Name: Madlaina Angelina Hegner
High School: Mont Kiara International School –Class of 2017
Degree Chosen at Glion: BBA in International Hospitality Business with Hotel Development and Finance specialization
While I was still in high school and researching about my university prospects, I was introduced to Sonia at a university presentation given at my high school. Her passion and knowledge for hospitality as well as her friendly warm personality made me feel very comfortable when discussing my future goals. Having met Pauline at another event, I received the same genuine excitement about my interest and passion. Any questions I had were explained and I could already imagine what my future would look like studying at Glion. I am very grateful to have found Sonia and Pauline and for all of the effort that they bring to the table.
“One day or day one, the choice is yours…”
1. Studying in Switzerland – Why did you choose Switzerland as a study destination. And how was your experience studying at Glion?
I chose Switzerland as the best option for my studies due to two reasons. The first reason is that Switzerland has exceptional and top-class university programs following hospitality management. Therefore I was very intrigued by the quality of learning which is offered, as well as the opportunities arising from joining a Swiss hospitality school. The second, underlying reasoning for moving to Switzerland is in order to become more aware of the culture that I represent. Having lived in Asia from the age of 6, I felt that it was important to reconnect with my heritage as well as family who reside in Switzerland. So far my experience having moved here has blown me away, not only from the people who I have met (local and international), but also from incredible natural phenomena and school spirit.
2. My Program – Which program did you choose and describe in summary overall program about what you learned from the campuses. And which specialization you are choosing?
I chose to follow the Bachelor’s in International Hospitality Management, which runs over three and a half years. This program includes two, six month semesters, which are allocated in performing an internship. In terms of difficulties for the course, I would say that the learning level increases with each semester, posing new challenges and allowing for new growth. The first semester follows practical courses, which are very hands-on and offers a glimpse into working in different hospitality departments. In the following, on-campus semesters classes are focused on the managerial side and develop skills needed in running a successful business.
3. My Internship – Where did you do your internships and which one was your best experience out of all?
For my semester 2 internship, I worked in the heart of Barcelona, Spain, at a boutique hotel. My role as a kitchen trainee, working from 4 pm till 12am. Although challenging I truly enjoyed my role and was motivated by what I was doing. Throughout my internship I was given a lot of responsibilities, towards the end, my chef had me working on the rooftop restaurant by myself during the peak season during summer. The trust which was given to me pushed me to better myself and opened my eyes to the responsibilities of the working world as well.
4. My Future – What are your goals after graduation? If graduated already – What is your current position and what do you do daily on your job. What do you love most about it, next career move?
When looking at my future, I am not incredibly set on anything at the moment. When I started Glion I was incredibly passionate about luxury and was planning on choosing this as my specialization. However throughout my journey as well as facing the Covid-19 crisis, my views have changed and I am no longer interested in the same objectives as in the beginning of my studies. However, I am not scared or worried about this, as Glion offers a degree which does not limit your career path. The skills and knowledge I am acquiring and developing will allow me to be successful in the future, whatever path I choose.