EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

CONCEPT OF THE DIPLOMA PROGRAMME
The Diploma course will allow students to prepare for their own creative business project or help
them to develop an innovative approach in their present professional career.
It will help them to develop both professionally and personally and open up new career opportunities.
They will:
� obtain a recognized academic qualification,
� gain credibility,
� validate their previous professional experience,
� gain transferable skills,
� add value to their enterprise and reinforce in-house career prospects,
� improve their employability,
� acquire a qualification to change careers or change direction within your field.
� The creative business project
The pedagogical concept is built around the idea of a project and is based on current and future
trends in the hospitality industry. The objectives of the modules incorporate, on the one hand, the
professional experience previously acquired and, on the other hand, the development of management
skills essential to the creation of a company. Students will conduct their project through their own
website, which they will learn to design with professional tools.
� « Arts de la table » & Gastronomy
The student learns the cutting edge techniques which allow this domain to adapt to a constantly
changing environment. Client satisfaction and company productivity guide and stimulate the student
through the development of an individual project.
� Hospitality & « Art de vivre »
Tomorrow‟s hospitality will be based on offering a professional welcome, on the rigorous
management of security, on understanding and meeting the needs of the client. Environmental
variables, including tourism trends and the economic situation, represent other factors to be taken
into account in developing the project.
� Business & Technology
The creation and success of an enterprise depends on the harmonious and efficient management of
all the resources, whether human, financial or technological. Control measures as well as
communication competences will allow the finalisation of the project and therefore confirm its
feasibility.
� Operational competencies
The hotel and restaurant industry professions are developed with « savoir-faire ». This module is put
together around the development of the professional competences needed. Students learn, increase
and improve their techniques in EHL‟s infrastructures, under the constant supervision of
professionals.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 56