Academic Program Guide - My César Ritz Colleges

Transcription

Academic Program
Guide
Summer 2016
www.cesarritzcolleges.edu
1
WWW.RITZ.EDU
Table of Contents
Introduction ................................................................................................................................. 6
Academic Quality Assurance ................................................................................................. 6
Partnerships and Recognitions .............................................................................................. 7
Programs of Study...................................................................................................................... 8
Undergraduate Studies in Hotel and Tourism Management ..................................................... 9
Bachelor of International Business (BIB) in Hotel and Tourism Management ...................... 9
Bachelor of Arts (BA) in Hospitality Business Management .................................................. 9
Course Listings for BIB, BA .................................................................................................. 10
Elective Courses ................................................................................................................... 11
Hybrid Courses ..................................................................................................................... 12
Grading System .................................................................................................................... 12
Honor Roll ............................................................................................................................. 12
Academic Progress and Status ............................................................................................ 13
Academic Probation ............................................................................................................. 13
Term Repeat ......................................................................................................................... 13
Withdrawing from a Subject ................................................................................................. 13
Graduation Requirements .................................................................................................... 14
Class Attendance Policy ....................................................................................................... 14
Campus Enrolment and Transfers ....................................................................................... 15
Independent Studies............................................................................................................. 15
Postgraduate Studies in Hospitality Management ................................................................... 16
Master of International Business (MIB) in Hotel and Tourism Management (awarded by
CRCS) / Master of Arts (MA) in International Business in Hotel and Tourism Management
(awarded by UoD) ................................................................................................................ 16
Course Listings for MIB / MA................................................................................................ 16
Master of International Business (MIB) in Hospitality Management (awarded by CRCS) /
Master of Science (MSc) in International Hospitality Management (awarded by UoD) ...... 17
Course Listings for MIB / MSc .............................................................................................. 17
Grading Systems .................................................................................................................. 18
Deferrals and Referrals ........................................................................................................ 19
Late Submission ................................................................................................................... 19
Grades & Results Publication .............................................................................................. 19
Authorised Break from Study ............................................................................................... 19
Credit Requirements and Exit Points ................................................................................... 20
2
Undergraduate Studies in Culinary Arts .................................................................................. 21
Certificate in Swiss Pastry and Chocolate Arts (SPCA) ...................................................... 21
Course Listings for SPCA ..................................................................................................... 21
Bachelor of International Business (BIB) in Culinary Arts (CAAS) / BA (Hons) Culinary Arts
(UoD) .................................................................................................................................... 22
Course Listings for BIB / BA (Hons) ..................................................................................... 22
Grading Systems .................................................................................................................. 23
Passing Modules .................................................................................................................. 24
Late Work ............................................................................................................................. 24
Failing Modules..................................................................................................................... 25
Term Repeat ......................................................................................................................... 26
Postgraduate Studies in Culinary Arts ..................................................................................... 28
Master of International Business (MIB) in Culinary Management ....................................... 28
Course Listings for MIB: ....................................................................................................... 28
Internship .................................................................................................................................. 30
Exemptions from Internships ................................................................................................ 30
Student Waiver for Assistance ............................................................................................. 30
Being delayed for an Interview ............................................................................................. 31
Declining an Offer ................................................................................................................. 31
Contracts............................................................................................................................... 31
International Internships ....................................................................................................... 32
Responsibility for Placement ................................................................................................ 32
Career Opportunities from the Industry ................................................................................ 32
On-campus Recruiter Visits .................................................................................................. 32
International Recruitment Forum (IRF) ................................................................................ 32
International Career Trips..................................................................................................... 33
Disclosure ............................................................................................................................. 33
During Internship .................................................................................................................. 33
Personal and Professional Conduct ..................................................................................... 34
Termination of your Employment Contract .......................................................................... 34
Dismissal by the employer ................................................................................................... 34
Termination of your Employment Contract in mutual agreement ........................................ 34
3
Additional Information .............................................................................................................. 35
Academic Appeals Process.................................................................................................. 35
Academic Dismissal ............................................................................................................. 36
Academic Honesty Policy ..................................................................................................... 36
Assessment Calendar .......................................................................................................... 36
Assessments ........................................................................................................................ 37
Credit Conversions ............................................................................................................... 37
Enrollment Status ................................................................................................................. 37
Examination policy................................................................................................................ 37
Failed Courses...................................................................................................................... 38
Student Course Evaluation................................................................................................... 38
Students with Disability ........................................................................................................ 39
Teaching and Learning Strategies ....................................................................................... 39
Test-Outs .............................................................................................................................. 39
Transcripts and Diploma ...................................................................................................... 39
Transfer of Credits ................................................................................................................ 40
Transfer of Credits from Post-Secondary Schools .............................................................. 40
Transfer of Credits from Tertiary Schools ............................................................................ 40
Undergraduate Examination Make-Up Policy ...................................................................... 40
Classroom Management .......................................................................................................... 41
Punctuality ............................................................................................................................ 41
Grooming .............................................................................................................................. 41
Food & Drinks ....................................................................................................................... 41
Electronic Equipment............................................................................................................ 41
Inappropriate Behavior ......................................................................................................... 41
Classroom Cleanliness ......................................................................................................... 41
Course Introduction .............................................................................................................. 41
Professional Attitude and Comportment Assessments ........................................................... 42
Course Calendar and Starting Dates ................................................................................... 42
Graduation Ceremony .............................................................................................................. 42
Student Services ...................................................................................................................... 43
Academic Support ................................................................................................................ 43
Student Counselor ................................................................................................................ 43
Disclaimer ............................................................................................................................. 43
Legal jurisdiction ................................................................................................................... 43
Course Descriptions ................................................................................................................. 44
4
Hospitality Undergraduate Program: .................................................................................... 44
Hospitality Master’s Degree Programs: ............................................................................... 52
Culinary Undergraduate Program: ....................................................................................... 55
Culinary Post-Graduate Programs ....................................................................................... 63
Appendix 1................................................................................................................................ 67
5
Introduction
The programs offered at César Ritz Colleges Switzerland and the Culinary Arts Academy
Switzerland, which is an entity of César Ritz Colleges Switzerland, provide students with a
solid foundation in the knowledge and skills necessary to be a valuable and valued professional
in the hospitality and culinary fields. We are proud to offer such valuable and high level
education at the operational and managerial level together with our strong educational
partners, Washington State University in the USA and the University of Derby in the UK, as
well as our world renowned industry partner The Ritz Paris Hotel and The Ritz Escoffier School.
Academic Quality Assurance
The following groups have been established to assist us in ensuring that our programs prepare
our students to be valuable members of the hospitality and culinary fields:
Collaborative University Partners
This group consists of academic representatives from Washington State University, the
University of Derby, César Ritz Colleges and the Culinary Arts Academy.
The group meets twice a year with the purpose of updating each other on developments
and challenges, and to develop and follow up on action plans of new developments to
be implemented or developments that have been implemented.
Swiss Education Group (SEG) Panel of Leading Experts
The Panel of Leading Experts of Swiss Education Group consists of experts from both
the hospitality industry and leading institutions of higher learning.
The panel meets twice a year to ensure the quality of the programs is delivered across
member schools of SEG and to ensure the direct relevance of the curricula to the global
hospitality industry.
Program Committee
The Program Committee is in place for all programs offered in partnership with the
University of Derby. It meets once per term.
Members of the Program Committee, Faculty and Academic Administration of César Ritz
Colleges and the Culinary Arts Academy in addition to student representatives from the
respective programs meet with the purpose of identifying areas in the academic
programs that go well and that need to be built on as well as areas of concern that need
to be addressed.
Student Ambassador Forum
Student Ambassadors include students from all programs and all terms on campus; staff
members are assigned to guide and support the students. Student ambassadors accept
different responsibilities for working with different departments on campus (for example,
the Academic Ambassador works with the Program Manager, the Internship & Careers
Ambassador works with the Industry Training Coordinator).
6
The Student Ambassador Forum meets once a week. Ambassadors meet with their
school counterpart once a week or every other week. The purpose of the forum is to
provide a platform for communication between students and the school.
Exam Board
Members of the Exam Board include the Academic Dean, Program Manager, and
Executive Administrative Assistant on each campus. The Exam Board meets twice a
term, after mid-term exams and after end of term results are available.
The purpose of the Exam Board is to review student performance, to decide on the
appropriate application of academic policies and the appropriate follow up with the
students.
Partnerships and Recognitions
Washington State University (WSU) has been a program partner with César Ritz Colleges
since 1985. The WSU Carson College of Business is accredited by the American Assembly of
Collegiate Schools of Business (AACSB). The Bachelor of Arts in Hospitality Business
Management is delivered in conjunction with WSU. In doing so, WSU recognizes the quality
of César Ritz’s hospitality undergraduate program and that its curriculum meets WSU
standards.
University of Derby (UoD) awards the BA (Hons) Culinary Arts, the Master of Arts in
International Business and Tourism Management, and the Master of Science in International
Hospitality Management. The validation process includes formal quality assurance
procedures, which include on-site visits and assessments from panels comprised of University
of Derby representatives, other UK universities, and industry organizations.
César Ritz Colleges has earned and maintains a number of external educational accreditations
to ensure the quality of its programs.
It is an accredited member of the Swiss Hotel Schools Association (Association Suisse des
Écoles Hôtelières – ASEH).
Starting with the campus in Le Bouveret, César Ritz Colleges has received the Swiss EduQua
quality certification since 2006.
Since March 2014 César Ritz Colleges Switzerland is accredited by the International Centre
of Excellence in Tourism & Hospitality Education (THE – ICE).
A number of programs have received Swiss recognition under the authority of the Conseil de
la Formation et de la Recherche Universitaires (CoFRU), established under the auspices of
the Canton of Valais Department of Education, Culture and Sport, Switzerland. Recognized
programs include the Higher Diploma in Hotel and Tourism Management and the Bachelor of
International Business.
César Ritz Colleges programs have received the WTO and TedQual Certification from the
Institute for Quality in Tourism Education of the World Tourism Organization. Programs
certified include the Swiss Higher Diploma in Hotel and Tourism Management, the Bachelor of
International Business in Hotel and Tourism Management, and the Master of Science in
7
International Hospitality Management. César Ritz Colleges is the first hospitality management
school in Switzerland to be so recognized, since their validation in 2005.
The partnership with The Ritz Paris Hotel has continuously been strengthened so that students
have the benefit to present their knowledge to and to learn from industry experts from one of
the most reputable establishments in the world. Through our partnership, management
members of The Ritz Paris Hotel meet with our students on an ongoing basis.
Programs of Study
César Ritz Colleges (CRCS) and the Culinary Arts Academy (CAAS), together with their
industry and educational partners – The Ritz Paris Hotel, Washington State University (WSU)
and University of Derby (UoD) – offer a range of hospitality and culinary arts programs to meet
the needs of our students and to anticipate the needs of the industry.
Hotel and Tourism Management programs include:
•
•
•
•
•
•
Bachelor of International Business in Hotel and Tourism Management (awarded by
CRCS)
Bachelor of Arts in Hospitality Business Management (awarded by WSU)
Master of International Business in Hotel and Tourism Management (awarded by
CRCS)
Master of Arts in International Business and Tourism Management (awarded by UoD)
Master of International Business in Hospitality Management (awarded by CRCS)
Master of Science in International Hospitality Management (awarded by UoD)
Culinary Arts programs include:
• Certificate in Swiss Pastry and Chocolate Arts
• Bachelor of International Business in Culinary Arts (awarded by CAAS)
• BA (Hons) Culinary Arts (awarded by UoD)
• Master of International Business in Culinary Management
8
Undergraduate Studies in Hotel and Tourism Management
The first five terms of César Ritz Colleges’ hospitality undergraduate programs are offered at
the Lucerne and Le Bouveret campus. Students complete the last three terms of this program
at the Brig campus.
Bachelor of International Business (BIB) in Hotel and Tourism Management
Students in this program take eight terms of on-campus coursework (Term 1 – Term 8) and
two required 4-6 month (minimum 640 hours) industry placements. The first five terms can be
taken at the Lucerne or Le Bouveret campus. The last three terms are offered at the Brig
campus. The award is issued by César Ritz Colleges. A graphical overview of a student’s
progression of learning and development is provided in Appendix 1.
Objective:
This flexible and challenging program prepares graduates for entry-level management
positions from the outset of their careers in the hospitality industry, and for continuation into
senior management positions as their careers progress. Graduates will also have the skill set
to open and operate their own business. With this degree, graduates may also further their
education with a master’s degree in hospitality management or an MBA degree.
Structure:
This program consists of eight terms of classroom studies and four terms of industry training.
Total duration of the program is 36 months.
Bachelor of Arts (BA) in Hospitality Business Management
This program requires eight terms of on-campus coursework (Term 1 – Term 8) and two
required industry placements of 4-6 months (minimum 640 hours) each. The first five terms
are offered at the Lucerne or Le Bouveret campus. The last three terms are offered at the Brig
campus. The award is issued by Washington State University.
Objective:
Graduates of this program begin their careers in entry-level management positions in the
hospitality industry. Through their career arc, they can advance into senior management
positions or continue their education in MBA or other master’s degree programs.
Structure:
Students in this eight-term program are taught by César Ritz faculty and faculty from
Washington State University. Students must be registered as Washington State University
students if they would like to pursue this academic qualification.
To be accepted into the BA program and to maintain their Washington State University student
status:
1. Students must have earned a Cumulative Grade Point Average of 2.5 after Term 3 in
order to continue the application process during Term 4.
9
2. Upon acceptance by Washington State University, students are officially registered as
WSU students and, at the beginning of Term 5, enroll in their first online/hybrid course
co-taught by faculty from César Ritz Colleges and Washington State University.
3. At the end of Term 5, students must have maintained a Cumulative Grade Point
Average of 2.5 and a Cumulative Grade Point Average of 2.5 in “yellow” courses (see
below) in order to be certified by the Carson College of Business of Washington State
University.
4. Upon continuation of their studies in Brig, students must maintain a cumulative Grade
Point Average of 2.5 in “green” courses (see below) and an overall cumulative Grade
Point Average of 2.00 in order to qualify for graduation.
Course Listings for BIB, BA
Course Titles
Term 1 - Bouveret or Lucerne
Introduction to Hospitality and Tourism
Management
Management Information Systems
Introduction to Nutrition and Food Science
Public Speaking
Language 1 (Fren/Germ)
Introduction to Industry Experience
Food Service Theory & Practice
Food Service Studies & Operations
Business Writing
Wine and Beverage Management
Mathematics for Hospitality Business
I N T E R N S H I P 1 (4 - 6 months)
Rooms Division Operations
Roots of Contemporary Global Issues
Calculus for Hospitality Business
Microeconomics
Financial Accounting
Statistics
The Built Environment
Macroeconomics
Managerial Accounting
Cultural Diversity in Organizations
CODES
Credits
HTM131
IHT
3
MIS150
SCI140
ENG102
xxxx101
HTM182
HTM102
MIS
NUT
PUB
xxxx1
I2I
FTP
3
3
3
3
1
1
HTM112
ENG101
HTM350
MAT211
xxxx102
INT198
FSO
WRIT
BEV
MATH
xxxx2
INT1
3
3
3
3
3
6
HTM235
GEN230
MAT222
ECO101
ACC234
RDO
ROOTS
CALC
MICRO
ACC
3
3
3
3
3
DEC215
ART202
ECO102
ACC344
GEN309
STATS
BUILT
MACRO
MAC
C-DIV
4
3
3
3
3
10
Washington State University
Hospitality and Tourism Law (hybrid)
International Politics
Foodservice Systems and Control
Hospitality Business Ethics
Food Chemistry
Term 6 – Brig
Principles of Management
Introduction to Financial Management (hybrid)
Hospitality Marketing
Tourism in a Global Perspective
Business Planning Project 1
Term 7 – Brig
Career Management
Human Resource Management
Operational Analysis (hybrid)
Service Operations Management
Elective 1
Term 8 – Brig
Economics and Public Policy
Social Psychology of Hospitality
Hospitality Leadership & Organizational Behavior
Strategic Hosp Mgt Case Studies & Research
Elective 2
LAW201
GEN353
HTM358
GEN360
CHEM101
INT398
LAW
I-POL
FSC
ETH
CHEM
INT2
3
3
3
3
4
6
MGT301
FIN325
MKT360
TOU325
ENG402
MGT
FIN
MKT
GL-TOU
BPP1
3
3
3
3
3
HTM320
MGT450
HBM491
HTM494
Various
HTM485
CAREER
HRM
OPS
SOM
ELECT1
BPP2
1
3
3
3
3
3
ECO305
PSY350
HBM381
HBM495
Various
HTM486
EPP
PSYCH
OB
STR-MGT
ELECT2
BPP3
3
3
3
3
3
3
Note: Courses color-coded in yellow are required pre-requisites for Carson College of
Business Certification and require a CGPA of 2.50.
Courses color-coded in green indicate courses taught by WSU or WSU-approved
faculty and require a CGPA of 2.50.
Courses color-coded in orange (Calculus, Chemistry, Elective 2) indicate courses
which are optional for students who pursue César Ritz Colleges’ BIB degree
qualification only.
Courses color-coded in mauve are hybrid courses co-taught by faculty from CRCS and
WSU with an online component.
Elective Courses
Elective courses are courses offered in the areas of International Business, Culinary Trends,
Business Start-Up, and Tourism & Sustainability Management. Offerings vary during the year.
11
Students are informed of availability of selected elective courses one term in advance in order
to register for their preferred elective.
Hybrid Courses
Hybrid courses are online courses co-taught by faculty from César Ritz Colleges and
Washington State University.
Grading System
The following grading scale is applied for César Ritz Colleges’ undergraduate hospitality
management program:
Letter
Point Value
% From - To
Interpretation
A
4.0
94
100
Outstanding
A-
3.7
90
93
Excellent
B+
3.3
87
89
Very Good
B
3.0
83
86
Good
B-
2.7
80
82
Above Average
C+
2.3
75
79
Average
C
2.0
70
74
Satisfactory; Minimum
Passing CGPA
C-
1.7
67
69
Below Average
D+
1.3
63
66
Poor
D
1.0
60
62
Minimum Passing Course
Grade
F
0.0
0
59
Course Fail
An incomplete, designated by the letter “I”, is a temporary grade for coursework not completed
due to circumstances beyond the student’s control (serious illness, family emergency, etc.).
An incomplete grade must be completed by the end of the next term; if not, it becomes an “F”
grade.
Honor Roll
César Ritz Colleges recognizes excellence in academic performance. Students who
completed at least 15 credits in a term and who scored a term Grade Point Average of 3.7 or
higher will be placed on that term’s honor roll.
12
Academic Progress and Status
Overall individual academic performance is calculated at the end of each 11-week term and
those with performance of “below average” or below are reported to the Academic Dean.
Students with unsatisfactory performance are informed of their academic status as soon as
the results have been confirmed by the Exam Board. Initially, this information is provided by
contacting the student via email; personal counseling is provided by the Academic Dean and
the Program Manager prior to the beginning of the next term.
In order for students who are enrolled in the BIB program only to proceed to the Brig campus,
students must have earned a cumulative grade point average of 1.90 after Term 5.
Academic Probation
Through the testing process, instructors give on-going feedback on academic performance to
each student. In addition, instructors report their observations and concerns to the Program
Manager, who counsels students and issues academic warnings if needed.
Students are placed on academic probation for the next academic term if their cumulative
grade point average (CGPA) of the previous term falls between 1.70 and 2.00. It means that
students may continue their studies, but that they are required to raise their CGPA. Students
will be notified in writing when they are placed on academic probation. To be taken off
academic probation, the student must show progress by achieving a GPA of 2.0 or above
during the next term. Students on probation are ineligible for office in the Student Ambassador
Forum. Students who do not demonstrate progress during the next term may be required to
repeat that term.
Term Repeat
Students whose CGPA falls below 1.70 are required to repeat the term; students who were
not able to show progress after having been placed on Academic Probation may also be
required to repeat one term of studies. Students who cannot raise their CGPA to at least 1.70
after a term repeat may be dismissed from César Ritz Colleges. This decision is within the
authority of the Exam Board.
Note: in some cases a student’s cumulative grade point average (CGPA) may be above 2.00
and the most recent term grade point average below 2.00. Depending on the particular
situation, the student may be required to repeat a term or may be allowed to continue. This is
decided during the exam board meeting.
Students on a term repeat are not required to repeat subjects in which they earned a letter
grade of B- (80%) or higher.
Withdrawing from a Subject
After discussing with the program manager and considering the particular situation of a
student, a student may withdraw from a subject by the end of Week 3. In this case a “W” is
posted on the transcript and the withdrawal does not impact the student’s GPA nor CGPA. If
a student withdraws after Week 3, the course is shown as a “W” on the student’s transcript
and the withdrawal is calculated as a failing grade in the student’s GPA and CGPA.
13
Graduation Requirements
The Bachelor of International Business in Hotel and Tourism Management is awarded to
students who have met the following requirements:



