Swiss Grand Diploma at Culinary Arts Academy Switzerland

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Swiss Grand Diploma at Culinary Arts Academy Switzerland

This page is dedicate to our new Swiss Grand Diploma at Culinary Arts Academy.

20/12/2019

Dear followers & readers, you might have noticed that we've been quite for a while, this is because we were moving to our official page 😍 you can scan its address via the QR code below or follow this link 👉
https://www.facebook.com/culinaryinstituteswitzerland/
We hope you'll keep following us there for more insights from Swiss Grand Diploma programme as well as Culinary Arts Academy Switzerland! Wishing you all Merry Christmas & Happy New Year 2020 🎄🎉See you there 😉

19/11/2019

Always wondered how to pair plant based foods with wines? Yes, yes kale chips are perfect with fruity, juicy and delectable reds from Beaujolais region as well as South of France! To learn more join our brand new Vegetarian Cuisine Diploma, where we explore the subject of plant based food and wine pairing 🍷Cheers!

To learn more follow the link👉 https://bit.ly/2NZhe0y

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Culinary Arts Academy Switzerland

11/11/2019

We are excited to announce the addition in our short programmes - 🌱Diploma in Vegetarian Culinary Arts 🌱! 22 weeks, deep insights in plant based foods, menus, concepts, hands on knowledge and basis to create something progressive in this all-time high culinary direction. To learn more follow the link 👉https://bit.ly/36LzT7w

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06/11/2019

Our lecturer Aurélie Bourcart takes games seriously, together with Swiss Grand Diploma Term 2 students they were talking about vegetables during their French class. Not only students learnt the names of various vegetables in French they also created funny stories about "stinky leeks" and Banana Knights sailing in a Breakfast Boat. After such associations learning French seems easy!

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22/10/2019

Here is a glimpse of the Term 3 Swiss Grand Diploma students visiting the Alimentarium together with their lecturer Pasmore-Mallett Lynda in Vevey. As part of the Farm to Table course they explored the fruits and vegetables growing in the organic garden and looked at the roles of various producers in getting food onto the plate. Students were surprised to consider the number of food miles required to ensure a supply of frozen chicken and shelf-stable orange juice in Europe. Their trip ended with some time spent in the Games room considereng another food journey: the one our food takes through the digestive system. 🍽

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23/09/2019

Great day trip in Gruère region with all the Swiss Grand Diploma students 1 & 2 organised by Chef instructor Jérôme Loup. CA***ER Chocolate Factory, Broc; Switzerland tasting, trout fishing and grilling to finish in the Gruyeres cheese medival town. It was a great Swiss cultural experience 🧀🐟

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13/09/2019

Chef Jérôme Loup introducing sauces to Swiss Grand Diploma students term 1. : “Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent.“ Curnonsky

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12/09/2019

Swiss Grand Diploma students actively participated in the Student Ambassador Forum (SAF), organisation which represents students of various programs within the César Ritz Colleges Switzerland and Culinary Arts Academy Switzerland. Recently they had Ice cream & leadership masterclass: a dedicated workshop for SAF students to thank them for their involvement in the association. On the table: colors, ice cream, strategies to leverage your SAF role & to design the next step as a leader, practice guided and created by our lecturer Delphine Blin Genin 🍦

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29/08/2019

Students having their French class conducted by their lecturer Aurélie Bourcart at Migros Valais in order to learn more about ingredients, its names, units, origins and organic classifications, while practicing the language.

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16/08/2019

Swiss Grand Diploma Term 2 students tasting saké and moving to wine subject at their Wine, Beers & Mixology Class.

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16/08/2019

Swiss Grand Diploma students Term 1, working with meats today guided by Chef Patrice, who also prepared a "little" snack for them 🍖

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13/08/2019

At Culinary trends class SGD Term 1 students with their lecturer Anastasiia Burakovskikh not only they learn how to research upcoming food trends, they also taste them: they've already sampled vegan fresh cheese and vegan blue cheese sourced from Thelivingfood Barcelona; for the National day 🇨🇭 they tasted Double crème de la Gruyère with one of the powders - Blue spirulina, which is widely used in smoothies these days and considered to be the best source of Vitamin B2, Iron (11%), Copper (21%), Antioxidants, has Anti-Inflammatory properties, effective against anemia and responsible for many more miracles. Learning by tasting 🌱

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Adresse

Route Cantonale 51
Port-Valais
1897

Telefon

024 482 82 82

Webseite

https://www.culinaryartsswitzerland.com/en/

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