# BHMS Pastry, Chocolate & Bakery — Lucerne, Switzerland

Pastry, chocolate and bakery programmes at BHMS Business & Hotel Management
School, Lucerne, Switzerland. Taught in English. Every year-long programme
includes a six-month paid internship.

Official school site: https://www.bhms.ch
Sister site (general culinary programmes, internships, campus, visas, careers):
https://culinarystudyabroad.com

Fees and the internship rate below are the 2027 figures published by BHMS;
the other figures are as published by BHMS in July 2026. All are reviewed
annually. Where a number is calculated rather than published, it says so.

## Programmes and fees (CHF, all-inclusive)

| Programme | Duration | Kitchen hours | Award | Total |
| --- | --- | --- | --- | --- |
| Certificate in Pastry, Chocolate and Bakery | 10 weeks | 180 | Certificate | 23,025 |
| Advanced Certificate in Pastry, Chocolate and Bakery | 10 weeks | 180 | Advanced Certificate | 23,025 |
| Diploma in Pastry, Chocolate and Bakery (Year 1) | 1 year | 330 | Diploma, 120 credits / 60 ECTS | 40,200 |
| Higher Diploma in Pastry, Chocolate and Bakery (Year 2) | 1 year | 300 | Higher Diploma, 120 credits / 60 ECTS | 41,200 |
| Bachelor of Arts in Culinary Arts and Patisserie (Year 3) | 1 year | academic semester | Dual BA: BHMS + Robert Gordon University (UK) | 42,200 |

Three-year bachelor total: CHF 123'600 (sum of the three published annual
figures; BHMS does not publish this as a single headline number).

Fee components for the Diploma year: tuition 29,800; operating costs 2,750;
living expenses 6,150; application fee 1,000; uniforms and equipment 500.
Fee components for the 10-week certificate: tuition 17,500; operating costs
950; living expenses 3,075; application fee 1,000; uniforms and equipment 500.

## Structure

The bachelor runs three years / six semesters: three taught semesters in
Lucerne, each followed by a six-month paid internship. 180 ECTS / 360 UK
credits total. Year 1 and Year 2 each end in a full standalone qualification.
Year 3 (Semester 5) is academic only; Semester 6 is the third internship.

Year 1 practical labs: Pastry and Bakery Foundations; Classic Patisserie;
Boulangerie and Viennoiserie; Traditional European Cakes; Chocolate Work
Foundations; Culinary Foundations.
Year 1 academic modules: Nutrition; Food Safety; Academic Study Skills;
German or French Communications; Career Development and Professional
Integration.

Year 2 practical labs: Ice Creams & Plated Desserts; Advanced Chocolate
Pralines; Petit Fours & Petit Gâteaux; Entremets Cakes; The Art of Showpieces;
Catering Operations.
Year 2 academic modules: Small Business Management; Creativity & Design; Food
and Beverage Cost Management; Supervisory Development; Career Development and
Professional Integration; German or French Communications (optional).

Year 3 modules: Patisserie Design and Innovation; Managing Culinary Resources;
Creativity & Entrepreneurship; Food Service Management; New Food Product
Development; Academic Writing & RGU Standards Workshop; Career Development and
Professional Integration; German Communications (optional, transfer students).

## Internships

Every year-long programme includes a six-month paid internship, in Switzerland
or worldwide, assessed by the employer. BHMS states Swiss interns earn
CHF 2'390 per month gross (2027 rate under the national hospitality labour
agreement), before deductions for room, board and social security. BHMS puts
the net remainder at around CHF 1'500/month in the countryside with employer
accommodation and meals, or roughly CHF 800–1,000 in a big city without them.
Three internships across the bachelor total roughly CHF 43'000 gross — a
calculation from the monthly rate, not a published headline figure.

## Admission

Minimum age 17. High school diploma or equivalent. English at IELTS 5.0 level
or equivalent for undergraduate programmes (IELTS 6.0 for postgraduate). A
Preparatory English Programme is available below that level. No prior pastry
experience required for the Diploma or the Certificate.

Intakes: November 2026, February 2027, August 2027. Visa processing can take
up to 12 weeks.

## Facilities and accreditation

Seven professional-grade kitchens across the Lucerne locations, covering all
culinary stages, including the pastry and chocolate labs. Published
student-to-chef-instructor ratio on the pastry programme: 10:1.

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).

