Your chefs · Lucerne
Taught by chefs, 10:1
Pastry is a craft you learn standing next to someone who already has it. The programme is built around that — small groups, professional kitchens, and assessment by real employers twice a year.
How it is taught
Three things that shape the teaching
10:1
Small groups
The published student-to-chef-instructor ratio on the pastry programme. Pastry corrections have to happen at the bench, mid-process — that only works in small groups.
7
Professional kitchens
Professional-grade kitchens across the Lucerne locations, including the pastry and chocolate labs. You learn on equipment you will meet again in a production kitchen.
2×
Assessed by employers
Each six-month internship is evaluated by the employer, not only by the school. Your teaching is measured against what industry actually expects twice over before you graduate.
Straight about this
We do not list chef names here
Plenty of pastry schools publish a wall of chef portraits. We would rather publish nothing than publish something we cannot source.
BHMS does not currently publish individual pastry faculty profiles — its published material refers to experienced chef instructors and the 10:1 ratio, without naming the pastry team. So that is what this page says.
If who will teach you matters to your decision — and it reasonably might — ask admissions directly. They can tell you who is currently leading the pastry, chocolate and bakery labs, and their background.
Ask admissionsWhat they take you through
From first ganache to a standing showpiece
Year 1 is foundations: doughs, creams, classic patisserie, laminated viennoiserie, European cakes and first tempering — 330 kitchen hours. Year 2 raises it to entremets, advanced pralines, petits gâteaux, plated desserts and showpiece work — 300 hours.
The teaching shifts with it. Early on you are being shown technique; by Year 2 you are being held to consistency and finish across a full tray, which is what a production kitchen actually pays for.
Inside the labs
Questions
Straight answers
How many students per chef instructor?
The pastry programme is described as having a 10:1 student-to-chef-instructor ratio. That is the figure BHMS publishes for this track.
Who teaches the pastry labs?
The pastry, chocolate and bakery labs are taught by BHMS chef instructors with professional kitchen backgrounds. BHMS does not publish individual pastry faculty profiles, so we do not list names here rather than guess at them — ask admissions who is currently leading the pastry labs and they will tell you.
Is the qualification accredited?
BHMS describes the Swiss Diploma in Pastry, Chocolate and Bakery as accredited by the American Culinary Federation. The bachelor is a dual award with Robert Gordon University, Aberdeen (UK).
Three intakes a year. One decision that pays you back.
Next intakes: August 2026 · November 2026 · February 2027 · Lucerne, Switzerland
Every programme year pairs a taught semester with a six-month paid internship — CHF 2,390/month gross minimum in Switzerland under the national hospitality labour agreement. How the internship model works →