Preparing students to enter into professional life
Since 1996, Ecole Hôtelière de Genève has been recognized as an Ecole Supérieure by the cantonal governments and the Swiss Confederation as an institution of public utility. Nevertheless, EHG retains a high degree of independence in the development and implementation of its training programmes leading to graduation.
The degree awarded to students who fully meet the conditions of study and courses is widely appreciated and recognized both nationally and internationally. It gives its holder permission to operate an establishment in the whole of Switzerland and also confers the title “Master of Learning”.
The cantonal authority participates actively in the final exams and the degree holder’s name is recognized and protected by the Swiss Confederation.
A programme designed for success
The goal of EHG is to prepare students to fully enter into their professional life. The pedagogical concept is based upon the school’s belief in combining its know-how as consultants to businesses and indus-tries with effective and practical tuition. This approach brings the EHG’s programmes closer to the expectations of future employers.
The school’s correspondence programme can be completed within five semesters and its content is adapted to the realities of the marketplace and to helping students succeed in their future functions.
The first semester focusing on catering is an overview of the technical and operational management of catering. This module combines general management of operations and exploration of the complex world of catering. The knowledge acquired (nutritional guidelines, menu planning, equipment and utensils, knowledge of the food and beverage association, technical services and sales is then applied in real-life situations at the school’s Vieux Bois restaurant.
Capitalizing on the knowledge acquired during the first semester, the second semester is devoted to business operations, allowing students to acquire knowledge in the management and planning of a hotel or restaurant, namely the framework and control of their development. This module deals with all administrative matters, ie academic subjects, including account-ing, Swiss law and the political economy, in the techniques of opera-tions and control of hotel reception and restaurants, through the organization of visits, conferences and events.
A paid internship in a company in Switzerland forms the basis of the third semester in order to test students’ skills in professional situations. This phase of the programme allows students to further develop their experience and confront the reality and pace of actual working environments.
The fourth semester, devoted to management and administration, is designed to develop the overall vision and techniques for successful econo-mic, commercial and corporate citizenship. Students learn the control of management tools and their application to hotels and restaurants. This human resources management, marketing, financial and technical orientation course is clearly targeted to acquiring managerial expertise.
The final fifth semester involves a paid internship in a company in Switzerland or abroad that is intended to confirm the student’s capability of organizing and coaching staff. This provides students the means to confront managerial situations in which they encounter the daily, realistic expectations of the manage-ment team and the business. The knowledge acquired during this portion of the training provides the elements needed to understand and mediate human situations, both logistical and technical, that the students will face in their future profession.
The strengths of EHG
Choosing a higher education is not simple; it is a process in which many parameters enter. The EHG approach is to provide prospective professionals with a global environ-ment that offers the best chance of success.
The EHG programme is based on the following advantages offered to students:
- A higher education.
- The rapidity of its studies, covering a total of 30 months, divided into five semesters with three theoretical modules (courses) and two practical ses-sions (paid internships in companies).
- Short and intense – this high-level training is appreciated by students who want to enter quickly into a fascinating life.
- A recognized degree – The EHG diploma is recognized and appreciat-ed by professionals in the hotel and catering sectors, while offering a choice of exciting and varied careers and a fantastic opening to the professional world. In addition, companies in the tertiary industries (banks, tourist offices, insurance companies, etc.) also offer profes-sional alternatives in areas that make the service a real asset.
- Small classes and a school on a human scale is one of EHG’s priori-ties in optimizing the acquisition of knowledge – 6 to 8 students in prac-tical training and 22 in theory; a policy that promotes the sharing of experiences and relationships.
- A team education – Experienced teachers have all previously held a high position in the hierarchy of the hotel or catering industries, an expe-rience that allows them to provide theoretical knowledge in line with students’ future professional careers. An excellent theoretical approach –
- The concept of students acquiring practical experience during their studies is an advantage offered by EHG’s catering courses at the school’s Vieux Boisrestaurant, located on the premises, provides the opportunity for students to prove them-selves in real-life; frequently hosting a demanding clientele, including delegations from international organizations and from the political, economic and artistic sectors.
Combined with the two practical semesters of internships, this strength complements the high-level skills that EHG students ultimately acquire. The environment of EHG is an attractive one, located in the heart of the international organizations and close to the railway station, airport and city centre, and surrounded by a green park. Recently renovated and enlarged, EHG provides a modern infrastructure and an environment conducive to concentration and development.
Lastly, EHG prides itself on its attractive tuition structure. School fees are very attractive in regards to college-level training. Moreover, the school’s policy has always been that of transparency: the costs presented include all the services and supplies.
For further information on the Ecole Hôtelière de Genève’s courses and programmes, please visit the school at Avenue de la Paix, 12, Geneva (tel: +41-(0)22 919 24 24; fax: +41-(0)22 919 24 28; e-mail: firstname.lastname@example.org; web: www.ehg.ch.)