Hospitality Management

Training


Training Organization

 

The training is organized on a full time basis and latest three years, devided as follows:

FIRST YEAR: Full time training with weeks of theoretical lessons and weeks of practical lessons

SECOND YEAR: Professional practice, focusing on  the completion of the professional lessons.

THIRD YEAR: Full time education and obtaining a diploma

 

The first school year follows the official Canton of Ticino calendar is divided into weeks of theory and weeks of practical excercises. During the practical sessions, students alternate between activities at the school's application restaurant and at Ristorante Castelgrande. This allows them to gain direct experience in these key sectors of the restaurant industry. The third year combines theoretical lessons, case studies where students can practice and apply the knowledge they have acquired, and the drafting of the diploma work. The study cycle concludes with the final qualification procedures (exams for obtaining the diploma)

First year

Introduction:

 

The first year begins with 6 introduction weeks, common to the both sections:

  • Research (Statistics)
  • Business Etiquette
  • Introduction to the world of tourism and hospitality
  • Political economy/ Business Etiquette/ Law
  • Accounting
  • English and german
  • Digital introduction

These subjects are called as "adaptive subjects" and taught throughout the year, adapting to the specific theme of each block

Room Division:

  • 10 weeks course of which 7 weeks practical and 1 week written, oral and practical exam
  • Room division management
  • Front office management
  • Housekeeping & maintenance
  • Spa & other service
  • PMS- Opera
  • Practice/projects

Food & Beverage 1:

  • 10 weeks course of which 7 weeks practical and 1 week written, oral and practical exam
  • Food & beverage management
  • Cooking
  • Service
  • Safety & Hygiene
  • Events and catering
  • Practice/projects

Food & Beverage 2:

  • 9 weeks of course including 7 weeks of practical and 1 week of written, oral and pratical exam
  • Food& beverage management
  • Cooking
  • Service
  • Safety & Hygiene
  • Events and catering
  • Practice/projects

 

Second year

Professional Practice:


Duration: Minimum 40 weeks

Location: At least 20 weeks must be spent outside the native language region

Sectors:

  • 20 weeks in the F&B sector (kitchen and service)
  • 20 weeks in Rooms or Administration/Management 

(reception, housekeeping, events, administration, marketing, acounting, human resources, sales, etc.)

  • Online learning: 2 modules to be completed digitally

During the professional pratice period, students have the opportunity to develop and apply the skills they have acquired while working in a hotel or tourism-related company. They are guided by qualified management staff who ensure, as required by the Federal Ordinance, adherence to the established training programm for trainees. This programm is regulated by a special set of guidelines issued by the school's administration and approved by the Supervisory Commission

Third year

Division Management:

  • 10 weeks of coursework followed by 1 week of written, oral and pratical exams
  • In depth modules
  • Area project
  • 1 week of exams

Food& Beverage Management:

  • 10 weeks of coursework followed by 1 week of written, oral and practical exams
  • In depth modules
  • Area project
  • 1 week of exams

Sustainable Business Management:

  • 10 weeks of course and 1 week of written, oral and practical exams
  • In depth modules
  • Area project
  • 1 week of exams

--> Diploma Thesis

Scuola specializzata superiore alberghiera e del turismo

Viale Stefano Franscini 32
6501 Bellinzona – Svizzera
T. +41 91 814 65 11
decs-sssat@edu.ti.ch
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