successful completion of the academic courses in Terms 1 through 8, with a CGPA of
2.00 or higher, and no courses failed;
successful completion of two 4 – 6 month (minimum 640 hours each) supervised
training periods one of which must be completed in Switzerland;
the fulfillment of all financial and other obligations to the school.
The Bachelor of Arts in Hospitality Business Management is awarded to students who
have met the following requirements:




successful completion of the academic courses in Terms 1 through 8, with a CGPA of
2.00 or higher, and no courses failed;
successful completion of a CGPA of 2.50 or higher for WSU Carson College of
Business core requirements (WSU yellow and green courses);
We encourage and support our students in reaching both academic qualifications. Students
who do not meet the graduation requirements for the Bachelor of International Business or
Bachelor of Arts may qualify for the following exit options:


Higher Diploma in Hotel and Tourism Management, awarded after Term 6, having
successfully completed all academic courses in Term 1 through Term 6, having earned
a CGPA of 2.00, and having successfully completed two 4 – 6 months (minimum 640
hours) industry training of which one must be completed in Switzerland.
Certificate in Hotel and Restaurant Operations, awarded after Term 2, having
successfully completed all academic courses in Term 1 and Term 2, having earned a
CGPA of 2.00, and having successfully completed 4 – 6 months (minimum 640 hours)
industry training in Switzerland.
Class Attendance Policy
Class attendance is critical to student learning. Attendance is compulsory in all lessons,
seminars, practical lessons, professional visits and other scheduled school activities.
Students who miss more than 15% of classes in any course (including but not limited
to documented medical illness, scheduled interviews, or professional visits) will
receive an automatic failing grade (“F”) for the course.
If students are five minutes late to class they will be marked absent for that hour. Students
might be sent to change if they are not complying with the grooming standards. In this case
students will also be marked absent.
Students are required to monitor their attendance.
14
Campus Enrolment and Transfers
Students are expected to complete their studies as outlined in their study plan – and their
internship requirements seamlessly from beginning to end. Students who enroll in the
hospitality undergraduate program in either Le Bouveret or Lucerne have the opportunity to
transfer from one campus to the other during their studies. This option can be exercised only
after successful completion of their first internship, is subject to availability on the respective
campuses and requires the approval of Academic Management as well as the local
immigration office.
Students wishing to transfer are required to apply for a transfer three months prior to returning
on campus; transfers are subject to the Academic Dean’s approval. Transfers are not granted
between terms (i.e., Term 3--Term 4--Term 5). Transfers will be prioritized on a fees payment
basis.
Independent Studies
All César Ritz Colleges’ programs require campus residence but, with the approval of the
Program Manager, undergraduate students may complete a maximum of 6 credits (typically
two courses) per academic term through independent study (some courses – language and
practical courses – are excluded). Students receive regular feedback from their supervisor and
are expected to achieve the same course objectives as on-campus students. Independent
study is normally offered only for failed courses, for courses not offered in a term, or to transfer
students who have an individual study plan. A fee is applied to independent studies.
Independent studies can be taken by students enrolled in the BIB program and are not a study
option for students enrolled in the BA program taking WSU “green” courses.
The following guidelines may help students with the successful completion of an independent
study:
Students who undertake Independent Studies need to ensure that they are regularly engaged
in the process and allocate time during the week to go through material and submit
assignments on time.
Whether you have taken the course before or not the study pattern might differ. For some
students, lack of regular class attendance might require a higher level of self-discipline and the
ability to effectively manage time and organization. Set aside time and ensure that you have
regular meetings either in person or online with your course lecturer.
Studying independently requires planning. The study pattern and assignments might differ
from what the student is used to in a regular class hence a certain adaptation is required.
Ensure that you communicate regularly with your course lecturer and alert them early in case
you have personal circumstances that might hinder your performance.
Establishing a routine, one that is free of distraction, and that is structured, is an important
parameters that can greatly contribute to the students successfully completing the course(s).
Stay in touch with your lecturer on a regular basis.
15
Postgraduate Studies in Hospitality Management
César Ritz Colleges (CRCS) offers a Master of International Business in Hotel and Tourism
Management and a Master of International Business in Hospitality Management. These
degrees follow the guidelines and rules and regulations set out by the University of Derby
(UoD). The University of Derby offers a Master of Arts in International Business and Tourism
Management and a Master of Science in International Hospitality Management. Students who
qualify for the award given by UoD are automatically awarded the equivalent academic
qualification from CRCS.
Master of International Business (MIB) in Hotel and Tourism Management (awarded
by CRCS) / Master of Arts (MA) in International Business in Hotel and Tourism
Management (awarded by UoD)
Objective:
This program provides a challenging program to satisfy the academic, professional, and
personal needs of candidates seeking management careers in the industry. It assists students
in achieving their entrepreneurship and leadership potential through business-plan projects,
networking, and personal coaching.
Structure:
This program requires four terms of academic study. The master’s degree also includes a
mandatory work experience component.
Course Listings for MIB / MA
Course Titles
CODES
CREDITS
Food and Beverage Service Management
7HO713
20
International Tourism Management
7HO719
20
LANF/LANG 101
3
Management Accounting and Finance
7HO714
20
Consumer Behaviour and Strategic Marketing
7HO715
20
LANF/LANG 102
3
Term 1 – Brig
Language 1 (French /German), optional, required for training
Term 2 – Brig
Language 2 (French/German), optional, required for training
Elective, optional
10
Term 3 – Brig
Human Resource Management and Organizational Behaviour
7HO716
20
Research Methods
7HO717
20
LAN/LANG 201
3
Language 3 (French/German), optional, required for training
Elective, optional
10
16
INT198
Pass or
Fail
Business Plan Project
7HO721
40
Strategic Hospitality Management
7HO720
20
I N T E R N S H I P (4 - 6 months) mandatory
Term 4 – Brig
Master of International Business (MIB) in Hospitality Management (awarded by
CRCS) / Master of Science (MSc) in International Hospitality Management (awarded
by UoD)
Objective:
This program provides a student-centered and academically rigorous program for students
seeking to develop careers in the international hospitality and tourism industries. It develops
critical thinking and the problem-solving skills required for management level positions.
The program includes the preparation of a research dissertation over six months (full-time),
setting the foundation for continuing on to a PhD.
Structure:
The program requires five terms of academic study. The master’s degree also includes
component mandatory work experience component.
Course Listings for MIB / MSc
Course Titles
CODES
CREDITS
Food and Beverage Service Management
7HO713
20
Information Technology and e-Business
7HO712
20
LANF/LANG 101
3
Management Accounting and Finance
7HO714
20
Consumer Behaviour and Strategic Marketing
7HO715
20
LANF/LANG 102
3
Term 1 – Brig
Language 1 (French or German), optional, required for training
Term 2 – Brig
Elective – optional, optional, required for training
10
Term 3 – Brig
Human Resource Management and Organizational Behaviour
7HO716
20
Research Methods
7HO717
20
LANF/LANG 201
3
Elective – Optional, optional, required for training
I N T E R N S H I P (4 - 6 months) mandatory
INT198
10
Pass or
Fail
Term 4 – Brig
Dissertation Part 1
Elective – optional
7HO718
10
17
Term 5 - Brig or off campus
Dissertation Part 2
7HO718
Elective - optional if on campus
60
10
Grading Systems
In line with the University of Derby, the following grading scale is applied for César Ritz
Colleges’ post-graduate hospitality management programs:
Mark
Grade Descriptors
Descriptor
70-100%
Excellent
Outstanding: high to very high standards; a
high level of critical analysis and evaluation,
incisive original thinking; commendable
originality; exceptionally well researched; high
quality presentation; exceptional clarity of
ideas; excellent coherence and logic. Trivial or
very minor errors
60-69%
Very Good
A very good standard; a very good level of
critical analysis and evaluation; significant
originality; well researched; a very good
standard of presentation; pleasing clarity of
ideas; thoughtful and effective presentation;
very good sense of coherence and logic; Minor
errors only.
50-59%
Good
A good standard; a fairly good level of critical
analysis and evaluation; some evidence of
original thinking or originality; quite well
researched; a good standard of presentation;
ideas generally clear and coherent, some
evidence of misunderstandings; some
deficiencies in presentation.
40-49%
Satisfactory
A sound standard of work; a fair level of critical
analysis and evaluation; little evidence of
original thinking or originality; adequately
researched; a sound standard of presentation;
ideas fairly clear and coherent, some
significant misunderstandings and errors;
some weakness in style or presentation but
satisfactory overall.
35-39%
Unsatisfactory
Overall marginally unsatisfactory; some sound
aspects but some of the following weaknesses
are evident; inadequate critical analysis and
evaluation; little evidence of originality; not
well researched; standard of presentation
unacceptable; ideas unclear and incoherent;
some
significant
errors
and
misunderstandings. Marginal Fail.
18
5-34%
Very Poor
Well below the pass standard; a poor critical
analysis and evaluation; no evidence of
originality; poorly researched; standard of
presentation totally unacceptable; ideas
confused and incoherent, some serious
misunderstandings and errors. A clear fail well
short of the pass standard.
1-4%
Nothing of merit
Nothing of value is contained in the submitted
work. Nil Report grade.
NS
Non-submission
No work has been submitted
Z
Academic
notation
offence Applies to proven instances of academic
offence
Students enrolled in the Postgraduate Programme in collaboration with the University of Derby
follow the Academic Regulations as stipulated in their website under section: Academic
Regulations (3Rs). The relevant link is as follows:
http://www.derby.ac.uk/about/organisation/academic-regulations/
Deferrals and Referrals
Students who wish to defer need to complete an Exceptional Extenuating Circumstances
(EEC) form which will be forwarded for approval to the University of Derby’s EEC panel for
consideration. This form needs to be submitted prior to the original submission deadline, with
evidence and the work completed to date. Referrals are considered during an official Exam
Board. In general when a student does not pass an assessment component at the first attempt
they may be offered the opportunity to submit further work to achieve a pass standard. If the
referral work is pass standard the work will be capped at 40%.
If the student fails the referral opportunity, there is normally an entitlement to re-enrol for and
retake the module in full once more. All of the above are subject to an additional fee which will
be communication by the administration department once the results have been confirmed.
Late Submission
Work which is submitted after the designated deadline for a coursework assessment is
deemed late. Further information can be found online at the University of Derby web-site.
Grades & Results Publication
Grades are provisional until confirmed at an Examination Board. Students can receive their
provisional grades from their respective lecturers. Grades are released in the online University
of Derby system after the Examination Board has been met. Module results and classification
outcome can be viewed within the ‘My Grades’ section of ‘Student Centre’.
Authorised Break from Study
Students who have personal circumstances that might prevent them from continuing with their
studies can request an Authorised Break from Study. The form is accessible via this link:
19
Students are allowed to have in total twelve months away from the programme (this period
includes the internship period). If students extend without prior approval they will be referred
to an Exam Board and might exit the programme. Long breaks from the programme might also
mean changes in terms of delivery, structure and so on. Therefore it is advisable to complete
the programme early. B Permits will be cancelled during the Break from Study.
The Master of International Business in Hotel and Tourism Management, the Master of
International Business in Hospitality Management, the Master of Arts in International
Business in Hotel and Tourism Management, and the Master of Science in International
Hospitality Management are awarded to students who have met the following requirements:





successful completion of all course work, including optional electives and language
courses (if any);
fulfillment of all admission criteria;
fulfillment of financial and other obligations to César Ritz Colleges and University of
Derby;
no outstanding administrative or academic issues;
the qualification has been conferred by the Exam Board of University of Derby.
Credit Requirements and Exit Points



