Swiss Degree in Hospitality Management
(dipl. Hotelier-Gastronom HF, dipl. Hoteliere-Gastronomin HF)
Swiss Degree in Hospitality Management
(dipl. Hotelier-Gastronom HF, dipl. Hoteliere-Gastronomin HF)
Introduction
The Swiss Degree in Hospitality Management (dipl. Hotelier-Gastronom HF, dipl. Hoteliere-Gastronomin HF) is a world-famous qualification based on the renowned Swiss hospitality industry with a strong emphasis on creating hoteliers with strong European language skills combined with Swiss centred vocational skills.
With the top-up addition of our international degrees we believe this is to be career advancing combination for very ambitious hoteliers focusing on the following key competence areas:
- Developing and planning hotel & catering concepts
- Take on management tasks and management responsibility
- Prepare and carry out hotel and catering services
- Working and collaborating in a professional environment
- Participation in the development of the company and yourself
The programme is taught in English with a strong emphasis on becoming proficient in the German language for the hospitality industry.
The course requires 5400 learning hours (class, self-study and assessment hours combined) minimum of study including 3 periods of internships, and to reach at least an A-2 level of German at the higher diploma (third-semester level).
This course title can be awarded if the Swiss federal recognition procedure at HTMi is successful. In the meantime, the course is equivalent to HTMi Switzerland long-standing international higher diploma which can be awarded to all successful students.
Students on completion can continue to achieve the international degree from Ulster University (BSc Honours).
Course Structure
The course starts in January and August each year, the fees remain the same as HTMi Certificate (Year 1), Diploma (Year 2) and Higher Diploma (Year 3).
The application form, refund policy and conditions are shown at html.ch/admissions.
Admissions Criteria
Students may enter year 1 with one of the following qualifications, and be at least 17 years old on application, with IELTS 5 or FCE Cambridge First Certificate; or CEFT (Common European Framework of Reference for Languages) B2.
- Federal certificate of competence EFZ for professions other than the hotel and catering industry or
- High school diploma or
- Federally recognised specialist baccalaureate or
- Another at least equivalent qualification
For students with one of the relevant qualifications listed above, the course comprises at least 5400 hours of study. NOTE: Students enrolled in the Federal Diploma course are required to reach A2 level (elementary level in reading, listening, writing, and speaking) of German language proficiency by the time they graduate.
Entry with advanced credit Note : Students with the following qualifications in hotel and catering are considered relevant EFZ, and can apply to join year 2 of the course:
- Chef EFZ / cook EFZ
- Restaurant specialist EFZ / Restaurant specialist EFZ
- Hotel specialist EFZ / Hotel specialist EFZ
- Hotel communications specialist EFZ / Hotel communications specialist EFZ
- EFZ businessman / EFZ clerk in the hotel, gastronomy, and tourism sector
- System catering specialist EFZ / system catering specialist EFZ
For students with one of the relevant qualifications listed above, the course comprises at least 3600 hours of study. To apply for course credit please fill out the HTMi Course Credit Application Form at htmi.ch/admissions.
Students suitability for the course will be supported by a Motivation Letter / Statement of Purpose to describe why the student is selecting this course and how it fits into the future career plan (also part of the visa documents). This will also form part of an interview by HTMi Admissions/Marketing Group.
Course Details
dipl. Hotelier-Gastronom HF, dipl. Hoteliere-Gastronomin HF (year 1)
SUBJECT | CONTACT HOURS |
1. Food & Beverage Service (Theory & Practical) | 102 |
2. Culinary (Theory & Practical) | 102 |
3. Introduction to Hospitality Management | 102 |
4. Academic Writing & Research | 102 |
5. German Language 1 | 102 |
6. Information Technology | 102 |
7. Beverage & Wine Studies | 102 |
8. Professional Practice 1 | 102 |
9. KOPAS Health & Safety | 8 |
Teaching hours shown, self-study hours, and assessment hours will combined be above a total 1200 hours. Mandatory internship for up to 22 weeks covering minimum of 600 to be 880.
