¹ The official designation of the profession is a specialist in hotels.

² In particular, hotel specialists are distinguished by the following activities and behaviours:

A.

They are aware of the importance of maintenance and lingerie as well as organizational tasks, including logistics;

B.

They perform these tasks autonomously;

C.

They participate in fuelling activities and assist in the reception;

D.

They think and act in accordance with business management, are focused on hosts and teamwork;

E.

They master the principles of hygiene, occupational safety and health protection as part of their activities.

¹ Initial vocational training lasts 3 years.

² For holders of federal occupational training certification, initial vocational training lasts two years and begins in the second year of initial training over three years.

³ For holders of a federal certificate of managerial capacity in family economics or other related occupations, initial vocational training lasts two years.

⁴ Persons who have 15 years of age and have completed their compulsory education are eligible for initial vocational training.

⁵ The start of initial vocational training is coordinated with the training provided by the busy vocational school.

¹ The objectives and requirements of initial vocational training are presented in terms of skills in art. 4 to 6.

² They apply to all training sites.

Professional skills relate to the following areas:

A.

Business management and organization;

B.

Health, occupational safety, health protection and fire protection;

C.

Logistics;

D.

Host coaching;

E.

Interior layout;

F.

Maintenance;

G.

Lingerie;

H.

Facilities, machinery, appliances and utensils;

I.

Second language.

Methodological competences relate to the following areas:

A.

Working techniques and problem solving;

B.

Interdisciplinary approach and action based on processes;

C.

Information and communication strategies;

D.

Learning strategies;

E.

Advice and sales methods;

F.

Creativity techniques;

G.

Presentation techniques.

Social and personal competences relate to the following areas:

A.

Autonomy and responsibility;

B.

Life-long learning;

C.

Communication skills;

D.

Capacity to manage conflict;

E.

Teamwork skills;

F.

Civility;

G.

Physical and psychological resistance.

¹ From the beginning of training, providers of training provide training and guidance to persons in training and guidance on occupational safety, health protection and environmental protection. Explain.

² The above-mentioned directives and recommendations form an integral part of the training provided at all training sites and are taken into account in the qualification procedures.

³ Notwithstanding s. 49, paragraph a, c. 2, of the OLT 1, it is permissible to occupy persons in training in the service of the clientele.

¹ Vocational training covers the entire duration of initial vocational training, on average four days a week.

² Compulsory education in vocational schools includes 1080 teaching periods. Of these, 120 periods are devoted to the teaching of sport.

³ The organizations of the world of work ensure, for persons trained in establishments open during the summer season and the winter season, an offer of intercantonal courses in the compulsory branches of the teaching of knowledge Professional and general culture.

⁴ Intercarrier courses consist of a total of 16 days of courses at a minimum and a maximum of 20 days, at 8 hours per day. During the last semester of initial vocational training, no intercompany courses take place.

¹ The language of instruction is generally the national language of the place where the school is located.

² Bilingual education will be promoted in the national language of the school and in another national or English language.

³ The cantons may admit other languages of instruction.

¹ At the time of entry into force of this order, the corresponding training plan, approved by the SEFRI, shall be available. It details the skills described in s. 4 to 6 as follows:

A.

It justifies the importance for the initial vocational training of the skills to be acquired;

B.

Determining the expected behaviour at the workplace in a given situation;

C.

It specifies these competencies in the form of concrete evaluation objectives;

D.

It establishes a direct relationship with qualification procedures and describes the system.

² In addition, the fixed training plan:

A.

The curriculum structure of initial vocational training;

B.

The distribution and organisation of intercompany courses over the duration of the initial training;

C.

The areas of qualification set out in the bulletin of notes in accordance with s. 22, para. 3, and subject to repetition within the meaning of s. 20;

D.

Directives and recommendations on occupational safety, health protection and environmental protection.

³ The training plan shall be accompanied by the list of documents relating to the implementation of the initial professional training of specialist in hotels with an indication of the titles, dates, the names of the authors and the distribution bodies.

The framework study plan drawn up by the SEFRI for the teaching of general culture is applicable.

¹ A company that occupies a full-time trainer for this purpose is authorized to train a person.

² Another person can be trained for each full-time professional or for each group of two professionals who are employed at least 60 % in the business.

³ The holders of a federal certificate of capacity in the field of the person in training or of an equivalent qualification are deemed to be professional.

⁴ When a person enters his or her last year of initial vocational training, a second person can begin training.

The minimum requirements for trainers are met in any person with the following qualifications:

A.

CFC hotel specialist with three years of professional practice;

B.

A qualified hotel assistant with three years of professional practice;

C.

Assistant in restaurants and qualified hotels with three years of professional practice;

D.

A qualified family economy manager with three years of professional practice in the hotel;

E.

Intendant with federal patent;

F.

Superintendent of the hotel sector with federal patents (hospitals and homes);

G.

Hotel restaurant and restaurant owner ES;

H.

Superintendent of the ES Establishment Sector;

I.

Licensed steward.

