formation professionnelle à Genève formation professionnelle - Formations Professionnelles a l'Ecole Hôtelière de Genève

EXTERNAL PROFESSIONAL TRAINING PROGRAM

 

TAKE ADVANTAGE OF OUR PROFESSORS’ EXPERIENCE TO COMPLETE YOUR PROFESSIONAL TRAINING PROGRAM

EHG’s ambition is to be the preferred school for catering and hospitality professionals in French-speaking Switzerland, which is why assistance for professionals in business is one of our priorities.

  • Have you acquired experience and expertise over the years?
  • Do you want to have your skills recognised for personal or professional reasons?

The aim of these courses is to learn, review and deepen knowledge necessary in order to be comfortable in all life situations: making an acquaintance, presentations, official events (dinner, cocktails, aperitifs), knowing how to play the role of host/hostess, guest, etc.
Who has never been in a position where they hesitated about the attitude to adopt, the terms to be used, the greetings to be made…? There are many situations where the rules of etiquette are of great help.

At present 5 training courses are offered. Each will be tailored to your needs.

  • “Savoir Vivre” course for your staff.
  • Training in hospitality service.
  • Federal sommelier certificate.
  • Cooking workshops for companies.
  • Winning communication.
Poursuivre sa formation professionnelle a l'ecole hotelière de Geneve en Suisse

CHANGINS helps to develop knowledge, techniques and practices in the field of viticulture, enology and arboriculture through its teaching and applied R&D activities, benefiting:

  • Students and professionals, through its courses and training and development programs.
  • Enterprises and organisations within the sector, via the services it provides.

Since its creation in 1948, CHANGINS has been known for providing excellence in teaching, incorporating theoretical as well as practical aspects. It enjoys wide recognition in the sector nationally and internationally.

Contact

Changins, Route de Duillier 50
Case postale 1148
CH 1260 Nyon 1
Tél :+41 22 363 40 95
Email : edv@changins.ch | www.changins.ch
Haute école de viticulture et œnologie
Ecole supérieure de technicien/ne vitivinicole
Ecole du vin

QUALITY OF HOSPITALITY FOR PATIENTS

The growing demand of patients/customers for quality full service in the hospital world, both in terms of care and services, has led us to develop this training unit.

You want to strengthen your personal skills or those of your hospital staff; we offer you training adapted to the new needs of the profession.

This training is intended for adults with professional experience in the field of personal care in hospitals (caregivers, nurses or similar).

A minimum of two years’ experience in this field is required to complete the training.

OBJECTIVES

For professional expertise and logistical support, our training aims to impart the following skills:

  • organise work according to client/patient requests and expectations
  • prevent under-nutrition and comply with hospital hygiene rules
  • optimise the quality of the service environment for patients
  • anticipate and personalise customer requests in the catering sector

PROGRAMME

The training is organised into modules and includes the following:

  • Module 1: Project management
  • Module 2: Nutrition
  • Module 3: Hospital room catering
  • Module 4: Hospital hygiene
  • Module 5: Reception and communication

QUALIFICATION GIVEN

Certificate of continuing education in catering and hospital service, recognised by the Department of Public Instruction of the Canton of Geneva.

NUMBER OF PARTICIPANTS

Maximum 14 persons per session.

  • Course duration

10 days of theoretical courses and 4 days of practical courses for a total of 124 periods.

2 days per month + 4 days of cooking practice and Nutrition service.

  • Spring session

Course from April to October 8:00 to 16:30

Exam in November.

In partnership with

 PRICING

3500 CHF for all training, including examination fees.

Option of obtaining an annual training cheque (CAF) for a value of 750.00 CHF

Granting conditions and steps to follow

INFORMATION/REGISTRATION

Christophe Dubois
c.dubois@ehg.ch
+ 41 22 919 24 17

Who has never been in a position where they hesitated about the attitude to adopt, the terms to be used, the greetings to be made… There are many situations where the rules of etiquette are of great help.

The aim of these courses is to learn, review and deepen the knowledge necessary in order to be comfortable in all life situations: making an acquaintance, presentations, official events (dinner, cocktails, aperitifs), knowing how to play the role of host/hostess, guest, etc.

OBJECTIVES

  • Be able to choose the right behaviour and attitude in a given situation
  • Be aware of the codes – sometimes unwritten – that regulate events in our society (style, clothing, etc. Which are used in various circumstances)
  • Be at ease in communicating with conversation partners (known and new)
  • Learn the small details of how to host – “the art of the table”

THEMES

  • What clothing for what circumstances (colours, jewellery, accessories etc.)
  • The attitude we reveal through our body language (mimicry, gesture, distance etc.)
  • Perfect table conduct – dos & don’ts.
  • Communication: greetings, presentations, business cards, informal language etc.
  • Different culture, different habits, rules
  • Small talk: “Hello…, pleased to meet you… ” and then?
  • A beautiful table for guests: laying the table, decoration, menu card etc.

RESULTS

  • Improved self-confidence and self-image
  • Being up-to-speed with new and old rules
  • Rewarding exchanges with other participants
  • An interactive and playful course

AVERAGE DURATION

Half-day, full-day depending on themes

PRIOR KNOWLEDGE

None

PARTICIPANTS

Private or joint course up to 10 individuals

PRICING

Private or joint course from 8 persons. Prices on request.

INFORMATION/REGISTRATION

Christina Ligthart

c.ligthart@ehg.ch

+ 41 22 919 24 36

Cooking team…  du plaisir, de l’action, de la reconnaissance!

Retrouver une synergie de groupe. Favoriser la communication au sein d’un ou plusieurs départements. Evaluer la prise de décision au sein d’une équipe.

Dans une cuisine professionnelle, accompagnés de Chefs, vos collaborateurs réalisent un menu en groupe. Ensuite, ils apprécieront la dégustation, des moments de partage, de plaisir et de convivialité. Ce programme est animé par des formateurs Eduqua.

 

Recette

  • Façonner tout en douceur l’esprit d’entreprendre des collaborateurs
  • Saupoudrer les responsabilités de chacun pour l’équilibre de l’Equipe
  • Laisser décanter un talent, une initiative encore inconnue
  • Aromatiser d’échanges comme des saveurs oubliées
  • Mijoter ce savoureux mélange à feu doux ou vif suivant le résultat voulu
  • Vos collaborateurs sont à point…
  • Zester de reconnaissance les efforts accomplis

Résultats

  • un engagement renouvelé de vos collaborateurs/trices au sein du groupe
  • un sentiment d’appartenance
  • un impact concret sur l’esprit d’entreprise

 

Renseignements

Christophe Dubois
Tél: + 41 22 919 24 18

Durée moyenne

2h30 à 4h

Conditions

Cours animés par des chefs

Participants

6 minimums à 25 maximums

Pricing

Dès CHF 157.- / person (inclus mise à disposition des locaux, matériel, repas).

PROFESSIONAL TRAINING PROGRAM | INFORMATION

Véronique Huber
Office Manager
Ecole Hôtelière de Genève
Avenue de la Paix 12 – CH 1202 Geneva
Tel : +41 22 919 24 24

EHG