Glion ConnectKeep your education on track

bachelor’s in international hospitality businessblended learning option for october 2020 intake

2october 2020 glion connect

At Glion, we believe that the best way to learn is by doing. This is why our Bachelor’s in International Hospitality Business starts with a semester focused on hospitality’s Practical Arts. It gives you the opportunity to develop practical and transferable skills within a ‘real life’ hospitality environment.

We also know that today’s circumstances might make it difficult for you to join us on campus when our next Bachelor’s degree begins in October 2020.

In these times of rapid and unprecedented change, our one aim is to ensure that you can experience a world-class Bachelor education with no need to delay your studies. So we have developed a unique solution, which will deliver the complete semester 1 curriculum through a blend of learning at home and on campus. We call it Glion Connect.

You don’t have to wait to begin your Bachelor studies at Glion

Get straight to the heart of luxury hospitality

Glion Connect, a sure start to your Bachelor program

Semester 1

Hospitality Excellence

Glion Connect

Semester 2

Professional Immersion

Internship

Semester 3

Hospitality Fundamentals

Bulle or London

Semester 4

Hospitality Management

Bulle or London

Semester 5

Management Practice

Internship

Semester 6

Integrated Business StrategiesBulle or London

Semester 7

Specialization and Business ProjectBulle or London

Your first, Practical Arts semester lays the foundations for your Bachelor studies with Glion. By the end of these 20 weeks, you will have developed an understanding of the excellence required in hotel and restaurant operations; becoming equipped with practical, professional skills you can deploy in your first internship.

Our Glion Connect option takes the complete semester 1 curriculum and splits it into two teaching blocks of 10 weeks each – the first taught remotely; the second taught face-to-face on campus. While the teaching methods will be different, the learning outcomes are the same as you’d experience with a full semester on campus.

Before your remote studies begin, we’ll send you a special ‘welcome kit’, so you are ready to hit the ground running.

from home 12 October – 18 December 2020

Switzerland and France 4 January – 13 March 2021

BBA semester 1 complete

10 weeks 10 weeks 20remote learning + =on campus weeks

Take your learning to new levels

Each remote learning module is supported by an exciting program of extracurricular activities linked to that module, including competitions and challenges, live demonstrations and guest speaker interviews. These will allow you to build and enhance your learning in a fun and engaging way.

4october 2020 glion connect

Semester 1 breakdown

Extracurricular activities

Competitions, games and challengesAdditional online coursesGuest speaker interviewsMeet the experts online and live demonstrations

Receive your Glion student’s welcome kit

from home 12 October – 18 December 2020

10 weeksremote learning

Campus-based activities organized by Student Affairs

Sport Excursions Events on campus

Discover more on page 18 >Discover more on page 7 >

Even though you are beginning your studies at home, you are part of the Glion community from day one. We will deliver a special branded welcome kit to you, to enhance your sense of belonging and give you a taste of what to expect once you join us on campus.

Get ready to begin semester 2 internship

Modules

What? How?

InductionThe Art of GastronomyThe Wine and Bar UniverseRooms Division and Hotel OperationsEnglish

Videos and teasersPPT voiceover and materialsLive sessions with facultyStudent’s assessmentPersonalized coaching and mentoring

Modules

What? Where?

Food and Beverage Concepts Ducasse MasterClass Fresh and Healthy CuisineGastronomic Experience

Bulle and Glion campus

Paris campusFresh – Glion campusBellevue – Glion campus

Switzerland and France 4 January – 13 March 2021

10 weekson campus =

BBA semester 1 complete

20weeks

How we teach remotely

The Glion Connect program is a state-of-the-art approach to ‘virtual’ study; one that makes use of technology to ensure each student feels part of both the Bachelor program and student life at Glion.

We mix live online tutorials and demonstrations, videos, one-to-one coaching and mentoring, plus interactive games and challenges. Our own ‘TV studio’ will allow us to broadcast live culinary demonstrations during every teaching day of the Art of Gastronomy module.

Through our Student Affairs team, we will also enable everyone studying remotely to connect with each other, as well as with their fellow students on campus. This includes the opportunity to join our popular clubs and committees, as well as to apply for our Student Ambassador program.

Benefits to you

Your personalized careers service

Expert mentoring and one-to-one coaching from our faculty

Throughout your Blended Learning experience, you will also have direct access to our highly personalized career services, with the same levels of hands-on support and guidance that you would experience if you were based 100% on campus.

6october 2020 glion connect

Example of a remote learning day

Digital library

Video and PowerPoint

PowerPoint with voice over Video and PowerPoint

Video and PowerPoint Live streaming

60 minutes

15 minutes

30 minutes 60 minutes

6 hours

60 minutes 75 minutes

self study on given sources

key takeaways of the day

course introduction and learning outcomes

Live streaming

60 minutesbusiness English class

course content

per day in total

assignment – students’ practice

live presentation from an expert and Q&A

7october 2020 glion connect

Our four remote learning modules – an overview

The Wine and Bar Universe

+ Business English classes and extracurricular activities

Page 10 >

The Art of Gastronomy

+ Business English classes and extracurricular activities

Page 15 >

Rooms Division and Hotel Operations

+ Business English classes and extracurricular activities

Page 13 >

Induction

+ Professional Communicationand extracurricular activities

Page 8 >

Module 1: Induction and Professional Communication

You’ll discover the secrets of effective communication

Benefits to you

9october 2020 glion connect

Introduction to your campus and program of study

Connect with the Glion team

During your induction week, we will provide you with an overview of Glion, our Bachelor program’s first semester, how we teach and the range of digital tools we will use to facilitate your remote studies.

