Global Contract s.r.o. on behalf of the Alpine Center in collaboration with VSEMVS is commencing from January 2015 the Foundation Program + Year Zero (Foundation year).
LEVEL OF THE COURSE: Preparatory
DURATION OF THE COURSE: 16 weeks
FORM OF STUDY: daily ( 22 study hours/week)
The aim of this course is to prepare students for the 3-year study (Swiss Diploma) Dual course of Management of small and medium entrepreneurship in regions/Hotel management, which is studied simultaneously with a 3-year bachelor study of VSEMVS.
The preparation is mainly focused on the linguistic skills (English language) bringing the students up to the required level to commence studies at the Bachelor level and at the same time introducing them to the hospitality and tourism industry. The program also includes practical training combined with classroom theory in hotel and gastronomy.
In the Zero Year you can attend the obligatory career and technical education (CTE) subjects of Alpine Center Slovakia Campus which will be included in the first study year and will simplify the study especially in the challenging 1st year of study and after successfully completing the Foundation course and the obligatory subjects you have the opportunity to study abroad- Summer internship in order to gain skills and experience and at the same time it will help you to finance your studies.
The course is recommended to candidates who:
- are interested in obtaining a Swiss qualification and Bachelor degree in the field of Economics and Enterprise Management, starting in the academic year 2015/2016;
- seek to improve their knowledge of the English language, acquire basic knowledge of Hospitality and Tourism, and aim to obtain a Swiss diploma awarded by the Alpine Center Slovakia Campus
- have an interest to embark on a career in the global hotel industry by having their first internship in a reputable hotel at the end of the Foundation Program course.
- want to manage to continue their studies in this course, which will be taught in English language
- want to simplify their 1st year studies by completing some of the courses in the Year Zero
- want to earn an income that will be used towards the next semester
MORE INFORMATION ABOUT THE FOUNDATION PROGRAM
Dear prospective Student,
It is with great pleasure that we welcome you to our new Foundation Program, starting on January 2015 with the specific preparation for a new field of study in Hotel Management, under the Swiss model of education offered by the Alpine Center Slovakia Campus. Next year will be a turning point in your life. You are about to open the doors to an exciting and rewarding career: one that will widen your horizons and present opportunities you haven't even imagined.
The Foundation Program is designed to develop your language skills in English to the level required for the program and all courses offered in it. The duration is sixteen-weeks and the curriculum includes English writing, speaking and listening, reading skills, introduction to communication, introduction to the hospitality industry, introduction to food and beverage service management, introduction to business applications, and professionalism seminars.
In the Year Zero you have a possibility to attend also a part of career and technical education (CTE) subjects of the Alpine Center, which will be included in the first year of the study and in the summer you will have the possibility to undergo foreign summer internship, during which you will earn an income aimed to assist you in the payment of your further studies and you will acquire the necessary skills and irreplaceable experience.
After the successful completion of the Foundation Program you will be able to advance to the program of Hotel Management.
Perhaps the most exciting and beneficial aspect of this program is that it will make the development of your English language abilities easy, fun, and relevant to your education and the career that lies ahead. If you have a genuine desire to succeed in the hospitality industry--indeed in life—you should have no hesitation in making a full commitment of your time and energy to the task at hand, namely, improving your English language capabilities and expand your knowledge in the field of hospitality and tourism. Due to the relatively smaller class numbers, the Course Tutors of the Foundation Program are able to focus on the specific requirements of each student. In this less intimidating atmosphere the student feels more confident and finds participating in class exercises easier.
OBJECTIVES, OUTPUTS AND STRUCTURE OF THE FOUNDATION PROGRAM
Aims of the Foundation Program
This course is designed in order to introduce the basics of Tourism to the students, whose level of English requires slower tempo and more cautious approach to the understanding of the material included in lectures of the bachelor study course of Management of small and medium enterprises in the regions/Hotel management. It allows students who are less proficient in English language to gain a basic knowledge about major fields of the hotel industry, as well as about the concepts behind the various ongoing operations.
On completion of this module, the student should be able to:
1. listen to and comprehend lectures relating to basic tourism modules;
2. read and comprehend the module material;
3. converse intelligently about basic tourism matters;
4. explain the basic structure and interaction of all the sectors of the hospitality /tourism industry;
5. outline the history of tourism development, and describe the trends of the main sectors, i.e. transportation, accommodation, food and beverage operations, and entertainment;
6. list the negative as well as positive effects of tourism development;
7. describe the role of the travel agent and the tour operator in the overall tourism picture.
