For over 75 years, Richemont has been recognized as an international center of excellence for the entire bakery and confectionery industry. More than 200,000 professionals have enjoyed the benefits of Richemont's vocational education and professional development, elevating their careers to the next level.
Richemont’s vision as an innovative leader in the world of vocational education made the school the perfect partner for Global Swiss Learning. Together, we developed the first digital blended learning courses and trainings in the disciplines of bakery, pastry and confectionary.
The courses are available to a worldwide audience and translated into local languages. Obtaining a Richemont certification provides a solid career foundation, increased professional options, and access to further education in Switzerland.
This in-depth training is based on the professional confectionery program taught in Switzerland and is dedicated to the art of handmade chocolate and couverture products such as pralines, truffles and others.
This comprehensive training is based on the professional pastry program taught in Switzerland and is dedicated to Swiss and international pastry classics like tarts, cakes, petit fours, ice cream and patisserie.
This in-depth training is based on the professional bakery program taught in Switzerland and is dedicated to Swiss and international baking and to different techniques to process raw materials and ingredients.
Founded in 1945 and headquartered in Lucerne, Switzerland, Richemont's array of services includes comprehensive vocational education and professional development, individual seminars for businesses and groups, onsite sales training, publication of books and teaching materials, wide-ranging consulting services, as well as research and development.
Richemont will offer internship opportunities to Global Swiss Learning students who complete all three Richemont Professional Trainings and Expert Trainings (coming soon at Global Swiss Learning). The prerequisites are: 1 year of practical experience, and English and German at a B1 level. Every year they will take applications, and select the best students for the internship. .
Multiple Gold Medal Winner in culinary art and patisserie exhibitions, Urs Meichtry has a key role in the comission of SwissSkills and WorldSkills competitions, supervising all participants.
After being Chef Pâtissier at 5 star hotels and gourmet restaurants around the world, Urs has been now, for more than 11 years, working at Richemont. He's an experienced teacher, responsible for new courses development, besides leading the Pastry-Confectionery team.
"Because it's accessible to almost everyone and course's content is well explained and understandable."
Chief Expert of WorldSkills 2022 -Skill Bakery, Urs Roethlin is, for the last 10 years, responsible for the SwissSkills competition – Bakery.
After several years of experience in Bakeries around the world, also as a Consultant, Urs has since 2016 leaded Richemont Bakery team and is responsible for bakery courses and seminars internationally.
"GSL program structure requires the student to go from practice into theory. This interplay is an exciting dynamic that moves students forward. I'm passionate about baking and hope to transfer this passion to the young professionals through the courses."