01 April 2020
A message from Oxford Brookes
A letter to our culinary arts students from Dr. Sara Hannam, Head of Global Partnerships at our UK validating partner Oxford Brookes University...
Taught in English and embedding personal and professional development to further enhance students’ intercultural leadership, this programme provides students with experience in all hotel departments. In doing so, they develop into experienced hospitality professionals with a holistic overview of the industry. There is a practical approach whereby students undertake practical training throughout their learning.
Year 1 introduces the basics of hospitality and service management alongside essential university-level study skills. The first year consists of 22 weeks study on campus, followed by a 22-week internship placement specialising in F&B or Housekeeping.
Successful completion of the three year programme entitles students to the Diplom Hôtelière-Restauratrice HF/Diplom Hôtelier-Restaurateur HF.
You can see the full programme Application Requirements here.
We pride ourselves on offering an individual service to all our potential students. If you wish to be contacted for a free academic consultation by one of our Admissions Officers, then please complete the below form and attach your CV/resume. We will then contact you directly to discuss your options at IMI.
Progression to Year 2 of the Swiss Degree in International Hospitality Management / Dipl. Hôtelier/ère-Restaurateur/rice HF
Introduction to the principles behind rooms division and housekeeping management within hotel properties. Contact Hours: 36
This unit teaches the core academic disciplines for successful university study and provides guidance and materials on researching, referencing, time management and organisation to help students make the most of their time on their chosen programme. Contact Hours: 25
This practical unit focuses on the development of students restaurant service skills and knowledge of beverages served within fine-dining restaurant environments. Contact Hours: 48
Introduction to the principles behind food storage and preparation in a professional kitchen. Contact Hours: 48
An overview of the financial and accountancy considerations required when managing or starting a hospitality business. Contact Hours: 48
A complete overview of the management considerations required when running an F&B business. Contact Hours: 48
The English language skills required to operate professionally within a hospitality business. Contact Hours: 96
An introduction to the German language skills equivalent to the A1 international standard. Contact Hours: 96
A Swiss federal certification ensuring students are familiar with the latest health and safety and accident prevention and management procedures in the workplace environment. Contact Hours: 8
During their first and second year internships students will cover many aspects of hospitality including kitchen, service, catering, events, housekeeping, front office, night audit, concierge and porter training.
from Thailand , studying at IMI
What I really like about the Swiss degree programme is an opportunity to experience everything. In this program I received training in IMI's restaurant, in housekeeping, sustainable tourism and also learned how to do accounting. These are all the skills I will need if I want to own a restaurant or a hotel in the future. And this is just what I am learning in my first year! At the end of the day, if I have problems I can always go to any of my professors and ask for help. This is a major advantage of a smaller school!
01 April 2020
30 March 2020
A letter to our students from Professor Jennifer Watling, Pro Vice-Chancellor, International at our UK partner Manchester Metropolitan University...
27 March 2020
After studying for her MBA in International Hospitality Management at IMI, Kristina has gone on to manage her family business of three hotel properties in Serbia...
23 March 2020
In response to the Coronavirus outbreak, we were swiftly able to implement online teaching to ensure the health and safety of both students and staff...
13 March 2020
Starting from Monday 16th March 2020, we are moving into an online synchronous teaching mode...