EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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7041BC – Cleaning support centre management 30 hours of contact – 1.0 US quarter credits � Summary Through this unit, students learn to identify the tasks, responsibilities and operation of the maintenance department in various types of institutions. The key to efficient management and customer satisfaction is the observance of quality standards, preserving a balance between comfort and functionality. Cleaning knowledge and techniques must optimise productivity, hygiene, security and respect for the environment. � Objective On successful completion of this unit, students must be able to manage the housekeeping unit of a hotel and observe high quality standards. 7042BC – Cleaning support centre practical 35 hours of contact – 1.0 US quarter credits � Summary During the practical week, students will have to put in practice the knowledge acquired during the theoretical module. They will be in charge of housekeeping, stewarding and laundry of the campus facilities under the supervision of professionals. � Objective At the end of the practical week, students will have acquired a clear understanding of the various tasks pertaining to the housekeeping, stewarding and laundry units of a hotel. They must be able to manage a housekeeping/stewarding team, provide clear instructions regarding the various cleaning products and machinery, and ensure that the work is done to the highest quality standards. MODULE : FOOD PRODUCTION This module allows students to acquire the basic culinary techniques specific to different restaurant contexts. They will learn the organisational techniques and production processes adapted to the type of restaurant. They will then be capable of adapting the choice and preparation of raw materials to the particular context. They will also be able to devise and produce a menu adapted to the clientele and to the three principal components of F&B, i.e. concept/rapidity/gastronomy, in a logical manner. 7051BC – Quick service production techniques 15 hours of contact – 0.5 US quarter credits � Summary During this course unit, students will acquire basic culinary competences necessary for a quick service restaurant. According to the expectations of the customers, students should be able to Ecole Hôtelière de Lausanne – Course Catalogue Page | 14
choose the right raw materials and to develop production schemes adapted to this type of restaurant. They will also keep abreast of the last innovations in this field. � Objective On successful completion of this unit, students must be able to select, justify and apply production methods appropriate to the context of a quick service restaurant, from the choice of the product to the service provided to the customers. 7053BC – Concept restaurant production techniques 45 hours of contact – 2.0 US quarter credits � Summary During this course unit, students will acquire the competences needed for a concept restaurant. According to a predefined concept and the expectations of the customers, students will have to analyse the processing of the raw materials from their origin to preparation in the kitchen. They will also have to determine what kind of organisation, methods and equipment match the needs defined by the operator. They will study the latest culinary innovations, technologies and trends in the field. � Objective On successful completion of this unit, students must be able to autonomously plan, organize and assess the production of various types of meals pertaining to a specific restaurant concept to the highest quality standards. 7055BC – Fine dining production techniques 15 hours of contact – 0.5 US quarter credits � Summary This course unit enables students to acquire culinary knowledge in the particular framework of a gastronomic restaurant. Students will discover the additional value of luxury products and analyse the importance of food quality. They create menus and produce a number of dishes using luxury products. � Objective After passing this module, students should be able to develop and prepare a multiple-course menu in a gastronomic restaurant. 7050BC – Culinary practicals 120 hours of contact – 4.0 US quarter credits � Summary During these practical weeks, students will put in practice the knowledge acquired during the various theoretical modules. Under the supervision of professionals, they will discover the practical aspects
Page 3 and 4: CONTENT PHILOSOPHY OF LEARNING ....
Page 5 and 6: 8402-1BM - German level beginner ..
Page 7 and 8: Philosophy of Learning � A social
Page 9 and 10: CONCEPT OF THE BACHELOR PROGRAMME T
Page 11 and 12: There are three categories of cours
Page 13 and 14: � Objective After passing this un
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Page 19 and 20: 7064BC - Advanced service technique
Page 21 and 22: MODULE: INTRODUCTORY DECISION-MAKIN
Page 23 and 24: financial structures of the major a
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Page 27 and 28: 8113BR - Microeconomics 40 hours of
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Page 35 and 36: planning, organization and control
Page 37 and 38: MODULE: STRATEGIES AND INNOVATION 8
Page 39 and 40: � Property type: traditional hote
Page 41 and 42: � Objective On completion of this
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Page 45 and 46: ELECTIVE COURSES Years 1 to 3 Modul
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Page 57 and 58: Diploma programme Our aim in the Ho
Page 59 and 60: � Internships During the second t
Page 61 and 62: MODULE : ARTS DE LA TABLE & GASTRON
Page 63 and 64: MODULE : HOSPITALITY & ART DE VIVRE
Page 65 and 66: � have a global, analytical view
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� Objective Upon successful compl
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YEAR 2 COURSES Year 2 Module Hospit
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5251 - Language II 30 hours of cont
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5268 - Engineering Theory 32 hours
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planner (architect, engineer, indus
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CONCEPT OF THE MASTER PROGRAMME The
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Hotel Design & Facility Management
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Business Research Methods 45 hours
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managers engage in when strategizin
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CAPSTONE PROJECT - Master Business
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EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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