Swiss International Food & Beverage Service Professional Diploma

Diploma Description

Through a blended learning model, students will acquire the competencies required to be fully operational within different restaurant concepts following the standards of a first-class restaurant setting. At the end of the Diploma, students will have a deep understanding of how the management of a F&B establishment is conducted and the tools needed to be successful.

Students graduating from this program will have the capacity to successfully work independently in a F&B setting and be well-equipped to enter the industry and reach a supervisory position within a short period of time. The course content is benchmarked on the Swiss vocational competency framework for F&B Professionals.

Program Aims

Graduates of the F&B Service Professional Diploma will be proficient in the following activities and will be distinguished by the following behaviours:

a)  As hosts, they organize events according to an establishment's guidelines and they ensure that the layout of the restaurant space is fitting, and that the atmosphere is welcoming.

b)  Through their personality, they create a pleasant atmosphere and ensure the well-being of their customers. They identify the specific needs of their guests and take appropriate measures to satisfy them.

c)  They prepare the Food & Beverage service,both in the daily service and for events and they advise customers on appropriate beverages. They make blends and present cocktails, and then serve the beverages to customers.

d)  They can use reservation, order and cash register systems,establish bills and collect revenue.

e)  They master the principles of hygiene and occupational safety. They ensure that the value of premises, installations and appliances is preserved, and that energy and equipment are used economically.

Certificates
Foundation – In this first certificate, students will acquire the basic skills required to be operational in a restaurant. The skills learned will be reinforced and applied during the On-the-Job experience.

Intermediate – After having acquired the skills to operate independently in a restaurant, students will acquire the competencies to work in different restaurant settings. The skills learned will be reinforced and applied during the On-the-Job experience.

Advanced – Following 1-year of studies or combined with previous professional experience, students will focus on restaurant management skills. To complete the program, the skills learned will be reinforced and applied during the On-the-Job experience.

Curriculum – F&B Service Professional Diploma

Foundation	Intermediate	Advanced
On-the-Job F&B I	On-the-Job F&B II	On-the-Job F&B III
F&B Service Techniques I	F&B Service Techniques II	F&B Service Techniques III
Beverage Knowledge	Basics of Oenology	Wine and Spirit Appreciation & Pairing
History and Contemporary Practice of Coffee & Tea	Customer Service Excellence	MICE & Events Organization
Sales & Invoicing System	Goods Management for F&B	Hotel & Restaurant Concept Foundation
Introduction to Customer Service	Introduction to Office Tools	Introduction to Restaurant Sales & Marketing
Verbal & Non-Verbal Communication	F&B Department Operations	People Training & Development
Introduction to Hospitality Operations	Hygiene and Occupational Health Practices	F&B Administration Principles
Mathematics Fundamentals		Cultural Awareness
English Essentials	Applied English	Business English