EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne
EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne
EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne
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choose the right raw materials and to <strong>de</strong>velop production schemes adapted to this type of restaurant.<br />
They will also keep abreast of the last innovations in this field.<br />
� Objective<br />
On successful completion of this unit, stu<strong>de</strong>nts must be able to select, justify and apply production<br />
methods appropriate to the context of a quick service restaurant, from the choice of the product to<br />
the service provi<strong>de</strong>d to the customers.<br />
7053BC – Concept restaurant production techniques<br />
45 hours of contact – 2.0 US quarter credits<br />
� Summary<br />
During this course unit, stu<strong>de</strong>nts will acquire the competences nee<strong>de</strong>d for a concept restaurant.<br />
According to a pre<strong>de</strong>fined concept and the expectations of the customers, stu<strong>de</strong>nts will have to<br />
analyse the processing of the raw materials from their origin to preparation in the kitchen. They will<br />
also have to <strong>de</strong>termine what kind of organisation, methods and equipment match the needs <strong>de</strong>fined<br />
by the operator. They will study the latest culinary innovations, technologies and trends in the field.<br />
� Objective<br />
On successful completion of this unit, stu<strong>de</strong>nts must be able to autonomously plan, organize and<br />
assess the production of various types of meals pertaining to a specific restaurant concept to the<br />
highest quality standards.<br />
7055BC – Fine dining production techniques<br />
15 hours of contact – 0.5 US quarter credits<br />
� Summary<br />
This course unit enables stu<strong>de</strong>nts to acquire culinary knowledge in the particular framework of a<br />
gastronomic restaurant. Stu<strong>de</strong>nts will discover the additional value of luxury products and analyse<br />
the importance of food quality. They create menus and produce a number of dishes using luxury<br />
products.<br />
� Objective<br />
After passing this module, stu<strong>de</strong>nts should be able to <strong>de</strong>velop and prepare a multiple-course menu<br />
in a gastronomic restaurant.<br />
7050BC – Culinary practicals<br />
120 hours of contact – 4.0 US quarter credits<br />
� Summary<br />
During these practical weeks, stu<strong>de</strong>nts will put in practice the knowledge acquired during the various<br />
theoretical modules. Un<strong>de</strong>r the supervision of professionals, they will discover the practical aspects