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Subjects taught
The subjects taught in this section are divided in the following groups:
  • Basic skills (Italian, English, German or French, computer science, tourism);
  • Business management (business management, organization, law, communication, marketing, finance management, human resource management);
  • Accommodation (hotel management, hospitality, housekeeping);
  • Restaurant industry (food & beverage management, catering service theory, kitchen/production theory, practical training);
  • Case studies (projects, seminaries, diploma thesis).;

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Course structure
The course lasts six or eight semesters on a full time basis and is divided as follows:
  • Two semesters of classes (equivalent to one full school year according to the official calendar), divided into weeks of theory and weeks of practical experience. During the latter, students take turns working in the individual kitchen, in the School’s own training restaurant and in providing support with the specific aim of gaining hands-on experience of these important segments of the bar and restaurant industry, too;
  • Two semesters of practical experience: total duration of at least 40 weeks, holidays included;
  •  Two semesters of classes (graduation year), for a total duration of 36 weeks divided into theoretical classes and practical and analytical projects.
  • up to two extra-semesters of practical experience, only for students that do not have, at the time of graduation, at least 2 years of professional expeireince

 

Work placement

After passing their first year's examinations, students are required to undertake a work placement at a company in the relevant sector under the supervision of qualified managerial staff capable of ensuring observance of the training programme set for the trainee, as prescribed by the relevant Swiss federal ordinance.
This requirement is laid down in special regulations issued by the School’s Management and approved by the Supervisory Committee.
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