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The Luxury Hotelschool offers in Paris a two-year programme leading to a professional diploma by EHL, with a progression route to the Bachelor's degre.

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Diplôme
VET by EHL

Arnaud Bouvier is teaching the definition of luxury in a suite at the Grand Hotel InterContinental in Paris
Conference by princess Béatrice d'Orléans at Le Crillon

EHL group, which includes Ecole hôtelière de Lausanne, and the Luxury Hotelschool Paris join forces to offer a two-year programme leading to a professional diploma by EHL.

This professional programme is an exceptional opportunity for French students to add an internationally recognised diploma to their academic schievements. Lectures are available in French or in English.

First year students take foundation courses in hospitality operations, front office, housekeeping, and service techniques, but also in hygiene, mathematics, computer science, and English courses for the preparation of the TOEIC test. The programme culminates in a 5-month operational internship.

Second year students continue their training in hospitality operations, front office and housekeeping, but also hotel etiquette and protocol, communication, accounting, law, introduction to marketing, people training, puchasing, concept foundation, hotel trends and inovation, and the art of butler service. The programme culminates in a 6-month operational internship.

Top-up Bachelor Syllabus

Live the luxury experience

First year students are invited to live the luxury experience to understand it, and even spent a night in top luxury hotels.

Luxury experience
Four first-year students are in a suite of Hotel Napoléon and practice tie knots.
Personnal grooming in a suite at hotel Napoleon
Social skills

The programme includes training in savoir-être, savoir-vivre, the codes of luxury...

First-year students spend the day at Hilton Opera. They are seating in a suite with their lecturer.
Lecture in a suite at Hilton Opera
In Paris

Lectures take place boulevard Haussmann and some lectures are organised in luxury hotels.

Campus

Unique opportunity

portrait du President de la Luxury Hotelschool Arnaud Bouvier au Ritz Paris

Arnaud Bouvier, President of the Luxury Hotelschool

« This programme is an opportunity to add the world leader in hotel education, EHL, to our student’s CV without leaving Paris » said Arnaud Bouvier, president of the Luxury Hotelschool. « The programme is complemented by exceptional internships to build unique profiles and open the doors of luxury hotels around the world and much more... »

