EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

� Objective
Upon successful completion of this unit, students should be able to prepare original and creative
meals in order to make the best possible use of products and satisfy demanding customers.
5120 – Arts de la table Practical
57 hours of contact – 1.2 US semester credits – 2.3 ECTS semester credits
� Summary
This course unit covers both the artistic, technical and practical aspects of multiple areas of food and
beverage service, beginning before the clients‟ arrival and ending after their departure, while
providing a quality of service commensurate with the clients‟ expectations. The subjects developed
will provide the necessary foundations to offer quality service such as set-up, reservation
management, order-taking and the type of service and behaviour adapted to the clientele.
� Objective
At the end of this course unit, students should have reached a level of competence that allows them
to join an operational team working in an existing restaurant structure.
5133 – Stewarding Practical
15 hours of contact – 0.3 US semester credits – 0.6 ECTS semester credits
� Summary
This course unit enables students to acquire cleaning techniques adapted to various materials, as a
function of the establishment and of environment standards.
� Objective
Upon successful completion of this course unit, students should have acquired the competencies
necessary to the proper management of a stewarding department.
5137 – Reception Practical
10 hours of contact – 0.2 US semester credits – 0.4 ECTS semester credits
� Summary
This course unit covers various reception techniques throughout all the stages of a client‟s stay,
using automatic and manual tools.
� Objective
At the end of this course unit, students should be capable of using the main functions of the tool for
management and for interaction with the client.