스위스

스위스! 호텔 관광 외식업의 본고장!  철저한 실무중심의 교육

이론과 실습교육을 동시에 함으로 현장감을 바로 몸에 익힐수 있는 최대 강점이 있다!

컬리너리 아트 아카데미, CAAS

학교형태 : 사립대학교

캠퍼스 위치 : 

  • Le Bouveret Campus, 르브부레 캠퍼스
  • Lucerne Campus, 루체른 캠퍼스
  • Brig Campus, 브릭 캠퍼스

교육과정

Bachelor of Arts in Culinary Arts

학사학위 과정

– 총 학업기간 : 3년

– 제공 캠퍼스 : 르브부레, 루체른, 브릭 캠퍼스

– 전공 : 요리, 제과제빵 / 초콜렛 아트, 채식 및 비건

– 개강일 : 2021년 10월 4일, 2022년 1월 10일, 2022년 4월 4일

Culinary Arts, 요리 (르브부레, 브릭 캠퍼스)

YEAR 1

TERM 1: 11 WEEKS

  • Fundamentals of Classical Cooking
  • Food Safety and Sanitation
  • Introduction to Industry Experience
  • French or German

TERM 2: 11 WEEKS

  • Cuisines of Europe
  • Taste through Time: Cultures and History of European Gastronomy
  • Introduction to Baking & Pastry Arts
  • Nutrition, Health, and Special Diets
  • Business Communication
  • French or German

TERM 3: 11 WEEKS

  • Cuisines of the World
  • The World of Garde Manger
  • Taste through Time: Cultures and History of European Gastronomy
  • Kitchen Management and Leadership
  • French or German”

Internship : Switzerland or abroad (4-6 months)

YEAR 2

TERM 4: 11 WEEKS

  • Fine Dining Cooking – Theory
  • Fine Dining Cooking – Practical
  • Restaurant Service and Management
  • Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
  • Advanced Baking & Pastry (in collaboration with Ritz Paris)

TERM 5: 11 WEEKS

  • Innovative Gourmet Cooking: – Theory
  • Innovative Gourmet Cooking: – Practice
  • The World of Chocolate Arts
  • Food Product Development
  • Applied Research

Internship : Switzerland or abroad (4-6 months)

YEAR 3

TERM 6: 11 WEEKS

  • Business Plan for the Entrepreneur 1
  • Culinary Tourism
  • Strategic Marketing for the Food Industry
  • Food in the Media
  • Culinary Events Management

TERM 7: 11 WEEKS

  • Business Plan for the Entrepreneur 2
  • Food Philosophy
  • Food Trends
  • International Food and Wine Matching
  • Food & Beverage Concept Management

Pastry & Chocolate Arts, 제빵제과, 초콜릿 전공 (루체른, 르브부레, 브릭 캠퍼스)

YEAR 1

TERM 1: 11 WEEKS

  • Fundamentals of Classical Baking & Pastry
  • Food Safety and Sanitation
  • Introduction to Industry Experience
  • French or German

TERM 2: 11 WEEKS

  • Chocolate Arts
  • Modern Desserts
  • Taste through Time: History and Culture of Baking & Pastry Arts
  • Nutrition, Health, and Special Diets
  • Business Communication
  • French or German

TERM 3: 11 WEEKS

  • From Concept to Masterpiece – Theory
  • From Concept to Masterpiece – Practical
  • Baking & Pastry: Trends, Concepts, and Innovations
  • Kitchen Management and Leadership
  • French or German

Internship : Switzerland or abroad (4-6 months)

TERM 4: 11 WEEKS

  • Fine Dining: Pastry and Desserts – Theory
  • Fine Dining: Pastry and Desserts – Practical
  • Restaurant Service and Management
  • Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
  • Cafe and Bakery: Concepts and Management

TERM 5: 11 WEEKS

  • Innovative Gourmet, Pastry, and Desserts – Theory
  • Innovative Gourmet, Pastry, and Desserts – Practical
  • Food Product Development
  • Cafe and Bakery: Catering
  • Applied Research

Internship : Switzerland or abroad (4-6 months)

TERM 6: 11 WEEKS

  • Business Plan for the Entrepreneur 1
  • Culinary Tourism
  • Strategic Marketing for the Food Industry
  • Food in the Media
  • Culinary Events Management

TERM 7: 11 WEEKS

  • Business Plan for the Entrepreneur 2
  • Food Philosophy
  • Food Trends
  • International Food and Wine Matching
  • Food & Beverage Concept Management