PG Certificate:
PG Diploma:
Masters (MA / MSc):
60 credits achieved
120 credits achieved
180 credits achieved
Students in the Postgraduate Programs must comply with the César Ritz attendance policy
which is endorsed by the University of Derby, which states that class attendance is compulsory.
Candidates who miss class must submit official documents to the Programme Manager. In
circumstances such as an internship interview, an absence form must be submitted in writing
to the Program Manager 24 hours in advance. Excessive absences without grounds will lead
to course withdrawal. A lecturer may handle tardiness as an absence. Absences are counted
for the whole unit and not for each element. Two absences will generate a letter from the
Executive Assistant Manager, three absences will generate the First Academic Warning from
the Programme Manager. Failure to comply will lead to a meeting with the Executive Academic
Director and / or an official letter for lack of engagement (W14) which can lead to course
withdrawal.
20
Undergraduate Studies in Culinary Arts
The Culinary Arts Academy Switzerland (CAAS) is located on the Lucerne and Le Bouveret
campuses. The Bachelor of International Business in Culinary Arts and the BA (Hons) Culinary
Arts degree are both offered on the Le Bouveret campus. The Swiss Pastry and Chocolate
Arts program as well as the Master of International Business in Culinary Management program
are offered on the Lucerne campus.
The Bachelor of International Business (BIB) in Culinary Arts is awarded by CAAS. The BA
(Hons) Culinary Arts degree is awarded by the UoD and follows the guidelines and rules and
regulations set out by UoD. Students qualified for the BA (Hons) are also issued the BIB.
Certificate in Swiss Pastry and Chocolate Arts (SPCA)
Objective:
Graduates of this program can work in entry-level positions and work their way up to pastry
chefs, pâtissiers, or chocolatiers in a wide range of professional contexts throughout the
culinary world.
Structure:
This two-term program teaches students all aspects of the pastry kitchen, from traditional
Swiss and European creations through modern recipes and trends in plated desserts. Students
learn and practice techniques for creating a wide variety of warm, cold, and frozen desserts
for both plated and buffet presentation, as well as truffles, pralines, and chocolates, and artistic
sugar and chocolate show pieces. In addition students complete two levels of a foreign
language, either German or French. The course is followed by a mandatory 4 – 6 month
internship in Switzerland or abroad.
Course Listings for SPCA
Course Titles
Term 1 – Lucerne
Swiss Pastry and Chocolate Arts - Part 1
Term 2 – Lucerne
Swiss Pastry and Chocolate Arts - Part 2
Codes
Credits
PCA101 SPCA1
xxxx101 xxxx1
MGT110
I2I
40
5
5
PCA102
xxxx102
INT130
45
5
20
SPCA2
xxxx2
INT1
21
Bachelor of International Business (BIB) in Culinary Arts (CAAS) / BA (Hons)
Culinary Arts (UoD)
Objective:
This program prepares students for food production and management positions throughout the
culinary industry. Students master advanced Swiss culinary practices, and acquire the
knowledge and skill sets necessary to become industry leaders as they progress through their
culinary careers.
Structure:
Students take seven terms of on-campus study (Term 1 – Term 7) and two required 4-6 month
industry placements.
Course Listings for BIB / BA (Hons)
Course Titles
Codes
Term 1 - Bouveret
Fundamentals of Classical Cooking Practical
KIT111
FCP
Fundamentals of Classical Cooking Theory
KIT112
FCT
Food Safety & Sanitation
SCI113
FSS
MGT110
I2I
French/German Language 1
FRE/GER119 FRE1/GER1
Term 2 – Bouveret
Culinary Skills in Banquet and Buffet Preparation
KIT121
BANQ
Kitchen Management
KIT122
KMGT
Business Communication
HUM124
COMM
Introduction to Baking and Pastry Arts
BPA128
BPA1
Term 3 – Bouveret
Cuisines of Europe
KIT131
ECA
The World of Garde Manger
KIT132
GARDE
Nutrition
SCI133
NUT
INT130
INT1
Term 4 – Bouveret
Cuisines of the World
KIT241
WCA
Restaurant Service and Management
MGT247
SRV
Wine, Beverage and Mixology *
WIN245
BEV
Marketing for the Food Industry
MGT246
MKT
Term 5 – Bouveret
Fine Dining Kitchen
KIT251
FDK
Advanced Baking and Pastry *
BPC258
BPA2
Food & Beverage Management
MGT257
FBM
Applied Research
HUM254
RES
INT250
INT2
Credits
10
5
5
5
5
10
10
5
10
5
10
10
5
5
20
20
20
5
5
20
20
5
5
20
22
University of Derby:
Term 6 – Bouveret
Business Plan for the Entrepreneur 1
Culinary Concept Planning
Food Development Project
Food Styling
Chocolate and Sugar Arts
Term 7 – Bouveret
Business Plan for the Entrepreneur 2 *
Culinary Events Management
Gastronomy and Food Trends
Food Philosophy
International Food and Wine Matching
6HO713
6HO715
6HO717
6HO719
6HO714
BPE1
CONCEPT
DEV
STYLE
CHOCO
20
10
10
10
10
6HO713
6HO716
6HO720
7HO718
6HO721
BPE2
EVENT
TRENDS
PHIL
MATCH
20
10
10
10
10
* Courses co-taught by the The Ritz Paris Hotel
Grading Systems
The following grading scale is applied to all programs offered by the Culinary Arts Academy:
Mark
Grade Descriptors
Descriptor
70-100%
Excellent
Outstanding: high to very high standards; a
high level of critical analysis and evaluation,
incisive original thinking; commendable
originality; exceptionally well researched; high
quality presentation; exceptional clarity of
ideas; excellent coherence and logic. Trivial or
very minor errors
60-69%
Very Good
A very good standard; a very good level of
critical analysis and evaluation; significant
originality; well researched; a very good
standard of presentation; pleasing clarity of
ideas; thoughtful and effective presentation;
very good sense of coherence and logic; Minor
errors only.
50-59%
Good
A good standard; a fairly good level of critical
analysis and evaluation; some evidence of
original thinking or originality; quite well
researched; a good standard of presentation;
ideas generally clear and coherent, some
evidence of misunderstandings; some
deficiencies in presentation.
40-49%
Satisfactory
A sound standard of work; a fair level of critical
analysis and evaluation; little evidence of
23
original thinking or originality; adequately
researched; a sound standard of presentation;
ideas fairly clear and coherent, some
significant misunderstandings and errors;
some weakness in style or presentation but
satisfactory overall.
35-39%
Unsatisfactory
Overall marginally unsatisfactory; some sound
aspects but some of the following weaknesses
are evident; inadequate critical analysis and
evaluation; little evidence of originality; not
well researched; standard of presentation
unacceptable; ideas unclear and incoherent;
some
significant
errors
and
misunderstandings. Marginal Fail.
21-34%
Poor
Below the pass standard; a poor critical
analysis and evaluation; no evidence of
originality; poorly researched; standard of
presentation totally unacceptable; ideas
confused and incoherent, some serious
misunderstandings and errors. A clear fail
1-20%
Very poor
Well below the pass standard, with many
serious errors. Standard of presentation
totally unacceptable, incoherent and may be
severely under-length.
No evidence of
evaluation or application. A very clear fail, well
NS
Non-submission
No work has been submitted
Z
Academic
notation
offence Applies to proven instances of academic
offence
Passing Modules
If a student passes a module, by achieving an average mark of at least 40%, the credit is
awarded by the Exam Board. It is not possible to retake a module that has been passed, unless
there is allowance made by an external body associated with the programme, explicitly stated
in the programme specification.
In order to progress to Term 6 of the BA (Hons) Culinary Arts programme, students are
required to have passed all modules from Term 1 through Term 5.
Late Work
Work which is submitted after the designated deadline for a coursework assessment is
deemed late. If serious circumstances beyond a student’s control affect their ability to complete
an assessment they may submit a claim for Exceptional Extenuating Circumstances (EEC).
This must be accompanied by evidence and the work done to date, by the original assessment
submission deadline. This will be considered by the Exam Board. If the submitted work is late
24
but within 7 days of the deadline, the work is assessed but the highest mark available is the
minimum pass grade 40%. There is no entitlement to feedback although feedback may be
offered.
There is no entitlement to submit late after an agreed submission extension (e.g. deferral) nor
for submission of referred work. If the work is tendered more than 7 days after the deadline, it
is not marked and an NS grade is recorded.
Referred works submitted late are not marked and an NS grade is recorded.
Failing Modules
Applicable to Term 6 and Term 7, a module is failed if:
(i) The work submitted is not of a high enough standard to warrant an overall mark of at least
40% for the module.
(ii) Work has not been submitted for the module assessments. If a student fails to submit an
assignment a mark of NS will be recorded. There is normally no entitlement to referral if no
work has been submitted.
(iii) The student has committed academic offences and a penalty of failing the module has
been imposed
If a student fails a module, the appropriate option from the following will apply:




35 – 39 in one assessment: if overall grade is 40 or more, then this will be compensated
to a Pass grade
1 – 34 in one assessment: a piece of referral work will need to be completed, normally
within 6 weeks, of the same type of assessment i.e. a written report must be rewritten,
a written exam must be retaken as a resit exam. Students will be charged the same as
a resit exam.
35 – 39 in all assessments: referral work will need to be completed in all assessments,
as above.
0: if a piece of work has not been submitted, there is normally no entitlement to referral
and the whole course must be retaken
If the referral work has a grade below 40, the whole course must be retaken with attendance.
ALL referral work and retake of courses will have a capped grade of 40%.
Recalculation of grade: If there were 2 original assessments, the capped grade of 40 is added
to the other original assessment grade. Therefore the final overall grade can be higher than
40.
Please also refer to the handbook “The 3Rs”, published by Derby, which can be found on the
following website link: http://www.derby.ac.uk/about/organisation/academic-regulations/
If a student has failed a module (mark below 40%) at the first attempt, including any referral
opportunity, there is normally an entitlement to re-enrol for, and retake, the module in full once
more. Retaking necessitates attendance and requires completion of all the assessments. Any
assessment marks from the previous attempt at the module cannot be carried forward.
If a student fails the module, including the referral opportunity on the second attempt there is
no automatic entitlement to a further attempt. The offer of a third attempt is at the discretion of
the Exam Board, and will only be made if there are compelling reasons to support that decision.
25
Applicable to Terms 1 through Term 5, a module is failed if:
(i) The work submitted is not of a high enough standard to warrant an overall mark of at least
40% for the module.
(ii) Work has not been submitted for the module assessments. If a student fails to submit an
assignment a mark of “0” (zero) will be recorded. There is normally no entitlement to referral if
no work has been submitted.
(iii) The student has committed academic offences and a penalty of failing the module has
been imposed.
If the student fails a module with a final grade between 35 and 39, the student has the option
of a resit exam. Resit exams are administered in week 1 of the following term. The resit exam
carries a 100 % weighting; the maximum grade awarded on a resit exam is 40. Fees are
applied for a resit exam.
If the student fails a module with a final grade of 34 or below, the student is required to repeat
the module. Students may enroll in a course maximum three times in order to earn a passing
grade of at least 40. Students who do not pass a course after three enrollments will not meet
graduation requirements and are therefore dismissed from the school. When a course is
repeated, only the latest result counts.
Term Repeat
Students must receive a pass grade for all practical modules (courses highlighted in red).
Should a student fail one of those modules, they will need to repeat the term. Students who
achieve a final grade of “Very Good” (60 %) or higher are not required to repeat that module.
If students do not pass the repeat term, they are dismissed from school.
The Certificate in Swiss Pastry and Chocolate Arts is awarded to students who have met
the following requirements:



successful completion of the academic courses in Term 1 and Term 2 of this program
and no courses failed;
successful completion of one 4 – 6 month (minimum 640 hours) supervised training
period in Switzerland or abroad;
The Bachelor of International Business in Culinary Arts and the BA (Hons) Culinary Arts
is awarded to students who have met the following requirements:






successful completion of all course work (Term 1 – Term 7);
fulfillment of all admission criteria;
fulfillment of financial and other obligations to César Ritz Colleges and University of
Derby;
no outstanding administrative or academic issues;
the qualification has been conferred by the Exam Board of University of Derby.
26
We encourage and support our students in reaching the academic qualification for the
Bachelor of International Business in Culinary Arts and BA (Hons) Culinary Arts. For students
who may not meet the graduation requirements for this degree, students may qualify for the
following exit options:

Swiss Higher Diploma in Culinary Studies, awarded after Term 5, having successfully
completed all academic courses in Term 1 through Term 5, and having successfully
completed two 4 – 6 months (minimum 640 hours) supervised training periods, one of
which must be completed in Switzerland.

