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Where is hospitality taught in Switzerland?


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Where is hospitality taught in Switzerland?


Spending the summer profitably is when two weeks are both holidays and intensive courses, and also opens a lot of new opportunities for development. This is the format the Swiss Education Group offers for its future students: the company invites everyone who is already 16 years old to undergo an introductory course on educational programs inthe hospitality sphere of the best universities in Switzerland . There are two courses to choose from: "Introduction to Hospitality " and "Introduction to the World of Culinary Arts ".

What, where and when?

Tourism has long been recognized as one of the fastest growing and promising businesses. This is an ever growing industry that badly needs professional staff and can offer many ambitious career development scenarios. Founded in 1986, the Swiss Education Group unitesseven universities in Switzerland and more than seven thousand students a year. The main feature of the summer intensive programs "Introduction to the hospitality industry " and "Introduction to the world of culinary arts " is a successful combination of theoretical part, practical master classes and, importantly, excursion trips. So, participants of both directions will visit the Museum of Food, tours of the restaurant and five-star hotel, excursions to the vineyards, the chocolate factory, Lausanne and the village of Gruyere (the same one where the famous cheese of the same name is produced), as well as hiking through the Swiss Alps. In addition, students will have a barbecue, evening at the Lake Geneva, suppers at the restaurant, social events, a cheese master class representing the most famous Swiss dishes based on cheese (raclette and fondue), as well as a chocolate master class dedicated to the subtleties of the Swiss Chocolate.

Common for students of culinary and hotel direction will be lectures on the fundamentals of the hospitality industry(what should be the representative of the sphere, the roles and functions of all the main departments of the hotel, the basic principles of management), the world's beverages (understanding of alcohol products and the main principles of working with the bar), planning banquets and events The process of organizing conferences, receptions, weddings, from concept development to financial transactions).

At the end of the two-week course, students independently organize the final gala dinner, using the knowledge and skills acquired. In addition, the Swiss Education Group promises participants to conduct excursions around the universities, introduce students, teachers and school management, present in detail the main educational programs and provide personalized career advice.

Summer programs will take place in the walls of the The Institute of Hotel Business Montreux (Hotel Institute Montreux), located in the center of the eponymous city on the shores of Lake Geneva. Some classes are planned on the basis of the Culinary Arts Academy in Le Bouvet and Lucerne.

ACCENTS

] Over the summer the organizers will hold three such courses (both programs run in parallel): from 10 to 23 July, from 24July to August 6 and August 7 to August 20.

Introduction to the Hospitality Industry

Understanding the Different Cultures and traditions

The course is aimed at the study of world cultures and customs, taking into account geography, history, religion, philosophy, economics, languages, art and music. This information helps to understand cultural factors influencing the choice of tourist destinations, and explains the high popularity of certain regions.

Gourmet kitchen

Students will get acquainted with different types of table setting, dishes, cutlery, glasses, as well as combinations of dishes and wines. The study of signs, according to which it can be determined that the guest is ready to receive the following dish. Types of service.

Culinary master class

The master class takes place on the campus of the Le Bouvre school of the César Ritz Colleges . Together with the chef, students will create a set menu for the day. The list of dishes is made taking into account nutritional value, dietary characteristics, cooking time and other factors. After choosing the products, the participants of the program learn how to work with them (including cutting, preparation and design techniques). The master class ends with presentation and tasting of dishes.

Communicative skills in the hospitality industry

Hospitality is an industry created by people for people. Within the framework of the course, students will learn how different communication channels influence the achievement of goals and success, and they will receive the main knowledge and communication skills in the hospitality industry.

Introduction to the World of Hotels

This course will allow students to more deeply study the structure of the tourism industry . They will get acquainted with different networks of hotels and their classification at the international level. In addition, thanks to the analysis of various types of service, the participants of the program will be able to draw conclusions on what the choice of guests and the decision on booking is based on.

Creating positive customer experience

Studying the central role of the front office in the success of the hotel. Tracking the full "guest" cycle, from the moment of booking to the departure of the guest. Identify the functions of the front office in this cycle, as well as its interaction with other departments of the hotel to maximize the satisfaction of guests' requests.

An Introduction to the World of Culinary Arts

The Basics of Classical Cooking

The course consists of a combination of theoretical part and practical master classes. It includes classical basic principles of culinary art . Emphasis on preparing billets, sauces and soups. Students get acquainted with various techniques of cooking meat, fish, vegetables, etc.

Menu design

A creative approach to compiling a menu and the basics of food photography. The course also presents the main principles of nutrition, which are important to consider when making a menu for a modern guest (including people with special dietary preferences or allergic reactions).

Management and safety in the kitchen

The course represents a wide range of skills necessary for the management of modern kitchens . Emphasis on practical recommendations for managers: menu planning, analysis, costing, pricing, loss prevention, system management strategies, etc.

Kitchens of the world

The course represents international cuisine - from Asia to North and South America. Working in a real kitchen, students learn different styles of cooking, from classics to fusion.

Chocolate and confectionery

During the theoretical and practical classes, students are introduced to the art of baking and creating confectionery. The second part of the course is devoted tothe skill of working with chocolate . Participants of the program study to create different kinds of bread , cookies, pies, cakes, sweets, chocolate sculptures, etc.

Contact the representative:

mail@smapse.com, tel : +74953746401

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