Institutions that are open during the summer season and the winter season are allowed to train as long as, during the interseason, they can continue their training at another appropriate institution or attend the Intercantonal courses.

¹ The person in training is a training record in which she registers as the important work accomplished, the skills and experience acquired in the company.

² Every quarter, the trainer monitors and signs the training package. He discusses this with the person in formation at least once a semester.

³ On the basis of the training dossier, the trainer prepares an ad hoc document attesting to the level reached by the person in training.

⁴ The training package, the documents relating to the intercompany courses and the specialised literature can be used as aids in the final examination in the field of qualification "practical work".

Educational providers as well as initial training in schools document the person's training in the fields taught and prepare a newsletter at the end of each semester.

The person who completed the initial vocational training shall be admitted to the final examination:

A.

In accordance with this order;

B.

In a training institution authorized by the canton;

C.

In a framework other than that of a regulated training and that makes its ability to meet the requirements of the examination credible.

¹ The qualification procedure is used to demonstrate that the competencies described in s. 4 to 6 were acquired.

² The final review addresses the following qualification areas in the terms and conditions described below:

A.

Practical work

The final exam lasts 6 to 7 hours. It includes the following areas: organization of the business, coaching of hosts in the field of service and reception, interior layout, maintenance, installations, machinery, appliances and utensils, lingerie.

B.

Professional knowledge

The final exam lasts 4 hours. The oral part lasts about 1 hour. The review includes the following areas: business management and organization, hygiene, occupational safety and health protection, logistics, maintenance, knowledge of materials, host management and second language.

C.

Education of professional knowledge

The school note is taken into consideration. It corresponds to the average of the semi-annual notes obtained in the "professional knowledge" branch.

D.

General Culture

The final examination in the field of qualification "general culture" is governed by Art. 11.

¹ The final exam is successful if:

A.

The rating of the field of qualification "practical work" must be greater than or equal to 4;

B.

Global score is greater than or equal to 4.

² The overall score is the average of the weighted scores for the qualification areas, rounded to the first decimal place.

³ For the calculation of the overall mark, the fields of qualification within the meaning of Art. 18, para. 2 are taken into account according to the following weighting:

A.

"Practical work": coefficient 2.

B.

"Professional knowledge", "teaching professional knowledge" and "general culture": coefficient 1.

¹ The repetition of the qualification procedure is governed by Art. 33 OFPr.

² The old school notes are taken into account for those who repeat the qualification process and who no longer attend vocational school. For those who are again following the teaching of professional knowledge, the new school notes count.

¹ For persons who have attended pre-training outside the scope of the initial vocational training regulated by this order, the area of qualification "professional knowledge" is double in place of the note School of vocational education.

² Persons who have passed the examination of professional maturity or who are definitely promoted in the last semester of training preparing for professional maturity are exempt from examination in the field of qualification " culture ". In this case, the overall mark does not take this area into account.

¹ The person who successfully completed the qualification process receives the Federal Certificate of Capability (CFC).

² The EFA allows its holders to carry the legally protected title of "CFC Hospitality Specialist".

³ The note bulletin refers to the overall score and notes for each qualification area.

¹ The Swiss Commission for Professional Development and the Quality of Training of Hospitality Professionals (Commission) is composed of:

A.

Of 6 representatives of the organization of the world of work Hotel & Gastro Training ;

B.

A representative of the specialized teachers' corps;

C.

At least one representative of the Confederation and a representative of the cantons.

² The linguistic regions are represented fairly.

³ The committee does not fall within the scope of the order of 3 June 1996 on the committees ¹ It is self-constituting.

⁴ The Commission is responsible for the following tasks:

A.

Adapt regularly, at least every five years, the training plan described in s. 10 to economic, technological and didactic developments. Any amendment requires the approval of representatives within the meaning of para. 1, let. C. Integrate, where appropriate, new organizational aspects of initial vocational training.

B.

To propose to SEFRI any modification of this order induced by developments, provided that they affect the provisions concerning the competences described in Art. 4 to 6. The amendments must be approved by the SEFRI.

¹ Are repealed:

A.

The Regulation of 23 February 1996 ¹ On Learning and End-of-Learning Examination of Host Assistant;

B.

The professional education program of February 23, 1996 ² For host assistants;

C.

The regulation of 15 December 1997 ³ On learning and completion reviews of catering and hospitality assistants;

D.

The professional education program of December 15, 1997 ⁴ For restaurant and hotel assistants.

² The approval of the Regulation of 10 February 1998 concerning introductory courses for catering assistants and hotels, hotel assistants and sommeliers is revoked.

¹ People who have started their training as a hotel assistant or assistant in restaurants and hotels before 1 ^Er January 2005 complete it according to the old right.

² If requested by them, those who repeat until 31 December 2008 the completion review of a hotel assistant and until 31 December 2009 the completion review of the catering and hospitality assistant will see their Benefits assessed under the old right.

¹ This Order comes into force, subject to para. 2, 1 ^Er January 2005.

² The provisions relating to the qualification procedure, the certificate and the title (Art. 17 to 22) enter into force on 1 ^Er January 2008.