Swiss Advanced Certificate in Culinary Arts, awarded after Term 3, having successfully
completed all academic courses in Term 1 through Term 3, and having successfully
completed 4 – 6 months (minimum 640 hours) supervised training period in
Switzerland.
27
Postgraduate Studies in Culinary Arts
In addition to the Swiss Pastry and Chocolate Arts Specialization and the culinary arts
undergraduate program, the Culinary Arts Academy Switzerland offers a Master of
International Business in Culinary Management.
Master of International Business (MIB) in Culinary Management
Objective:
Providing graduates with an in-depth understanding of gastronomy and culinary arts, the
Master of International Business in Culinary Management builds on restaurant management,
culinary knowledge, skills and creativity so that students are able to demonstrate innovative
ideas in the setting up and developing their own culinary business plan.
Structure:
The Master of International Business in Culinary Management requires four terms of study and
includes two internships of four to six months in Switzerland or abroad.
Course Listings for MIB:
Course Titles
Term 1
Fundamentals of European Culinary Arts
Theory of European Culinary Arts
Food Safety & Sanitation
Industry Experience Workshop
Menu Planning and Nutrition
French Language 1
German Language 1
ECA
ECA
SCI
MGT
MGT
FRE
GER
511
512
513
514
517
519
519
ECA-P
ECA-T
P-FSS
P-I2I
P-MENU
P-FRE1
P-GER1
16
8
8
2
8
Term 2
European and International Cuisines
Baking and Pastry
Culinary Operations
Sensory Development & Menu Composition
French Language 2
German Language 2
ECA
BPC
MGT
SCI
FRE
GER
521
528
527
523
529
529
EIC
P-BPA
C-OP
SENSE
P-FRE2
P-GER2
18
8
8
8
INT 530
P-INT1
20
120
Internship
Codes
Credits
8
50
8
50
28
Course Titles
Codes
Credits
Term 3
Innovative Cooking Trends
International Food Trends
Culinary Events Management
Culinary Business Plan Development 1
ECA
HUM
MGT
BPE
631
634
636
637
M-ICT
M-TRENDS
M-EVENT
M-BPD1
15
10
15
20
60
Term 4
Pastry and Chocolate Arts
Food in the Media
Food and Beverage Matching
Culinary Business Plan Development 2
ECA
HUM
WIN
BPE
648
646
645
647
M-PCA
M-BEC
M-IFT
M-BPD2
15
15
15
15
60
120
Note: For the Culinary Arts Academy’s MIB program the same grading system, rules for
passing modules, late work and failing modules are applied as for the culinary undergraduate
program, Terms 1 through Term 5.
The Master of International Business in Culinary Management is awarded to students who
have met the following requirements:



successful completion of all academic courses in all four terms of the program and no
courses failed;
successful completion of two 4 – 6 month (minimum 640 hours) supervised training
period in Switzerland or abroad;
We encourage and support our students in reaching the academic qualification for the MIB in
Culinary Management. For students who may not meet the graduation requirements for this
degree, students may qualify for the following exit option:

Post-Graduate Diploma in Culinary Arts, awarded after Term 2, having successfully
completed all academic courses in Term 1 and Term 2, and having successfully
completed 4 – 6 months (minimum 640 hours) industry training in Switzerland or
abroad.
29
Internship
Internships provide students with the experience of working full-time as a paid employee in a
hospitality, tourism or culinary operation. Students refine their service, culinary, and
management skills gained in their on-campus studies and build the social and communication
skills essential in the hospitality industry.
César Ritz Colleges provides students with career guidance and job placement information,
including counseling and instruction in the techniques of CV preparation, job application and
interviews. Throughout the academic year, prospective employers may visit the school.
The Internship Coordinator is the key partner in finding internship opportunities for students.
The Internship Coordinator is responsible for matching students with internships that will
maximize the students’ career objectives and deepen their academic and professional
knowledge. Only students in good academic and professional standing qualify for internships
and are assisted by the school. For an internship in Switzerland students must pass all levels
of either French or German as required by the program.
To qualify for internship in the hospitality undergraduate degree program, students must be in
good standing academically. This means:



CGPA of 2.0 or higher
Passing language and Food & Beverage related courses
To have demonstrated professionalism in and outside of the classroom
To qualify for internship in the culinary arts academy programs, students must be in good
standing academically. This means:



Pass all of their culinary practical courses
Pass all language courses
To have demonstrated professionalism in and outside of the classroom
To qualify for an internship in Switzerland on the hospitality postgraduate programs, students
must:


Pass all levels of either German of French (test outs are also available to verify a level)
Complete all three terms (students are not eligible for an internship after term 4)
To qualify for an internship abroad on the Postgraduate programs, students must complete
three terms of study.
Exemptions from Internships
Students with previous work experience in the hospitality industry (minimum 6 (PGD/MA/MSc)
-12 (BA/BIB) months) and wishing to be exempted from the internship must submit their work
reference letter/work certificate or other related documents (contracts, confirmation letter, etc.)
to the administration office for consideration. Students will be informed of the final decision
based on the submitted documentation in writing by the administration office.
Student Waiver for Assistance
Once a student has been successful during an interview no further interviews will be arranged.
The maximum attempts for placement interviews will be three (3).
30
A student will be required to take full responsibility to find her/his own placement outside of
Switzerland if that student:







Rejects an employment offer;
Fails to attend for an arranged interview without a valid reason;
Fails to secure a placement position after attending 3 interviews;
Leaves a suitable placement within the contracted period without prior agreement with
the Internship Coordinator and/or employer;
Has his or her contract terminated;
Does not cooperate with the internship coordinators.
A student will be required to complete an internship abroad (or in their home country)
for a period of 4 to 6 months (no assistance);
Requirement applied for mandatory Internships in or outside of Switzerland:

A work certificate, two evaluations and an internship report must be delivered prior to
continuing studies
Being delayed for an Interview
In the case of unforeseen circumstances outside of the control of the student, the student
should call the concerned property immediately and inform the Interviewer of the expected
delay. The student should also inform immediately the Internship and Careers Office.
Declining an Offer
If a student chooses not to accept an offer of employment, an email should be sent to your
internship coordinator. As a consequence, the Internship Coordinator may no longer circulate
the students’ C.V., nor arrange any further interviews. Students will be required to seek their
own position internationally, without further assistance.
Contracts
Signing a contract is legally and ethically binding. Failure to abide by the contract may lead to
a disciplinary meeting, the result of which might lead to dismissal from the College. In general
the contract will cover your working conditions, salary, days off, vacation etc. in accordance
with the local labor laws of the country in which you will be working.
In Switzerland an oral confirmation to an offer is legally binding as a written / signed contract
(including acceptance at the interview and/or by e-mail). Once a student has agreed to an
Internship the student is bound by this and must fulfill the agreed conditions.
As the internships generally commence immediately at the end of the academic term, no
holiday or vacation should be planned.
The contract is a legal document and is subject to the local and national laws and stipulations.
Please go through the contract with your internship coordinator before signing it. Once a
contract/agreement has been signed it must be respected by all parties. It will normally cover
the following:



Starting and finishing dates
Trial period
Department and position
31


Working hours
Days off / vacation
International Internships
The above rules for Swiss internships apply for international internships as well. Students will
have to complete all requirements and will receive a grade for training. Students with optional
internship: Once a contract is accepted and signed the diploma will only be issued once the
internship has been successfully completed and the grade entered on the transcript.
The requirement to complete one of the two internships in Switzerland can be waived in the
culinary BA program if the internship is completed at a restaurant which is recognized to be
among the top 100 restaurants worldwide.
Responsibility for Placement
Although the Internship Coordinator will be available to assist students, they are also
encouraged to seek their own placement abroad. Responsibility is deemed to be discharged
when a company offers the student a placement considered suitable by César Ritz Colleges.
Career Opportunities from the Industry
The Internship Coordinator receives training, placement and job offers from the hospitality
industry on a regular basis. These offers will be communicated to students by means of an
email, containing all the relevant information on the company, position, contact details,
requirements, terms & conditions, benefits, starting date, etc.
On-campus Recruiter Visits
The most effective way for recruiters to meet students, present their company and interview
potential employees, is to visit our campuses. The Internship Coordinator actively seeks to
invite an important number of properties throughout the year.
Students will be informed of these visits and once an interview has been arranged, attendance
is mandatory. Should a student for an unjustified reason miss an interview, he/she will no
longer be provided assistance in finding an internship/ management training.
International Recruitment Forum (IRF)
César Ritz Colleges and the Swiss Education Group (SEG), host a bi-annual International
Recruitment Forum (IRF) which provides excellent opportunities for students to meet with
industry leaders from around the world. This event welcomes hotel groups, boutique hotels,
resorts, airlines, cruise lines and many other companies to provide presentations to students,
interviews and recruits candidates for full time employment as well as internship positions.
The IRF was established in response to increasing demand by the hospitality and tourism
industry globally for highly qualified managers. The participation of employers from around the
world highlights the esteem and recognition of our students by the industry.
The International Recruitment Forum is held twice a year (March and October).
32
International Career Trips
Each year, César Ritz Colleges shows students and alumni an interesting and developing area
of the world. The goal is to discover the opportunities in some of the fastest developing areas
in hospitality and tourism and to assist students in finding challenging positions in these areas.
Disclosure
None of the campuses of César Ritz Colleges (Le Bouveret, Lucerne or Brig) may be held
responsible, should a student at the end of his/her program or during the program not be able
to secure herself/himself an internship position or a job. The school provides assistance and
support for its students in finding placement and employment. However it cannot guarantee
employment.
During Internship
The internship conditions are governed by a legally binding contract. Should a student not be
available for Internship, having agreed verbally or signed the contract, will lead to a disciplinary
meeting with the possibility of dismissal from the school AND possible financial repercussions
from the employer.
Vacation and days off
Holidays and off days are usually by arrangement with the employer. Students should not
negotiate these as they are normally covered by the work contract and it will be up to the
employer to allocate days off and vacation in accordance with the property’s workload.
Students can ask for a vacation in advance and if possible the wish may be granted.
Illness
Employers will have their own regulations regarding illness. You must follow their procedures.
In general, in case of sickness and absence from work a student must call the employer to
inform them immediately (first day of absence). Medical certificates must be submitted
immediately.
Students in overseas placements should seek advice regarding entitlement to treatment before
they leave. They must also ensure that their medical insurance will cover them for work abroad.
During an illness, the employee is not allowed to travel without prior approval from the
employer.
B-Permit
As a student of CRCS, you will receive a Swiss Resident Permit (B-Permit) which allows you
to:


Temporarily live in Switzerland with the purpose of studying at one of your campuses
(Le Bouveret, Luzern, or Brig);
Includes an internship in Switzerland which is a mandatory part of the program of study,
which enables the employer to apply for a work permit for a max. period of 6 months.
The B-Permit should be carried with the student at all times, and should be presented at an
identity control. It will also allow travel in most European countries which are part of the
Schengen Agreement. Please note that some of the European Countries are not part of the
33
Schengen Agreement. (For full details please check on the
http://www.immihelp.com/visas/schengenvisa/schengen-agreement.html).
web
site:
Should the expiry date of the B-Permit fall during your internship it is your responsibility to send
the permit back to school 8 weeks prior to expiry for it to be extended. Do not forget to make
a copy, which you should keep with you at all times, in case of an identity control with the local
authorities.
The Resident Permit may not be kept if students are doing on an internship outside of
Switzerland. Should the B-Permit not be returned, César Ritz Colleges will charge CHF 300
which will be deducted from the refundable deposit.
Third Party Liability Insurance
It is strongly recommended that students apply for a 3rd party liability insurance not only while
doing an internship but also during their studies at the school.
Personal and Professional Conduct
Students are expected to abide by the policies and procedures applicable to their workplace
and exhibit the highest standards of personal and professional conduct at all times.
On-going contact between the Internship Coordinator, the employer and the student will allow
the Internship Coordinator to confirm that the student is fulfilling the above requirements.
Failure to comply with this expectation may result in a disciplinary meeting and possible
dismissal from your industry position by the employer and thus dismissal from the school.
Students will not be able to graduate until the outstanding internships are completed.
Termination of your Employment Contract
It is forbidden for students to either terminate or change their employment contract. The work
permit is linked to the employer and students are not allowed to change employers in
Switzerland. Students who are thinking of terminating their contract must advise the Internship
Coordinator immediately and under no circumstances should you leave your employment
without informing the school.
Resignation from the Internship employment or breach of contract, without approval from the
Internship Coordinator will result in a Disciplinary meeting, sanctions include dismissal from
the program.
Dismissal by the employer
Students who are dismissed or leave their internship are expected to immediately contact the
Internship Office. The employer and dismissed student must each provide a written statement
stating the reasons and circumstances of the dismissal. Dismissals have to abide by the legal
and contractual regulations. Employer dismissal from the Internship will result in a Disciplinary
meeting and may lead to the dismissal from the College.
Termination of your Employment Contract in mutual agreement
In cases whereby a contractual agreement between the Employer and the Student needs to
be discontinued due to mutually agreed reasons, and after the consultation with, and
agreement from the Internship Coordinator, the student will not be penalized academically.
34
Additional Information
Academic Appeals Process
For all academic qualifications awarded by César Ritz Colleges and the Culinary Arts
Academy, le Chef du Department de l’Éducation de la Culture et du Sport of the Canton of
Valais has delegated the authority for determining a student's academic status to the Academic
Management of César Ritz Colleges. Beyond the Academic Management of César Ritz
Colleges, the SEG Appeals Board is the final step in the appeals process. In the event that a
student wishes to appeal the final grade in a course, the following steps are taken:




First, talk to the course instructor.
Second, forward the complaint in writing to the Program Manager (e-mail).
Third, address the complaint in writing to the Academic Dean of César Ritz Colleges
/ Academic Director (e-mail).
Finally, write to the SEG Appeals Board (registered mail).
Appeals to the Program Manager and the Academic Director / Academic Dean are answered
in writing within 14 days of receipt of the appeal. Answers are mailed by registered mail. The
school will also send an e-mail to the student, but the registered letter is the binding document.
The grounds for any academic appeal include:


Grades for which a written appeal must be made within one week of receipt of
grade;
Academic probation, term repeat, suspension, or dismissal status.
Students may request the SEG Appeals Board to intervene if they feel the school did not
correctly follow the prescribed appeals process. The appeal to the SEG Appeals Board must
be




