In addition to a personal fascination for the world of hotels and gastronomy, future students of SHL Schweizerische Hotelfachschule Luzern meet the following requirements:
Have you completed a professional apprenticeship in gastronomy? Then read below to find out how you can be exempted from certain academic and practical semesters of the «Dipl. Hotelier(e)-Gastronom(in) HF» course.
Chefs EFZ and Dietary chefs EFZ are exempt from Semester 1 (10 weeks of kitchen) and Semester 2 (Gastronomy internship). Work experience in the service sector afterwards is recommended.
Chefs EFZ and Dietary chefs EFZ who have also completed a second apprenticeship as a Restaurant specialist EFZ (or vice versa) are exempt from the entire Semester 1 Gastronomy (kitchen and service) and Semester 2 (Gastronomy internship).
Restaurant specialists EFZ are exempt from Semester 1 (10 weeks of service) and Semester 2 (Gastronomy internship). The required duration of Semester 1 is reduced by 10 weeks. Work experience in the kitchen sector afterwards is recommended.
Restaurant specialists EFZ who have also completed a second apprenticeship as Chefs EFZ or Dietary chefs EFZ are exempt from the entire Semester 1 Gastronomy (kitchen and service) and Semester 2 (Gastronomy internship).
Hotel clerks HGT (Hotel-Gastro-Tourism) EFZ are exempt from Semester 3 (Hotel operations) and Semester 4 (Hotel internship).
Hotel communication specialists EFZ may be exempt from Semester 1 and Semester 2 (Gastronomy internship), or from Semester 3 and Semester 4 (Hotel internship), depending on their previous professional experience.
Hotel specialists EFZ are exempted from the semester 2 internship in Gastronomy or the semester 4 internship in Hotellerie (depending on previous professional experience).
System catering specialists EFZ are exempt from the semester 2 Gastronomy internship.