Introduction to the principles behind rooms division and housekeeping management within hotel properties. Contact Hours: 36 

This unit teaches the core academic disciplines for successful university study and provides guidance and materials on researching, referencing, time management and organisation to help students make the most of their time on their chosen programme. Contact Hours: 25 

This practical unit focuses on the development of students restaurant service skills and knowledge of beverages served within fine-dining restaurant environments. Contact Hours: 48 

Introduction to the principles behind food storage and preparation in a professional kitchen. Contact Hours: 48

An overview of the financial and accountancy considerations required when managing or starting a hospitality business. Contact Hours: 48 

A complete overview of the management considerations required when running an F&B business. Contact Hours: 48 

The English language skills required to operate professionally within a hospitality business. Contact Hours: 96 

A Swiss federal certification ensuring students are familiar with the latest health and safety and accident prevention and management procedures in the workplace environment. Contact Hours: 8

During their first and second year internships students will cover many aspects of hospitality including kitchen, service, catering, events, housekeeping, front office, night audit, concierge and porter training.  

Introducing you to the basic conversational and professional dialogue skills in the German language. Please note: Students who already speak two of the offical Swiss languages will be exempt from this unit, students who aleady speak German plus one other language will study French instead.  Contact Hours: 96