Swiss Degree in International Hospitality Management (Dipl. Hôtelier/ère-Restaurateur/rice HF) - Under Recognition

3 TO 4 YEARS
Paid F&B or Housekeeping Internship (Semester 2) CHF 2,190

Year 2 in Swiss Degree in International Hospitality Management (Semester 3)
Paid Culinary Internship (Semester 4) CHF 2,190

Paid Supervisory Internship (Semester 6) CHF 2,190

Year 2

in Swiss Degree in International Hospitality Management (Semester 3)

44 Weeks

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 2 develops management and strategy techniques with an overview of accountancy and food production. It consists of 22 weeks study on campus followed by a 22-week internship specialising in culinary arts.

Successful completion of the three year programme entitles students to the Diplom Hôtelière-Restauratrice HF/Diplom Hôtelier-Restaurateur HF.

Requirements

  • Completion of Year 1 of the Swiss Degree Programme.

Free Academic Consultation

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/ICI...

 

Consultation Form...

Award

Progression to Year 3 of the Swiss Degree in International Hospitality Management / Dipl. Hôtelier/ère-Restaurateur/rice HF

Core units: 120 credits
Credits: 10

An introduction to basic marketing concepts with particular emphasis on the hospitality industry. A strong focus is given to consumer behaviour theory and consumer purchasing stages. Students' learning experience is complemented by case studies on social media and how this influences modern day consumer behaviour. Contact Hours: 24

Credits: 15

Students are actively involved in competence based practical skills in a working restaurant environment. Students experience different service styles applicable to today's food and beverage industry. Contact Hours: 40

Credits: 15

This unit explores and develops students' understanding of practical skills, technical skills, equipment and procedures in today's modern kitchen environment. Contact Hours: 100

Credits: 20

An introduction to the core principals and concepts of managerial accounting and basic financial management in the hospitality industry. Contact Hours: 48

Credits: 10

The unit introduces the students to key tourism concepts, principles and impacts. The unit will also provide them with an introduction and a business approach to Tourism. Contact Hours: 24

Credits: 20

A classroom based unit that introduces contemporary restaurant management and service concepts. It also covers; menu analysis; beverage sales and control; EPOS systems; and principles of restaurant design. Contact Hours: 48

Credits: 10

An overview of the strategies and structures required for successful PDP. Contact Hours: 24

Credits: 20

How to successfully manage a front of house operation, focusing on both team management and key customer service criteria. Contact Hours: 48

Credits: 0

More advanced German language skills training equivalent to the international A2 standard. Contact Hours: 96

Credits: 0

An introduction tp French language skills training equivalent to the international A1 standard. Contact Hours: 96

Credits: 0

A 22-week professional placement with a focus on culinary training. 

TESTIMONIALS

"I believe that ICI gives its students multiple skills so that they are prepared to branch out into different fields and are not limited in their abilities. "

Gloria Agustoni

from South Africa , graduated in 2016

I chose IMI because it is one of the fews schools offering a Bachelor's Degree in Culinary Arts, where thorough management theory is combined with practical kitchen skills. In the competitive world of hospitality and cheffing, it is important to understand these two aspects in order to excel in the industry. I believe that IMI gives its students multiple skills so that they are prepared to branch out into different fields and are not limited in their abilities.

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News

Fond farewells

As another term reaches its end, we have the bitter-sweet pleasure of seeing another batch of graduates leave IMI and enter the world of industry...

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Running in the rain

The wet conditions could not dampen our spirits as, once again, our students participated in the Swiss City Marathon event...

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ZAGG Visit

We took our students to one of Switzerland's largest trade shows for the hospitality, culinary and hotel industries held right here in Luzern...

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International Night

Our students once again pulled out all the stops in showcasing the very best of IMI's multi-cultural environment through food, drink and performance...

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Europa Park Life

Our regular semester trip to Germany's largest theme park was another great success with students enjoying all the thrills of the rides and roller-coasters...

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