Program Overview

Certificate in International Hotel and Tourism Operations

Programme Objectives and Courses

Objectives and Learning Outcomes

At the conclusion of the programme, students will be able to:

1. Demonstrate knowledge and practical skills and competencies required for successful operational roles within Food and Beverage areas of an international hotel and tourism organisation.
2. Understand the nature of tourism, the fundamentals of the commercial hospitality enterprise and the key financial issues.
3. Use English and basic German language skills in an operational setting.
4. Demonstrate information technology and study skills at the appropriate level.

Courses

• Food & Beverage Service (Theory & Practical): This unit introduces students to the basic concepts of food service and the skills, knowledge and responsibilities regarding it.
• Culinary (Theory & Practical): This unit aims to enable learners to gain knowledge of the equipment, commodities and methods required to prepare and cook European food and develop essential skills in preparing, storing and cooking such.
• Introduction to Hospitality Management: This unit introduces the contemporary and modern perspective on the hospitality industry.
• Hospitality Enterprise Project 1: This course is the first level of the Soerenberg Concept entrepreneurial group projects, which incorporates the learnings obtained throughout the courses of Year 1 and evolves them in a creative and entrepreneurial way.
• English for Academic Purposes 1: This course is the first part of a three-stage programme which will facilitate students to enhance their written and spoken English in order to pass the Cambridge Certificate in Advanced English and IELTS Academic examinations.
• Tourism Studies: This unit will provide learners with an understanding of the global environment within which the travel and tourism industry operates.
• German Language 1: This unit will enable students to communicate confidently in German at a basic level, and is designed to allow a student to work in direct contact with guests in a variety of positions in five-star properties of Switzerland.
• Information Technology: This course shall introduce students to the basics of information technology and make them aware of the school’s computer network and its possibilities.

Programme Details

Entry Requirements

• Entry requirements: All international high school pass certificates.
• Age requirements: 17 and above
• Language proficiency: Required English level by interview / HTMi test or have TOEFL 450 or IELTS 5 or equivalent HTMi English Placement Test Score.
• Prior work experience: None

Delivery and Assessment Methods

• Mode of delivery: Face-to-face, blended learning platforms, online, research, student centred learning, tutorials, lecture, presentations, assessments, project based assignments, and applied learning.
• Final assessment: Written exams and final projects.
• Graduation requirements: 60%
• Average student-teacher ratio: 15 students per 1 teacher
• Total contact hours: 460 hours full-time
• Duration of programme: Academic Study: 20 Weeks and Work Placement / Internship: 20-24 Weeks

Graduation

Students who successfully complete the programme (academic study and work placement/internship) will be awarded with the Certificate in International Hotel and Tourism Operations by HTMi Hotel and Tourism Management Institute.

Programme Progression

• Certificate in International Hotel and Tourism Operations
• Diploma in International Hotel and Tourism Management
• Higher Diploma in International Hotel and Tourism Management
• Bachelor, BSc (Honours) in International Hospitality Management
• Or
  • Bachelor, BA Degree in International Hospitality Business Management
  • Bachelor, BA Degree in International Hospitality and Tourism Management
  • Bachelor, BA Degree in International Hospitality and Events Management
  • Bachelor, BA Degree in International Hospitality Marketing Management
  • Bachelor, BA Degree in International Hospitality and Human Resources Management
  • Bachelor, BSc in International Culinary Arts Business