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.

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.

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.

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.