MSc · Lucerne · 90 ECTS
MSc in Culinary Entrepreneurship
Write your own food business as your master’s thesis — inside a Business Incubation Studio, with WSET Level 2.
At a glance
One year, two semesters, two degrees
Semester 1 — six months on campus in Lucerne. Academic study worth 60 ECTS / 120 UK credits: the specialist modules below, plus the management core shared across the MSc portfolio.
Semester 2 — six months off campus. An independent research project worth 30 ECTS / 60 UK credits, and alongside it an optional six-month industry internship in Switzerland or worldwide. Swiss hospitality placements carry a gross minimum of CHF 2'390/month.
For master's students the internship is optional rather than a compulsory component of the programme. How Semester 2 works →
Curriculum
What you study
Specialist modules first, the management core alongside them, then six months on your own research.
| Semester | Module | Type |
|---|---|---|
| 1 | Innovation & Technologies: Shaping the Future of Food | Specialist |
| 1 | Culinary & Wine Imaging & Visual Storytelling | Specialist |
| 1 | Emerging Trends in Global Wine Entrepreneurship (includes WSET Level 2) | Specialist |
| 1 | International Human Resource Management | Management core |
| 1 | Research Methods | Management core |
| 1 | Leadership in Business | Management core |
| 1 | Marketing and Branding in a Digital Society | Management core |
| 1 | Strategic Business Management | Management core |
| 2 | Culinary Start-up Business Plan — the independent research project + optional six-month industry internship | 30 ECTS |
Semester 1 carries 60 ECTS / 120 UK credits in total; Semester 2 carries 30 ECTS / 60 UK credits. BHMS does not publish a per-module credit weighting for the MSc programmes, so none is shown here — the detailed course programme is confirmed at application.
What makes it different
The Business Incubation Studio
Semester 2 is not a literature review. You develop an idea into a viable venture with expert guidance, build a prototype, take investor feedback, and finish with a complete business plan and an investor-ready pitch — supported by one-to-one tutoring and mentoring.
Included: WSET Level 2, embedded in the Emerging Trends in Global Wine Entrepreneurship module
Where it leads
The ground this degree covers
BHMS does not publish graduate role data for this programme, so this is what the modules themselves cover — not an outcome claim.
- founding and running a food or beverage venture
- food innovation and product development
- culinary brand building and visual storytelling
- hospitality entrepreneurship and consulting
What every graduate carries is the same: a British master's degree from Robert Gordon University alongside the Swiss award, from a school ranked #7 worldwide for Employer Reputation in the QS Hospitality & Leisure Management subject ranking 2026. Careers and outcomes →
Admission & fees
What it takes, what it costs
Entry requirements
Admission requires ONE of: completion of the BHMS Postgraduate Diploma in Culinary Arts; a recognised bachelor’s degree in a culinary subject area; or a recognised degree in a non-culinary discipline combined with a passion for food and/or food and beverage experience. English at IELTS 6.0 or equivalent (B2).
BHMS notes that visa requirements differ for applicants aged 30 and over. Intakes for this programme: August 2026 · November 2026 · February 2027.
CHF 40'600 — one invoice
- Tuition CHF 31'100
- Operating costs CHF 2'600 — health and medical insurance, visa/B-permit and local tax, e-campus and internet, excursions and field trips, first airport pick-up
- Living expenses CHF 5'900 — 24 weeks, shared standard accommodation and meals
- Application fee CHF 1'000
Also consider
Other MScs, same structure
Questions
Straight answers
How is the MSc in Culinary Entrepreneurship structured?
Twelve months in two semesters. Semester 1 is six months of academic study on campus in Lucerne — 60 ECTS / 120 UK credits. Semester 2 is six months off campus: an independent research project worth 30 ECTS / 60 UK credits, plus an optional internship in Switzerland or worldwide. Total: 90 ECTS / 180 UK credits.
What degree do I receive?
The MSc in Culinary Entrepreneurship, awarded jointly by BHMS and Robert Gordon University, Aberdeen — two degrees for one year of study. Scotland's top-ranked modern university in the current editions of all three major UK league tables, and Top 20 in the UK for graduate career prospects (Guardian 2026).
What are the entry requirements?
Admission requires ONE of: completion of the BHMS Postgraduate Diploma in Culinary Arts; a recognised bachelor’s degree in a culinary subject area; or a recognised degree in a non-culinary discipline combined with a passion for food and/or food and beverage experience. English at IELTS 6.0 or equivalent (B2).
What does it cost?
CHF 40'600 for the year, identical across all eight MSc programmes: tuition CHF 31'100, operating costs CHF 2'600, living expenses CHF 5'900 covering 24 weeks in shared standard accommodation with meals, and a CHF 1'000 application fee.
When does it start?
Intakes for this programme: August 2026, November 2026, February 2027. Intake dates differ between BHMS master programmes, so check the date for the specific MSc you want rather than assuming a shared calendar.
One year. Two degrees. Switzerland.
Intake dates differ by programme — most run August, November and February. Lucerne & Zurich, Switzerland.
Every MSc is awarded by BHMS and Robert Gordon University, Aberdeen — and Semester 2 can be spent on an optional six-month industry internship. Swiss hospitality placements carry a gross minimum of CHF 2'390/month. How the internship works →