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Year 1: César Ritz Colleges Certificate in Hotel and Restaurant Operations
Food and Beverage Management
Term 1 (11 weeks)
- Introduction to Hospitality and Tourism Management
- This course is designed to introduce students to the exciting and diverse field of hospitality providing an overview of the major industry segments and the interdependent relationships that exist between these segments and the tourism industry. Students also discover a wide range of diverse hospitality management career opportunities and explore the qualities and behaviours considered to be essential of managers within the hospitality industry.
- Management Information Systems
- This course is designed to introduce students to contemporary information systems and demonstrate how these systems are used throughout organisations. The focus is on the key components of information systems - people, software, hardware, data and telecommunications and how these components can be integrated and managed to create competitive advantage. Students also gain hands-on experience with several business applications. Topics such as the Internet, business data analysis and database management are covered and how the business software tools commonly applied in these domains are used. As a result, students obtain valuable information technology knowledge and skills for being successful in all areas of business.
- Introduction to Nutrition and Food Science
- In this course students examine the science of nutrition, hygiene and food safety as it relates to healthy eating and healthy lifestyles. Included for discussion are topics such as: purchasing for nutrition, retention of natural nutrients in food, dietary guidelines used in different countries, fats, carbohydrates, proteins, the health benefits of vitamins, minerals and phytochemicals for humans, healthy menu planning and balanced diet.
- Public Speaking
- This course focuses specifically on communication. It enables students to become effective and confident public speakers by exposing them to a variety of learning situations and tools. They have many opportunities to put all they acquire in the classroom into practice.
- Introduction to Industry Experience
- This course equips students with the necessary skills to succeed in the workplace. Students develop interview, job search and communication skills, build self-confidence and learn to comport themselves in a professional manner appropriate to hospitality industry standards. Students will be prepared to optimise their internships, in Switzerland or abroad, as well as to foster their future career advancement, development and self-improvement.
- Food Service Theory and Practice
- The theoretical course is designed to give an overview of the basic principles of the food production cycle, a cycle that incorporates not only the principles of safe and hygienic food production but also the relationship between food and the customer experience. The course aims to build on management theory gained in previous courses, particularly planning, organising, leading and controlling. These concepts should be used in kitchen production later during studies.
- Language 1
- Language courses are designed to introduce students to reading, writing and speaking, largely in preparation for internship placement. The goal of these courses is to develop a strong foundation for language study skills and cultural understanding. Activities are centred on the skills of speaking, listening comprehension, reading comprehension and writing.
Term 2 (11 weeks)
- Food Service Studies and Operations
- This course develops the theoretical and technical knowledge of service operations combined with practical skills in a fine-dining environment. This will enable the food and beverage operator to achieve a proficient standard for a range of service types and situations in the international hospitality industry. The course also examines the function of food and beverage service departments in relation to other hospitality operations departments.
- Business Writing
- Through research activities and assignments, students develop their critical thinking, research and written communication abilities. All students are assessed on the following criteria: critical thinking, reading, writing, rhetorical knowledge and awareness, information literacy and processes of writing.
- They learn and practise prewriting strategies and research techniques. They learn to use and document sources correctly, in order to avoid plagiarism. Skills include proper quotation, summary, paraphrase, citation and bibliography construction following the APA (American Psychological Association) format. Other skills – syntax, grammar, word choice and style – will be addressed as needed on an on-going basis throughout the course. The final portfolio should contain one copy of each essay.
- Wine and Beverage Management
- This course explains and examines the making and service aspects of alcoholic, non-alcoholic beverages and the basic understanding of how a beverage department of a large hotel is organised. In addition, students learn about history, viniculture and viticulture geography, grape varieties, wine making techniques, the storing and service of wine and beverages and are exposed to wine appreciation in order to acquire the knowledge to recognise quality beverage and identify attributes that will allow customers appreciation.
- Mathematics for Hospitality Business
- In this course students learn a variety of mathematical concepts and procedures, and apply them to business and hospitality situations. Topics include: linear equations and inequalities; assorted matrix operations; solving systems of equations and inequalities using Gauss-Jordan and Simplex methods; counting and probability. The knowledge and skill sets learned in this course will be useful to students in their later studies and throughout their hospitality careers.
- Language 2
- Language courses are designed to introduce students to reading, writing and speaking, largely in preparation for internship. The goal of these courses is to develop a strong foundation for language study skills and cultural understanding. Activities are centred on the skills of speaking, listening comprehension, reading comprehension and writing.
Internship (4-6 months)
- Practical Experience
- Paid internship in the hospitality industry in Switzerland or worldwide
- Minimum monthly gross salary in Switzerland: CHF 2,172.‒
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