The prerequisite for admission to the CHE continuing education, further training to become a certified Hotelier Gastronomer CHE / dipl. Hoteliere Gastronomin CHE (formerly Hôtelier Restaurateur / Hôtelière Restauratrice) is the completion of a vocational education and training (Federal Diploma of Vocational Education and Training) as a cook, restaurant specialist CHE, hotel specialist CHE, hotel communication specialist CHE, businessman / businesswoman CHE in the hotel-gastro-tourism sector, system catering specialist CHE, a commercial or Specialized School, a Baccalaureate or an equivalent qualification. Very good knowledge of the language of instruction and knowledge of English and another language at level B1 according to the European Language Reference Framework are also required.
In the case of qualifications from other sectors, the school management decides on admission. To be on the safe side, clarify the admission requirements with the school management before starting the continuing education, further training.

To be able to work as a Hôtelier Restaurateur / Hotelier Gastronom / Hoteliere Gastronomin / Hôtelière Restauratrice, interested parties generally require the relevant training at a higher technical college (HF).

Depending on the study model chosen, the HF training to become a certified hotelier restaurateur HF (formerly Hôtelier Restaurateur / Hôtelière Restauratrice) takes between two and four and a half years. The duration also depends on whether the course is completed full-time or part-time. Enquire at the higher technical college of your choice.

The higher technical colleges (HF) are based on the "Hotel and Catering" framework curriculum and teach their students in the following subject areas, among others: Business management, corporate management, finance, business organization, marketing, employees, accommodation management, housekeeping, reception, catering management, restoration, kitchen. In addition, there are further skills in communication, resource utilization, basic knowledge of the tourism industry and intercultural skills.

Hotelier-restaurateurs (now: hotelier-restaurateurs) hold management positions in restaurants and hotels, where they carry out a wide range of activities. They are entrusted with looking after guests at reception, managing staff and ensuring that everything runs smoothly between the kitchen and service. They organize banquets and are responsible for room service and room furnishings. You will also be responsible for organizing the back and front office areas, as well as financial management. You will also prepare balance sheets and budgets, deal with financing, marketing, tax, legal and insurance issues and optimize and monitor operational processes.