Overview

Programme Overview

The Graduate Diploma in International Culinary Arts is a postgraduate programme delivered at IMI's campus in Luzern. It is designed for those looking to move into a career in the culinary industry, with a strong focus on practical skills and professional training.

The programme is aimed at candidates with a degree in an unrelated field or relevant work experience who wish to develop their culinary abilities. Students benefit from personalised attention in the kitchen, combined with a solid theoretical foundation in management and business fundamentals in the classroom. This combination makes the programme particularly suitable for those with entrepreneurial ambitions in the culinary sector. The programme is taught in English and carries 120 ECTS credits. Teaching takes place in small classes within an international campus community, allowing for active participation and individual support.

Award

On successful completion, students receive the Graduate Diploma in International Culinary Arts, awarded by IMI.

Programme Structure

The programme is completed in one year and combines culinary training with professional practice:

• Graduate Diploma Semester: 22 weeks on campus
• Paid Internship: 22 weeks in Switzerland or abroad

The academic semester covers both kitchen practice and management, including culinary fundamentals, contemporary cuisine, pastry and baking, food hygiene and safety, beverage management, and restaurant management and control.

Internship

After the academic semester, students complete a six-month paid internship, where they refine their skills in a real professional environment. IMI maintains a network of industry partners, including restaurants, hotel kitchens, and culinary businesses, with placement opportunities in Switzerland, Europe, the Middle East, Asia, and the Americas. Recent placements include a culinary traineeship at the Widder Hotel in Zurich.

Career Opportunities

Graduates of the programme are prepared for roles in four main areas:

• Restaurant and food service management: restaurant manager, operations supervisor, food and beverage manager
• Kitchen and culinary operations: commis chef, chef de partie, junior sous chef
• Culinary business: restaurant owner or co-owner, culinary entrepreneur, catering business manager
• Product, innovation, and food development: food concept developer, culinary innovation assistant, menu development coordinator

Intakes

The programme offers two intakes per year, in February and August.

Student Life

Beyond the academic programme, students benefit from the quality of life that Switzerland offers and from a diverse international community on campus. The programme is practical and demanding, while small class sizes and ongoing support ensure that students receive guidance throughout their studies.