What we do

The Swiss Hotel School in Randburg opened its doors in 1995. The curriculum and educational philosophy was modelled on that of the Hotel School Belvoirpark in Zurich where the founder, JüRG Vontobel had been Director for 10 years.  For the past twenty years The Swiss Hotel School prepared hospitality professionals for this exiting industry locally and international.

Swiss hospitality tradition delivered with South African energy.

Hospitality Management

This three year full time programme will take students through a fundamental understanding of the industry to a level at which they can successfully carry out the tasks of a supervisor or junior manager.  A combination of theory modules and practical work experience will prepare graduates forte challenges of the hospitality industry.

Programme overview

Hospitality Operations (1st Year): Students will be introduced to the main pillars of the hospitality industry namely: Food preparations, Food & Beverage Service and Rooms Division.

Supervisory Management (2nd Year): Students will be exposed to what is required of a first line supervisor including organisational, delegation and taking responsibility for the work of others, as well as exploring a more expansive perspective on the global tourism industry.

Business Management (3rd Year): The final year will focus on core aspects of business such as Accounting, Sales & Marketing and Entrepreneurship.  The students will further demonstrate their business acumen through the real life workings of the pop-up restaurant project.

Practical components

Students will be inserted into the industry in the different sectors in order to gain a holistic experience on which to base their learning.  These practical sessions are divided into 3 categories that occur over the 3 year programme.

  • Daily on-campus practicals
  • 3 x 1 month industry internships – based locally
  • A fully employed 6 month internship – based internationally or locally

The Professional Chef Programme

This full time programme looks to develop chefs that have the ability to lead and manage a kitchen team with distinction.  With the integration of City & Guild’s certification, students will be exposed to theoretical aspects of food, nutrition and cooking methodologies, while also developing fundamental culinary skills and techniques in our on-site facilities.

Programme overview

Year1

  • Course 1: Certificate in Kitchen Fundamentals
  • Course 2: Certificate in Hot & Cold Kitchen

Year 2

  • Course 3: Introduction Certificate in Pastry & Bakery
  • Course 4: Advance Certificate in Pastry & Bakery

Year 3

  • Industry work experience in a professional kitchen (restaurant, hotel, commercial or event catering, hospital)

Year 4

  • Course 5: Advance Certificate in Kitchen Management

How do we do it

  • Small classroom experience to ensure personal development
  • On-campus practical modules will introduce students to Hospitality Operations
  • Short Internship during the first two years will develop the student’s understanding of the industry, developing skill sets and build confidence.
  • Long internship provides students the opportunity to gain international experience through full time employment.
  • The Restaurant project provides 3rd year students the opportunity to showcase the skills obtained during their studies in the set up and management of a pop-up restaurant.
  • The incorporation of educational technology such as our E-library and on-site access to Wi-Fi.
  • Hands on training and certification in current industry specific software.

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