Admission requirements at Hospitality Management School

18 years of age minimum

Admission requirements.

The following are admitted to the Professional course without an aptitude test:

1. Holders of a certificat fédéral de capacité (CFC) in hospitality and catering:

• CFC cook.
• CFC catering specialist.
• CFC hospitality specialist.
• CFC commercial HGT (Hotel-Gastro-Tourism) employee.
• CFC sommelier.
• CFC hospitality and catering assistant.
• CFC hotel assistant.

2.  Holders of a professional qualification in the appropriate foreign field at ISCED (International Standard Classification of Education) level 3A, 3B or 3C, 4A or 4B.
3. The candidates may be admitted to the professional course based on qualifications deemed equivalent and after passing an aptitude test, if candidates can prove that they have professional experience in the catering industry

18 years of age minimum

Admission requirements.

Admission to the General course is also granted to candidates who can demonstrate at least one year’s professional experience in a corresponding professional field prior to admission to the training programme, who have passed an aptitude test and who are:

• holders of a different CFC;
• holders of different high school diploma;
• holders of a professional qualification at ISCED (International Standard Classification of Education) level 3A, 3B or 3C, 4A or 4B.

Applicants may be admitted to the General course based on qualifications deemed equivalent and after passing an aptitude test, the requirements of which are the same as the aptitude test mentioned above, if candidates can demonstrate three years’ professional experience, including one spent in the hospitality/catering business.

• Candidates must be able to demonstrate that they are fluent in the course language prior to the start of training.
• The Hotel Management School of Geneva is empowered to set other conditions for admission, with the approval of the OFPC in its capacity as supervisory authority