working in kitchens and manufacturing facilities offer practice in organization and efficiency. Depending on the focus of your job, you may even gain transferable skills in areas like accounting, human resources, and purchasing. All of these competencies are valued in many other business-related fields and could help you transition to another career path, if so desired

Serving and hosting jobs are often chosen as a part-time employment for young people. However, these jobs provide good experience that you can rely on later in life. With restaurant experience, you can go anywhere.

It Keeps You Sharp

Restaurant workers must be smart and sharp. This sharpness is vital because they must remember who, at which table, ordered what dish. They should also remember approximately how much time it has been since they ordered it, so that the customers aren’t kept waiting for very long. Waiters and waitresses need to be quick and careful on their feet, too, so that they don’t accidentally drop a customer’s plate. If you’re not “on the ball”, the customers will leave the restaurant unhappy. But if you are sharp, your customers will be happy, leave you a good tip, and will recommend your restaurant to their friends. Working in a restaurant helps you gain these skills to be at the top of your game.

You Get to Show Your Creative Side

Whether you are making the food, serving the food or working in management, there are plenty of opportunities to show off your creative side. In the food and beverage industry, it is up to the staff to get people into the establishment and keep them coming back time and time again--creativity goes a long way towards doing that.

Your Days are Unpredictable

When you work at a restaurant, no day is exactly like the one before. You will experience many different types of customers (which can be good and bad). If you love adventure, and prefer not to do things the same way twice, then working at a restaurant will be a fun experience for you. You’ll enjoy the unpredictability that is part of the package.

This holds true for those who are working in the back of the house as well as with customers. If you're working as a prep cook, you could find yourself chopping potatoes one night, and poaching shrimp the next. There's always something new to do when you're in a restaurant.

Stimulating Social Interaction

If you enjoy interacting with many different people, then food service may be a worthwhile consideration for you. Front of the house jobs such as server, bartender, or restaurant manager, provide you with the opportunity to meet new and interesting people every day. Larger restaurants and food service establishments tend to have a lot of employees, which gives you the chance to develop new friendships with coworkers—people that you, otherwise, wouldn't have ever met. Social interaction is also an appeal to other food-related careers, like bed and breakfast owner or restaurant publicist.

You Make Other People Happy

If there’s any reason to get in to this business it’s because you like to help other people. Every time you ask a customer how their meal was and they answer with, “It was great, I love this place!” it will make your day and fill you with pride. You’ll make friends with returning customers. The best managers in the business do it because they like seeing a room full of smiles.

Also, if you work with a good team, you can really have fun. Restaurant crews often become friends, and have each other's backs. Restaurant managers pitch in to help the servers, servers help each other out, hosts make sure to seat patrons evenly so servers can make the most in tips, and bussers clear tables quickly so more customers can be seated. Many people reminisce fondly about a good restaurant team.

You Learn How to Handle Challenging People

It goes without saying that as a restaurant worker, you will encounter an occasional person who isn’t very nice. It might be difficult to deal with these people at first, but as you get comfortable in your job, you will learn how to deal gracefully with these kinds of people gracefully. When you meet difficult people in another area of your life, you will have mastered the fake smile and polite response. You will have a newfound empathy for fellow food service and retail workers, as they are going through the same thing. Patience is a virtue, and one you will develop highly when you work at a restaurant.

Delicious Free or Discounted Food

When it comes to the perks of food industry careers, you cannot overlook free or discounted food. Every restaurant has a different policy, but it is common to receive a free or discounted meal during or at the end of your shift. Some restaurants even offer employee discounts when you are off-shift so that you can enjoy the menu as a customer but pay a discounted rate. Many restaurants allow employees to take home leftovers from the kitchen at the end of the day rather than throwing them into the garbage. If you are the type of person who eats out frequently, then this benefit can actually save you a considerable amount of money over the course of a year.

It is worth noting that some food-manufacturing companies are known for giving employees free and discounted food products as well. For example, it is reported that Mars Chocolate employees receive free candy!

