Campus Week Confectionery Professional Training


  • Monday, 15. July 2024 – 08:00 - 17:00
  • Tuesday, 16. July 2024 – 08:00 - 17:00
  • Wednesday, 17. July 2024 – 08:00 - 17:00
  • Thursday, 18. July 2024 – 08:00 - 17:00
  • Friday, 19. July 2024 – 08:00 - 17:00
  • Saturday, 20. July 2024 – 08:00 - 17:00
  • Sunday, 21. July 2024 – 08:00 - 17:00
  • Monday, 22. July 2024 – 08:00 - 17:00
  • Tuesday, 23. July 2024 – 08:00 - 17:00

Course length

5 course days, 2 exam days, 2 days at your free disposal

Target group

Graduates of the online course “Confectionery Level 1”/“Confectionery Level 2”
Group size maximum 12 people

Course content

During the Campus Week, instructors will work closely with you to improve your practical skills and identify any deficiencies so that you are best prepared for the final exam coming up that week.
Weekly schedule:
  • Day 1-5: Products from the selected online course as well as variations are made under professional guidance in groups of max. 2 people. In the process, our subject teacher will provide you with valuable knowledge from practice and answer your questions.
  • Day 6-9: Written and practical exam (mandatory for all participants). The practical exam includes various products from the online course, which are made from A–Z by the participants themselves.
    The exam-free time is at your disposal (2 days).
  • Day 9: In the evening diploma award and closing dinner at Richemont, followed by individual departure.
After completing this course (online course and Campus Week), you will be able to make the products you have learnt, or variations of them, on your own and will be ideally trained for employment in a professional working environment.

Course location

Richemont Craft School, Seeburgstrasse 51, 6006 Lucerne, Switzerland


Subject teachers of the Richemont Craft School


Included in the costs:
  • Digital preparation workshop (1 month before the course)
  • Course and exam fees incl. certificate and personal baker’s shirt
  • All meals from Sunday evening to Sunday morning (Legendary baker’s breakfast)
  • 10 nights in Hotel Richemont or Hotel Seeburg
  • excursion, factory tours and visit to a hotspot in the area
  • Reference book “The Apprentices Guide” in English (654 pages), regular price CHF 175.00
  • 2 books of your choice from the series “The perfect product” in English, regular price CHF 156.00
  • 50% discount on other reference books during the Campus Week


Price without full board
Price with full board
Member SBC
CHF 2,890.00Price without full board
CHF 2,890.00Price with full board
CHF 2,890.00Price without full board
CHF 2,890.00Price with full board
Professionals residing abroad & partner associations Switzerland
CHF 2,890.00Price without full board
CHF 2,890.00Price with full board


Campus Week Pastry Professional Training

Monday, 01.07.2024 to
Tuesday, 09.07.2024

Campus Week Bakery Professional Training

Monday, 08.07.2024 to
Tuesday, 16.07.2024

Swiss Bakery and Confectionery incl. e-license

Our Network