Diploma In Hotel Operations / Pastry And Bakery Arts

Program designed for students whose main aim is fast track access to first employment within the pastry and bakery environments, with a baggage of hospitality knowledge that cover hotels’ F&B operations, including guest contact, supervisory activities, management theories and state of the art applications. Although the program is conceptualized for students to progress within luxury hotels and resorts, customized attention will be provided for those participants who intend to work within small to medium size hotels, institutional operations, individual restaurants, or for students who may aspire to set up their own pastry and bakery operation.

Course Program:

Four semesters, two in College (Semesters 1, & 3,) and two internships Semesters (2 & 4) either in Switzerland, within reputed chain hotels, or with partner International Hotel companies:

Academic Semester 1: F&B Operations: FB outlets, Banqueting Operations, Wine and Bar, F&B Human Resources, F&B Sales and Marketing, F&B Control, Food Production Theory and Practical, Pastry and Bakery, Stewarding, Business English, or French, Basic German, EDP Office applications; Main emphasis on Pastry and Bakery.

Internship Semester 2: This first internship (five to seven months) is planned to suit individual needs, within F&B Pastry and Bakery production environments: hotel, restaurants, catering, central kitchen operations.

Academic Semester 3: F&B Management, Events Management, Events Sales and Marketing, Managerial Accounting (Level 1), Supervision, RD Mgmt (Level 1), HR Mgmt (Level 1), Sales & Marketing (Level 1), Engineering/Maintenance/Energy Savings, Hotel Business English, German Language 2, or French 2, Information Technology. All subjects in support of Pastry and Bakery business.

Internship Semester 4: This second internship (five to seven months) is also planned to suit students’ wished/needs, a phase 2 within F&B Pastry and Bakery production environments: hotels, restaurants, catering, central kitchens operations.

Fees:

Semester 1 Fees – CHF 29’725.-
Semester 3 Fees – CHF 29’725.- including accommodation in twin sharing double room, full board, health insurance and books & materials but excluding travel and visa costs.
Potential monthly earnings during internship: CHF 2’150.- gross per month (in Switzerland only).

For detailed information about SHML, Enrolment, Travel, Visa, Admissions, Academic programs, Scholarships, Life at SHML, News and Events and online contacts please refer to www.shml.ch

Certificates and Diploma:

Upon successfully completing Academic Semester 1 and 1 st Internship, students are awarded:
Certificate in Hotel Operations / Pastry and Bakery Arts

Upon successfully completing Academic Semester 2 and 2 nd Internship, students are awarded:
Diploma in Hotel Operations / Major in Pastry and Bakery Arts.

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