Submitted in the form of a letter or report, in English.
Addressed to the SEG Appeals Board for which contact details are provided by the
Academic Dean/Director of the school.
Accompanied by an appeal fee of CHF 450.
Sent to the President of the Appeals Board who brings the complaint forward to the
members of the Appeals Board and the school’s Academic Dean/Director
After it is received
 The President will set a date for a meeting during which the Appeals Board will
meet and review the case. The Appeals Board will refer to the Student Handbook
and the Academic Program Guide to consider whether there is a case of
discrimination.
 The Appeals Board’s decision is communicated to all parties concerned.
 The decision of the Appeals Board is final. Should a student’s appeal be upheld,
the appeal fee will be refunded.
35
Appeals made by students enrolled in programs awarded by the University of Derby (BA
(Hons) Culinary Arts, the Master of Arts in International Business in Hotel and Tourism
Management, and the Master of Science in International Hospitality Management) are
governed by the University of Derby. These students must adhere to the regulations stated
under the following link:
Academic Dismissal
Undergraduate hotel and tourism management students may be dismissed due to on-going
poor academic results and / or due to having earned a GPA of less than 1.0 in a term. Students
may appeal dismissals to the Exam Board.
Students enrolled in programs awarded by the University of Derby (BA (Hons) Culinary Arts,
the Master of Arts in International Business in Hotel and Tourism Management, and the Master
of Science in International Hospitality Management) must refer to regulations stated under
Academic Honesty Policy
César Ritz Colleges requires honesty of all its members. Honesty is necessary for the learning
process and is integral to an atmosphere of genuine intellectual inquiry.
Academic dishonesty is the worst academic offense at an institution of higher learning; it may
take the form of:



plagiarism - using others’ language, structure, or ideas without proper attribution / passing
it off as original work;
cheating - receiving or giving unauthorized assistance in any academic work;
falsification - the statement of any untruth, written or oral, relating to one's academic work.
These include, but are not limited to, forging official signatures or altering official
documents.
Academic dishonesty will result in disciplinary sanctions. These may include a “zero” grade for
a test or assignment, a failing grade (F) for a course, suspension from the college or, in severe
cases, dismissal from the college. Post-Graduate and Master’s candidates are guided by the
Regulations for Undergraduate and Taught Postgraduate Programs of Study.
NOTE: Student reports and assignments are submitted to “Turnitin.com” which is a plagiarism
detection website. This is for formal confirmation of the document’s originality, including the
correct referencing and sourcing of information.
Assessment Calendar
During Week 1, students will be provided with an Assessment Calendar to plan and manage
their time effectively and prepare for the various assessments during the term. The
Assessment Calendar is developed by the respective Program Manager and approved by the
Academic Dean / Academic Director.
36
Assessments
Through the faculty, students receive regular feedback on their formative and summative
assessments.
Students are expected to meet the deadlines of assignments as outlined in the course outlines
and communicated by the faculty. Students who fail to submit an assignment on time receive
a failing grade (0%) for the assignment.
Credit Conversions
CRCS applies the following credit conversions:
Credits
U.S. Semester
credits
0.5
1
2
European
ECTS credits
1
2
4
British QAA
credits
2
4
8
Enrollment Status
Students must maintain a full-time status in order to study at CRCS or CAAS. Students
studying in the undergraduate hotel and tourism management program are required to enroll
in at least 9 credits; in the culinary undergraduate program students are required to enroll in at
least 20 credits. Students who take less credits than indicated will be withdrawn from the term
and are required to leave the school.
Examination policy
Master degree candidates must adhere to the examination policy as stated under
All other students follow the examination policy below:












Students must be ready to enter the exam room 5 - 10 minutes before the start of the
exam.
No-shows to final exams will result in a “0” for that assessment.
No coats, bags, books, notebooks, electronic equipment, food, drink or unnecessary
materials are allowed in the room.
Students are expected to have all necessary pens, pencils, calculators, etc.
Silence must be maintained at all times and "beeping" watches, mobile phones etc. are
prohibited.
All answers must be written in ink, unless instructed otherwise.
Use of dictionaries is prohibited, unless instructed otherwise.
No electronic data banks may be used.
Students are not allowed to leave in the first 30 minutes of an exam.
Students leaving the room must turn in their exams and are finished. They will not be
allowed to return. In exceptional circumstances, students may request a break and
must be accompanied by an invigilator.
Students may not leave the room 15 minutes prior to the official ending time of the
exam.
Students requiring special conditions are to inform the Program Manager at the start of
the term.
37
Failed Courses
The Exam Board will offer one of the following options to undergraduate hotel and tourism
management students who have failed a course:


repeat the entire course
o the following term if the schedule allows, or
o in the form of an independent study during the following term, or
grant a resit exam if the final grade falls between 50 – 59%.
Resit exams are administered in week 1 of the following term. The resit exam carries a 100%
weighting; the maximum grade awarded on a resit exam is 60%. Fees are applied for a resit
exam. Resit exams are not offered for WSU “green” courses if students are enrolled as WSU
BA students. For CRCS BIB students it is possible to resit “green” courses. Students are
allowed to sit for one resit exam only. If a student has failed more than one subject, the student
will resit the subject with the highest final grade. Other failed subjects are to be repeated.
Students may enroll in a course maximum three times in order to earn a passing grade. For
WSU green courses students may enroll in a course maximum two times in order to earn a
passing grade. Students who do not pass a course after three enrollments will not meet
graduation requirements and are therefore dismissed from the school.
When a course is repeated, only the latest result counts in the CGPA.
In all culinary arts programs and the hotel and tourism management master’s programs, failure
refers to failure to meet the minimum program requirements, and is determined by the Exam
Board. Students have failed units in any of the culinary arts programs or Master’s dissertations
if they do not obtain a passing grade in the given unit, and no credit points are earned by the
students.
Students have failed an assessment when:



they fail to obtain a passing mark for that assessment; or
in the absence of proven illness, or any other valid cause, they fail to submit work for
an assessment by the due date, or to present themselves for examination on the due
date; or
they fail to comply with the exam regulations.
Students enrolled in the BA (Hons) Culinary Arts, MA in International Business in Hotel and
Tourism Management, and the MSc in International Hospitality Management follow the exam
assessment regulations governed by the University of Derby.
For specific information regarding the BA (Hons) programme, refer to the following link:
For specific information regarding the MA and MSc programmes, refer to the following link:
Student Course Evaluation
Student evaluations are a necessary and important quality assurance measure. Feedback is
available to faculty to enable them to make any appropriate adjustments.
38
Evaluations are administered by the academic administration team and are anonymous to the
students. The students are asked the following 10 questions, related to the course, in a 5-point
Likert scale format:
1. The module covered current and relevant information.
2. I clearly understood how the module was to be assessed.
3. The lecturer made the purpose and the outcomes of the module clear.
4. The lecturer managed the session professionally.
5. The lecturer was knowledgeable about the subject material.
6. The module was well organized and the lecturer was well prepared for each lesson.
7. The lecturer had a positive attitude towards the students.
8. I was able to get appropriate help from the lecturer when needed.
9. I was encouraged to take responsibility for my own learning.
10. The workload was comparable to that of other modules.
Students with Disability
César Ritz Colleges makes all reasonable efforts to accommodate students with disabilities
(learning or other). It is the student’s responsibility to inform the school in writing, during the
admissions process, of any certified disability and to inform the Program Manager of any
special needs upon arrival on campus.
Students with disabilities who are enrolled in the BA (Hons) Culinary Arts, the MA in
International Business in Hotel and Tourism Management, and the MSc in International
Hospitality Management program should refer to regulations stated through
http://www.derby.ac.uk/current-students/student-wellbeing
Teaching and Learning Strategies
César Ritz Colleges uses teaching and learning strategies that ensure that students
increasingly accept responsibility for their learning as their programs progress. All academic
programs encourage students so that their professional, personal/social development, and
academic achievement meet or exceed the highest European standards. Lessons and
assessments are designed to encourage independent learning and to prepare students for
management positions in the industry. César Ritz Colleges encourages the co-operation and
involvement of students and seeks to help them develop into mature, self-reliant and articulate
individuals.
Test-Outs
Students have the option to test-out of a subject. Test-outs are noted on the transcript as
waived; credits are not awarded.
Students can test-out of a subject if they have shown evidence of knowledge either through
prior studies or work experience. Students cannot test-out of their native language (German
or French). A charge is applied to this service.
Transcripts and Diploma
Through the Dean’s Office, students receive feedback on their academic performance twice a
term. The first time students are informed after mid-term results are available; the second
time, interim transcripts are issued to students the week following final exams and after the
Exam Board has met to update students on their academic standing.
39
Official transcripts are issued after students complete the program and have met all financial
obligations.
Diplomas will be issued to graduates in the term following their formal graduation. Additional
official transcripts can be ordered from the Registrar at a cost of 20 CHF per transcript. If sent
by registered mail, an additional charge is applied. Unofficial transcripts are free of charge.
For the re-printing of a diploma, a charge of CHF 200 applies.
For Postgraduate students and for students in Term 6 and 7 of the BA (Hons) Culinary Arts
program results are announced during Week 1 and following the Exam Board.
Transfer of Credits
Students may be eligible to receive credits towards the Bachelor degree program should they
have undertaken studies at tertiary or post-secondary level at another institution prior to
commencing studies at César Ritz Colleges. Official transcripts and course descriptions must
be submitted in English to the admissions office before commencing the studies. Submitting
the respective documents beforehand facilitates the accommodation of differing course
progressions where transfer credits are being granted.
Credit will be offered only for those courses shown as “completed” on an official transcript, and
not for parts of courses. Students may transfer up to 60 US credits from recognized institutions
of higher education for the BIB / BA hotel and tourism management program. Transfer credits
into the WSU BA program are approved by WSU.
All new and transferring students are registered by the academic departments of the
appropriate campus. Registration for courses for continuing students will take place during the
term previous to transferring.
Transfer of Credits from Post-Secondary Schools
Students may receive credit for courses if they have completed a professional school
(Fachmann/frau, Kaufmann/frau) together with an apprenticeship. To transfer credits, the
learning outcomes of those courses completed must be compatible with courses in the BA/BIBprogram; the grade achieved must be a minimum pass, or above; the grade must appear on
an official school transcript; and the credit hours must be comparable with César Ritz Colleges’
course offerings.
Transfer of Credits from Tertiary Schools
Credit is awarded for studies completed at recognized universities only when the grade
appears on an official transcript; when the grade is a 70% or above; and when the credit hours
and learning outcomes are compatible with César Ritz Colleges’ courses.
Undergraduate Examination Make-Up Policy
A student absent from a test due to documented illness or an authenticated, legitimate reason
may sit a make-up exam. The student will take the make-up exam at the discretion of the
lecturer with approval from the Program Manager. The student must contact the Program
Manager within 24 hours of the missed test. If not, the student will receive a zero for that exam.
Students absent from an exam without a valid reason will receive a zero with no opportunity
for a make-up exam. Please note: For all practical or laboratory courses, make-up exams are
40
not normally possible. For grave extenuating circumstances, a ruling will be made by the
Program Manager.
Classroom Management
Punctuality
Lecturers ensure that classes start and end on time according to the set timetable; students
are expected to be in the classroom in time to be organized and ready to begin class on time.
Grooming
Students adhere to the school’s grooming policy. If a student violates the policy, the lecturer
will require the student to leave class and return when properly groomed. For that time, the
student is marked absent.
Food & Drinks
No food or drinks may be consumed in classrooms except for bottled water, which may be kept
on the floor.
Electronic Equipment
The use of any electronic equipment is determined by the teacher. Cell phones must be turned
off before entering the classroom. iPads are only to be used when instructed by the faculty.
Students with proven learning disabilities may be permitted to record a lesson (video or audio)
once they have received prior approval by the program manager / leader. Otherwise, lessons
are not to be recorded (video nor audio).
Inappropriate Behavior
Students who behave inappropriately in class will be disciplined. Inappropriate behavior
includes but is not limited to: excessive talking, disturbing other students, preparing material
for other courses, using mobile phones, sleeping during class, and insubordination. In the first
instance, the lecturer will counsel the student about the behavior. If it persists, the Program
Manager will be notified and an interview will be conducted with the student. If the student
makes no progress, then the Academic Director / Dean will be informed of the situation so that
further action may be taken.
Classroom Cleanliness
At the end of their lecture, lecturers and students leave the classroom tidy: lights turned off,
windows closed, white board clean, and LCD projector powered down.
Course Introduction
Each faculty member introduces the academic content of his or her course and provides the
following information to each student at the start of each course:




course syllabus;
expectations and any special requirements for papers, projects, reports, etc.;
attendance and other classroom policies;
grading criteria and the approximate weight of each course requirement toward the final
grade;
41

the location of the lecturer’s office, his/her availability and office hours.
Professional Attitude and Comportment Assessments
César Ritz Colleges is one of the few schools that, in addition to providing a professional
education, require that graduates embody international standards of positive professional
attitude. To earn a diploma, students must have both the technical qualifications and a positive
professional attitude.
School holiday periods are published well in advance. If students leave early or return late,
they will be considered absent. Students failing to comply will be sanctioned (as above). In
general, lessons are also held during local public holidays (i.e., Easter Monday). Instead, no
classes are scheduled on Friday Week 5 and Monday Week 6.
Course Calendar and Starting Dates
All term dates are available on the www.ritz.edu website. Please refer to this link to find the
latest information. http://www.ritz.edu/en/misc/four-intakes-a-year-125-496
IMPORTANT NOTICE: The term calendar finishes on the last day of the term. All students are
expected to be present until the last day as examinations may be scheduled and students in
practical courses may have to assist in the service or production of functions. Please do not
book your flight tickets until the exam timetable has been announced. Examinations will not be
rescheduled under any circumstances.
Graduation Ceremony
César Ritz Colleges holds two official graduation ceremonies per year at one of the college’s
3 campuses. These ceremonies are held in the months of March and September, usually on
the last Friday of the term in question. Students’ eligibility to attend the ceremony is reviewed
by the school’s administrative office in accordance to our partner schools’ regulations. Thus,
students may attend by invitation only.
Conditions for participation in the official graduation ceremony are as follows:




Students have to attend the ceremony immediately following their program completion
and once confirmed by the Exam Board.
Delay of participation may be granted only under extenuating circumstances and must
be approved by the Academic Dean.
On approval by the Academic Dean / Academic Director, students enrolled in programs
for which César Ritz Colleges and the Culinary Arts Academy issue the academic
award may participate in the graduation ceremony prior to degree completion if
students are in their final term of studies or final months of completing industry training.
All other students are not allowed to participate prior to completion of all degree
requirements until the Exam Board has ratified the students’ qualification.
An invitation to participate in the ceremony and to confirm the spelling of the student’s
name on the award will be distributed to potential graduating students during the final
residence term of their relevant program.
42



