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DCT Hotel and Culinary Arts School, Switzerland European Culinary Center Vitznau, Switzerland

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General Information

Private, coeducational, two-year college. Small-town setting. Founded in 1992. Accredited by New England Association of Schools and Colleges.

Program Information

Offered since 1997. Accredited by Council on Hotel, Restaurant and Institutional Education, Swiss Hotel Schools Association, American Culinary Federation’s Accrediting Commission. Program calendar is divided into quarters. 11-week certificate in European food and beverage service. 11-week certificate in foundation in European cuisine. 11-week certificate in European pastry and chocolate. 11-week certificate in European gourmet cuisine. 12—18 month advanced diploma in European culinary management.

Program Affiliation

American Culinary Federation; Council on Hotel, Restaurant, and Institutional Education; International Hotel and Restaurant Association; National Restaurant Association; Swiss Chef Association; World Association of Cooks Societies.

Areas of Study

Baking; beverage management; chocolate; confectionery show pieces; controlling costs in food service; culinary skill development; European pastries; food preparation; food purchasing; food service communication; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; menu and facilities design; nutrition; nutrition and food service; patisserie; sanitation; saucier; soup, stock, sauce, and starch production; wines and spirits.


Bakery; 7 classrooms; computer laboratory; food production kitchen; laboratory; learning resource center; library; student lounge; 2 teaching kitchens.

Student Profile

45 full-time. 40 are under 25 years old; 4 are between 25 and 44 years old; 1 is over 44 years old.


9 total: 3 full-time; 6 part-time. 4 are industry professionals; 2 are master chefs; 1 is a master baker; 2 are culinary-certified teachers. Prominent faculty: Dr. Birgit Black, Dean; Swiss Master Chef Patrick Diethelm; Swiss Master Chef Urs Meichtry; Chef Stacy Black, CEC. Faculty-student ratio: 1:8.

Special Programs

6-9 month paid internship in Switzerland, tours of wineries and chocolate factories, study European cuisine-In Europe.

Typical Expenses

Application fee: 80 Sw Fr. Tuition: 9500 Sw Fr per 3-month term (includes room and board). Program-related fee includes 1000 Sw Fr for required medical and liability insurance, uniforms, texts and classroom supplies, field trips.

Financial Aid

Program-specific awards include paid Swiss internships in top-ranked restaurants. Employment placement assistance is available. Employment opportunities within the program are available.


Coed housing available. Average off-campus housing cost per month: 500–$700 Sw Fr.

Application Information

Students may begin participation in January, April, July, and October. Applications are accepted continuously. In 2005, 75 applied; 50 were accepted. Applicants must submit a formal application and transcripts, prior diplomas, TOEFL or equivalent, proof of high school graduation or professional experience.



Sharon Spaltenstein
Director of Marketing and Admission
European Culinary Center
Telephone: 41-413990000
Fax: 41-413990101
World Wide Web: ---------------------------------------------------------------------------------------------------------   

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DCT Hotel And Culinary Arts School, Switzerland European Culinary Center Vitznau, Switzerland