EHL Culinary & Guest Service short courses

Baking is a science based on understanding the fundamental principles of the manufacturing and baking process. During this course, participants will learn how each action affects the finished product.

Format: dual - theory & practice

Duration: 5 hours

• Apply the techniques learned
• Understand the factors that impact the final result

During this course, participants will learn about the different types of sourdough, flour and baking, among other things. They will learn about the factors that influence bread quality and how to obtain perfectly balanced bread textures.

Format: dual — theory & practice

Duration: 5 hours

• Apply the techniques learned
• Understand the factors that impact the final result

Total price: CHF 1'250.-

This course is an introduction to Viennese pastries. The lecturer will teach participants how to create tasty, crisp, and attractive pastries.

Format: dual — theory & practice

Duration: 5 hours

Learning objectives:

• Apply the techniques learned
• Understand the factors that impact the final result

Total price: CHF 1'250.-

This course offers a first practical approach to the world of coffee. The participants will learn how to prepare balanced coffees and how to serve them in a highly qualitative manner.
This course is given by one of our baristas.

Format: practice

Duration: 4 hours

• Describe the different types of coffee
• Select a quality coffee
• Choose the right presentation for each coffee drink preparation
• Serve coffee with class and elegance

Total price: CHF 1'250.-

Alongside the EHL Japanese chef, participants will discover the secrets of Japanese cuisine and learn how to prepare sushi, miso, and other traditional dishes of Japanese culture. This course is given by our Japanese Chef, Kohji Imai.

Format: practice

Duration: 4 hours

• Showcase fresh ingredients
• Reproduce the recipes demonstrated

Total price: CHF 1'250.-

By choosing local and seasonal products, participants will discover how to create simple menus and healthy recipes daily. This course is given by Thomas Guichard, Winner of the Catering World Cup.

Format: practice

Duration: 4 hours

Learning objectives:

• Select seasonal ingredients from local production to prepare balanced, quick and simple menus
• Reproduce the recipes demonstrated

Total price: CHF 1'250.-

Participants will discover how to prepare high-quality gourmet bites ideal for cocktail parties that will impress the guests. This course is given by Thomas Guichard, Winner of the Catering World Cup.

Format: practice

Duration: 4 hours

Learning objectives:

• Reproduce high quality gourmet bites
• Be creative in the elaboration of gourmet bites adapted to a cocktail party

Total price: CHF 1'250.-

Using local and seasonal produce, participants will learn how to enrich their menu repertoire and impress their guests with easy-to-prepare bistronomic dishes. This course is given by our Senior Lecturer Michel De Matteis, Meilleur Ouvrier de France Cuisine & Restauration.

Format: practice

Duration: 4 hours

• Reproduce simple recipes based on local and seasonal culinary traditions
• Revisit some dishes of the local inns with a modern twist
• Save time and impress their guests

Total price: CHF 1'250.-

Participants will learn about the vegan offerings in today’s business environment, explore new culinary techniques for healthy and tasty cooking, and discover how vegan dishes can be easily implemented in daily operations. This course is given by Thomas Guichard, Winner of the Catering World Cup.

Format: practice

Duration: 4 hours

Learning objectives:

• Combine vegan ingredients to create healthy and nutritionally balanced meals
• Find plant-based alternatives and other substitutes for animal proteins
• Apply and practice culinary techniques to develop contemporary vegan menus while rationalizing product costs and preparation time

Total price: CHF 1'250.-

This course can be adapted to the needs of each client. It aims to explore the flavors of the South, from making fresh pasta the Italian way to typical dishes from the South of France. Our chef Michel Magada, who has worked for over 10 years for three-star restaurants in Europe, will guide participants in the preparation of colourful and tasty dishes.

Format: practice

Duration: 4 hours

• Re-produce the dishes prepared with the chef
• Concoct tasty, colourful dishes with a southern flavour
• Put into practice the new techniques learned

Total price: CHF 1'250.-

Participants will learn how to improve their cooking style using sous-vide cooking techniques, which preserve the natural flavours and nutritional properties of fruits and vegetables. This course is given by our Senior Lecturer Cyrille Lecossois, former palace chef and key person in our Nutrition Research Institute. 

Format: practice

Duration: 8 hours

Learning objectives:

• Optimize cooking results and resources by applying sous-vide cooking techniques
• Preserve the nutritional properties and natural flavours of fruits and vegetables
• Personalize their cooking style with sous-vide techniques that enhance the taste experience of their guests

Total price: CHF 2'500.-

Participants will learn how to improve their cooking style using sous-vide cooking techniques, which preserve the natural flavours and nutritional properties of meat. This course is given by our Senior Lecturer Cyrille Lecossois, former palace chef and key person in our Nutrition Research Institute. 