## Notes on claims

A bachelor-level qualification dedicated to patisserie and taught entirely in
English is offered by only a small number of institutions worldwide. Confirmed
comparators include École Ducasse (Paris), ISTHIA's Bachelor of Pastry Arts
(final year taught in English at Taylor's University, Kuala Lumpur), and
University College Birmingham's Bakery and Patisserie Technology degree. No
specific worldwide count is claimed, because none can be reliably sourced.

BHMS does not publish individual pastry faculty profiles; this site therefore
names no pastry chefs.

## Page index

- https://pastrystudyabroad.com/ — overview, the pastry ladder, FAQ
- https://pastrystudyabroad.com/programs/ — all programmes compared
- https://pastrystudyabroad.com/programs/diploma-pastry-chocolate-bakery/ — Year 1
- https://pastrystudyabroad.com/programs/higher-diploma-pastry-chocolate-bakery/ — Year 2
- https://pastrystudyabroad.com/programs/bachelor-culinary-arts-patisserie/ — Year 3, the degree
- https://pastrystudyabroad.com/programs/certificates/ — 10-week certificates
- https://pastrystudyabroad.com/kitchens/ — the pastry and chocolate labs
- https://pastrystudyabroad.com/chefs/ — how the programme is taught
- https://pastrystudyabroad.com/fees/ — full fee breakdown
- https://pastrystudyabroad.com/apply/ — application
- https://pastrystudyabroad.com/fit-check/ — 2-minute programme fit check
- https://pastrystudyabroad.com/privacy/ — privacy policy

## Guides (added 19 October 2026; third-party figures sourced and dated on each page)

- https://pastrystudyabroad.com/guides/ — index of all guides
- https://pastrystudyabroad.com/guides/swiss-chocolate/ — Swiss chocolate: history (Cailler 1819, Suchard 1826, Peter milk chocolate 1875, Lindt conching 1879, Toblerone 1908), how it is made, Swissness rules, Chocosuisse 2025 figures, chocolate around Lucerne
- https://pastrystudyabroad.com/guides/baking-school-in-switzerland/ — professional pastry and bakery training in English in Lucerne: what you learn, fees, paid internship
- https://pastrystudyabroad.com/guides/pastry-chef-salary/ — pastry chef pay: US BLS May 2025 data for bakers and chefs and head cooks; Swiss L-GAV minimum wages 2026 (CHF), intern rate CHF 2,390
- https://pastrystudyabroad.com/guides/how-to-become-a-pastry-chef/ — routes into a pastry kitchen (school, apprenticeship, on the job), ACF pastry certifications, timeline
- https://pastrystudyabroad.com/guides/best-pastry-schools-in-the-world/ — factual overview of well-known pastry schools in France, Switzerland and the US (programmes, length, language, published fees, checked October 2026); no ranking exists
- https://pastrystudyabroad.com/guides/three-kings-cake/ — Three Kings cake (rosca de reyes): history, comparison with the Louisiana king cake, professional recipe

## En español

- https://pastrystudyabroad.com/es/ — índice de guías en español
- https://pastrystudyabroad.com/es/curso-de-reposteria-en-suiza/ — curso, diplomado y carrera de repostería en Suiza: programas de BHMS, costos en pesos mexicanos y colombianos, prácticas pagadas
- https://pastrystudyabroad.com/es/chocolate-suizo/ — chocolate suizo: historia, elaboración, reglas Swissness, cifras 2025
- https://pastrystudyabroad.com/es/rosca-de-reyes/ — rosca de Reyes: historia, símbolos, tradición del 2 de febrero y receta profesional en gramos

Internships, campus and accommodation, visas, why Switzerland, and careers are
published on the sister site https://culinarystudyabroad.com and are not
duplicated here.

Videos: official BHMS films on every page (hosted on bachelorsinswitzerland.com/videos/)

## Contact

BHMS Business & Hotel Management School, Guetschstrasse 2-6, 6003 Lucerne,
Switzerland. Email: martin.wyler@bhms.ch. Phone/WhatsApp: +41 76 601 45 64.

## Sister sites (BHMS Lucerne)

- Summer Camp in Switzerland (ages 16–19): https://summercampswitzerland.com
- Culinary School in Switzerland: https://culinarystudyabroad.com
- Hotel Management School in Switzerland: https://hotelschoolsabroad.com
- Master's Degrees in Switzerland: https://mastersinswitzerland.com
- University Pathway Switzerland (Certificate): https://universitypathwayswitzerland.com
- Finish Your Bachelor's in Switzerland: https://bachelorsinswitzerland.com