MASTER CLASS IN CULINARY ARTS

Transcription

1 MASTER CLASS IN CULINARY ARTS Candidacy for «Best Innovation in an Educational Program» Worldwide Hospitality Awards 2017

2 The main reasons behind restaurants failures Besides location and managerial inadequacy, most market intelligence reports emphasize the three following issues for restaurants: Staff & Management Accounting & Planning Food Quality Poor staffing or people management Lack of accounting and financial planning skills Inconsistent food quality

3 To succeed, managers & entrepreneurs require an in-depth knowledge 33% of restaurants change ownership every year (source: GastroSuisse) of ALL ASPECTS of a business, from concept to implementation.

4 Timeline February July Research & Conception Program Development Launch & First Graduation 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. Gathering the best knowledge, know-how and teachers from both practical arts and academia as well as partnering with the industry. An intensive five-month program built as an exhaustive toolkit preparing our students to become F&B managers and entrepreneurs.

5 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

6 A UNIQUE ACCELERATED 5-MONTH PROGRAM

7 Over 1,000 hours of instruction through many workshops Intro week & team building EHL fine dining restaurant (kitchen + service) F&B management, entrepreneurship, how to build a business plan Gastronomic course in a 3-star Michelin restaurant Food & Beverage: concepts, operations & management Professional & personal personalized coaching Field trip visiting restaurants, suppliers and vineyards Event management before graduation covering both operational and management sides

8 Main innovations in the program Mixing hands-on apprenticeship & management theories 360 Fieldtrip «from farm to plate»: meet local producers of quality ingredients - farms, vineyards, suppliers, craftsmen - All you need to succeed in your future F&B enterprise

9 Main innovations in the program A full day immersion in one of the best 3-star Michelin restaurants in the world - Hôtel de Ville de Crissier - Experiencing cooking in the kitchen alongside Michelin-starred chefs, as well as a unique gastronomic lunch experience All you need to succeed in your future F&B enterprise

10 LEARN FROM THE BEST PROFESSIONALS

11 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

12 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

13 CERTIFICATIONS

14 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)

15 CAREERS & NETWORK

16 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

17 Alumni careers Restaurant Service Hôtel de Ville de Crissier (3-star Michelin) Events manager Mandarin Oriental, Prague Kitchen Assistant Le Meurice Alain Ducasse (2-star Michelin) Entrepreneurship Food Truck Concept Switzerland Czech Republic Paris, France France

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