Programme
details

Tieng Ma, director of Le Charles restaurant, is teaching at hotel Bristol
First year
  • Duration: 60h
  • This course covers the fundamentals of the English language adapted to the level of the participants and includes a preparation to the Test of English for International Communication (TOEIC). It is customized to help hospitality students in working in hotel operations and enable them to hold basic English speaking conversations with customers. The course covers general English exercises in phonetics, grammar and punctuation, with specific matter on vocabulary used in the main departments of any hotel business. The course includes additional online modules.
  • Duration: 12h
  • The hospitality industry is a vast industry incorporating various categories within the service industry, such as Food & Beverage, Hotels & Lodging, Cruises and Events within the broader tourism industry, to name a few. This introductory course aims to provide an overview of the history and formation of the hotel industry and its key position within the tourism industry.
  • Describe the history and evolution of hospitality.
  • Explain the classification system used for hotels and restaurants.
  • Analyze the organigram of various restaurants and hotels.
  • Identify all the various elements of the hospitality & travel industry including all the sub-elements.
  • Recognize the role of effective synergies between hotels and restaurants and other industries within the overall hospitality & travel spectrum.
  • Defend the importance of ethics and sustainability in the Hospitality & Tourism Industry.
  • Duration: 21h + 72h of practice
  • Front-office is the heart and head of a hotel. This is where all the important information about the hotel, its customers and its employees transits. It is also the place where customers get their first impression about a hotel and it is vital for employees at the front-office to create a positive first impression where customers feel welcomed. The purpose of this module is not to focus on the technical side of the front-office, but rather to understand how a front-office is organized and to focus on the front-office employee’s soft skills that can create a greater customer experience.
  • Make customers feel welcome when they arrive in any establishment.
  • Identify and meet customers’ needs in accordance with an organization’s standards, procedures and policies.
  • Establish and maintain effective relationships with colleagues and customers through verbal and non-verbal communication.
  • Recognize the importance of the front-office in creating a total customer experience.
  • Appreciate the importance of standards allowing for high quality service and the link between customer service at the front-office and long-term customer satisfaction.
  • Convey a willingness to assist customers in order to exceed customer expectations.
  • Explain the importance of the communication process in creating great customer experience.
  • Duration: 21h + 55h of practice
  • A strong foundation in Food & Beverage is essential to succeed in the current hospitality environment, as competition has never been higher. As tourism and travel markets expand, so does the need for solid fundamentals in food service. This course covers standard meal set-ups, service procedures and standards, basics of menu- knowledge and types of service. Elements of customer handling, introduction to various types of beverages, clearance method and service chronologies are also covered.
  • Illustrate different basic and informal table settings.
  • Practice cleaning of various facilities and work areas commonly attended by F&B service staff.
  • Explain a menu to guests.
  • Handle customers’ enquiries on food and beverages during breakfast, brunch and buffet services.
  • Work in accordance with the legislations regulating F&B establishments.
  • Demonstrate the ability to work in F&B operations both autonomously and in a team.
  • Explain the role of checklists in the process of F&B service quality assurance.
  • Duration: 12h
  • Occupational health is the discipline of recognizing, evaluating and controlling health hazards in the working environment with the objective of protecting worker health and safe-guarding the customers. In this course, students will learn the various aspects of hygiene, from uniform discipline to the general safety standards hospitality operations requires. They will also learn about safety aids and tools, HACCP and some specific legislations and laws that are applied around the world, in relation to health and occupation.
  • Identify and implement remedies to hygiene issues in F&B operations.
  • Prevent poor personal and professional hygiene by taking appropriate measures.
  • Take appropriate measures against fire hazards and other common accidents in F&B service settings.
  • Contribute to careful monitoring and changes to a HACCP plan.
  • Work in accordance with occupational health and safety regulations for the F&B industry.
  • Demonstrate a safe workplace behaviour to prevent injuries.
  • Discuss the negative impact of a poor personal and professional hygiene.
  • Duration: 21h + 55h of practice
  • The main function of housekeeping is to ensure cleanliness, comfort, convenience, health and hygiene and these factors are paramount to delivering a great customer experience. This course includes basics of housekeeping equipment and how to handle them, handling room-cleaning & its appointments, and cleaning of all areas of a hotel. The course also includes on how to check cleanliness, chemicals and supplies, as well as practical task overviews.
  • Perform all the activities common to housekeeping operations.
  • Check room equipment and systems according to operational guidelines.
  • Operate efficiently the various machinery and equipment used in housekeeping operations.
  • Minimize one’s own ecological impact by using the appropriate amount of cleaning products.
  • Work in accordance with the legislations regulating housekeeping operations.
  • Demonstrate the ability to work in housekeeping operations both autonomously and in a team, even under stressful circumstances.
  • Discuss the beneficial role of a clean room for guest satisfaction.
  • Duration: 15h + 36h of practice
  • Especially in the luxury hotel insdustry, laundry and Housekeeping are two of the most important departments in hotels, as they are also responsible for the first and the last impression that customers will have of any hotel or restaurant they visit. This course covers the fundamentals of laundry operating procedures; from pre-washing, washing to the final product received at the end of a laundry cycle. This course will also deep dive into covering the equipment and techniques used in global-standard laundry operations.
