Business & Hotel Management School in Switzerland
 DCT International Hotel & Business School in
Switzerland is located in the charming village
of Vitznau, directly on the shores of the famous
Lake Lucerne, just 20 Km from the city of
Lucerne. All of the DCT professional staff are
highly qualified and have extensive
international experience in the hotel and
business fields and in the fields of Culinary
Arts and Culinary Management.
Students with more than one year of relevant
work experience or prior culinary education can
apply to waive the Foundation in European
Cuisine course. Program is completed in 15-18
months. The objective of this program is to
provide an intensive course of studies in the
culinary arts, following the high standards of
the Michelin and Gault-Millau rating systems.
Students prepare traditional gourmet food items
under the supervision of highly qualified,
certified Chefs.
Courses taken in this program earn academic
credits that may be transferred to universities
for students who wish to pursue further studies
(Johnson & Wales, Indiana University of
Pennsylvania, Oxford Brookes), and can also earn
points toward establishing or maintaining Chef's
Certification from the American Culinary
Federation. Students then undertake paid Swiss
industry training for 6-9 months. Entry
requirements: Completion of Secondary Education,
Proof of High School Diploma or equivalent and
Minimum 18 years of age.
CoursesAt DCT you can select from a
number of different hospitality programs that
are designed to fit your individual needs and
qualifications. They provide you with the
opportunity to continue your studies at the next
higher level and they give you the knowledge and
skills to work in the industry.
European Pastry & Chocolate (EPC), Foundation in
European Cuisine (FEC), European Gourmet Cuisine
(EGC):
Completion of Foundation in Foundation in
European Cuisine (FEC): A beginning course for
students with no background in classical Gourmet
cuisine. Courses in this program include both
the practice and the theory behind cooking, as
well as topics such as nutrition and sanitation.
European Gourmet Cuisine (EGC): A combination of
theory and practical hands-on lab work,
preparing the finest gourmet dishes in the
classical European tradition.
European Pastry & Chocolate (EPC): All aspects
of the pastry kitchen are covered, following the
tradition of the world-famous Swiss pastry chefs
who first established a reputation traveling
throughout Europe in the sixteenth century, and
continuing through to today's modern recipes.
Also:
- Advanced Diploma in Hotel and Tourism
Management (ADHM)
- Double Degree / Diploma in Hotel and Tourism
Management (DDD) leading to a Bachelor’s Degree
in Hospitality and Tourism Management from the
University of Massachusetts offered on the DCT
campus in Switzerland
- Pre-MBA Post-Graduate Diploma Program in Hotel
and Tourism Management/Science (GEM/S)
- Advanced Diploma in European Culinary
Management (ADECM)
- Professional Development Certificates
- Foundation English Language Program
Contact us below:
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