Students must confirm their participation and the spelling of the name on their award
by completing the invitation forms and returning them to the designated person at the
Bouveret, Brig or Lucerne campus, in accordance with the deadline.
Students who are invited, but not attending, the graduation ceremony will have their
name printed as indicated on the invitation form. Students who do not return the
invitation form will have their name spelled according to their application form.
Each student attending the graduation ceremony may invite a maximum of two guests.
Student Services
Moving away from home for the first time can be a daunting experience. Moving away from
home and living in a foreign country can be even more difficult. We realize this at César Ritz
Colleges Switzerland and are dedicated to making the transition to student life in Switzerland
a positive experience.
Academic Support
On-going academic counseling is available to the students through their Program Manager
and Faculty. All members of the faculty have office hours or are available by appointment.
Students who seek additional academic support in their studies may take advantage of the
tutoring system offered through our library services; or, if students experience language
challenges they may take advantage of the English Foundation Program offered through Swiss
Education Group on the campus of Hotel Institute Montreux (HIM).
Student Counselor
The Student Counselor is available to assist students with any personal problems. Please
confirm availability on each campus. A student may also approach a member of the faculty or
staff with whom they feel comfortable.
Disclaimer
This handbook is updated on a regular basis and contains all rules and regulations pertaining
to the César Ritz Colleges programs, program details, disciplinary procedures and any other
rules and regulations deemed necessary by the college administration. All information herein
is considered to be correct at the time of printing. César Ritz Colleges Switzerland or any of its
officers cannot be held liable for any information erroneously omitted or incorrectly stated.
Students are reminded that the latest version of the rules and regulations as stated in the most
recent handbook (and not the one dating from the first term of registration) will apply for each
term. The latest version of the rules and regulations will supersede all previous versions. César
Ritz Colleges Switzerland administration reserves the right to amend all or part of any section
as deemed necessary. Students may request the latest version of the student handbook from
the college. It is also posted on Moodle, the college’s eLearning site.
Legal jurisdiction
In case of any legal disputes that might occur between a student and the Colleges’ officers,
staff, faculty or management, for whatever reason, whether financial, academic or personal,
while a student is registered full-time or part-time in any of the colleges’ programs, is on leave,
has been suspended, has been dismissed, or has graduated, the competent courts of
jurisdiction are those of the State of Valais, Switzerland.
43
Course Descriptions
Following is a list of courses taught at César Ritz Colleges and the Culinary Arts Academy.
Hospitality Undergraduate Program:
Term 1
ENG102 Public Speaking: This course focuses specifically on communication. It will enable
the students to become effective and confident public speakers by exposing them to a variety
of learning situations and tools. They will have many opportunities to put all they acquire in
the classroom into practice. (3 credits)
HTM102 Foodservice Theory & Practice: This course covers the basic theoretical and
technical knowledge of service operations combined with practical skills. This will enable the
food and beverage operator to achieve a proficient standard for a self-service operation. The
course also examines the function of food & beverage service departments in relation to other
hospitality operations departments. (1 credit)
HTM131 Introduction to Hospitality and Tourism Management: This course is designed to
introduce students to the exciting and diverse field of hospitality providing an overview of the
major industry segments and the interdependent relationships that exist between these
segments and the tourism industry. Students will also discover a wide range of diverse
hospitality management career opportunities, and explore the qualities and behaviors
considered to be essential of managers within the hospitality industry. (3 credits)
HTM182 Introduction to Industry Experience: This course equips students with the
necessary skills to succeed in the workplace. Students develop interview, job search, and
communication skills, build self-confidence, and learn to comport themselves in a professional
manner appropriate to hospitality industry standards. Students will be prepared to optimize
their internships, in Switzerland or abroad, as well as to foster their future career advancement,
development, and self-improvement. (1 credit)
MIS150 Management Information Systems: This course introduces students to
contemporary information systems and demonstrates how these systems are used throughout
organizations. The focus is on the key components of information systems - people, software,
hardware, data, and telecommunications, and how these components can be integrated and
managed to create competitive advantage. Students also gain hands-on experience with
several business applications. Topics such as the Internet, business data analysis, and
database management are covered, and how the business software tools commonly applied
in these domains are used. As a result, students obtain valuable information technology
knowledge and skills for success in all areas of business. (3 credits)
SCI140 Introduction to Nutrition and Food Science: In this course students will examine
the science of nutrition, hygiene and food safety as it relates to healthy eating and healthy
lifestyles. Included for discussion are topics such as: Purchasing for nutrition, retention of
natural nutrients in food, dietary guidelines used in different countries, fats, carbohydrates,
proteins, the health benefits of vitamins, minerals and phytochemicals for humans, healthy
menu planning and balanced diet. (3 credits)
44
FREN101/GERM101 French 1 or German 1: A basic course relating to the hospitality industry
focusing on grammar structures presented in context through: speaking, listening, reading and
writing. The purpose of this class is to enable students to deal with predictable every day tasks
and to deal with varied daily activities in a hotel or restaurant. (3 credits)
Term 2
ENG101 Business Writing: Students will learn the conventions of academic writing and how
to use sources. This course is portfolio-based. Students must revise at least 20 pages of their
writing for a portfolio. The portfolio must also include a reflective letter that articulates the
revisions made. Students will develop the skills to both interpret and write documents with the
correct tone and structure. (3 credits)
HTM112 Foodservice Studies & Operations: Prerequisite: HTM102. This course has been
designed to allow students to perform effectively and efficiently within food service operations.
To do this consistently, students are provided with theoretical as well as practical training. The
course is delivered and assessed in conjunction with other professional courses including Wine
and Beverage Management. (3 credits)
HTM350 Wine & Beverage Management: This course explains and examines the making
and service aspects of alcoholic, non-alcoholic beverages, and the basic understanding of how
a beverage department of a large hotel is organized. In addition, students will learn about wine
history, viniculture and viticulture geography, grape varieties, wine making techniques, the
storing and service of wine, beverages and cigars and be exposed to wine appreciation in
order to acquire the knowledge to recognize quality beverage and identify attributes that will
allow customers appreciation. (3 credits)
MAT211 Mathematics for Hospitality Business: In this course students learn a variety of
mathematical concepts and procedures, and apply them to business and hospitality situations.
Topics include: linear equations and inequalities; assorted matrix operations; solving systems
of equations and inequalities using Gauss-Jordan and Simplex Methods; and sets, counting,
and probability. The knowledge and skill sets learned in this course will be useful to students
in their later studies and throughout their hospitality careers. (3 credits)
FREN102/GERM102 French 2 or German 2: Prerequisite: FREN101/GERM101. Continuing
from the first level, this is a course relating to the hospitality industry focusing on grammar
structures presented in context through: speaking, listening, reading and writing. The purpose
of this class is to enable students to deal with predictable every day tasks and to deal with
varied daily activities in a hotel or restaurant. (3 credits)
INT198 Internship I: Students are required to complete an internship in a hotel or restaurant
of international standard for a period of 4 – 6 months (minimum 640 hours). This training needs
to be completed in Switzerland. (6 credits)
45
Term 3
ACC234 Financial Accounting: The purpose of the course is to provide the students the
theoretical concepts and the analytical tools related to the recording of the financial
transactions of a firm. It starts with the generally accepted accounting principles and continues
with the accounting cycle, during at the end of a period. The elements of the accounting
equation will be then seen in details. The course focuses also on the recording of the
transactions and their interpretation. (3 credits)
ECO101 Microeconomics: A solid understanding of the broad economic environment is a
necessary prelude to successful management. This course analyses how economic systems
function and how they relate to broad social realities. It seeks to cover the fundamentals of
economics, basic elements and applications of supply and demand, different market structures
and reasons for and the nature of government intervention in the economy. (3 credits)
GEN230 Roots of Contemporary Global Issues: Students will develop a historical
understanding and appreciation of the ways that humans have connected with faraway places
for centuries and gain a better understanding of a complex world by focusing on the following
five global themes and their roots: Globalization, Humans and the Environment, Roots of
Inequality, Ways of Thinking, and Roots of Contemporary Conflicts. (3 credits)
HTM235 Rooms Division Operations: Prerequisite: HTM131, HTM112. This course is
designed to provide students with an introduction to rooms division operations including front
office and housekeeping. Emphasis will be placed on operations, coordination, and
communication within and between departments. The theory based knowledge is applied
using a Front Office Simulation, providing a basic understanding of the main modules of a front
office system, reservations, rooms management and cashiering. The course will give students
a clear picture of career opportunities in this division. (3 credits)
MAT222 Calculus for Hospitality Business: Prerequisite: MAT211. Calculus is the study of
mathematics related to change and motion, both of them being a fundamental aspect of matter,
life and society. Calculus focuses on limits, functions, derivatives, integrals, and dynamical
systems in continuous time and all of them are required to discover the laws of change and
motion. As such, Calculus has many applications in economics and business studies and can
solve problems for which algebra alone is insufficient. (3 credits)
Term 4
DEC215 Statistics: This course provides the statistics knowledge and skills that hospitality
managers require. It introduces the basic language, concepts, and methods of statistics,
exploring both descriptive and inferential statistics, using examples from business and
hospitality management. Data collection, organization, analysis, interpretation and
presentation will be covered in terms of conceptual understanding and practical application. (4
credits)
ACC344 Managerial Accounting: Prerequisite: ACC234. This course is based on information
provided by the financial statements and other sources of information, and introduces more
analytical tools that help the decision making process. In particular, Managerial Accounting
continues the material already started in Financial Accounting, with the cost management, the
46
CVP approach to decisions, operations budgeting, cash flow and management and capital
budgeting. The course pays attention to the analytical thinking.
ART202 The Built Environment: This course is designed to introduce students to the concept
of the built environment, to understand how it changes over time representing different
international environments and cultures, the influence that human kind has on shaping its own
built environment and the interrelationship that exists between the built environment and the
travel and tourism industry. (3 credits)
ECO102 Macroeconomics: Upon completion of this course, the student should understand
and be familiar with how the economy operates in a market-oriented country, with the emphasis
on government policy impacts. (3 credits)
GEN309 Cultural Diversity in Organizations: This course examines the nature of diversity
within the context of living systems. Changes in demography, organizational structures, socialpsychological approaches, and technological impact affecting the functioning of individuals and
organizations are explored. (3 credits)
Term 5
LAW201 Hospitality and Tourism Law: This course is designed to provide students with the
knowledge and understanding of the laws and regulations affecting the hospitality industry and
to develop in students an awareness of how managers of today need to understand the law
including the preventative measures available to avoid costly legal problems. The course will
include an introduction to the law of contracts, torts and bailment issues as those relate to the
travel and tourism industry. (3 credits)
CHEM101 Food Chemistry: A basic knowledge of chemistry is required to understand how
handling and processing may affect food quality. This course uses fundamental chemical
principles to give an understanding of food’s behavior under the conditions encountered in the
processing and catering industry. This course provides, through laboratory experiments, a
practical illustration of general chemical principles and the behavior of major food components
under various conditions encountered in the food processing and catering industry. Chemical
composition and characteristics of major food groups are also investigated. This course has
been designed to strengthen the student’s ability to apply rational thinking, participate in class
activities and use scientific knowledge in practical situations. (4 credits)
GEN353 International Politics: This course offers an introduction to the theories of
international politics and the salient issues involving conflict and cooperation in our world. The
topics of this course will include the major theoretical approaches in the field; the struggle to
understand the role of power and diplomacy among nations; the impact of macroeconomics,
military force, nuclear weapons, international law and intergovernmental organizations on
foreign policy; and the relationship of moral values such as just war principles and the collective
development of empathy and compassion. (3 credits)
GEN360 Hospitality Business Ethics: Questions of professional ethics lend themselves to
analysis from multiple perspectives and dimensions. For example, while individuals make
decisions, decision-making occurs within a context. In a work setting, decision-making occurs
within the culture of a particular organization, profession, or field. On an individual basis,
decisions can be analyzed in relation to such things as theories of moral development and
47
emotional intelligence as well as from the perspective of the development of critical thinking
skills. Using case studies and contemporary issues, this course examines professional ethics
from such perspectives and dimensions. (3 credits)
HTM358 Food Service Systems and Control: This course offers the student a
comprehensive understanding of contemporary food and beverage management from a
systems management approach. Students learn basic control systems and concepts relating
to the areas of food production, labor costs and other operating expenses, menu pricing and
bar and beverage management principles. It also focuses on cost-volume-profit analyses. At
the end of this course students will be able to accomplish most cost functions that take place
in a restaurant. Students also have the opportunity to practically apply their knowledge in a
real service environment and they learn how to plan and run shifts and how to train, instruct,
lead, observe and evaluate F&B service staff. (3 credits)
INT398 Internship II: Students are required to complete a second training in a hotel or
restaurant of international standard for a period of 4 – 6 months (minimum 640 hours). This
training may be completed in Switzerland or abroad. It is envisaged that the student works in
a different department from the first training and be capable of supervisory responsibilities by
the end of the 6 month period. (6 credits)
Term 6
ENG402 Business Planning Project 1: In this course you will learn a rhetorical approach to
producing technical and professional documents from proposal documents to technical
research reports. While it is guided by the needs and practices of business and industry, this
course promotes rhetorical approaches and ethical assessments and judgments. These
approaches, assessments, and judgments are part of an effort to move technical and
professional writing to a position that encourages holistic thinking and ethical, sustainable
practice as part and parcel of this kind of writing. (3 credits)
FIN325 Introduction to Financial Management: Prerequisite: ACC344, DEC215, ECO101.
There are three main tasks faced by financial managers of a corporation in the hospitality field:
what long-term investments to make, how to finance these investments, and how to manage
the short-term assets of the corporation. In this course, the focus is set on the first two tasks:
introduce the time value of money and learn how future cash flows are valued and compared
and to see how the valuation principles are applied in investment decisions. In this course
student discuss the relation between risk and return in financial markets and talk about the
importance of financing methods. After this course, the student will understand how financial
assets are valued by investors and be one step closer to starting a career in the hospitality
business world. (3 credits)
MGT301 Principles of Management: Upon completion of this course, students will be able to
identify and apply appropriate management techniques for managing contemporary
organizations; be prepared for further study in the area of management; and have an
understanding of the skills, abilities, and tools needed to obtain a job on a management track
in an organization of their choice. (3 credits)
48
MKT360 Hospitality Marketing: This course is designed to give students a broad exposure
to the principles of marketing, from both a theoretical and managerial perspective. As an
introductory course, its aim is to make students aware of the terminology, concepts, strategies,
and techniques that are part of the world of marketing. (3 credits)
TOU325 Tourism in a Global Perspective: The course examines the social relations, cultural
practices, and economic realities animating tourism globally. The course aims to familiarize
students with the interrelated historic, social, cultural and political foundations of tourism by
engaging with recent scholarship in anthropology, sociology, cultural studies and tourism
studies. This course examines issues such as: Cultural sustainability, ecotourism, indigenous
and community-inclusive tourism, cultural sites, authenticity and tourist economies. We will
explore these themes globally to see how they affect the range of practitioners from local tourist
operators, to the natural environment, to those oppressed. (3 credits)
Term 7
HBM491 Operational Analysis: Prerequisite: FIN325, HTM112, HTM235. This course
presents revenue management and managerial accounting concepts and explains how they
apply to specific operations within the hospitality industry. It is designed to improve students’
critical thinking skills relative to hospitality revenue management and financial management,
and assist students to understand, analyze, synthesize and communicate operational and
financial information obtained from hotel financial statements, operating statements and other
sources.
HTM320 Career Management: This course will assist the student in developing their own fiveyear career plan, with specific goals and visions for their personal career path, including
techniques on how to achieve these goals. It will also look at the use of different communication
tools, personal tests and references as well as tips on networking and the use of social media.