Format: practice

Duration: 8 hours

Learning objectives:

• Optimize cooking results and resources by applying sous-vide cooking techniques
• Preserve the nutritional properties and natural flavours of meat
• Personalize their cooking style with sous-vide techniques that enhance the taste experience of their guests

Total price: CHF 2'500.-

Participants will learn how to improve their cooking style using sous-vide cooking techniques, which preserve the natural flavours and nutritional properties of fish and seafood. This course is given by our Senior Lecturer Cyrille Lecossois, former palace chef and key person in our Nutrition Research Institute. 

Format: practice

Duration: 8 hours

Learning objectives:

• Optimize cooking results and resources by applying sous-vide cooking techniques
• Preserve the nutritional properties and natural flavours of fish and seafood
• Personalize their cooking style with sous-vide techniques that enhance the taste experience of their guests

Total price: CHF 2'500.-

Participants will learn how to improve their cooking style using sous-vide cooking techniques, which preserve the natural flavours and nutritional properties of food. This course is given by our Senior Lecturer Cyrille Lecossois, former palace chef and key person in our Nutrition Research Institute. 

Format: practice

Duration: 16 hours

Learning objectives:

• Optimize cooking results and resources by applying sous-vide cooking techniques
• Preserve the nutritional properties and natural flavours of food
• Personalize their cooking style with sous-vide techniques that enhance the taste experience of their guests

Total price: CHF 4'900.-

Participants will learn how to perfect their gourmet cooking by finding inspiration in the most successful recipes from the Michelin-starred restaurant at EHL, practising innovative techniques during hands-on workshops, and exchanging best practices with the chef. This course is given by our Lecturer Cédric Bourassin, a Michelin-starred Chef.

Format: practice

Duration: 16 hours

Learning objectives:

• Personalize and perfect their cooking style with techniques that have made Berceau des Sens a success
• Bring variety to their menu with the best gourmet recipes from Berceau des Sens
• Increase efficiency in creating gourmet recipes with tips and suggestions from Chef Cédric Bourassin
• Combine quality and precise techniques to offer a quality gourmet experience

Total price: CHF 4'900.-

Our partner chefs from North Africa, specializing in oriental cuisine, will be sharing spicy recipes with participants to enable them to take their future guests on a voyage of discovery.

Format: practice

Duration: 4 hours

• Re-produce the dishes prepared with the chef
• Prepare tasty and colourful dishes with an oriental flavour
• Put into practice the new techniques learned

Total price: CHF 1'250.-

This course is the next level after having learned the service techniques. The participants will learn how to organize an event from the choice of the right products to the service on the D-Day, including how to choose the buffet set-up and how to adapt it to each type of event. This course is given by our Senior Lecturer Thomas Boucourt, an expert in Event Management and Operations, and holder of the Rising Star Teaching Award.

Format: dual — theory & practice

Duration: 4 hours

• Organize high-end small events
• Choose the right products
• Choose an adapted set-up for each type of event (buffet, “mise-en-place”, etc.)
• Ensure a smooth run of the event
• Deal with unexpected situations with skill

Total price: CHF 1'250.-

• How to perform a check-in & check-out
• How to welcome customers on arrival 
• How to assist customers on a day-to-day basis
• How to handle challenging requests and complaints 
• How to manage stress 
• Why and how to ensure that customer information is passed on effectively internally

These courses are given by experts in Rooms division from EHL.

Format: dual — theory & practice

Duration: 8 hours — 4h of theory & 4h of practice

• Perform a check-in & check-out
• Adopt an attitude that lives up to palace standards
• Accompany customers with ease, confidence, and professionalism throughout their stay
• Handle challenging requests
• Ensure a smooth stay for the guests and enhance their journey

Total price: CHF 2'500.-

Theoretical and practical sessions are tailored to the needs of the customer. We offer several sessions on the following subjects: 

• Understanding housekeeping and its tasks
• Training in cleaning a hotel room
• Details orientation: how to create a “WOW” effect
• Prepare a bed to palace standards
• How to check a hotel room
• Determining which hospitality products should be placed in the room, depending on the property
• Choosing the right linen to the standards of the property

These courses are given by experts in Rooms division from EHL.