You will also discover how our dedicated Career & Internship team supports you throughout your Glion journey; including advice on how to find, select and prepare for your first professional internship.

Extracurricular activities include:

• Virtual campus tour

• Games and challenges

• The opportunity to get together with your classmates via video conferencing

Dominique Rohrbasser

Student Affairs Manager Student life & extracurricular activities

Jacquie Lutz

Head of Career and Internship Internship preparation

Christophe Gulli

Dean of Practical ArtsAcademic induction and teaching philosophy

Victoria McIntosh

Global Talent Development DirectorProfessional communication

Extracurricular activities include:

• Prepare your own “elevator speech”

• Online challenges

Professional Communication

Here you wi l l learn the secrets of effect ive business communication – an essential component of your future leadership toolkit.

Module 2: The Wine and Bar Universe

Benefits to you

You’ll learn by doing, supported by masters of their craft

11october 2020 glion connect

Overview Meet the experts

To lead this module we have gathered our foremost experts in wine, spirits and mixology. You will experience a wine masterclass with Paolo Basso, former World’s Best Sommelier; you’ll also discover the world of spirits and learn how to mix delicious cocktails and mocktails.

Extracurricular activities include:

• Demonstrations from award-winning bartenders

• Virtual cellar visits

• Cocktail/mocktail making contests

• An opportunity for you to showcase the drinks that are local favorites in your country

Business English classes

Throughout this module you will also take part in English language classes and assignments, to improve both your written and oral business English.

Fabien Mene

Lecturer 2nd Best Swiss Sommelier 2018

David Gouaut

Chef Barman Instructor

Paolo Basso

Visiting Lecturer Best Sommelier of the world 2013

Reza Nahaboo

Sommelier InstructorBest Swiss Sommelier 2016

12october 2020 glion connect

Meet Paolo Basso

A passion for oenology has taken Paolo Basso from his native Lombardy, in Italy, to a global career as a renowned sommelier.

His passion, persistence and quest for perfection have earned him accolades such as Best Sommelier of Switzerland (1997), Best Sommelier of Europe (2010) and Best Sommelier of the World (2013).

Paolo is himself a wine producer, with a vineyard in Ticino, Switzerland, as well as a wine trader and consultant through his company, Paolo Basso Wine.

1997 Best Sommelier of Switzerland

2010 Best Sommelier of Europe

2013 Best Sommelier of the World

Module 3: Rooms Division and Hotel Operations

Benefits to you

You’ll develop a mix of hard and soft skills

14october 2020 glion connect

Overview Meet the experts

After an introduction to the global hospitality industry, this module takes you directly into the nerve center of the hotel operation. You’ll get to grips with the Property Management Systems that are the backbone of the hotel business, while also learning about managing the all-important Rooms Division.

Joceline Favre-Bulle

Director of Operations

Benedicta Muller

Lecturer Rooms Division Operations

Denise Gardini

Senior Lecturer Rooms Division Operations

Business English classes

Throughout this module you will also take part in English language classes and assignments, to improve both your written and oral business English.

Extracurricular activities include:

• Hotel management business game

• Expert guest lectures

• A chance to earn an Online Certificate in Spa Operations

Module 4: The Art of Gastronomy

Benefits to you

You’ll receive world-class gastronomic instruction from our MOFs

16october 2020 glion connect

Overview Meet the experts

Gourmet food is at the heart of great hospitality. In this module you’ll encounter ‘bistronomy’ (bistro gastronomy), natural and healthy cuisine, and different flavors of international cuisine. You will also be given an introduction to modern pastry by a true master of his craft: Luc Debove, Executive Pastry Chef at our sister institution, École Ducasse. The module concludes with insights into designing contemporary restaurants.

Christophe Raoux

Executive Chef at École Ducasse MOF* Cuisine

Fabien Foare

Director of Food Production MOF* Traiteur

Luc Debove

Executive Pastry Chef at École DucasseMOF* Cuisine

Benoît Carcenat

Director Culinary Arts and Gastronomy at Sommet EducationMOF* Cuisine

Business English classes

Throughout this module you will also take part in English language classes and assignments, to improve both your written and oral business English.

