Launch Your Hospitality Career

18 months

Culinary Art Professional Diploma

Cooking Methods

Can professionally apply the following methods for cooking food in accordance with guidelines: poaching, boiling, steaming, pressure cooking, glazing, braising, frying, roasting, grilling, and sautéing. Capable of performing combinations of cooking methods using preparation, production, and finishing criteria.

Presentation

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Knows the principles, methods, and aids for preparing, creating, and presenting food and dishes in an aesthetically and sensory-pleasing manner while considering the requirements and guidelines of service.

Menu and Dish Creation

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Can plan and organize an attractive menu offering for typical customer segments according to the demand, considering trends and needs, physiological principles, dietetics, creative principles, the harmonization of dishes, and cost control.

Nutrition

Can apply the principles of healthy, carefully, and conscientiously prepared food, enabling them to meet the changing requirements and expectations of different customer segments, considering intolerances, allergies, and specific customer wishes.

Administration Principles

Understands the importance of optimally structured business processes and can implement the planning resources needed for the organization of a kitchen.

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Hygiene

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Aware of the importance and value of personal and professional hygiene and can analyze and evaluate the essential areas of action in the kitchen and apply hygiene measures.

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Sustainable Approach and Actions

Aware of the impact of their work on the structure of society, the environment, and the economy.

18 months

Food & Beverage Service Professional Diploma 

Service

Proficient in all types of F&B Service in hotel outlets and independent restaurants from coffee shops to banquets, room-service and fine-dining and can advise customers on appropriate beverages to pair with their meals.

Guest Care

Can apply guest etiquette procedures from reception to farewell. Able to practice active listening to correctly assess guest reactions and deal with complaints professionally in challenging situations that can occur in the hotel and restaurant industries.

Food & Beverage

Can recognize and apply the latest trends in gastronomy and assess their impact on hotel and F&B organizations. Health & Safety Aware of the health protection regulations according to local guidelines and is able to recognize occupational safety and health precautions and take appropriate measures independently. Can accurately complete control checklists to prevent accidents.

Organization

Able to manage staff timetables and lead a small team. Can examine the relationship between a company and its competitors and recognize opportunities, threats and risks related to future market conditions.

Quality Assurance

Can implement quality assurance measures in F&B and prepare and deliver simple training sessions to colleagues.

Maintenance

Able to make proposals for long-term maintenance of facilities, machinery and equipment and apply the correct approach to repair damaged items as they happen.

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Research and Planning

Capable of formulating and designing a basic promotional concept using research and analytical skills.

Contact with MICE Clients

Understands the basic needs of MICE guests and can react to simple requests in a professional manner.

Restaurant Sales & Marketing

Is familiar with marketing and promotion tools, pricing strategies and the importance of dining room atmosphere in a F&B setting.

18 months

Hotel Administration Professional Diploma

Front-Office Operations

As hosts, they can welcome guests according to an establishment’s guidelines, use a property management system, perform the daily operational tasks performed by the front-desk, the concierge, and the guest relations department and appropriately handle customer complaints while prioritizing customer service excellence.

Business Administration / Business Organization

Can produce a daily, weekly and monthly schedule matching the hotel occupancy while taking into account staff holidays and days-off. Can recognize the impacts of the economic and regional environments on a hotel business while identifying trends, opportunities, and threats.

Housekeeping Operations

Proficient in supervising and completing tasks related to cleanliness, maintenance and laundry work as well as logistics for all back-of-the-house activities. Trained to ensure that the value of premises, installations and appliances is preserved, and that energy and equipment are used economically.

Hotel Organization and Supplier Management

Possesses fundamental knowledge of organization. Familiar with purchasing and inventory systems and the importance of supplier relationships.

Means of Information & Communication

Able to use, forms and documents professionally and communicate effectively with colleagues and stakeholders within the organization.

Basics of Accounting

Can evaluate basic financial statements using the Uniform System of Accounts for the Lodging Industry for: the balance sheet, the income statement, and the state of cash flow.

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Methodological Skills

Has the capacity to use professional working techniques, methods and tools of problem solving that allow him/her to keep order, set priorities, make processes more systematic and efficient and help ensure work safety.

Hospitality Sales & Marketing

Able to evaluate creative sales and promotional activities’ impact on attracting customers to a hotel.

Contact with MICE Clients

Understands the basic needs of MICE guests and can react to simple requests in a professional manner.