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