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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MODULE : ARTS DE LA TABLE & GASTRONOMY<br />
5111 – Gastronomy Theory<br />
28 hours of contact – 1.2 US semester credits – 1.7 ECTS semester credits<br />
� Summary<br />
This course unit enables stu<strong>de</strong>nts to i<strong>de</strong>ntify the different types of restaurants and to create meals<br />
accordingly. Stu<strong>de</strong>nts will also <strong>de</strong>epen their technological knowledge by discovering new techniques<br />
that will help them extend their professional competencies. Teaching methods will ensure a good<br />
un<strong>de</strong>rstanding of these techniques and will help stu<strong>de</strong>nts be more autonomous in real situations.<br />
� Objective<br />
Upon successful completion of this course unit, stu<strong>de</strong>nts will be able to un<strong>de</strong>rstand and to put into<br />
practice the new and future operational techniques used in various types of restaurants. Stu<strong>de</strong>nts<br />
should be able to justify their choices and <strong>de</strong>cisions in specific situations.<br />
5121 – Arts <strong>de</strong> la table Theory<br />
18 hours of contact – 0.8 US semester credits – 1.1 ECTS semester credits<br />
� Summary<br />
This course unit <strong>de</strong>als jointly with the artistic and theoretical aspects of the numerous catering<br />
service fields, from before the customers‟ arrival to their <strong>de</strong>parture. The subjects <strong>de</strong>veloped in this<br />
unit are the essential foundations nee<strong>de</strong>d to interpret, to absorb and to adapt to trends, to the service<br />
levels that must be mastered before meeting the customers and to their expectations in a<br />
multicultural environment.<br />
� Objective<br />
On completion of this unit, stu<strong>de</strong>nts should have acquired the competencies nee<strong>de</strong>d to join an<br />
operational team working in an existing restaurant organization.<br />
5134 – Stewarding Theory<br />
6 hours of contact – 0.3 US semester credits – 0.4 ECTS semester credits<br />
� Summary<br />
This course unit enables stu<strong>de</strong>nts to i<strong>de</strong>ntify the functions, equipment and material of the stewarding<br />
<strong>de</strong>partment while observing the standards that allow efficient management in harmony with the type<br />
of establishment.<br />
� Objective<br />
At the end of this course unit, stu<strong>de</strong>nts will have acquired the necessary competencies to organize a<br />
stewarding <strong>de</strong>partment while observing environmental and other applicable standards.
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