In general it will equip the students with tools that will strengthen their competitiveness when
seeking employment. (1 credit)
HTM485 Business Planning Project 2: This course is a practical approach to business plan
development. The student will learn business idea generation strategies; analytical
procedures, business plan components, financial planning requirements, and improve
presentation skills. The course is designed around a teambased approach to business plan
evaluation, development, and investment quality presentation. (3 credits)
HTM494 Service Operations Management: The intent of this unit is to provide students with
the concepts and tools necessary to manage a service operation effectively in a challenging
business environment. The course is also designed to provide entrepreneurially inclined
students with the foundation to open their own service businesses. This unit has been designed
to allow students to develop an understanding and critical evaluation of management aspects
in service operations. Students will be introduced in relevant theories and concepts dealing
with service operations management. Besides theoretical aspects, students will be introduced
to practical applications in the context of Tourism, Hospitality and Food & Beverage operations.
(3 credits)
MGT450 Human Resource Management: Prerequisite: MGT301, DEC215. This course is
designed to give an introduction to the area of Human Resource Management. It will provide
49
the students with the information on how to best recruit, select, train, develop and reward
employees, as well as develop skills necessary on how to critically evaluate Human Resource
practices. (3 credits)
Elective course #1, offerings vary by term. (3 credits)
HBM434 Global Destination Management: This course will serve as a forum for the
discussion of tourism policy issues, examination of the role of the tourist, the tourism manager,
and the host community. Global tourism is a dynamic phenomenon, influenced by global
events and tourism demand; therefore the topics covered in this course may change according
to current events or issues. The aims are: 1) to provide students with an understanding of the
processes involved in tourism destination development 2) a theoretical framework of
destination management and planning issues and strategic approaches 3) planning and
marketing applications for destination management. (3 credits)
Term 8
ECO305 Economics and Public Policy: Prerequisite: ECO101. This course continues from
introductory Microeconomics with the introduction of new concepts and going into more depth
in some of the already-known microeconomic concepts. It starts with the role of the prices as
the main allocation mechanism in the market system and continues with the theory of the
consumer and the producer. In turn, it deals with the market forms and ends with the market
failure and discusses how government intervention can optimize the functioning of the market
mechanism. (3 credits)
HBM381 Hospitality Leadership and Organizational Behavior: Prerequisite: ACC234. This
course is designed to deepen your knowledge of organizational behavior from an individual,
group, and organizational perspective; and to encourage you to reflect on and apply this
knowledge in ways that will enhance your abilities as a manager. Specific learning objectives
include: Describe current research in organizational behavior and identify how it can be applied
to workplace settings, understand how application of OB frameworks, tools, and concepts can
enhance individual, group, and organizational effectiveness; reflect on your own beliefs,
assumptions and behaviors with respect to how individuals, groups and organizations act in
order to expand your approaches and increase your own organizational effectiveness.
(3 credits).
HBM495 Strategic Hospitality Management Case Studies & Research: Prerequisite:
HTM358, HBM491, HTM494. This the capstone course for all hospitality Bachelor’s students.
It is designed to help students develop analytical and critical thinking skills by providing a
project environment through which students practice and integrate skills and knowledge they
have learned throughout their degree program. This course is specifically designed to help
students develop problem identification, problem prioritizing, and problem solving skills,
specifically the development of skills to understand and apply the cause and effect
relationships between performance measures and their causes. (3 credits).
HTM486 Business Planning Project 3: This course is a practical approach to business plan
development, new business funding, and new business planning and start up. The student
will learn business plan components, analytical procedures, financial planning requirements,
and improve presentation skills. The course is designed around a team based approach to
50
business plan development, financial modeling, development milestones, and new business
start-up. (3 credits)
PSY350 Social Psychology of Hospitality: This course will provide an introduction to the
field of social psychology. It will enable you to understand how a person navigates through the
social world. Social psychology is the study of the nature and causes of individual behavior,
emotions, and thought in social situations. Principles of social psychology affect many aspects
of our everyday lives. For example, we will study the psychology of interpersonal/romantic
relationships, court cases, prejudice, aggression, among other topics. (3 credits)
Elective course #2 offerings vary by term (3 credits)
51
Hospitality Master’s Degree Programs:
Term 1: Master of International Business in Hotel and Tourism Management /
Master of Arts in International Business in Hotel and Tourism Management
7HO713 Food and Beverage Service Management: This unit has been designed to allow
students develop their Food and Beverage Management Skills through coursework and live
Food and Beverage events. The unit allows the students to get a thorough understanding of
the challenges in contemporary Food and Beverage Management by combining theoretical
approaches, practical Food and Beverage service and the delivery of a themed event.
Students experience both theoretical as well as practical approaches to the management of
Food and Beverage operations. (20 credit points)
7HO719 International Tourism Management: This module charts the course of tourism from
its early evolution through to modern technology and experience. The teaching and learning
strategies will include lectures and seminars, with use of case study material and research
activities to illustrate the practical application of tourism topics covered. Learning will be
assessed through a written examination and a research activity consisting of two parts, one
entailing a review of pertinent literature in relation to a given topic followed by a presentation
of findings. (20 credit points)
LANF101 French 1, LANG101 German 1 (mandatory for internships in Switzerland): This
course gives an introduction to the main grammatical structures and fundamentals of language
through listening, speaking, reading and writing. Practice and development of comprehension.
(no credit)
Term 1: Master of International Business in Hospitality Management / Master of
Science in International Hospitality Management
7HO713 Food and Beverage Service Management: This unit has been designed to allow
students develop their Food and Beverage Management Skills through coursework and live
Food and Beverage events. The unit allows the students to get a thorough understanding of
the challenges in contemporary Food and Beverage Management by combining theoretical
approaches, practical Food and Beverage service and the delivery of a themed event.
Students experience both theoretical as well as practical approaches to the management of
Food and Beverage operations.
7HO712 Information Technology and eBusiness: In this unit, synthesis of business
management practises and Information Technology (IT) are considered. Essentially, the
success of hospitality and tourism organisation is attributed to its business model. Emergence
of the knowledge society and knowledge-based economy makes it imperative to incorporate
and integrate managing information systems with hospitality and tourism business
management. Additionally, Web-based simulation programme encompassing the practical and
theoretical framework for the utilisation of customer relationship management is applied. This
assessment evaluates the rationale behind decisions, accuracy of information and arguments
52
as well as oral expression and format of the presentation in the context of team work. (20 credit
points)
LANF101 French 1, LANG101 German 1 (mandatory for internships in Switzerland): This
course gives an introduction to the main grammatical structures and fundamentals of language
through listening, speaking, reading and writing. Practice and development of comprehension.
(no credit)
Term 2: all programs
7HO714 Management Accounting and Finance: This unit explores all the relevant financial
and accounting regulations and procedures relevant to non-accountants. This course presents
managerial accounting concepts and explains how they apply to specific operations within the
hospitality industry. It is designed to improve students’ critical thinking skills relative to
hospitality financial management, and assist students to understand, analyse, and
communicate financial information obtained from common firm financial statements and other
sources. (20 credit points)
7HO715 Consumer Behaviour and Strategic Marketing: In this unit, students are
encouraged to develop a realistic approach to marketing and business problems by conceiving
of their own services marketing situation, for which they must elaborate a fact-based
environmental context and which they will use to apply the marketing and strategy theories
and models presented during contact hours and in the readings. (20 credit points)
LANF102 French 2, LANG102 German 2 (mandatory for internships in Switzerland):
Review and development of the main grammatical structures and fundamentals of language
at elementary level through listening, speaking, reading and writing. Practice and development
of comprehension. (no credit)
Term 3: all programs
7HO717 Research Methods: This unit acts as the foundation for the Dissertation and
Business Plan and raises the importance of research and analyses in the business world. (20
credit points)
7HO716 Human Resource Management and Organisational Behaviour: This unit
appraises and compares the human resource management functions to make staffing decisions
in general and suitable for the hospitality and tourism industries. It will enable the students to
acquire operational as well as strategic knowledge. The module focuses on the generalist
functions of Human Resource Management at a strategic level focusing on decision making and
current workforce challenges. The areas of resourcing, talent management, designing, delivering
and evaluating learning and development strategies will be introduced and complemented by the
areas of leadership, change management, creating a learning culture, emotional intelligence. (20
credit points)
53
LANF201 French 3, LANG201 German 3 (optional): Ongoing development of the
grammatical structures and fundamentals of language at intermediate level through listening,
speaking, reading and writing. Practice and development of comprehension. (no credit)
Internship (mandatory for internships in Switzerland): Student that choose to do an
internship in Switzerland after term 3 must complete all levels of either French or German.
Term 4: Master of International Business in Hotel and Tourism Management /
Master of Arts in International Business in Hotel and Tourism Management
7HO721 Business Plan Project: The students will research and produce a business plan for
a tourism or hospitality related business. This module includes analytical, strategic as well as
financial aspects of successful business planning. (40 credit points)
7HO720 Strategic Hospitality Management (20 credits): This module is the capstone
module of the MA program. In this module students will be required to work in groups and
apply the skills learnt in previous modules in a live business context. This live context will be
provided through the use of a virtual hotel simulation. Throughout the module students will take
the role of the management team of a hotel and will liaise with the owner on a regular basis to
deliver to the owners objectives. (20 credits)
Terms 4 & 5: Master of International Business in Hospitality Management /
Master of Science in International Hospitality Management
7HO718 Dissertation: The dissertation normally involves both desk research and empirical
enquiry into the chosen topic and is concerned primarily with reviewing the pertinent literature
to put the study into context, analyzing and evaluating data, drawing valid conclusions and
making appropriate recommendations for future research and application of the findings in
industry. Candidates must demonstrate evidence of reflection upon the theoretical implications
and practical applications of their research. (60 credit points)
54
Culinary Undergraduate Program:
Term 1
KIT111 and KIT 112 Fundamentals of Classical Cooking (Practical and Theory)
Through a combination of cooking demonstrations and practical workshops, the course
provides the necessary foundation on which the students will continue to build their experience
during this programme and their career. The course covers the classic, basic principles of
culinary arts and explains why they are still used. This includes basic culinary preparations
including stocks, sauces and soups. Students will work both individually and as part of a team
in order to evaluate personal progress. They will be exposed to various cooking techniques
and competencies applied to meat, fish, vegetables, starches and grains. To develop their
ability to work under pressure and reflect industry practice. The teaching will consist of
demonstrations followed by practical application of techniques.
SCI113 Food Safety and Sanitation
Food safety is of paramount importance within any food service operation. This course covers
the key principles of food handling and sanitation including the health risks involved with the
culinary profession. It also introduces students to the Hazard Analysis Critical Control Points
plan (HACCP). A further component of this course is to apply knowledge of laws and
regulations relating to safety and sanitation in the kitchen.
FRE119 French 1 / GER 119 German 1
French/German language courses at the Culinary Arts Academy are designed to introduce
students to reading, writing and speaking, largely in preparation for an internship within a
kitchen. The goals of this course are to develop a strong foundation of language skills and
cultural understanding. Activities are centred on spoken French/German, especially within a
kitchen environment, to ensure when entering their first training period, students are able to be
integrated into a kitchen brigade and function as part of the team.
MGT110 Introduction to Industry Experience
This course equips students with the necessary skills to succeed in the workplace. Students
develop interview, job search, and communication skills; build self-confidence; and learn to
conduct themselves in a professional manner appropriate to hospitality industry standards.
Students will be prepared to optimize their internships, in Switzerland or abroad, as well as to
foster their future career advancement, development, and self-improvement.
Term 2
KIT121 Culinary Skills in Banquet and Buffet Preparation
Students will begin to understand the operational systems of kitchen organisation by
application of fundamental skills in a high volume, fast paced kitchen where students will
understand timing, adaption of recipes, organisation and preparation techniques. The unit will
focus on cooking theories and techniques within practical cookery, basic Garde Manger and
55
Pastry. Practical culinary skills for a variety of food service styles, menu preparation and
understanding kitchen operations will be the central focus of the unit.
The curriculum covers the following topics:
•
•
•
Introduction to application of practical skills
Regional influences, ingredients and menus
Recipe planning and calculations
KIT122 Kitchen Management
This course is designed to provide students with an introduction to the management of a
kitchen including the wide range of skills needed to manage in today’s environment. It
introduces the general idea of systems management illustrating how an F&B operation’s menu
impacts the need for the physical, human, and financial resources of the operation as well as
the transformation of such to reach operational goals. Control tools typically used in the
industry are introduced. The emphasis of this course is on the practical activities that managers
of all sizes of food operations can use to plan and control their business. The focus of the
course will be on menu planning, designing, analysis, costing, pricing and budgeting,
preventing theft and implementing systematic control strategies.
BPC128 Introduction to Baking and Pastry Arts
This course combines the skills of both a baker and pastry chef. Demonstrations with practical
hands-on classes ensure the students can reproduce a variety of dough, bread, pastries, pies,
special occasion cakes and plated and buffet desserts. This will enable the student to have a
good understanding of the multiple facets of this speciality area.
HUM124 Business Communication
Through a series of in-class activities, and informal and formal writing assignments, students
develop their critical thinking, research, and written communication abilities. Emphasis is on
both writing process and the final written product. Students learn to write restaurant reviews,
recipes, analysis papers, and reports. Presentation skills are practiced.
Students learn to use and document sources correctly to avoid plagiarism. Skills include
correct quotation, summary, paraphrase, citation, and bibliography construction following the
Harvard Referencing System format. Other skills – syntax, grammar, word choice, and style –
are addressed as needed on an on-going basis throughout the course.
FRE129 French 2 / GER 129 German 2
56
Term 3
KIT131 Cuisines of Europe
In this course, students will gain an understanding of the importance that many European
countries place on their national dishes and cultural traditions. The course will group together
distinctive regional cuisine styles from Europe with their rich cultural backgrounds. Students
will be exposed to European cultural and ethnic cuisines and learn to understand the role and
importance of these cultures in today’s cuisines. Students will be required to research and
present on a wide variety of these topics.
Through a combination of cooking demonstrations and practical workshops, the course builds
on the skills and knowledge gained from Essential Culinary Procedures. Students will be
exposed to advanced cooking techniques, including baking and pastry with an emphasis on
plate presentation requiring both a higher skill-set and the need for efficient and effective
teamwork, typical of restaurant management. Students will develop their leadership skills
running a simulated, hierarchical kitchen brigade while producing elaborate European-themed
dishes as part of the college’s dining room operations; including organized theme days.
Students will combine the competencies gained in their first two terms to create menus with a
European influence. Through a ‘live’ kitchen environment, students will be exposed to practical
situations involving the necessity to solve problems ‘on the spot’. Students will be required to
lead the kitchen team as the ‘Chef of the day’ and this will include direct customer contact as
a part of the feedback process. Students will reflect on their performance through the
management processes of recognition, analysis and implementation.
KIT132 The World of Garde Manger
Classical Garde Manger techniques where students are exposed basic principles of
charcuterie and cold buffet preparation and presentation. Students will be exposed to a large
variety of Garde-Manger preparations including terrines, pâtés, galantines, ballantines,
sausages and whole items using assorted meats, offal, poultry, game and fish.
SCI133 Nutrition
The key principles of nutrition will be covered and will include a chef’s perspective needed for
designing menus and dishes for today’s customer - including those with special dietary and
allergy requirements.
FRE139 French 3 / GER139 German 3
57
INT130 Internship 1
Students are required to complete an internship in a hotel or restaurant of international
standard for a period of 4 - 6 months (minimum 640 hours). This training needs to be completed
in Switzerland.
Term 4
KIT241 Cuisines of the World
This unit builds upon the skills and knowledge attained by students in both the first year of their
programme and industrial training period. Through a simulated kitchen/ restaurant environment
students will compose menus and present international cuisines and cooking styles from the
classical through to fusion.
MGT247 Restaurant Service and Management
