Why Culinary Arts
At International Management Institute, culinary mastery intertwines with business acumen through a curriculum that balances modern cooking techniques and entrepreneurial skills. Paid internships across Switzerland and beyond provide professional experience while broadening cultural horizons, equipping graduates to work confidently both in the kitchen and at the helm of restaurant ventures. Students receive personalized support throughout their journey—from visa processing to resume building—which proves invaluable when launching an international career.
Bachelor of Arts with Honours in Culinary Arts
The BA (Hons) Degree – Culinary, accredited by Manchester Metropolitan University, offers a three-year immersion into gastronomy through a management lens. Students at International Management Institute Switzerland master classical culinary foundations, healthy eating trends, and experimental approaches while learning to transform concepts into viable business projects. The program’s 12-month internships—often paid—allow them to apply knowledge practically and build industry connections, with particular emphasis on culinary entrepreneurship and digital tools in gastronomy, preparing innovators rather than mere executors.
Diploma Modules at International Management Institute
The International Culinary Management Diploma (120 credits) spans seven modules where theory meets practice.
- The Art of Pastry and Baking (10 credits) reveals dessert secrets;
- Food Hygiene and Safety (20) teaches HACCP standards;
- Vinology and Beverage Management (20) immerses students in the sommelier’s world.
- Culinary Foundations (20 credits) and Nutrition Trends (10) establish the groundwork upon which specialized skills are later built.
Practical Modules
The advanced level (an additional 120 credits) caters to those seeking deeper understanding of European traditions and managerial nuances. Here, “European Cuisine” (20) sits alongside “Talent Management” (20), while “Menu Design” (10) teaches the marriage of creativity and marketing. Practical modules like “Contemporary Cuisine” (20 credits) run parallel to consumer psychology studies, cultivating genuinely multitasking leaders who can navigate both culinary creation and business strategy.