Vegetarian Culinary Arts, 채식, 비건 전공 (르브부레, 브릭 캠퍼스)

YEAR 1

TERM 1: 11 WEEKS

  • Fundamentals of Vegetarian and Plant-Based Cooking
  • Food Safety and Sanitation
  • Introduction to Industry Experience
  • French or German

TERM 2: 11 WEEKS

  • Vegetarian and Plant-Based Gourmet Cuisine
  • Taste through Time: History and Culture of Vegetarian Cuisines and Plant-Based Diets
  • Introduction to Vegan Baking & Pastry Arts
  • Nutrition, Health, and Special Diets
  • Business Communication
  • French or German

TERM 3: 11 WEEKS

  • Vegetarian Cuisines of the World
  • Vegan Dessert Creations
  • Vegetarian Culinary Trends: Wholefoods, Sustainability, and Beyond
  • Kitchen Management and Leadership Training
  •  French or German

Internship : Switzerland or abroad (4-6 months)

TERM 4: 11 WEEKS

  • Vegetarian Fine Dining Cooking – Theory
  • Vegetarian Fine Dining Cooking – Practical
  • Restaurant Service and Management
  • Wine, Beverage, and Mixology (in collaboration with Ritz Paris)
  • Advanced Vegan Baking and Pastry

TERM 5: 11 WEEKS

  • Innovative Vegetarian
  • Gourmet Cooking – Theory
  • Innovative Vegetarian Gourmet Cooking – Practical
  • The World of Chocolate Arts
  • Food Product Development
  • Applied Research

Internship : Switzerland or abroad (4-6 months)

TERM 6: 11 WEEKS

  • Business Plan for the Entrepreneur 1
  • Culinary Tourism
  • Strategic Marketing for the Food Industry
  • Food in the Media
  • Culinary Events Management

TERM 7: 11 WEEKS

  • Business Plan for the Entrepreneur 2
  • Food Philosophy
  • Food Trends
  • International Food and Wine Matching
  • Food & Beverage Concept Management

Master of Arts in Culinary Business Management

석사학위 과정

– 총 학업기간 : 1년

– 제공 캠퍼스 : 르브부레 캠퍼스

– 전공 : 외식경영학

– 개강일 : 2021년 10월 4일, 2022년 4월 4일, 2022년 10월 3일

Master of Arts in Culinary Business Management, 외식경영석사 (르브부레 캠퍼스)

YEAR 1

TERM 1: 11 WEEKS

• Food Culture and Culinary Trends
• Leadership and People Management
• Revenue and Performance Analysis in the Culinary Industry
• Sustainability, Social Responsibility, and Ethics
• Strategic Management in the Culinary Industry
• Culinary Fundamentals and Food Safety
• French or German

TERM 2: 11 WEEKS

• Creativity and Innovation
• Events and Catering Management
• Advanced Marketing for the Culinary Industry
• Research Methods
• Food Entrepreneurship and Business Start-up
• International Cuisines
• French or German

Consultancy project or formulation
of business plan 

Swiss Grand Diploma in Vegetarian Culinary Arts

스위스 그랜드 디플로마 과정 : 채식 / 비건 전공

– 총 학업기간 : 3학기 (학기별 11주 교육과정) + 4~6개월 동안의 유급인턴쉽

– 제공 캠퍼스 : 르브부레 캠퍼스

– 전공 : 채식 및 비건

– 개강일 : 2022년 7월 4일

Vegetarian Culinary Arts, 채식, 비건 전공 (르브부레 캠퍼스)

YEAR 1

TERM 1: 11 WEEKS

  • Fundamentals of Vegetarian and Plant-Based Cooking
  • Food Safety and Sanitation
  • Introduction to Industry Experience
  • French or German

TERM 2: 11 WEEKS

  • Vegetarian and Plant-Based Gourmet Cuisine
  • Taste through Time: History and Culture of Vegetarian Cuisines and Plant-Based Diets
  • Introduction to Vegan Baking & Pastry Arts
  • Nutrition, Health, and Special Diets
  • Business Communication
  • French or German

TERM 3: 11 WEEKS

  • Cuisines of the World
  • The World of Garde Manger
  • Taste through Time: Cultures and History of European Gastronomy
  • Kitchen Management and Leadership
  • French or German

Internship : Switzerland or abroad (4-6 months)

