4th semester Swiss Professional Degree (2017)

As a student of Swiss School of Tourism and Hospitality, what made you decide to study here?
My passion for hospitality started quite early. At the age of 15, during my holidays, I did my first work experience abroad in a hotel in Austria. From then on I knew that I wanted to do something with hospitality in the future. Furthermore as a member of Slow Food Youth Network I was passionate about gastronomy and was involved in the organization of food & wine events. Since I am also Swiss and Switzerland has a very good reputation internationally in the hotel industry, I decided to look specifically in Switzerland. That’s how I became familiar with the SSTH. I come from a very international family. My mother is from Switzerland and Peru and my father from Italy, that is where I grew up, in Verona. In addition, we are pretty well-travelled, multi-lingual and have actually lived in many different countries. This is what also fascinates me about this industry, that I will be able to work internationally, deal with people from different cultures and of course, see the world in doing so.

What are your career objectives? Do you already have plans on what you will do after SSTH?
After the Swiss Professional Degree, I will continue at SSTH the Bachelor's degree delivered by the EHL, the world’s first international hospitality management school and then work internationally, maybe in Asia or South America. A career in Marketing & Sales or a career in Events Management in the hospitality industry could be very interesting. But I can also imagine staying in Switzerland too and opening a boutique hotel together with my brother, who studied Culinary Arts in Switzerland too. I feel at home in Switzerland and love cities like Geneva and Zurich, which are quite international.

Have you already been on internship? What did you like best about the internship semester?
Yes, in the third semester I completed a 6-month internship in Wiesbaden in the 5-star luxury hotel, Nassauer Hof, Germany. I was four months at front reception and two months in service at the Michelin-starred restaurant ENTE. What I liked most about my internship was the interaction with the customer. Also being treated like an employee and not like an intern made me feel I was appreciated and trusted in my job.

What do you like most about SSTH?
I completed the first two semesters in the English program. Whilst I was on internship in Germany, I was able to improve my German, enough to transfer into the German program. The multilingualism of the course is a big plus at the SSTH. Also the combination of the theoretical knowledge and practical training in the first two semesters prepared me well for my internship in Wiesbaden. In particular, I was glad to have experienced service at a gala dinner. The practical element of the program is invaluable. I cannot imagine studying hospitality simply from text books. In the internship, I was also glad that we were able to learn about and use the hotel system “Fidelio” at SSTH as this was the main system at Wiesbaden’s reception during my internship.

Let’s talk about your personal and professional development. Where did you profit most?
From the internship I brought many new experiences and digital skills back to school. I also believe that I have changed a lot personally and I have grown in self confidence. What I appreciate the most at SSTH is the learning approach because it develops the skills within the sector both through academic education and hands-on experience. By living in a hotel management school, with Swiss and international students, you form close relationships and friendships as a consequence and you build a wide range of networking opportunities during your studies. I would totally recommend living on campus.

Thanks for the interview.



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