Training at a College of Higher Education (CHE) to become a dipl. Hôtelier/-Restaurateur CHE / dipl. Hôtelière/-Restauratrice CHE CHE is not possible at all schools directly after the professional qualification. Many Colleges of Higher Education require participants to be at least 20 years old, some require a minimum age of 18, while the Scoula superiore alberghiera e del tourismo in Bellizona does not set an age limit.

An internship is compulsory during training at a College of Higher Education (CHE) to become a qualified Hôtelier/-Restaurateur CHE / qualified Hôtelière/-Restauratrice CHE. The duration of the internship can vary greatly, ranging from 36 weeks to almost two years, depending on the CHE.

After a few years of professional experience, catering specialists with a Federal VET Diploma have interesting opportunities for continuing education, further training, in addition to specialist courses such as the Federal Professional Examination (FPE) in Restaurant Management with a Federal Diploma of Higher Education, Catering Operations Manager with a Federal Diploma of Higher Education, Head of Reception with a Federal Diploma of Higher Education or Head of Hotel Housekeeping with a Federal Diploma of Higher Education. Continuing education, further training at Colleges of Higher Education (CHE) is also possible, for example to become a certified Hôtelier/Restaurateur/Trice CHE or, for catering specialists with a Federal Vocational Baccalaureate, Bachelor's degree courses at a College of Applied Sciences, for example in International Hospitality Management or Tourism.

The continuing education, further training as a restaurateur / restauratrice to become a restaurant manager with Federal Diploma of Higher Education consists of five modules, which are carried out in six training blocks of 5 course days each. The modules are Restoration; Marketing and Sales; Business Organization; Management; and Finance. Each module is completed with a written module examination, the passing of which is a prerequisite for participation in the final examination. This final examination consists of a practical part on guest care, sales and service, a written case study, an oral specialist discussion on catering and one on business management as well as a learning reflection with a learning dossier prepared in advance and an examination interview.

Professional experience of four years in the hospitality industry, whether as a restaurateur or in another profession, in a managerial position or at least two years in the management of a catering business, in addition to a federal certificate as a catering manager or another professional certificate or equivalent/higher certificate, are prerequisites for the Advanced Federal Professional Examination (AFPE) as a certified catering entrepreneur.