In order to develop a broader understanding of a Food and Beverage operation, the culinary
student needs to be able to function in front of the customer. This course covers the basic
theoretical and technical knowledge of service operations combined with practical skills. This
will enable the student to achieve a proficient standard for a range of service types and
situations in the international hospitality industry. The course also examines the function of
Food and Beverage service departments in relation to other hospitality operational
departments and includes an introduction to the practical aspects of dining room management.
WIN245 Wine, Beverage, and Mixology *
This unit identifies and examines the food and beverage management systems, emphasizing
theoretical knowledge of food and beverages to gain understanding of menu writing skills and
cost control management.
This course explains and examines the making and service aspects of both alcoholic and nonalcoholic beverages and provides a basic understanding of how the beverage department of
a large hotel is organized. The course provides students with the confidence to make
appropriate beverage decisions in the hospitality workplace by implementing a framework for
assessing beverages while satisfying potential customers. In addition students will be exposed
to the intricacies of wine appreciation through the development of structured tasting notes.
Students will acquire knowledge of service and making aspects of alcoholic and non-alcoholic
beverages, and an understanding of how beverage establishments influence choice and
consumption.
*This course is taught in partnership with the Ritz Paris.
MGT246 Marketing for the Food Industry
The course introduces students to the marketing concept and examines the application of
marketing to the hospitality industry. At the end of the course, students will be able to
understand how complex hospitality operations can adapt to a changing environment and
market conditions, as well as understand marketing terminology. Students will be involved in
creating marketing materials which will be used in functions, events and viewed by the public.
58
Term 5
KIT251 Fine Dining Kitchen
This course is designed as a capstone for the learning that has taken place to the end of Year
2. The students will be required to integrate their skills and knowledge in order to successfully
run and understand the operation skills and creativity required to run a fine dining restaurant.
Assignments will include operating the fine dining restaurant. All aspects of the dining
experience from the planning, implementation, operation and analysis will be covered and
embrace not only the practical capability of the student but also their organizational,
managerial, financial and marketing skills. In both assignments, students will be required to
reflect on the learning that has taken place throughout the course in order to judge the value
of their work. The course focuses on plate design, creative menu writing skills and food
photography.
In this course, students will develop both their culinary management competencies and people
management skills. The course focuses on menu planning, cost and control, as well as the
development of work plans linked to a simulated hierarchical kitchen structure. Students will
develop their people-management skills through the processes of self-evaluation and
structured feedback, and will learn to self-evaluate in order to judge their own performance.
BPC258 Advanced Baking and Pastry *
This course continues with the development of skills and knowledge gained in both Baking and
Pastry Arts Level 1 and industry training. Students will gain a practical understanding of
advanced baking and pastry techniques with an emphasis on plate presentation, decoration
and flavours. Students will be exposed to the challenge of producing menu items for a dessert
trolley, daily menus from set to à la carte and formal banquets along with applying skills of
chocolate and confectionary and show piece creations This will enhance the student’s ability
to work in a team and highlight the need for effective planning.
MGT257 Food and Beverage Management
This course offers the student a comprehensive understanding of contemporary food and
beverage management from a systems management approach. Students will understand the
influence a menu has on all aspects of an F&B operation. They will learn basic control systems
surrounding the operation control cycle within an F&B operation and concepts relating to the
areas of food production. It also covers areas of analysis with ratios and cost-volume-profit
analyses.
HUM254 Applied Research
This course explores research methods which are suitable for the food business industry,
students will learn to how to structure a research paper and develop skills in statistics, use of
SPSS, conducting interviews, analysis and transcribing. Students will explore primary and
secondary research along with use of qualitative and quantitative data. This course prepares
students for in-depth research and study of consumer behaviour in further studies.
59
INT250 Internship 2
Students are required to complete a second training in a hotel or restaurant of international
standard for a period of 4 - 6 months (minimum 640 hours). This training may be completed in
Switzerland or abroad.
Term 6
6HO713 Business Plan for the Entrepreneur 1
The unit explores entrepreneurship and business from a strategic level allowing students to
set goals and understand the food industry from the perception of an entrepreneur. Students
will use their culinary knowledge, skill and creative thinking to compose an innovative business
plan based on their personal culinary focus. The course examines procedures, law, and
financial accounting and entrepreneurship considerations.
The aim of this course is also to develop a holistic understanding of entrepreneurship by
examining philosophical, psychological and social perspectives, as well as technical skills. The
course will explore entrepreneurship as an attitude; the necessary skills and culture to support
entrepreneurial activities as a strategy for creating new business; and the innovative growth
and development of existing business. The course will also include a strategic approach to
self-promotion.
The Business Plan reflects idea generation, measuring ability to develop concepts, initiate the
project, implement skills from across the curriculum into a strategic development process
which focuses on the students own culinary ambition. The business plan will be formatted in
considering financial, legal, business professionalism and entrepreneurship strategies.
6HO714 Chocolate and Sugar Arts
Sugar and Confectionary creations form a specialized part of the culinary field and play a key
role in the development of the artistic and creative skills of students. These creations play a
unique role in creating a defined quality signature for an enterprise and to distinguish itself
from the competition.
6HO715 Culinary Concept Planning
The unit is designed to integrate culinary skills, management techniques and knowledge in
order to successfully plan, organise and develop a food concept.
The project is built on current trends, sustainability and use of local regional produce from
France and Switzerland. Students are encouraged to be creative, innovative and develop a
cooking style which is unique and approachable to the public.
The project will involve immense planning, organisation, PR and will be open to the public.
Students will conceptualise a menu, setting and control the process of development,
implementation, finances and operational procedures. Project management and operation
strategy is an integral part of the unit.
60
6HO717 Food Development Project
Students will learn how to develop their own product or recipe. They will understand the
process of food product development, be able to plan, organize and carry out product
development projects, develop of a menu for an event and have knowledge of what kind of
tools for project planning there are on the market.
6HO719 Food Styling
This course is designed to provide students with a general food photography understanding.
Students will learn how the media influences food trends, master the skills of food photography,
discuss the various lighting, compositional and logistical demands of the genres
This course will propose, consider and analyze the different relationships between
communication and food and how these relationships negotiate our identities, cultures and
environments. This course also has a practical component where student learn how the basics
of food photography and create their blog.
Term 7
6HO713 Business Plan for the Entrepreneur 2 *
The unit explores entrepreneurship and business from a strategic level allowing students to
set goals and understand the food industry from the perception of an entrepreneur. Students
will use their culinary knowledge, skill and creative thinking to compose an innovative business
plan based on their personal culinary focus. The course examines procedures, law, and
The aim of this course is also to develop a holistic understanding of entrepreneurship by
examining philosophical, psychological and social perspectives, as well as technical skills. The
course will explore entrepreneurship as an attitude; the necessary skills and culture to support
entrepreneurial activities as a strategy for creating new business; and the innovative growth
and development of existing business. The course will also include a strategic approach to
self-promotion.
The Business Plan reflects idea generation, measuring ability to develop concepts, initiate the
project, implement skills from across the curriculum into a strategic development process
which focuses on the students own culinary ambition. The business plan will be formatted in
considering financial, legal, business professionalism and entrepreneurship strategies.
6HO716 Culinary Events Management
The unit is designed to integrate culinary skills, management techniques and knowledge in
order to successfully plan, organise and develop a food concept (event). This unit uses
research methods techniques to analyse customer expectations for events and catering.
Within logistical and culinary process constraints students will produce a specification for a
food on the move product.
61
The project will involve planning, organisation, PR and will be open to the public. Students will
conceptualise a menu, setting and control the process of development, implementation,
finances and operational procedures. Project management and operation strategy is an
integral part of the unit.
6HO718 Food Philosophy
In this course, students will discover the evolution of food from a historical and cultural
perspective, in particular, how this evolution has influenced the diets and way of life of different
people around the world. Students learn to understand food writing and key skills in report
writing through food related topics. A key component of the course will therefore be how people
with culinary vision, from past to present, have made an impact on the development of food.
6HO720 Gastronomy and Food Trends
The unit explores global food trends and sustainability within the boundaries of gastronomy.
Students will be exposed to the theoretical, practical, scientific and cultural aspects of wine
making and culinary traditions which enhance the modern dining experience.
The unit explores questions related to food supply and demand, processing and transport. The
course examines advanced wine and food matching techniques while exploring food flavours
and ethnicity in wine matching.
The course covers practical and theoretical aspects of
•
•
•
•
•
Gastronomy and food trends
Food consumption trends
Cultural significance of food
Sustainable food systems
Global food crisis and food policy
6HO721 International Food and Wine Matching
Food and wine matching; Discover wine pairing strategies and potential food partners of the
main grape varietals and other common wine grapes. Students will understand the effects of
how viticulture and oenology and age can influence colour, aroma, flavour, style, and body of
a wine, explore the performance factors (aromas, flavours, styles, and body) of the main grape
varietals and other common wine grapes.
Students will also apply the theory of wine & food pairing to a practical systematic approach in
wine & food pairing and understand contrasting, matching and exclusion of a wine with a
particular dish.
62
Culinary Post-Graduate Programs
Term 1
ECA512 Theory of European Culinary Arts
Students discover the evolution of food from a historical and cultural perspective. The
development of the culinary field and the influence of well-known chefs as well as the
development of peoples’ diets and way of life are highlighted. In this context students are
introduced to the theoretical knowledge of basic European cooking techniques, product
identification and product characteristics, proper storage of all food items, and the correct use
of utensils and equipment.
SCI513 Food Safety and Sanitation
Students are introduced to key principles of food handling and sanitation including health risks
involved with the culinary profession; they develop an understanding of the importance of
implementing sound food hygiene and sanitation practices. Hazard Analysis Critical Control
Point (HACCP) is a key concept of this course.
ECA511 Fundamentals of European Culinary Arts (Practical)
Students will practice the management of the various resources of the kitchen, food products
and equipment, as well as the maintenance of sanitary conditions within the kitchen. They will
apply the theoretical knowledge gained in “Theory of European Culinary Arts” and in “Food
Safety and Sanitation.”
MGT517 Menu Planning and Nutrition
Students will understand how menu planning and key principles of nutrition are an essential
component of a chef’s responsibility in order to meet customer needs. They will gain a basic
understanding of how nutritional concepts influence menu planning in order for a chef to design
menus and dishes for today’s customers including those with special dietary and allergy
requirements.
MGT514 Industry Experience Workshop
In this workshop students are prepared for securing positions in the culinary field either in
Switzerland or abroad. Topics include interviewing skills, personal presentation skills (CVs,
LinkedIn accounts), employer expectations and job search. Guest speakers from industry are
invited.
GER519 German Language 1 / FRE519 French Language 1
Language courses are designed to introduce students to reading, writing and speaking, largely
in preparation for an internship within a kitchen and service related field. The goals of this
course are to develop a strong foundation of language skills at the beginner level and cultural
understanding. Activities are centered on the spoken language, especially within a kitchen
environment, to assist students to be able to integrate into a kitchen brigade and to function
as part of the team.
63
Term 2
MGT527 Culinary Operations
Students will be introduced to the operational and cost controlling aspects of a production
kitchen. The course begins with the understanding of how the original decision of developing
a F&B concept leads to sustainability in relation to developing a customer base, menu planning
and menu development, menu pricing, food cost control, inventory control and relationships
with suppliers. Calcmenu is a major component in the application of these concepts and as it
is used as a practical tool in the daily operation.
ECA521 European and International Cuisines (Practical)
This course is designed to immerse students into a sustainable operating kitchen environment in
which they can apply knowledge and skills learned in the previous term and in which they can
refine and build on their culinary skills and knowledge including garde manger. Students are
exposed to a variety of different kitchen and restaurant concepts.
BPC528 Baking and Pastry (Practical)
Students learn and apply basic knowledge and skills required in the production of pastry and
baked goods. They will prepare a variety of baked goods, pastries, and hot, cold and frozen
desserts. Prepared items are incorporated in the school’s daily menu, a la carte, and special
events.
SCI523 Sensory Development and Menu Composition
To complement “Culinary Operations” and “European and International Cuisines” students are
introduced to the basics of sensory development. The course is based on food science related
concepts such as food chemistry and sensory analysis and applies these concepts to assist
chef entrepreneurs to sharpen their palate and sensory abilities.
GER529 German Language 2 / FRE529 French Language 2
This course builds on GER519 / FRE519 Language 1 and continues with the aim of developing
a strong foundation of language skills at the beginner level. Students continue to be introduced
to reading, writing and speaking, largely in preparation for an internship within a kitchen and
service related field. Activities are centered on the spoken language, especially within a
kitchen environment, to assist students to be able to integrate into a kitchen brigade and to
function as part of the team.
INT530 Internship
Internship is a valuable practical experience; it is imperative that students understand the
process of career development and work on their skills to allow lifelong learning and career
goal attainment. In line with this objective, students are required to complete an internship
period of 4 – 6 months (minimum 640 hours). Students are placed in a culinary position within
a hotel or restaurant commensurate with their skills and competencies to this point in their
programme.
64
Term 3
MGT636 Culinary Events Management
This course builds on “Culinary Operations” focusing on the managerial aspects of planning,
organizing, implementing and evaluating an event from a culinary perspective. It takes a
foodservice systems approach through which students understand the processes and control
features that allow the operation to function smoothly and efficiently. More advanced features
of Calcmenu are an integral part of this course. Concepts are applied practically in form of an
event.
ECA634 International Food Trends
This course explores global food trends and sustainability within the boundaries of gastronomy.
Students investigate trends in relationship to gastronomy and food consumption as well as
sustainable food systems and global food crisis and food policy.
ECA631 Innovative Cooking Trends (Practical)
This course complements “International Food Trends”. Students experiment with developing
trends and global issues identified and researched in “International Food Trends”. They also
continue to further sharpen their practical skills.
BPE637 Culinary Business Plan Development Part 1
Students explore entrepreneurship and business from a strategic level. They will use their
culinary knowledge, skills and creative thinking to compose an innovative business plan based
on the relevance and importance of undertaking secondary and primary research within the
culinary industry. The module examines procedures, law, human resources, marketing and
Students are exposed to business idea generation strategies, analytical procedures, business
plan components, financial planning requirements, and improve presentation skills. The course
is designed around a team based approach to business plan development, evaluation and
investment quality presentation.
Term 4
WIN645 Food and Beverage Matching
This course helps students to develop confidence to make appropriate beverage decisions by
implementing a framework for assessing beverages while satisfying customer needs and
expectations. Students develop their knowledge of matching alcoholic and non-alcoholic
beverages with appropriate food selections.
HUM646 Food in the Media
Media, marketing, social media, food blogs, and websites are key concepts for those in the
business of producing food. They are used to communicate with current and potential
customers influencing peoples’ way of life and eating habits. This course examines how such
key concepts are used by the Chef Entrepreneur.
65
ECA648 Pastry and Chocolate Arts (Practical)
This course builds on “Baking and Pastry”. Students deepen their knowledge as they continue
to develop and practice their skills in the preparation of pastries, tarts and cakes (Torten). The
course allows for students to expand on their creativity as their creations are to be themeoriented and related to special events.
BPE647 Culinary Business Plan Development Part 2
This course is the continuation of “Culinary Business Plan Development Part 1” and enables
students to finalize an innovative business plan, ready for implementation. It includes a final
presentation of the business plan.
66
Appendix 1
67

Academic Program Guide - My César Ritz Colleges

Transcription

Similar documents

Durham Careers in Hospitality

TEFCU HOSPITALITY COMMUNITY FEDERAL CREDIT UNION

Culinary School Stirs Hope — Social Good CLT

Second Helpings Inc. - Indianapolis Business Journal

promo bebek betutu website

Superior Culinary Arts Diploma - Centre de Formation d`Alain Ducasse

Controlling Food Costs and Exceptional Meal Service

here

Sivica Hospitality

CCFCC.ca - Canadian Culinary Federation