Orientis
Back to all apprenticeships

Hospitality · EFZ

System Gastronomy EFZ

Manage standardised gastronomy (fast food, chains).

About this profession

Manage standardised gastronomy (fast food, chains). Over 3 years you learn this profession in a host company, at the vocational school and in inter-company courses. At the end you receive a nationally recognised Federal VET Diploma (EFZ).

Day-to-day responsibilities

  • ›Advise and serve guests
  • ›Prepare food and beverages
  • ›Maintain quality standards
  • ›Lead and train staff

Skills you'll need

Customer serviceTeamworkOrganizational skillsQuality awarenessResilience

A typical week as an apprentice

Host company

3 days/week — you learn the trade hands-on alongside experienced professionals.

Vocational school

1–2 days/week — general education plus job-specific theory.

Inter-company courses (üK)

Several blocks per year — practise core techniques together with other apprentices.

Where you'll work

Restaurants, hotels, catering — varied shifts including evenings, weekends and holidays.

Entry requirements

  • Completed compulsory school (Sek A or B, depending on profession). Strong school report in relevant subjects helps.
  • A 'Schnupperlehre' (1–5 day taster) is the best way to find out if the profession suits you.

What you earn at the end

Federal VET Diploma (EFZ) — a nationally recognised qualification that opens doors to higher VET (HF), the vocational baccalaureate (BM) and universities of applied sciences.

Apprentice wage

Typical monthly gross wage (CHF). Actual wages vary by sector and region.

Year 1

CHF 700 – 900/ Mt.

Year 2

CHF 950 – 1’200/ Mt.

Year 3

CHF 1’300 – 1’700/ Mt.

Future-readiness

Score 3/5
SolidSolid
Demand trend3/5
Adaptability3/5
Automation risk3/5

Our take

Demand remains stable; creativity and customer focus mitigate automation risks. Adaptability is crucial in the evolving system gastronomy sector.

Sources

Early contract endings in this field

Across Hospitality apprenticeships, roughly 35–45% of contracts are ended early, compared with about 23% nationally. Most of those apprentices continue their training elsewhere.

Further education & career

  • Federal Diploma of Higher Education (BP): Hospitality Manager
  • Advanced Federal Diploma of Higher Education (HFP): Gastronomy Manager
  • Vocational Baccalaureate, then University of Applied Sciences
  • Specialization in event catering

Learn more

Official sources and further information about this profession.