Flexible hours

Working in a restaurant might mean pulling a weekend shift to make more money, of course. But there are perks to the scheduling too. Many servers and chefs work in the evenings, leaving the daytime free for errands and workouts while most other people are at work. There are benefits to this type of schedule, and some servers are able to schedule several days off a week or switch days to suit their schedule.

The restaurant industry is one of the few that offers flexible working hours to fit around family and social lives. It is also one of the few to offer both part-time and full-time work, as many restaurants are open extended hours. Many younger employees make the most of what the industry has to offer and are also enrolled in school.

You Can Burn Calories While on the Job

With most careers in food is that you will be on your feet. A lot. The pace is fast, there are repetitive motions, and you'll be engaged in moderate to heavy lifting. But most employees consider that a good thing. Your daily exercise routine is basically built into your job. In fact, food industry professionals could burn anywhere from 150 to 200 calories per hour.

WIth all these benefits, it is easy to see how a job in food service can be a great choice for your lifestyle. You owe it to yourself to learn more about the possibilities and decide if this is the right career for you.

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No matter what your career goal is with the food and beverage industry, it's important that you keep up with trends, so you can adapt accordingly. By keeping up with industry changes and responding as necessary, you can pivot toward what customers want and ensure that your customers are happy with the services you provide, whether that's as a chef, bar owner, hotelier, or service-facing role.

SSTH Programs

What is it like to study Culinary Arts at SSTH?

SSTH offers an attractive hospitality management program taught in English: the Swiss Professional Degree*.

* Dipl. Hôtelière-Restauratrice/Hôtelier-Restaurateur HF

The basic idea behind the training is entrepreneurship. The necessary knowledge and skills for a holistic understanding of operations and the assumption of management responsibility are imparted step by step.

Semesters 1 & 2
From cooking and service, to reception and housekeeping – the first two semesters focus your training on the operational side of the industry.

Semester 3
During a six-month paid internship in Switzerland at a hotel or restaurant of your choice, you will bring your newly acquired knowledge and skills into the real world.

Semester 4
Delve deeper into the fundamentals of management - not only in theory but also in practice: for instance, you’ll design the restaurant of your dreams and run it for a week in our on-campus restaurant.

Semester 5
During this management internship in Switzerland or abroad, you’ll be able to put the fundamentals of semester four into practice.

Semester 6
Your entrepreneurial skills are enhanced further through intensive training in your chosen field of specialization - either "Culinary Arts" or "Spa & Wellness Management".

Discover the curriculum of the Swiss Professional Degree*

* Dipl. Hôtelière-Restauratrice/Hôtelier-Restaurateur HF

Swiss Professional Degree Program Highlights

The Swiss Professional Degree Program has strong focus on combined theoretical and practical learning, allowing students to aquire a more comprehensive understanding of the industry. they will benefit from a teaching approach that focuses on individual development. 

Throughout the program, students put in practice their theoretical knowledge with concrete projects.

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The Gala Dinner

The gala dinner is the highlight for the students of the Swiss Professional Degree (HF), where they can show to the external guests what they have learned during the first semester in the practical subjects of kitchen and service.

The students plan the entire gala dinner in all its facets independently: from the development of the menu, the theme and the decoration to the gastronomic service in the evening itself.

Learn More
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The Concept Week

The concept week takes place int he fourth semester. During the concept week, students put their theoretical knowledge into practice as group work. The aim is to create a catering concept and then implement it effectively.

Each student takes on a task in the group, such as Food and Beverage, Finance, Marketing or Organization. The students are evaluated for their work and receive a budget for its implementation. They must present the concept to the Head of Studies and have it approved.

Discover our latest student project
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Sushi and Poke

This workshop will teach the basics of sushi and poke preparation as well as the latest food trends.

The students learn everything worth knowing about the ingredients and the preparation of these Japanese specialities.

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Genussmarkt

In Fürstenau, the "Fall in Love" Genussmarkt by top chef Andreas Caminada takes place every September.

Producers from all over Graubünden present their products at more than 30 stands around Schloss Schauenstein while various star chefs offer excerpts from their culinary skills.

SSTH helps organize the event with its students and impresses guests with its own pop-up restaurant.

