Curriculum Overview

The subjects required in the theory semester are made up of core and additional topics. The additional topics are subject to change, depending on the semester start time. The maximum number of hours for each subject is also shown in the following table:

Subject/Course	Week Hours	Comments
Core Cuisine Practice Food Production Theory Food and Beverage Service Practice Food and Beverage Related Theory Etiquette/Gala Dinner Preparation Practicum German Elementary	8 2 8 3 1 1 6	related to cuisine practic Swiss techniques are essential for a practicum / internship in Switzerland Prep. for internship Essential for internship
Additional Potential Courses Psychology Economics International Human Resources Event Management Financial Accounting	3 3 3 3 4	only available August Start
Additional Potential Courses Managerial Accounting Sociology Quality and Environmental Management International Hotel Management Hospitality Supervision	4 3 3 3 3	only available January Start
Anticipated Total Hours	41/42
Practical Experience / Industrial Placement	6 months

Typical Semester hours/credits for the program	Hours	Credits
Advanced Post Graduate Diploma Semester	756	37
Practicum/Internship Semester	--	--