Your Human Capital Development Partner
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Developed by EHL faculty and in line with the Swiss competency framework, this course is designed to train Hospitality workers to recognize, evaluate and control health hazards in the hospitality working environment with the objective of:
- Protecting employee health
- Safeguarding guests
- Maintaining the organizations reputation
This course aim to raise awareness of key Food Safety topics and provide trainees with an introduction to food hygiene.
Trainees will receive a certificate from Boecker
This course aim to provides all food handlers, operatives, and employees with a basic understanding of HACCP theory and practical application. It’s ideal for those employees working in food manufacturing, catering or retail, as well as those who work indirectly with food (i.e., food packaging and delivery).
Trainees receive a certificate from Boecker