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EduCamp at Hotel Institute Montreux

Varsta: 16 - 20

Limba straina: English

Tara: Switzerland

Tipuri de programe: Thematical / Vocational

Cazare: campus

Cursuri: according to the preferred course

Perioada: Introduction to hospitality : 7 July - 17 August 2019 / Introduction to culinary art : 14 July - 17 August

Nivel de studiu: B1 - C2

About the school
Hotel Institute Montreux is located in downtown Montreux on Geneva Lake. It consists of four buildings, which functioned in the past as hotels. The school base has been renovated and it offers modern accommodation and study facilities. One of the buildings furnishing and decor are created from reconditioned parts of an aircraft, including passenger seats, a wing and engine parts. Students have the opportunity to get to know the university, meet with current students and to use university facilities. Every semester, Hotel Institute Montreux receives nearly 550 students from around the world. The school has a modern library with updated resources and a computer room.

Accommodation
Girls and boys are accommodated separately in comfortable double rooms with bath, in the university campus. The roms are cleaned once a week, and bed linen and towels are provided by the school.

Tours and educational visits

  • Wine cellar
  • Cheese factory
  • Chocolate factory
  • The opportunity to explore the mountains and lakes of Switzerland

Programe de studiu see all »

About course
Both courses consist of practical seminars, classroom lessons, educational visits and cultural trips.

Introduction to the hospitality industry (2 weeks)

In the first week of the course, students study different subjects such as:

  • Introduction to the world of hospitality;
  • Beverages worldwide (students learn the rules and restrictions for working with different types of beverages and also they get more knowledge about the types of alcohol, origins, production, etc);
  •  Cultures and traditions around the world;
  • The art of dinner (serving food and drink, and studying customer behavior);
  • Workshops in the field of culinary arts (a combination of culinary demonstrations and practical training and theoretical training on food quality and their contents);
  • Communication skills in the hospitality world: In the second week the specialization is chosen, depending on the students' interests:
  • Leadership (the ability to lead an international team, communication style, participation in development activities leadership skills);
  • Hospitality universe (create a positive attitude among customers, internal organization and duties of staff in the hotel, what the customer sees as a final product);
  • Event management (creative planning, organizational development plan).

Introduction to culinary arts (1 week)

  • Introduction to classic culinary arts introduction (a combination of culinary demonstrations and practical training and theoretical training on food quality and its contents);
  • Introduction to menu design (preparing various menus, depending on customer preferences);
  • Organization and management of a restaurant;
  • Food around the world (from Asia to America). Students develop their leadership skills and teamwork under pressure;
  • Introduction in preparing desserts and various types of pastries (students have the opportunity to attend master classes with the theme: Swiss chocolate and cheese).

Media gallery see all »

About course
Both courses consist of practical seminars, classroom lessons, educational visits and cultural trips.

Introduction to the hospitality industry (2 weeks)

In the first week of the course, students study different subjects such as:

  • Introduction to the world of hospitality;
  • Beverages worldwide (students learn the rules and restrictions for working with different types of beverages and also they get more knowledge about the types of alcohol, origins, production, etc);
  •  Cultures and traditions around the world;
  • The art of dinner (serving food and drink, and studying customer behavior);
  • Workshops in the field of culinary arts (a combination of culinary demonstrations and practical training and theoretical training on food quality and their contents);
  • Communication skills in the hospitality world: In the second week the specialization is chosen, depending on the students' interests:
  • Leadership (the ability to lead an international team, communication style, participation in development activities leadership skills);
  • Hospitality universe (create a positive attitude among customers, internal organization and duties of staff in the hotel, what the customer sees as a final product);
  • Event management (creative planning, organizational development plan).

Introduction to culinary arts (1 week)

  • Introduction to classic culinary arts introduction (a combination of culinary demonstrations and practical training and theoretical training on food quality and its contents);
  • Introduction to menu design (preparing various menus, depending on customer preferences);
  • Organization and management of a restaurant;
  • Food around the world (from Asia to America). Students develop their leadership skills and teamwork under pressure;
  • Introduction in preparing desserts and various types of pastries (students have the opportunity to attend master classes with the theme: Swiss chocolate and cheese).

Age: 16 - 20 years
Housing: campus
Courses: depending on the preferred programme
Arrival / Departure: Sunday - Saturday
Period:
Introduction to the hospitality industry: 7 July - 17 August 2019
Introduction to Culinary arts : 14 July - 17 August
Duration: 1, 2 or 3 weeks (based on the chosen course)
Groups: 15 - 20 students

Fee includes:

  • Housing on campus
  • Full board from Monday to Friday, brunch and dinner Saturdays and Sundays
  • Courses
  • Study materials
  • Certificate
  • Trips and educational visits
  • 24 / 24 phone in case of emergencies

Start dates:

  • Introduction to the hospitality industry: 14 - 20 July.; 21 - 27 July.; 28 July. - 3 Aug.; 4- 10 Aug.; 11 - 17 Aug. 2019
  • Culinary arts introduction: 7 - 20 July.; 21 July. - 3 Aug.; 4 - 17 Aug. 2019

Fees in CHF:

1 week Culinary arts introduction  1800 CHF
2 weeks Introduction to the hospitality industry 3600 CHF
3 weeks Combined course 5200 CHF

Non-refundable enrollment deposit: 110 CHF (deducted from the total fee)

Services fees:

  • Deluxe double room: 100 CHF / week
  • Single room: 100 CHF / week
  • Deluxe individual room: 200 CHF
  • Transport to / from Geneva airport: 175 CHF / 1 way

Photo Gallery

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