Swiss Culinary Academy by BHMS · Lucerne
Culinary Programmes in Switzerland
One ladder, four entry points — from a two-week summer camp at 16 to a Master of Science in Culinary Entrepreneurship. Finish any rung with a full qualification in hand.
How it works
Start at 16. Stop when you're running the business.
Every diploma year follows the same Swiss rhythm: six months on campus in professional kitchens, then six months of guaranteed paid internship at CHF 2'390/month gross minimum in Switzerland.
Climb straight through to the dual bachelor degree with Robert Gordon University (UK), continue to the MSc — or step off at any rung with a recognised qualification and 6-month blocks of real kitchen experience on your CV.
How the paid internship model works
The ladder
Four rungs to the top of the kitchen
Ages 16–19 · First taste Culinary Summer Camp Two weeks in Lucerne, 11 – 24 July 2027: chocolate and bakery labs with BHMS chefs, hotel behind-the-scenes tours and Alpine excursions — with the full fee credited towards first-year tuition of an eligible BHMS Bachelor if you enrol within two years. Explore the Summer Camp → Year 1 Diploma in Culinary Arts 270 kitchen hours across European cuisine, garde manger, bakery and pastry — then your first six-month paid internship, placement guaranteed. Explore the Diploma → 
Years 2–3 Higher Diploma → Dual BA in Culinary Arts Advanced craft, chocolate work and à la carte in Year 2; management and entrepreneurship in Year 3 — graduating with two degrees, from BHMS and Robert Gordon University (UK). Explore the bachelor path → The summit MSc in Culinary Entrepreneurship A Master of Science for chefs who want their name over the door: wine entrepreneurship with WSET Level 2, digital branding — and an investor-ready start-up plan as your thesis. Explore the MSc → Also on the ladder
Side by side
Compare the programmes
| Programme | Duration | Kitchen hours | Award | Total (CHF) |
|---|---|---|---|---|
| Culinary Summer Camp (ages 16–19) | 2 weeks | — | Certificate of completion | CHF 3'900 — credited towards first-year Bachelor tuition if you enrol within two years |
| Certificate in Culinary Operations | 10 weeks | 180 | Certificate in Culinary Operations | CHF 23'025 |
| Diploma in Culinary Arts (Year 1) | 1 year | 270 | Diploma — 60 ECTS, ACFEFAC-accredited | CHF 40'200 |
| Higher Diploma in Culinary Arts (Year 2) | 1 year | 335 | Higher Diploma in Culinary Arts | CHF 41'200 |
| BA in Culinary Arts (Dual Degree) (Year 3) | 1 year | — | Two bachelor degrees — BHMS + Robert Gordon University (UK), 180 ECTS total | CHF 42'200 |
| Postgraduate Diploma in Culinary Arts | 1 year | — | Postgraduate Diploma in Culinary Arts | CHF 41'200 |
| MSc in Culinary Entrepreneurship | 1 year | — | MSc with Robert Gordon University (UK) — 90 ECTS | CHF 41'700 |
All totals include tuition, shared accommodation, meals, Swiss health insurance, visa administration and airport pickup; the culinary programmes also include uniforms and knives, the MSc does not (2027 rates — fees reviewed annually). By bachelor graduation you hold 600+ logged kitchen hours and 18 months of paid professional experience. Full details on the fees page.
Intakes
Three starts a year
16 November 2026 · 22 February 2027 · 16 August 2027
Applications take about two minutes to start online, and admissions responds within 72 hours. Visa processing can take up to 12 weeks, so apply around four months before your intake.
Start your applicationWatch
See it for yourself
Next step
Three intakes a year. One decision that pays you back.
Next intakes: 16 November 2026 · 22 February 2027 · 16 August 2027 · Lucerne, Switzerland
Every bachelor year pairs six months of study with a six-month paid internship — a guaranteed gross minimum of CHF 2'390/month in Switzerland. How the internship model works →