Chantal Wittmann

Senior LecturerMOF* Traiteur * Meilleur Ouvrier de France

Extracurricular activities include:

• Culinary and pastry practical challenges

• Tips and tricks from expert chefs

• Dedicated sessions with Meilleurs Ouvriers de France (MOFs) Fabien Foare and Benoît Carcenat

17october 2020 glion connect

Meet our Meilleurs Ouvriers de France

Christophe Raoux

Executive Chef at École Ducasse

Christophe worked at several Michelin-starred restaurants, including the Ritz Paris Hotel, before joining Ducasse Paris in 2006 as Executive Chef, instructor and consultant. Now Executive Chef at École Ducasse, he oversees all academic activities related to Culinary Arts. Christophe won the “Un des Meilleurs Ouvriers de France” competition in 2015.

Fabien Foare

Director of Food Production

Fabien’s experience as an academic instructor and chef has seen him teach at some of the world’s most esteemed restaurants and institutes. An experienced chef with accomplished skills in food and beverage, in 2011 Fabien was awarded the Meilleur Ouvrier de France accolade.

Luc Debove

Executive Pastry Chef at École Ducasse

Luc has built an exceptional career over the past 30 years, working for both Michelin-s tar red estab l i shments and renowned learning institutions. In 2010, he was crowned World Ice Cream Champion, while in 2011 he was named Meilleur Ouvrier de France in Ice Cream-Making. Now he’s passing on a lifetime’s know-how as Executive Pastry Chef for École Ducasse.

Benoît Carcenat

Director Culinary Arts and Gastronomy

Benoît boasts nearly 20 years of experience in the hospitality industry. He has worked in Michelin-starred restaurants and luxury hotels, including Hôtel de Ville de Crissier, considered one of the finest restaurants in the world. In 2015, he received the world-renowned Meilleur Ouvrier de France award.

Chantal Wittmann

Senior Lecturer

Chantal has more than 30 years of teaching experience within hospitality. She has coached students for competitions, held a number of academic roles and has worked for a range of hospitality organizations across France. In 2011, Chantal won the world-renowned Meilleur Ouvrier de France award.

From home to campus: completing your semester

Having completed your home-based learning curriculum, we will welcome you to our Glion campus at the beginning of the New Year, ready to continue your Practical Arts studies face-to-face. You’ll further develop your practical skills and knowledge in ‘real world’ food & beverage destinations, from food court to bistro to fine dining.

You will also experience the gastronomic universe of legendary chef Alain Ducasse, through a two-week MasterClass at the École Ducasse Paris Campus.

19october 2020 glion connect

Glion campus is both our flagship and our practical learning center. You will have the opportunity to learn the secrets of 5* cuisine and service by working in the on-site fine dining restaurant, Le Bellevue. You will also become part of the team at Fresh, our other main practical arts restaurant (and also open to the public), which combines modern, healthy gastronomy with stunning views of Lake Geneva and the Alps.

Glion campus

Modules and courses

Gastronomic Experience

• Contemporary Gastronomy

• Innovation in Cooking Methods

• Promoting and Serving Exclusive Dishes

• Service Excellence in a Gastronomic Environment

• Functioning of a Fine Dining Kitchen Brigade

Fresh and Healthy Cuisine

• Fresh and Healthy Eating

• New Cooking Methods

• Innovative Restaurant Design and Operations

• Guiding Clients for a Holistic Dining Experience

• Focus on the Issue of Sustainability

20october 2020 glion connect

Your practical training continues at a selection of ‘self-service’ food & beverage outlets within our Bulle campus, which is located in the charming medieval town of Bulle. As our main academic center, Bulle offers a modern, university-style campus that will be your home for later semesters of the BBA program.

Bulle campus

Module and courses

Food and Beverage Concepts

• Food Court and Premium Concepts

• Develop Your Own Concept

• Understanding the Function and Purpose of Different Food and Beverage Concepts

21october 2020 glion connect

This brand new, state-of-the-art center for gastronomic education is set to open in late 2020. Your two-week MasterClass at Paris Campus provides a unique immersion into France’s world-renowned gastronomic heritage. It features sessions with influential chefs, food producers and restaurateurs.

École Ducasse – Paris campus

Module and courses

Ducasse MasterClass

• Authentic Experience and Immersion in Gastronomy Delivered by Influential Experts

• Exposure to the Ducasse Universe in Paris

31No need to delay your

Bachelor studies if international travel is

still restricted

5Your Glion community

of classmates and faculty will be waiting to

welcome you once it’s time to continue your studies in Switzerland

You’ll reach your semester 1 goals the same as if you were

based fully on campus

Why choose this option?

4You’ll enjoy all the

‘value add’ benefits of a Glion education,

including bespoke career services

2You’ll benefit from a state-of-the-art

approach to ‘virtual’ Practical Arts

teaching

The Glion Dean of Practical Arts

introduces the Glion Connect Program

Watch the video

Glion Connect – the essentials

Remote learning program dates: 10 weeks – 12th October to 18th December 2020

On-campus program dates: 10 weeks – 4th January to 13th March 2021

International Enrolment Team

+41 21 989 26 77 info@glion.edu

glion.edu

Glion Institute of Higher Education

@glionhospitalityschool@Glionswitzerland

Glion Institute of Higher Education

@Glionnews blog.glion.edu

Click to apply online

Click for more details on our

Bachelor’s program