This unit introduces students to the basic concepts of food service and the skills, knowledge and responsibilities regarding it. The knowledge and skills acquired in this unit will prepare students for roles in food service outlets. Students will explore the factors involved in the meal experience and will have the opportunity to relate issues concerning value, quality, skill levels, satisfaction, service and environment to customer expectations in a variety of operations. Furthermore, students will need to organise the preparation and layout of a food service operation, taking into account various factors such as equipment, staff organisation and particular customer needs. Students are required to demonstrate a professional approach towards practical customer care and the demonstration of food service skills. Throughout the unit, students will have the opportunity to develop the skills appropriate for a range of different outlets, such as restaurants – Fine dining, Brasserie, Café, Room Service and Banqueting. Students will learn and understand the importance of the working hygiene conditions, set up place setting based on a given menu, the complexities of order taking, the service of wines and more.
This unit aims to enable learners to gain knowledge of the equipment, commodities and methods required to prepare and cook European food and develop essential skills in preparing, storing and cooking such.
This unit introduces the contemporary and modern perspective on the hospitality industry. Students will actively research contemporary issues and trends within the hospitality and tourism industry. So that, issues currently affecting the two mentioned industries will be examined.
This course is the first part of a three-stage programme which will facilitate students to enhance their written and spoken English in order to pass the Cambridge Certificate in Advanced English and IELTS Academic examinations (The Higher Diploma University of Ulster English BSc Entrance examination is a combination of both IELTS and CAE level English). Communication is a crucial competence from which all other skills would sprout and is essential for the management of teams and relationships with guests. English is the primary language of instruction at HTMi. As such, students must have a firm understanding of the uses of the language, and the various ways in which it can be used in the business and education environment. As the majority of students are using English as a second language, the aim is to build confidence regarding spoken communication and to clarify the appropriate use of expressions in all written forms. The ultimate goal of the English courses is to prepare students for their studies at higher levels and to ensure that they have a proficiency in English that is the equivalent of IELTS (International English Language Testing System) level 6.0.
This unit will enable students to communicate confidently in German at a basic level, and is designed to allow a student to work in direct contact with guests in a variety of positions in five-star properties of Switzerland. Tourism is an international industry and students should have a good grasp of foreign languages. Consequently, German will help them deal with their daily interactions with both guests and colleagues. The emphasis is on communication within a business environment where students are likely to find themselves while on placement in the industry. Furthermore, a good command of German is also beneficial for students who wish to secure placements that demand face-to-face contact with costumers regularly.
This course shall introduce students to the basics of information technology and make them aware of the school’s computer network and its possibilities. Besides, the course prepares the ground for using some of the most crucial applications, unique to the hospitality industry. Students will gain more in-depth knowledge about mobile and tablet applications in the hospitality industry and reveal the secure connection between technology and hospitality. Students will also be introduced to the basics of web design to support their Soerenberg Concept. The course is designed to help students find solutions for problems that they have not been told before. Students should achieve the main objectives by working with computers either individually or in small groups. Practicality, instead of merely learning the curriculum by heart (which would soon be forgotten), will be put in focus.
The aim of this unit is to enable students to gain knowledge and understanding with regards to different types of alcoholic and non-alcoholic beverages, its storage, production and essential equipment. Students will also be familiarized with the main types of cocktails, and a wide variety of techniques respecting preparation and decoration in a bar-style setting.
Entry requirements: All international high school pass certificates. Age requirements: 17 and above Language proficiency: Required English level by interview / HTMi test or have TOEFL 500 or IELTS 5.0 – 5.5 or equivalent HTMi English Placement Test Score. Prior work experience: None
Mode of delivery: Face-to-face, blended learning platforms, online, research, student centred learning, tutorials, lecture, presentations, assessments, project based assignments, and applied learning. Final assessment: Written exams and final projects. Graduation requirements: 60% Average student-teacher ratio: 15 students per 1 teacher Total contact hours: 420 hours full-time Duration of programme: Academic Study: 20 Weeks and Work Placement / Internship: 20-24 Weeks
Students who successfully complete the programme (academic study and work placement/internship) will be awarded with the Certificate in International Hotel and Tourism Operations by HTMi Hotel and Tourism Management Institute.
Certificate graduates can continue on to the Diploma in International Hotel and Tourism Management.