  • Perform all the activities common to laundry operations.
  • Operate efficiently the various machinery and equipment used in laundry operations.
  • Minimize one’s own ecological impact by using the appropriate amount of laundry cleaning agent.
  • Work in accordance with the legislation regulating laundry operations.
  • Demonstrate the ability to work in laundry operations both autonomously and in a team, even under stressful circumstances.
  • Discuss the beneficial role of clean linen for guest satisfaction.
  • Understand the importance of the role of the laundry department to provide a quality service in hotel operations.
  • Duration: 12h
  • Covering the essentials of mathematics will enable the learner with a wide range of skills, varying across the board from basic accounting to effective storage management. A certain level of cognizance of mathematics is imperative for any individuals success especially in the hospitality industry. This course focuses on the use of basic mathematics to cover topics such as units transformation, cooking recipes adaptation, rule of three and percentages, amongst other basic mathematical applications.
  • Duration: 24h
  • Current hotel operations depend not only on internal invoicing systems and property management systems, but also place a large emphasis on Office Tools. Fundamentals in the proper usage of Microsoft Word and Microsoft PowerPoint and online equivalents, enable students to apply their skills in a professional and internationally accepted forms of communication. This course includes fundamentals of handling basic functions of a computer, along with technological vocabularies and concepts.
  • Use current and emerging word processing technologies to produce organizational documents and presentation materials.
  • Compose business correspondence and create graphics and digital presentations on a computer.
  • Demonstrate competence with word processing technologies to produce basic documents following current professional and/or industry standards.
  • Be proficient with the following Microsoft Word Processing skills.
  • Be proficient with the following Microsoft PowerPoint presentation skills.
  • Recognize when to use each of the Microsoft Office programs to create professional documents for internal or external stakeholders.
  • Employ information technology to support management.
  • Course entry requirements: A-level, high school or level-3 diploma, French level B1, no professional experience required
  • Course description (PDF) Syllabus EHL1
  • Fees: 15,800 Euros (Second year is 15,800 euros)
  • 5-month professionnal placement provided by the school's network
  • Certificate registered with French professional training platform DOKELIO number: SE_388589
  • Diploma awarded: Certificate in Hotel Administration VET by EHL, Lausanne
  • Apply
Second year
  • Duration: 20h
  • In this course, students are introduced to the essential daily procedures of the guest cycle within Front-Office operations. These include but are not limited to reservations, check-in & check-out and handling requests. Students will also acquire competencies in using a Property Management System (PMS) to manage the guest cycle electronically. Through this course, students will develop the necessary skills to operate efficiently and independently within the Front-Office environment.
  • Duration: 20h
  • In the foundation course, students have acquired the skills and competencies to be fully operational as room attendants. In this course, students will now be exposed to the role and responsibilities which floor supervisors have in creating a great customer experience. This course will deep dive into elements of Housekeeping Operations which include tasks related to room inspection, handling of room amenities, room decoration as well as preventive maintenance and deep cleaning.
  • Duration: 12h
  • A great choice of beverages is one of the main reasons customers are coming to restaurants, bars and it is an important revenue generator for the F&B industry. It is important for service staff to have a clear understanding of the drinks that can be served but also to be able to deliver a beverage service of a high standard. In this course, students will be introduced the beverage industry. Standards of hospitality and restaurant operation will be covered as well as an overview of products that can be served to customers, such as water, soft drinks, beer, mocktails and cocktails.
  • Duration: 10h
  • The needs for solid fundamentals in culinary production are essential to succeed in the hospitality industry. The purpose of this course is to give non-culinary students an understanding of the challenges faced by the kitchen workforce in producing good quality produce even in stressful situations. This course covers fundamental aspects of the Culinary Arts including standard Mise-en-Place, personal hygiene procedures, theoretical knowledge of ingredients, cooking methods, kitchen equipment knowledge, and preparation of basic dishes.
  • Duration: 20h
  • This course will let students learn about the basic properties of the six main nutrients the human body requires and their composition in cooking materials. They will also learn about the fundamental characteristics of water and lipids, along with the basics of a balanced diet and its importance for one’s own well-being.
  • Duration: 20h
  • Professionalism – attitude – passion; all three are attributes which must be embedded in the DNA of any individual working within the hospitality industry. Furthermore, these are fundamental for individuals to nurture in order to be recognized as competent and a right fit for the world of international business protocol. The purpose of this course is to expose students to internationally practiced standards of “Savoir- vivre” and “Savoir-être”. In a business environment where image and appearance build trust, it is essential that hotel employees are educated in those key concepts. This course is a tool that will support students and help them to sparkle in the constantly changing & multicultural hospitality environment. Furthermore, it will contribute to successfully flourishing their professionalism, passion, attitude, discretion and overall dedication.
  • Duration: 20h