Format: dual — theory & practice

Duration: 10 hours — 2 practice sessions of 2–3 hours depending on the number of practice rooms available, and 2 sessions of 2 hours of theory

Learning objectives:

• Describe the housekeeping standards
• Perform and supervise housekeeping tasks/operations
• Pay attention to details and create “WOW” effects
• Make informed decisions related to the maintenance of the rooms 

Total price: CHF 2'500.-

This course offers a first practical approach to the world of mixology.  The participants will discover the fundamentals of mixology, and the tips for composing a balanced cocktail, and will learn how to prepare them with confidence. This course is given by our Senior Lecturer Frédéric Girodon, an expert in spirits, or our Lecturer Stéphane Bouchet-Dulas, a mixology expert.

Format: dual — theory & practice

Duration: 4 hours

• Identify the best combinations of spirits
• Prepare the most famous cocktails with confidence
• Better guide your customers in their choice  

Total price: CHF 1'250.-

This course offers a first practical approach to the world of mixology. The participants will discover the fundamentals of mixology, and the tips for composing a balanced cocktail, and will learn how to prepare them with confidence. This course is given by our Senior Lecturer Frédéric Girodon, an expert in spirits, and our Lecturer Stéphane Bouchet-Dulas, an expert in mixology. 

Format: practice

Duration: 2 hours

• Identify the best combinations of spirits
• Prepare the most famous cocktails with confidence
• Better guide your customers in their choice  

Total price: CHF 1'250.-

Participants will be introduced to the most common modern, contemporary, and classic cocktails and learn the five key steps to creating cocktails with a practical workshop. This course is given by our Senior Lecturer Frédéric Girodon, an expert in spirits, and our Lecturer Stéphane Bouchet-Dulas, an expert in mixology or Marion Moutte, winner of the Swiss cocktail championships and barmaid at EHL.  

Format: practice

Duration: 2 hours

• Make modern, contemporary, and classic cocktails
• Describe fundamental techniques for tasty and balanced cocktails  

Total price: CHF 1'250.-

With the growing demand for refreshing, tasty non-alcoholic drinks, bars are becoming increasingly creative. During this course, participants will learn how to prepare mocktails that are balanced, tasty, innovative, and well-presented. This course is given by our Senior Lecturer Frédéric Girodon, an expert in spirits, and our Lecturer Stéphane Bouchet-Dulas, an expert in mixology.  

Format: practice

Duration: 2 hours

• Create well-balanced mocktails
• Present each mocktail with care

Total price: CHF 1'250.-

This course offers a first practical approach to the world of wine. Participants will discover 10–11 wines from your selection and learn tips on how to serve a wine with professionalism, how to describe a wine with confidence, and how to find the right food and wine pairing. This course is given by our Lecturer Davide Dargenio, Best Sommelier of Italy, or our Senior Lecturer Gildas L'Hostis, a wine expert.

Format: dual — theory & practice

Duration: 4 hours

• Serve the wine listed on your menu with confidence
• Describe the wines
• Better guide your customers in their choice

Total price: CHF 1'250.-

Immerse yourself in the world of terroir. Through an exploration of the principles of viticulture and winemaking, participants will discover how climate and soil influence the aromas and flavours of a wine. This course is given by our Lecturer Davide Dargenio, Best Sommelier of Italy, or our Senior Lecturer Gildas L'Hostis, a wine expert.

Format: dual — theory & practice

Duration: 4 hours

• Explain the influence of terroir and climate on wine
• Describe the different styles of wine

Total price: CHF 1'250.-

Discover the keys to making informed wine choices. Participants will learn how to match wines with dishes by mastering vertical and horizontal pairings, taking into account the sweetness, acidity, salinity, and tannins present in wines and dishes. This course is given by our Lecturer Davide Dargenio, Best Sommelier of Italy, or our Senior Lecturer Gildas L'Hostis, a wine expert.

Format: dual — theory & practice

Duration: 4 hours

• Explain the interrelationship between wine and food components
• Combine types of wine with dishes that will complete the gustatory experience

Total price: CHF 1'250.-

Enter the world of wine through wine tasting. Participants will learn to identify flavours, and aromas, describe the colour and texture of wine, and develop their ability to taste and appreciate wines. This course is given by our Lecturer Davide Dargenio, Best Sommelier of Italy, or our Senior Lecturer Gildas L'Hostis, a wine expert.

Format: dual — theory & practice

Duration: 4 hours

• Describe wine with confidence and with the right vocabulary
• Objectively discern a good wine 

Total price: CHF 1'250.-

Participants will learn and practice the basic techniques for highly refined pastry making. They will discover how to apply traditional and fundamental pastry knowledge to create delicious low-sugar and low-fat pastries. This course is given by our Senior Lecturers Julien Boutonnet, Meilleur Ouvrier de France Pâtissier-Confiseur, and/or by Julien Gradoz, Winner of the Catering World Cup. 

