ModulesDCT’s European Culinary Arts programs are made up of four specialized modules, each focused to improve your skills and knowledge within a specific area. Based on your own interests, you can assemble the collection of modules that will help you achieve your career goals. Successfully completing one module leads to a Certification in that area, two modules to an Advanced Certification, three modules to a Diploma in European Culinary Arts, and four modules to an Advanced Diploma or an Associate’s Degree in Culinary Arts & Restaurant Management. Please refer to the module descriptions below and the chart to the right to choose the program that best matches your interests and goals. You may also qualify to perform a Paid Swiss Internship in a top Swiss kitchen.
- FEC
- EGC
- EPC
- IMS
Foundation in European Cuisine (FEC) will introduce you to European cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. You will learn to use European ingredients; develop your preparation techniques and knife skills; learn to prepare the basic stocks, soups, sauces and bakery & pastry products; and gain an understanding of kitchen terminology. FEC or appropriate prior experience is a prerequisite for EGC.
European Gourmet Cuisine (EGC) will build on to your fundamental
understanding of Swiss and European culinary principles and terminology.
You will explore European national and regional cuisines, from the
traditional to the modern, by preparing a wide range of recipes
including typical appetizers, fish, vegetarian and main course dishes.
You will learn basic front-of-house skills and the importance of good
customer relations. Restaurant projects will provide you with the
opportunity to apply your knowledge and also develop your leadership and
teamwork.
European Pastry & Chocolate (EPC) will teach you all aspects of the modern pastry kitchen, from traditional Swiss and European cakes, tortes, rolls, breads, cookies and biscuits, through to today’s modern recipes and trends in plated desserts. You will learn the best techniques for creating a wide variety of attractive and trendy warm, cold and frozen desserts for both plated and buffet presentation; plus truffles, pralines and chocolates; and artistic sugar and chocolate show pieces.
Experience and prepare in small groups under supervision different new techniques;
the emphasis here will be on preparation, well balanced taste and up to
date presentations that show our traditional and modern pastry &
bakery products at it’s finest:
Introductory Management Studies (IMS) is a term of study within the Associate's Degree program that is made up of six courses introducing you to a variety of managerial topics. These courses will provide you with skills and knowledge required of a restaurant owner or manager.