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Rhythm and Food

The "Rhythm & Food" festival at SSTH offers students a platform to turn their ideas and the latest trends into a live event: Learning by Doing!

In the spirit of real edutainment, gourmets and foodies can enjoy culinary diversity in a unique atmosphere. 

Discover the event

Major in Culinary Arts Highlights

The Swiss Professionnal Degree students are thaught all the major areas of Culinary Arts. The SSTH Major in Culinary Arts program is based on four pillars:

  • Pleasure and senses
  • Service arts
  • Sustainability
  • Practical projects

These are implemented in the following lesson units*:

*The course content is continuously adapted to new trends and can vary.

Pleasure and senses

A single prerequisite: keeping your senses alert! With these workshops, students are called to explore the importance of all their senses when thinking about the F&B Industry. There is much more to the culinary experience than just taste. Learn to use all five senses (taste, sight, hearing, touch and smell) when delivering an exprerience to the guest makes for excellence. 

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Modern plating

What are the latest plating trends, how can chefs arrange their plates in a modern way?

During the workshop "Modern Plating", students will learn how to structure and meticulously design their dishes in order to demonstrate the art of designing a modern plate.

Discover the pictures of our latest workshop
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Beer pairing

In a workshop the students learn how beers can be ideally combined with food. On an excursion to Chur Stadtbier, they experience the brewing process of specialty beers live on site.

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Truffle excursion

How does the life cycle of a truffle - from the ground to the plate - look like?

On an excursion to Perugia Italy, the students go hunting for truffles and search for black and white tubers with dogs. A visit to a truffle market and a truffle company that shows how the products are processed round off the excursion.

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Afternoon Tea

The students can organize and implement high-end events for 4 and 5 star hotels and look after the guests in an exclusive setting.

Therefore, they are planning an afternoon tea event where visitors can choose from champagne or high-quality tea, six salty and three sweet snacks, scones and jams.

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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, our students will explore the Art of Service.

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Sommelier

The students complete the wine sommelier course "WeSet 2" in the Major "Culinary Arts" and receive the diploma after graduation.

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Barista

In Dallmayr's Barista course, students immerse themselves in the world of coffee. After graduating, they know the secrets of a good espresso and juggle with milk cans.

Students will get to know the origins and history of coffee, find out which grinding degree is suitable for each case and how the coffee grinder should be adjusted.

What is a barista?
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Bartender

From NitroBoy, students learn how to make colorful molecular drinks and ice cream using liquid nitrogen and dry ice.

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Gault Millau Garden Party

At the Gault Millau Garden Party in the Grand Resort Bad Ragaz, Switzerland's best top chefs demonstrate their skills.

In 2018, 16 chefs took part representing a total of 261 GaultMillau points.

At this exclusive event, the students provide the service and learn up close how the best top chefs in Switzerland celebrate their craft.

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Sustainability

The concept of ‘sustainability’ is a growing trend or an important issue both in the world of culinary Arts and the food & beverage industry.

‘Sustainability’ in regards to the culinary world essentially means going away from all the engineered foods we have available today and back to the natural. 

The students will learn where different food comes from, the nutritional value behind different food and the best ways to utilize that nutrition and the best sustainable (environmental and economic) practices.

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United Against Waste

The students are sensitized to the topic of food waste. In a workshop, food waste projects are initiated and processes for the reduction of waste and food waste are optimised.

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Organic producers

At Plantahof, a regional organic producer and agricultural school, students are trained in organic quality, regionality and seasonality.

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Natural cuisine

Workshop on nutrition and sustainability with Rebecca Clopath. The natural chef will show students how to prepare highly sophisticated dishes with local and fresh products such as flowers and barks found in forests and meadows. The aim is to bring an ecosystem or closed cycle to the plate.

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Enjoying edible insects

The students get to know edible insects with all sensory organs. At a workshop with Essento, students learn everything they need to know about edible insects from the long tradition of diversity and other aspects such as health, taste and sustainability. They will also learn about the many ways insects can be prepared.

https://youtu.be/GCReYu6ijB0

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Holistic nutrition: body, mind and soul

The hotel "Bainesser" in Tschlin focuses on holistic well-being. Monks teach the guests Tai-Chi, Shaolin Kung-Fu and Qi Gong. On an excursion the students learn everything about the harmony of body, mind and soul.