Format: practice

Duration: 4 hours

• Apply the knowledge and skills acquired to design and produce highly refined pastries inspired by traditional recipes
• Revisit classic and iconic pastry recipes to make them healthy and balanced
• Create memorable dining experiences by combining the right textures and flavours

Total price: CHF 1'250.-

During this course, participants will learn how to make simple, delicious, gluten-free, and lactose-free cakes that can be easily reproduced. This course is given by our Senior Lecturers Julien Boutonnet, Meilleur Ouvrier de France Pâtissier-Confiseur, and/or by Julien Gradoz, Winner of the Catering World Cup. 

Format: practice

Duration: 4 hours

• Put into practice the basic techniques they have learned to make gluten-free and lactose-free pastries
• Revisit traditional cake recipes with alternative ingredients

Total price: CHF 1'250.-

Participants will learn to master the basics of making chocolate pastries. They will discover the crystallization of chocolate and different techniques to decorate and personalize their future creations. This course is given by our Senior Lecturers Julien Boutonnet, Meilleur Ouvrier de France Pâtissier-Confiseur, and/or by Julien Gradoz, Winner of the Catering World Cup. 

Format: practice

Duration: 4 hours

• The process of chocolate crystallization
• The practical basis for creating simple chocolate cake decorations

Total price: CHF 1'250.-

Participants will learn and practice new techniques for making mini desserts and mignardises. They will learn to apply the techniques of “great pastry” with precision and attention to detail. This course is given by our Senior Lecturers Julien Boutonnet, Meilleur Ouvrier de France Pâtissier-Confiseur, and/or by Julien Gradoz, Winner of the Catering World Cup. 

Format: practice

Duration: 4 hours

•  Design and execute individual pastries inspired by the greatest Chefs
• Revisit classic and iconic pastry recipes to enrich their gourmet offer
• Create memorable gastronomic experiences by combining the right textures and flavours

Total price: CHF 1'250.-

This course covers diverse professional chocolate-making techniques with a focus on new consumer trends. Specifically, it addresses the market shift towards darker chocolate varieties on account of better health benefits, lower calories, and premiumization. This course is given by our Senior Lecturers Julien Boutonnet, Meilleur Ouvrier de France Pâtissier-Confiseur, and/or by Julien Gradoz, Winner of the Catering World Cup, or Inès Douellou, Lecturer in Practical Arts and highly qualified pastry chef.

Format: practice

Duration: 4 hours

• Master chocolate-making basic techniques
  Manage the chocolate crystallization process
• Reproduce chocolate figurines
• Create modern chocolate recipes
• Decorate chocolate creations

Total price: CHF 1'250.-

This course is tailored to the specific needs of the client. Thanks to the unquestionable experience of our Lecturer, Thomas Fefin, Meilleur Ouvrier de France Maître d’Hôtel du Service et des Arts de la Table, the range of learning possibilities is wide.

Examples of courses:

• Serving and clearing techniques
• High-end table set-up
• Beverage service
• Flambéing (3 hours)
• Die-cut (3 hours)
• Pedestal table set-up

Upon successful completion of this course, learners will apply processes and standards of service, and demonstrate service techniques used in a fine dining restaurant and brasserie concepts.

Format: practice

Duration: 12 hours

Learning objectives may vary according to the chosen course:

• Embody a professional attitude with special attention to body language at all times
• Use appropriate and adapted communication with the restaurants' staff members and clientele
• Recognize the methods to study a menu and its products to meet guests' expectations and advise them accordingly
• Demonstrate methods for managing emotions in a variety of professional situations
• Demonstrate attention to detail 

Total price: CHF 4'900.-

This course is an introduction to the job of head waiter (Maître d'hôtel). Participants learn how to manage a group of tables from arrival to departure, paying attention to the smallest details and anticipating customers' needs. The course is taught by Thomas Pronnier, Lecturer in Practical Arts and former Manager of a Michelin-starred restaurant in Switzerland.

Format: practice

Duration: 4 hours

Learning objectives:

• Know how to manage all restaurant service operations
• Provide efficient, high-quality service
• Identify the details that make a difference

Total price: CHF 1'250.-

The trend is towards healthy, vitamin-packed, balanced food. This course enables learners to prepare balanced and tasty smoothies. 
This course is given by our Lecturer Stéphane Bouchet-Dulas, a mixology expert, or one of our Lecturers in Practical Arts.

