Whether you want to be an executive chef at a high-end restaurant or work on cruise ships, in fancy hotels, yachts or for your own catering business, our selection of programs will get you there. All courses are held within an actual hotel campus, providing students with the reputable Swiss formula of “learning by doing”.
What are you looking for?
Our 11 week fast-track Certificate in Professional Cookery will teach you the fundamentals of cooking. The course combines practical classes together with theoretical sessions enabling you to start your career as a junior cook.
The Certificate in Culinary Arts course (6 month course + 5 month paid internship), is designed to equip students with the skills necessary to embark on a career in culinary arts. The program puts particular emphasis on kitchen and food production skills as well as cooking styles. It takes place in an actual hotel kitchen.
The 2 year Swiss Alpine Diploma in Culinary Arts puts particular emphasis on food production skills as well as on the importance of managerial aspects. The 2 (paid) industry placements and the practical duties of the theory semesters, make Swiss Alpine Center’s graduates highly employable in the catering and food and beverage industries.
The good news is that if you’re passionate about being in the kitchen, the programs at Swiss Alpine Center will have you delving into a world of culinary mastery! It takes dedication, consistency, discipline, enthusiasm and a cooperative team spirit to move you through the ranks in the industry. So, if you’re ready to commit to a culinary journey, we’ll provide all the expertise and guide you through the valuable experiences necessary to get you to the top.
Culinary Arts 2017 graduate, Francois Jouenne-Peyrat said it best: “..it is not simply a cooking and hospitality school, but also a business school.” Francois, who says that he entered the course completely lacking in self-discipline (and struggling at first as a result), feels that he came out of it with an entrepreneurial spirit, strong self-discipline which is essential to the chef’s profession, and with concrete knowledge of the business side of running a culinary venture. All this in addition to feeling confident in the culinary skills gained throughout the course and his internships. At the time of his interview, he was working in the Netherlands as a chef in parallel to running his own successful catering business, and had even embarked on a new degree!
Zimbabwean culinary student Reginald Muteiwa, had the following to say: “I gained more than I bargained for thanks to the Alpine family, with the chance to interact with individuals from different corners of the world and society, network with successful professionals and organizations within the tourism industry and also gain an education like no other that focused on cultivating practical skills, work place professionalism, encouraged full on teaching of all aspects of the hotel and tourism industry…”
Julian El Khal, Executive Chef at the Al Sufra at Marsa Malaz, Kempinski, the Pearl, Doha, Qatar had this to say about his career:
“I attribute my success as a Chef to the education I received at Swiss Alpine Center in Greece, coupled with the internship opportunities I had during my studies, and then of course my employment at The Park Tower Knightsbridge, a Luxury Hotel Collection in London.
For those who want to make a career out of the culinary arts, this profession requires a good education that will not only focus on cooking but on management. An executive chef is the manager of a kitchen. His education is ongoing. Keeping up with trends and the evolving food industry is a must.
And
one more very important ingredient for a successful career in culinary arts is
passion for cooking. I had this passion as a young boy and recall helping
my mother in the kitchen, and I am still as passionate about the creation of
dishes, the marriage of flavours and textures.”
Some of Alpine’s graduates enjoy fame and being in the limelight!
Chef Panos
Ioannidis graduated from Alpine with a BA(Hons) in
Culinary Arts Management. He went on to become a celebrity judge on the
Greek MasterChef program, had dozens of TV appearances, worked as a Chef
Instructor, has a strong social media presence in the industry, and now has
people’s mouths watering with his delicious creations as the head Chef of a well-known
restaurant in Athens.
Another graduate was thrilled to land the esteemed job of Executive Chef to the President of Kazakhstan!
“By completing three years of study, the first two leading to the Swiss Alpine Diploma in Culinary Arts followed by a third year where I was awarded the BA(Hons) International Food & Beverage Management, including internships in leading hotels and restaurants, equipped me with superior skills that got me to where I am now!” said Chef Radislav Nassonov.
Ziyad Saleh, another Swiss Alpine Center graduate, was passionate about Michelin Star restaurants and spent two years training under famous chefs in Italy at the following Michelin Star restaurants before reaching the head chef position: Ristorante Sadler, Osteria Francescana, Ristorante Cracco, and Il Luogo di Aimo et Nadia. What does Ziyad have to say about these priceless experiences?
“When I cook, I want to know that I’m using the best quality products, have a mastery of flavour and cooking techniques, and that I am able to imbue the cuisine with my personality and consistency to offer guests an exceptional dining experience.”
Want to join our melting pot of culinary students who arrive at our seaside campus from all over the world? Feel free to contact us for more information. https://www.swissalpinecenter.com/contact-us/
