GMC Breaking News

Jan 20, 2022, 20:44

New Program for Culinary-Arts Professionals at Les Roches in Switzerland

Les Roches International School of Hotel Management, one of the leading hospitality-management schools in the world, is pleased to announce a new management program in its wide range of curriculum: the postgraduate diploma in business administration for culinary-arts professionals, a one-year program starting in August 2011 on the Les Roches campus in Bluche, Switzerland.

The postgraduate diploma in business administration is a specialized business degree for culinary-arts professionals who seek to improve their general management and leadership skills. The curriculum builds upon the existing skills of culinary and foodservice professionals to prepare them for the responsibilities of general business administration. Designed for mature students, this program will allow them to advance their careers in the foodservice industry or to open their own successful businesses. The program accredited by the New England Association of Schools and Colleges (NEASC).

“The program will take two semesters,” says Jeremy Hutchinson, director of academic affairs of Les Roches International School of Hotel Management. “This program is the perfect study for professionals who, for example, want to open their own business or want to become a manager of food-and-beverage outlets in a major hotel. Les Roches has over 35 years of expertise in hospitality management and holds strong relationships with the hospitality industry.”

“The culinary world is fast evolving,” says Anton Wuersch, who has almost 20 years of international and corporate management experience in food & beverage and operations with Hyatt, Hilton, Sheraton and InterContinental. “It is no longer enough to understand cooking and creating stunning recipes or outstanding tasting food. Today a chef who wants to be recognized as a culinary leader needs to learn how to meet customer expectations, how to plan and manage a budget and how to lead teams in this industry.”

The program is open for culinary-arts professionals who have obtained a higher diploma in culinary arts, are at least 24 years old and have at least three years of proven culinary experience.

Intakes are August and February. For more information, visit