EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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SEMESTER 1 COURSES Year 1 Module Arts de la table & Gastronomy Hours US Credits ECTS Credits* 5111 Gastronomy Theory 28 1.2 1.7 5121 Arts de la table Theory 18 0.8 1.1 5134 Stewarding Theory 6 0.3 0.4 5114 Beverage Knowledge 16 0.7 1.0 5115 Restaurant Management Theory I 24 1.1 1.4 5179 Professional Mathematics 10 0.4 0.6 Module Hospitality & Art de vivre Hours US Credits ECTS Credits* 5138 Reception Theory 26 1.2 1.6 5135 Housekeeping Theory 10 0.4 0.6 5132 Laundry Theory 10 0.4 0.6 5175 Economics I 18 0.8 1.1 5151 Language I 28 1.2 1.7 Module Business & Technology I Hours US Credits ECTS Credits* 5180 Marketing I 28 1.9 2.1 5170 General Accounting & Financial Management I 28 1.9 2.1 5177 Law I 16 1.1 1.2 5190 Human Resources Management I 28 1.9 2.1 5168 Introduction to Architecture 8 0.5 0.6 5150 Business Communication I 28 1.9 2.1 Module Operational Competencies Hours US Credits ECTS Credits* 5110 Gastronomy Practical - Berceau des Sens 35 0.8 1.4 5110 Gastronomy Practical - La Ferme 25 0.6 1.0 5120 Arts de la table Practical - Berceau des Sens 37 0.8 1.5 5120 Arts de la table Practical - La Ferme 20 0.4 0.8 5133 Stewarding Practical 15 0.3 0.6 5137 Reception Practical 10 0.2 0.4 5131 Housekeeping Practical 10 0.2 0.4 5136 Laundry Practical 10 0.2 0.4 5160 Management Information Systems Tools I 52 1.2 2.1 BUSINESS PROJECT I 5.0 5.0 IN-COMPANY EXPERIENCE (INTERNSHIP - 24 weeks) 20.0 30.0 BUSINESS PROJECT II 1.7 1.7 *Equivalence Ecole Hôtelière de Lausanne – Course Catalogue Page | 58
MODULE : ARTS DE LA TABLE & GASTRONOMY 5111 – Gastronomy Theory 28 hours of contact – 1.2 US semester credits – 1.7 ECTS semester credits � Summary This course unit enables students to identify the different types of restaurants and to create meals accordingly. Students will also deepen their technological knowledge by discovering new techniques that will help them extend their professional competencies. Teaching methods will ensure a good understanding of these techniques and will help students be more autonomous in real situations. � Objective Upon successful completion of this course unit, students will be able to understand and to put into practice the new and future operational techniques used in various types of restaurants. Students should be able to justify their choices and decisions in specific situations. 5121 – Arts de la table Theory 18 hours of contact – 0.8 US semester credits – 1.1 ECTS semester credits � Summary This course unit deals jointly with the artistic and theoretical aspects of the numerous catering service fields, from before the customers‟ arrival to their departure. The subjects developed in this unit are the essential foundations needed to interpret, to absorb and to adapt to trends, to the service levels that must be mastered before meeting the customers and to their expectations in a multicultural environment. � Objective On completion of this unit, students should have acquired the competencies needed to join an operational team working in an existing restaurant organization. 5134 – Stewarding Theory 6 hours of contact – 0.3 US semester credits – 0.4 ECTS semester credits � Summary This course unit enables students to identify the functions, equipment and material of the stewarding department while observing the standards that allow efficient management in harmony with the type of establishment. � Objective At the end of this course unit, students will have acquired the necessary competencies to organize a stewarding department while observing environmental and other applicable standards.
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EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

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