dipl. Hotelier-Gastronom HF, dipl. Hoteliere-Gastronomin HF (year 2)
SUBJECT | CONTACT HOURS |
1. Research Methods 1 | 102 |
2. Rooms Division Operations | 102 |
3. Tourism Studies | 102 |
4. Introduction to Event Management | 102 |
5. Hotel and Resort Management | 102 |
6. Professional Practice 2 | 102 |
7. German Language 2 | 102 |
8. Introduction to Marketing | 102 |
9. Alcohol Law, Gambling , Gaming, Health and Insurance | 8 |
Teaching hours shown, self-study hours, and assessment hours will combined be above a total 1200 hours. Mandatory internship for up to 22 weeks covering minimum of 600 to be 880.
dipl. Hotelier-Gastronom HF, dipl. Hoteliere-Gastronomin HF (year 3)
SUBJECT | CONTACT HOURS |
1. Restaurant and Bar Management (Practical Supervision) | 102 |
2. Research Methods 2 | 102 |
3. Destination Marketing | 102 |
4. Human Resources Management | 102 |
5. Consumer Behaviour | 102 |
6. Hospitality Finance | 102 |
7. Rooms Division Management | 102 |
8. Conventions and Events Management (Hospitality Enterprise Project) | 102 |
9. Qualification Process and Project | 102 |
10. Employment Law | 8 |
Teaching hours shown, self-study hours, and assessment hours will combined be above a total 1200 hours. Mandatory internship for up to 22 weeks covering minimum of 600 to be 880.
Hospitality Enterprise Project to test all the Graduate Outcomes to qualify students to be dipl. Hotelier-Gastronom HF, dipl. Hoteliere-Gastronomin HF is added here and assessed prior to qualification. This will also assess proficiency of German at A – 2 level.
Mandatory internship for up to 22 weeks covering minimum of 600 hours, most likely to be 880 hours
Total mandatory internship period up to 66 weeks covering minimum of 1800 hours
Course study hours minimum 3600 Internship hours maximum 1800 Minimum total 5400
Swiss Degree in Hospitality Management (dipl. Hotelier-Gastronom HF, dipl. Hoteliere Gastronomin HF)
BSc International Hospitality Management awarded by Ulster University
HTMi Switzerland Declaration
HTMi is fully resourced to complete all courses provided and declares that once students are enrolled and arrive at HTMi or start courses online , HTMi will ensure all the resources are in place required for student to study, be assessed, and complete the courses being studied.
Progression Policy
Each year, students are required to complete several assignments, assessments, and examinations. To progress to the following semester, students are required to pass all examinations and assessments, as approved by the HTMi Examination Board. Students are also required to attend and pass all units that are non-credited and graded with a Pass or Fail mark (e.g., the internships, KOPAS and two externally assessed Law classes).
Assessments include a variety of formal assessments, reports, final examinations, practical examinations, etc and a final qualification project at Year 3 To obtain the final award, students must pass all units, including successfully passing the internship periods.
Award Definition
Swiss Degree in International Hospitality Management (dipl. Hotelier-Gastronom HF, dipl. Hoteliere-Gastronomin HF)
- Swiss National Qualifications Framework for Vocational and Professional Qualifications: Level 6
- European Qualifications Framework: Level 6
- Tertiary-level qualification (professional education)
Graduate Profile
Holders of this qualification can run small to medium-sized enterprises within the hotel, restaurant, and catering sectors. Based on their ability to take entrepreneurial and managerial responsibility for company activities, they are also suited for high-level executive positions in large national and international companies within the hotel, restaurant, and catering sectors.
They know how to design and market appealing products and services and design processes and service chains based on economic and environmental principles. In addition, they can efficiently handle administrative tasks, quality management, sustainable resource management and controlling.
In addition, award holders are highly customer-oriented and possess outstanding interpersonal skills. They can communicate in several languages with international guests whilst demonstrating an excellent awareness of cross-cultural issues.
Swiss Federal Governing Body Legal remedy and framework:
State Secretariat for Education, Research, and Innovation, https://www.sbfi.admin.ch/sbfi/en/home.html
Federal Act on Vocational Education and Training (Vocational Training Act, BBG) of December 13, 2002 (as of January 1, 2015) Ordinance on vocational training (Vocational Training Ordinance, BBV) of November 19, 2003 (as of February 1, 2019)