The course takes place at our Le Bouveret campus on Lake Geneva where we host our new culinary arts facility – Apicius: a contemporary, 4-storey construction custom-designed to enhance the professional learning experience for our culinary students. The campus also houses the “Mosimann Collection”: an exceptional collection of historic cookbooks and culinary artefacts collected over half a century by Swiss Masterchef, Anton Mosimann OBE. Chef to the British Royal family, the collection includes menus, dinner planning and gala setups with which he has delighted royals and celebrities for the last 50 years. The Kitchen Experience Our experienced and decorated chef instructors teach culinary demonstrations in front of the class to explain each technique. Students then practice the techniques learnt during the demonstration at an individual workstation with guidance every step of the way. While a kitchen is a disciplined environment, the teaching style remains approachable and light-hearted. Students who enrol and complete at least 2 consecutive terms qualify for a paid full-time internship in Switzerland. For those students, language courses will become a mandatory part of the programme in preparation for internship placement. *Minimum gross monthly salary in Switzerland: CHF 2,212 Tuition includes fullboard,insurance,access to gym, internship placement etc.

Successful achievement of secondary education (IGCSE, O-Level) IELTS score of 5.5 or TOEFL iBT 55 Recommended minimum age 18