Post on 30-Sep-2020
MASTER CLASS IN CULINARY ARTS
Candidacy for« Best Innovation in
an Educational Program »
WorldwideHospitality Awards
2017
The main reasons behind restaurants failures
Besides location and managerial inadequacy,most market intelligence reports emphasize the three following issues for restaurants:
Poor staffingor
people management
Staff& Management
Lack ofaccounting and financial
planning skills
Accounting& Planning
Inconsistentfood
quality
FoodQuality
To succeed, managers & entrepreneurs require an in-depth knowledge …
… of ALL ASPECTS of a business, from concept to implementation.
33%of restaurantschange ownershipevery year (source: GastroSuisse)
Timeline
Research & Conception
Based on research conducted by the Swiss restaurant association and feedback from our industry partners, the need to create a tailor-made program for aspiring restaurant owners clearly stood out.
2015 2016 2017
February July
Program Development
Gathering the best knowledge, know-how and teachers from both practical arts and academia as well as partnering with the industry.
Launch & First Graduation
An intensive five-month program built as an exhaustive toolkit preparing our students to become F&B managers and entrepreneurs.
Who is this program for?
Career Switch Career Growth
• You already have a bachelor or a few years of work experience
• You have a life-long passion for culinary arts
• You want to enter the F&B industry or launch your own business
• You already have a bachelor or a few years of work experience
• You are already a professional of the hospitality industry
• You want to focus on culinary arts and improve your basics
• You are looking to advance in your career or launch your own business
A UNIQUE ACCELERATED 5-MONTH PROGRAM
Over 1,000 hours of instruction through many workshops …
EHL fine diningrestaurant
(kitchen + service)
F&B management,entrepreneurship,
how to build a business plan Intro week
& team building
Gastronomic course ina 3-star Michelin
restaurant
Food & Beverage:concepts, operations
& management
Professional & personalpersonalized
coaching
Field trip visitingrestaurants, suppliers
and vineyards
Eventmanagement
before graduation
… covering both operational and management sides
Main innovations in the program
Mixinghands-on apprenticeship& management theories
360° Fieldtrip«from farm to plate»:
meet local producers of quality ingredients- farms, vineyards, suppliers, craftsmen -
All you need to succeedin your future F&B enterprise
Main innovations in the program
A full day immersionin one of the best 3-star Michelin restaurants in the world
- Hôtel de Ville de Crissier -
Experiencing cooking in the kitchen alongside Michelin-starredchefs, as well as a unique gastronomic lunch experience
All you need to succeedin your future F&B enterprise
LEARN FROM THE BEST PROFESSIONALS
Award-winning Chefs • Meilleurs Ouvriers de France
• World champions in catering
• Chefs from Michelin-starred restaurants
F&B managers coming from• Gastronomic restaurants & bars
• Luxury hotels & Palaces
Academic teachers• With a strong hands-on background in the industry
• Marketing, Communication, Finance, HR, Business Model … Hospitality-oriented
A prestigious sponsorship:Joël Robuchon
• 28 Michelin stars, more than any other chef in the world
• Meilleur ouvrier de France
• «Chef of the Century» by Gault Millau
• With restaurants in Bangkok, Hong Kong, Las Vegas, London, Macau, Monaco, Paris, Bordeaux, Singapore, Taipei, and Tokyo
CERTIFICATIONS
Professional certifications
EHL Master Class in Culinary Arts Certificate
3* Michelin Restaurant Certificate
EHL HACCP & Food Safety for the Restaurant Industry
Certificate
Professional Certificate for internship students(6-month optional internship)
CAREERS& NETWORK
Career Services• Personalized coaching
• Entrepreneurship preparation
• Job platform, more than 4,000 employers worldwide
EHL Alumni network• 25,000 alumni, 70 chapters, 120 countries
• More than 400 networking events each year
On-site career events• Over 140 companies recruit each semester on campus
Alumni careers
Restaurant ServiceHôtel de Ville de Crissier
(3-star Michelin)
Switzerland
Events managerMandarin Oriental, Prague
Czech Republic
Kitchen AssistantLe Meurice – Alain Ducasse
(2-star Michelin)
Paris, France
EntrepreneurshipFood Truck Concept
France