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The influence of raw food on health

At a workshop with Julia's Loft Kitchen, the students learn what positive influence raw food can have on their health. By heating the food to a maximum temperature of 42°C, all important enzymes, vitamins and unsaturated fatty acids are retained. The body is gently detoxified, but the pleasure should not be neglected.

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Practical projects

Translate Theory into Practice. Throughout their 6th semester, students are given at least one practical assignment where they will translate theory into a real-life setting.

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The "Elysium" - a multisensory experience

In the digital restaurant "Elysium" students learn to construct emotions. An art form is used for this, which stages exclusive gourmet cuisine with the latest digital achievements to create a unique journey of experience that appeals to the guest in all his senses. The students stage the service, act as actors in the multisensory restaurant and cook for the occasions.

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"The Flying Cow"

On behalf of hotelleriesuisse, the project "The Flying Cow" was implemented together with the students. A chorical dinner show with theatre, music and culinary elements.

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Interested in joining the Swiss Professional Degree* program?
Start your application now!

* Dipl. Hôtelière-Restauratrice/Hôtelier-Restaurateur HF

Our teachers

The experts behind the SSTH Culinary Arts program

The students get to know the most important procedures and processes in the kitchen, can prepare numerous dishes from buffets to specialities to banquets and profit from the culinary know-how of various experts.

In addition to SSTH's Executive Chef Gion Fetz, former chef at The Dolder Grand in Zurich, valuable workshops on the latest cooking trends and joint projects with some of Switzerland's most renowned chefs are held. 

École hôtelière de Lausanne

Gion Fetz - Executive Chef & Head of the Major in "Culinary Arts"

Gion Fetz spent eight years in Thailand as a chef, including at The Rembrandt in Bangkok and Paradise Beach Resort in Koh Samui.

He then returned to Switzerland to manage the top cuisine at Dolder Waldhaus and Dolder Grand in Zurich.

Since 2014, he has been contributing his experience as a trainer to the position of Executive Chef at SSTH.

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Lars Hellenbrand - Chief Patissier

Lars Hellenbrand has been working as a patissier in the 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 "The Dolder Grand" in Zurich, which he headed as Chef Pâtissier for more than 7 years.

Since 2015 he has been working at SSTH as a production manager and Culinary Art teacher in the field of patisserie.

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Andreas Caminada - Top chef & host at Schloss Schauenstein

19 Gault Millau points, 3 Guide Michelin stars

Andreas Caminada's restaurant has been awarded 3 Michelin stars and 19 Gault Millau points.

Since 2003, Caminada has hosted the Schauenstein Schloss Restaurant Hotel in Fürstenau (Switzerland), where he currently employs 35 staff members. His restaurant has been on "The World's 50 Best Restaurants" list since 2011.

In December 2015, the Grisons-based restaurant launched its second restaurant brand "IGNIV" in Bad Ragaz and in the same year set up its own foundation "Fundaziun Uccelin", which promotes young, talented chefs and service specialists.

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Heiko Nieder - Executive Chef Fine Dining The Dolder Grand

19 Gault Millau points, 2 Guide Michelin stars

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 the 2nd Michelin Star, and in October 2012 he was named "Ascender of the Year".

In July 2013, Heiko Nieder was awarded the title "Hotel Chef of the Year" by "Bilanz" (Swiss business magazine) in the hotel rating.

In October 2018, Heiko Nieder was voted "Chef of the Year 2019" by Gault Millau and awarded the 19th Gault Millau Point.

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Rebecca Clopath - Natural cook

Winner of the Swiss Sustainability Award 2016

Rebecca Clopath, who grew up on an organic farm in the Grisons, discovered her passion for cooking at the age of ten. After stops in the kitchens of well-known Swiss gourmet restaurants, the young top chef returned to her homeland.

There 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 fresh 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.