Format: practice

Duration: 2 hours

• Know how to manage all restaurant service operations
• Provide efficient, high-quality service
• Identify the details that make a difference

Total price: CHF 1'250.-

This course is an introduction to the “Savoir-être” and “Savoir-vivre” cultivated at EHL. It covers the following topics (non-exhaustive list):

• Etiquette and protocol in general
• Dress code and appearance (i.e. grooming)
• Intercultural awareness
• Reading the customer and personalizing the service
• Storytelling and upselling techniques
• Verbal and non-verbal communication (basics)

This course is given by our Senior Lecturer Thomas Boucourt, an expert in Event Management and Operations, and holder of the Rising Star Teaching Award.

Format: theory & role play

Duration: 4 hours

• Apply the etiquette codes learned
• Opt for the right professional attire
• Personalize the service to each client
• Anticipate clients' needs 

Total price: CHF 1'250.-

Awareness of the impact of verbal and non-verbal communication. Thanks to the unquestionable experience of our Lecturer, Thomas Fefin, Meilleur Ouvrier de France Maître d’Hôtel du Service et des Arts de la Table, the range of learning possibilities is wide.

• Communication channels
• Positive communication
• Active listening
• Formulations to be favoured
• Complaint management
• Conflict management
• Intercultural awareness (e.g. gestures in different countries)
• Reading the client

Depending on Thomas Fefin's availability at the chosen time, Eric Iunker is highly qualified to deliver the desired courses related to top-of-the-range service. Senior Lecturer in Practical Arts, Eric Iunker is the former Director of a 2 Michelin-starred establishment, and the Manager of the EHL's gourmet restaurant, Berceau des Sens.

Format: theory & role play

Duration: 2 hours

• Describe the impact of different types of communication
• Adapt and control their verbal and non-verbal communication
• Make customers feel welcome and “at home”
• Interact with customers with ease and professionalism even during stressful situations
• Interpret customer behaviour and adapt their communication
• De-escalate conflict situation
• Handle complaints

Total price: CHF 1'250.-

The participants learn the best practices for good briefing and coaching of teams. This course is also an opportunity to learn how to give feedback to one's team members, how to motivate them, and how to position oneself in case of conflict with a client and within the team. This course is given by our Senior Lecturer Thomas Boucourt, an expert in Event Management and Operations, and holder of the Rising Star Teaching Award.

Format: practice & role play

Duration: 8 hours

• Brief a team in an efficient and caring manner
• Ensure the smooth and efficient running of the service
• Defuse conflict situations with tact
• Give quality feedback to their team members in a respectful yet impactful manner

Total price: CHF 2'500.-

This course raises awareness of service excellence by exploring the service blueprint. It enables participants to understand the stages of the customer experience and the associated operational processes. This course is tailored to the specific needs of the customer and the operations involved (e.g. service, kitchen, front of house, housekeeping).

Format: theory

Duration: 2 hours

•  Name all the steps of the customer experience
• Prepare their shift in full consciousness
• Improve the customer experience by reviewing processes
• Improve the customer experience by adopting the right behaviour for each situation

Total price: CHF 1'250.-

Participants will explore different ways of effectively managing stress during intense operational activity. How to step back, reflect, and act effectively? How to manage a large flow of customers and requests? What actions to put in place to prevent stressful situations? Participants will be put into situations and advised by our experts. This course is tailored to the specific needs of the customer and the operations involved (e.g. service, kitchen, front of house, housekeeping).

Format: theory & role play

Duration: 4 hours

•  Manage operationally intense situations
• Apply the experts' tips for managing a large flow of customers and/or requests
• Put in place actions to prevent stressful situations
• Segment the challenges faced to manage them more effectively

Total price: CHF 1'250.-

This course enables participants to learn how to prioritize tasks to ensure smooth and effective operations. This course is tailored to the specific needs of the customer and the operations involved (e.g. service, kitchen, front of house, housekeeping).

Format: theory & role play

Duration: 2 hours

• Priorities his/her tasks
• Handle workload with greater ease

Total price: CHF 1'250.-

Human interaction is an art. With the help of our experts, participants will learn to read a situation, or a customer, and adapt their response/behaviour accordingly to defuse an initially challenging situation. During the practical exercises, the lecturers will share their recommendations and tips for turning a glitch into a nugget. This course is tailored to the specific needs of the customer and the operations involved (e.g. service, kitchen, front of house, housekeeping).

Format: theory & role play

Duration: 3 hours

• Defuse any challenging situation
• Positively transform the customer experience and their own experience

Total price: CHF 1'250.-