Why Culinary Arts at HTMi
International Hotel and Tourism Management Institute trains not just chefs, but future industry leaders. Students work in modern training kitchens and campus restaurants, where they’re mentored by world-renowned chefs. The dual accreditation—WACS and EduQua—gives graduates access to a community of the planet’s finest gastronomic experts, while the partnership with Swisstouches Hotels and Resorts allows internships at elite hotels worldwide, developing both creative abilities and management skills.
Swiss Culinary Arts
Diploma in Swiss European Culinary Arts spans two 10-week semesters, followed by a paid 4–6 month internship. The program covers everything—from food safety and working with exotic spices to molecular gastronomy and fine dining. Special emphasis is placed on organizing VIP events, which gives graduates confidence in the world of haute cuisine and opens doors to international restaurants, hotels, and event agencies.
Bachelor’s in International Culinary Business
Bachelor of Science in International Culinary Arts Business from International Hotel and Tourism Management Institute combines culinary mastery with management competencies. Over a 20-week semester, students master gastronomic concept design, team management, and food industry marketing, then reinforce their knowledge through 4–6 months of practice. The program includes German language study, which provides an advantage when seeking employment in Switzerland, Germany, or Austria and increases market competitiveness.
MBA in Culinary Arts at HTMI
MBA in Culinary Arts at International Hotel and Tourism Management Institute runs 1–2 years and prepares leaders for the global gastronomic industry. Modules cover financial management in hospitality, creative strategies, and contemporary trends. Students choose between a research path with a 10,000–14,000-word dissertation or a practical track. Upon completion, graduates receive a Postgraduate Diploma in Culinary Arts with the option to continue toward a full MBA, opening pathways to top positions in restaurant management, consulting, and developing world-class concepts.
