EHL Course Catalogue 2011-2012 - Ecole Hôtelière de Lausanne

management and leadership practices which encourage employee motivation. They apply principles
of group dynamics, in order to create the foundations for a learning organization.
� Objective
Upon successful completion of this unit, students should be able to create an effective structure of
human resources management that will help the organization meet its strategic objectives. Students
should also know how to promote a managerial culture likely to emphasize the competencies
existing in the organization.
5168 – Introduction to Architecture
8 hours of contact – 0.5 US semester credits – 0.6 ECTS semester credits
� Summary
This course unit enables students to acquire basic knowledge in architecture, its history, its
foundations and its main actors.
� Objective
Upon completion of this course unit, students should be able to “read” a building and understand it,
to analyze a site and its potential, and to estimate the feasibility of a project.
5150 – Business Communication I
28 hours of contact – 1.9 US semester credits – 2.1 ECTS semester credits
� Summary
This course unit enables students to acquire written and spoken skills appropriate for a hospitality
business environment, when dealing with colleagues and clients.
� Objective
Upon successful completion of this course unit, students should have acquired the competences
necessary to manage all the written and oral communication commonly required in an operational
position.
MODULE : OPERATIONAL COMPETENCIES
5110 – Gastronomy Practical
60 hours of contact – 1.4 US semester credits – 2.4 ECTS semester credits
� Summary
This course unit enables students to acquire or reinforce their culinary knowledge in the specific
domain of fine dining. They should understand the added value of fine food, of original and creative
preparation and will learn how take into account new trends, in order to satisfy the customers and
create customer loyalty. They will also learn the processing of the raw material from its origin to its
preparation in the kitchen.
Ecole Hôtelière de Lausanne – Course Catalogue Page | 64