After completion of the Year Zero students should be able to:
1. have the necessary knowledge of the hotel industry which is needed for further studies
2. have the language knowledge to manage to continue through further studies in English
3. have adequate professional skills in the field of hotel management for the next Internship
Structure of Foundation Program
Modules in English language
- Reading Skills
- Introduction to Communication
- Introduction to Hospitality & Tourism
- Introduction to Food & Beverage
- Introduction to Computers Information Systems
- Professionalism Seminar
- Russian language – upon preference
Sample contents of one of the modules:
- Introduction to the tourism and hospitality
- A Brief History of tourism
- Trends in favor of tourism growth
- Overview of key sectors: transport, accommodation, F & B and entertainment
- Advantages and disadvantages of tourism development
Year Zero (Foundation year)- possibility to attend the subjects of the 1st year:
- Research Skills
- Hospitality & Tourism Business Environment
- Customer services
- Applied Hotel Operations I- individual duties
- Front Office Operations
- Housekeeping Operations
- Housekeeping Operations - Application
- Food and Beverage Service Practical
- Food and Beverage Service Management
- Culinary Theory
- Property Management Systems (Fidelio)
- Professionalism Seminar
- Vocational Internship - 4 month
PROCESS OF FOUNDATION PROGRAM
Introduction to Practicals
Learning management in a purely theoretical environment would be a very difficult task unless, of course, you have accumulated a reasonable amount of experience. It is the philosophy of the Alpine Center to teach management by allowing the student to experience management through practice. As a restaurant manager, it is difficult to supervise a brigade of waiters when you yourself have not worked as a waiter. As a general manager of a hotel it is also just as difficult to manage your restaurant manager if you yourself have not worked in his/her position. The same scenario is true for the kitchen and other departments. You should always be able to control your supervisors and your staff by knowing what they are supposed to do, and how they are supposed to do it. If you do not, your staff and supervisors will control you and have the upper hand.
Practicals play a major role in the common study program and serve to instill a sense of responsibility, dependability, reliability, confidence and self-esteem. The aim of the practicals is to provide students with the necessary technical skills within a realistic work environment which will facilitate your transition into operations during your Industry Placement after your FOUNDATION PROGRAM or in the summer term of the studies.
Uniforms For Practicals
The complete uniforms for practicals or duty assignments must be worn. The responsibility for the cleanliness and condition of your uniform lies upon you.
Practicals and Assessment
Periodically, throughout the academic year, your instructor/lecturer will grade you on the skills you are required to demonstrate successfully in the practical elements of the course. This method of assessment is called continuous assessment. It goes without saying that you will also be graded on your acquisition of the knowledge on which these skills are based.
You will be taking practicals in Food & Beverage Service. In practicals, you are concerned with the technical competencies, which you must acquire to pass the course successfully. When these competencies are performed in class, a member of your group will be asked to verify your competencies. This method of assessment is called peer assessment. By using this method, the Course Management Teams can check whether you have achieved competency in all the necessary areas listed in Food & Beverage Service.
It is your personal responsibility, therefore, to ensure that you have successfully demonstrated these competencies and that their successful demonstration is recorded at the end of each practical session. If you have an area of concern, then this should be brought to the attention of your Course Tutor immediately. If he/she can’t resolve the problem then it should be brought to the attention of the Academic Dean of Alpine center. This is how the line management in the Alpine quality assurance program works.
Attendance in every theory class, practical class and in the Applied Hotel Operations module is mandatory. A record of attendance is kept for each student. The Student Records Officer strictly controls all absences through the Student Absence Record Book. Students must be ready and on time for all the theoretical and practical classes scheduled for them, and for other events organized by The Head of Faculty, the module lecturer, or their employer during the Industry Placement module.
Students who are late will be admitted to class only at the discretion of the module lecturer. This will in any case count as one (1) absence.
Maximum Allowable Absences: 20% for theory modules and 5% for practical modules.
If a student exceeds the above specified limits, they will not be allowed to submit or sit for the final assessment. Such students may submit or sit during the next scheduled examination period and will receive a maximum mark of 40%. In order to calculate precise absence limits for each module, students should refer to the Course Structure. For example, if the actual class hours for a module are 40, then a student must attend 32 or more class sessions or hours or miss no more than 8 class sessions or hours. Students should consult their lecturer and/or the Student Services Officer for their official attendance status.