Swiss Grand Diploma in Culinary Arts

스위스 그랜드 디플로마 과정 : 요리 전공

– 총 학업기간 : 3학기 (학기별 11주 교육과정) + 4~6개월 동안의 유급인턴쉽

– 제공 캠퍼스 : 르브부레 캠퍼스

– 전공 : 요리

– 개강일 : 2021년 10월 4일, 2022년 1월 10일

Culinary Arts, 요리 (르브부레 캠퍼스)

YEAR 1

TERM 1: 11 WEEKS

  • Fundamentals of Classical Cooking
  • Food Safety and Sanitation
  • Introduction to Industry Experience
  • French or German

TERM 2: 11 WEEKS

  • Cuisines of Europe
  • Taste through Time: Cultures and History of European Gastronomy
  • Introduction to Baking & Pastry Arts
  • Nutrition, Health, and Special Diets
  • Business Communication
  • French or German

TERM 3: 11 WEEKS

  • Cuisines of the World
  • The World of Garde Manger
  • Taste through Time: Cultures and History of European Gastronomy
  • Kitchen Management and Leadership
  • French or German”

Internship : Switzerland or abroad (4-6 months)

Swiss Grand Diploma in Pastry & Chocolate Arts

스위스 그랜드 디플로마 과정 : 제빵제과 및 초콜릿 전공

– 총 학업기간 : 3학기 (학기별 11주 교육과정) + 4~6개월 동안의 유급인턴쉽

– 제공 캠퍼스 : 루체른 캠퍼스

– 전공 : 제과제빵 및 초콜릿, 설탕 공예

– 개강일 : 2021년 10월 4일, 2022년 1월 10일

Pastry & Chocolate Arts, 제빵제과, 초콜릿 전공 (루체른 캠퍼스)

YEAR 1

TERM 1: 11 WEEKS

  • Fundamentals of Classical Baking & Pastry
  • Food Safety and Sanitation
  • Introduction to Industry Experience
  • French or German

TERM 2: 11 WEEKS

  • Chocolate Arts
  • Modern Desserts
  • Taste through Time: History and Culture of Baking & Pastry Arts
  • Nutrition, Health, and Special Diets
  • Business Communication
  • French or German

TERM 3: 11 WEEKS

  • From Concept to Masterpiece – Theory
  • From Concept to Masterpiece – Practical
  • Baking & Pastry: Trends, Concepts, and Innovations
  • Kitchen Management and Leadership
  • French or German

Internship : Switzerland or abroad (4-6 months)

입학요건

학사학위 프로그램

– 국내 고등학교 졸업자 이상 자 또는 검정고시 합격자

해외 또는 국내 국제학교 졸업자 (IB Diploma, IBCP Diploma, Maturité, Abitur, French Bac, 2 A-levels)

– 아이엘츠 공식 시험 점수 : 5.5 점 이상 또는 토플 공식 시험 점수 55점 이상

만 18세 이상

외식경영 석사 프로그램

– 국내 또는 해외 4년제 대학교 졸업자 이상자 (전공 불문)

– 아이엘츠 공식 시험 점수 : 6.0 점 이상 또는 토플 공식 시험 점수 67-74점 이상

– 만 21세 이상

스위스 그랜드 디플로마 프로그램

– 국내 고등학교 졸업자 이상 자 또는 검정고시 합격자

– 해외 또는 국내 국제학교 졸업자 (IB Diploma, IBCP Diploma, Maturité, Abitur, French Bac, 2 A-levels)

– 아이엘츠 공식 시험 점수 : 5.5 점 이상 또는 토플 공식 시험 점수 55점 이상

– 만 18세 이상

개강일

학사학위 프로그램

– 2021년 10월 4일, 2022년 1월 10일, 2022년 4월 4일

외식경영 석사 프로그램

– 2021년 10월 4일, 2022년 4월 4일, 10월 3일

스위스 그랜드 디플로마, 요리 및 제빵제과 / 초콜릿 전공 프로그램

– 2021년 10월 4일, 2022년 4월 4일, 7월 4일, 10월 3일

스위스 그랜드 디플로마, 채식 / 비건 프로그램

– 2022년 7월 4일

캠퍼스 위치

  • Lucerne Campus, 루체른 캠퍼스
  • Le Bouveret Campus, 르브부레 캠퍼스
  • Brig Campus, 브릭 캠퍼스

학교 자료 요청 및 입학지원 문의

컬러너리 아트 아카데미 CAAS 입학지원문의


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