Higher education and professional field: strengthening the hospitality image together

The hospitality sector is known for its dynamic and demanding nature. Skills such as customer orientation, problem-solving thinking and innovative capacity are indispensable. It is therefore essential that the education of future hospitality professionals combines theoretical knowledge with practical experience. The undergraduate hotel management course at VIVES, which has been in existence for almost forty years, is strongly committed to this. Through intensive cooperation, the college thus aims to improve the sector's image and strengthen the future of hospitality.

VIVES' bachelor's programme in hotel management can be taken in Dutch or English, making it attractive to an international audience. With students from more than 40 different countries and exchange programmes with international schools, VIVES offers a rich international experience. This promotes cultural diversity within the programme while allowing students to absorb insight and experience from around the world. Céline Leys, international coordinator and lecturer, clarifies, "The English-language programme has grown significantly over the past five years, underlining the importance of globalisation in the hospitality industry."

The curriculum of the hotel management course at VIVES is designed so that students gain a great deal of practical experience from the first year. This approach includes internships in leading hotels and renowned restaurants around the world. VIVES is proud of its strong network of internships that provide students with valuable experiences and prepare them for a successful career in the hospitality industry. Lode Vanwildemeersch, head of training, explains: "Our extensive network offers a lot of opportunities. We also set the bar high. We keep in close contact with all traineeships, monitor quality and just about all trainees are visited at their placement."

Besides hospitality management, VIVES also offers a specialisation in culinary arts. A programme introduced four years ago, in collaboration with Hotelschool Ter Duinen. The umbrella 'Flanders Culinary Arts Centre' was set up for this purpose. This specialisation focuses on further training students in gastronomy, with an emphasis on working with sustainable and seasonal products. This programme stands out and very recently entered into a collaboration with three-star restaurant Boury in the framework of the Boury Academy.

A unique aspect of the programme is the Run the Restaurant project, in which first- and second-year students get the chance to gain practical experience by running a real restaurant. On the premises of the former three-star restaurant De Karmeliet, students cater a five-course dinner for paying guests. A culinary adventure that gives them a realistic insight into the operational aspects of a restaurant business. By the way, top chef Geert Van Hecke of De Karmeliet is godfather of the course. Third-year students work on their practical skills on the spot where restaurant Tête Pressée was housed until recently. Booking for this culinary experience is easy via the website culinaryarts.be.

The interaction between education and practice is crucial to prepare students for the challenges of the modern hospitality industry. Education must stay up-to-date with the latest trends and technologies, such as digitalisation and artificial intelligence. Important facets that increasingly focus on personalised guest experience and efficient operations. At the same time, there is a growing trend of digital detox, focusing on authentic hospitality and personal interaction, something that is also emphasised in VIVES education.

The success of cooperation between VIVES and the hospitality sector depends on a mutual understanding and commitment to work together for a better future for hospitality. Education plays a crucial role in this. At the same time, more and more companies in the sector are open to collaborating with educational institutions.

With its unique approach to education and practice, its focus on internationalisation and its strong ties with the hospitality sector, VIVES is excellently positioned to continue playing a leading role in the future of hospitality. Even today, the educational institution is still looking for restaurants and hospitality professionals to continue working together on a positive image, further professionalisation and a thriving future of the sector. More information on the programme and collaboration opportunities can be found at www.vives.be/hotel and www.culinaryarts.be.