  • Communication is an important aspect of customer service but also of efficient collaboration with colleagues. Verbal communication is the use of language to exchange information, while non- verbal communication is communication through non-verbal or visual cues. This course covers and explain the different styles of verbal and non-verbal communication such as active listening and body languages to help students become better communicators with customers and colleagues alike.
  • Duration: 20h
  • This course is designed to teach students the fundamentals of accounting with a focus on Hospitality, using key examples pertained to the industry itself. It serves as an introduction to hotels’ financial operating requirements. The course focuses on knowledge and understanding of the basic instruments of accounting and of the Key Performance Indicators (KPI) used in the hospitality industry. The course also incorporates regular exercises designed to encourage students to interpret & evaluate the results and explain their role in the successful operation of the hospitality business.
  • Duration: 20h
  • In this course, students will acquire the competencies necessary to design spreadsheets using an analytical approach. They will use the appropriate tools within the framework of the current curriculum and in view of future professional needs. On successful completion of this course, students will have acquired the competencies to use Excel functions and tools to solve various quantitative problems and present the results in the form of a summary or a graph.
  • Duration: 24h
  • This course is a carry on of the Introduction to Hotel Accounting course, using the vocabulary, principles and techniques introduced into there. It is designed to take the student from the basics of financial data collection and bookkeeping covered in the first term to financial analysis, organisation and reporting. The focus of this course is on the understanding of the basic terminology and the analysis of the accounting documents and reports, and it will cover some new accounting concepts such as depreciation, budgeting and the calculation of inventories and cash-flow.
  • Duration: 24h
  • In this course, students will raise their awareness of the legal risks that they will encounter in their career, wherever they are working and whatever legal system they will find themselves working in. This course is designed to acquaint students with the legal aspects of the hotel, food and travel industry. They will learn the vocabulary, the principles and the reasoning that should enable them to manage preventatively the basic legal risks attached to the ordinary daily operation of hospitality business units such as a hotel or a restaurant in an international environment.
  • Duration: 24h
  • In course, students will learn the theoretical fundamentals of business-to-consumer sales and marketing, applied to the hospitality industry. This course is designed to introduce students to the foundational principles of marketing by focusing on key aspects such as the marketing mix and market segmentation, with an emphasis placed on understanding how appropriate and creative sales and promotional activities can help attract customers to a hotel.
  • Duration: 18h
  • This course introduces students to the concepts, application and skills development aspects of training and development. Students will learn how to assess, design, develop, implement and evaluate a training program in hospitality context. In this regard, basic concepts of training as well as evaluation methods will be covered. The course will also aim to give an understanding of how staff management, including training and development can improve a hospitality organization.
  • Duration: 24h
  • In the previous semester, students have learnt about the importance of managing and safely storing goods and to perform regular inventories in order to control costs. In this course, students will learn about the importance and the process of purchasing goods. Efficient purchasing can increase the competitiveness and profitability of a business; but unprofessional purchasing can seriously damage its operations and profits. This course looks at the importance of quality, policy, supplier relationships, and planning issues.
  • Duration: 50h
  • In today’s economy, service has become a core competitive advantage, and interaction with guests is about exceeding expectations, delighting and surprising. This course will build on the knowledge and competencies acquired since the beginning of the diploma and teach students on how they can reach the highest level of service to match today’s five-star guests’ high expectations.
  • Duration: 24h
  • At this level of study, students will need to understand how to supervise the Front-Office and supervise rooms’ division staff. In order to achieve this, a deep understanding of the importance of administrative duties is key. For instance, students will learn the standards for inter-departmental communication, as well as administrative aspects that are related to the management of Front-Office staff, such as the creation of work planners.
  • Duration: 66h
  • This course is intended to be a capstone for the Kitchen and F&B Service course and draws on many of the disciplines that have been covered in their studies and the skills that have been acquired during that time. Students will use the skills they have in a realistic environment prepared by them. They will be able to apply their knowledge of menu planning, food production, sanitation, customer service, promotion, accounting and quality management into a real concept that will be operating in the center.
  • Duration: 24h
  • This course explores the topic of innovation and trends as it affects hospitality and events. Trends, creativity and innovation are explored and impacts on hotel organizations are evaluated. The major trends that are impacting the industry are examined and discussed. Students will then analyze and discuss the potential implications of creativity & innovation and the responses from the hospitality industry to these trends.
  • Duration: 18h
  • As hospitality and tourism is increasingly attracting customers from different cultures across the world, it is important for hotel employees to be aware and able to communicate with various cultures, as cultural sensitivity in hospitality organization is a clear source of competitive advantage. This course will analyse and discuss the meaning and nature of culture as expressed in different geographical areas of the world and will help students to understand how they can communicate verbally and non-verbally with guests from other parts of the world.
  • Duration: 48h
  • After having acquired the fundamentals of the English language in the foundation course, this course focuses on helping hospitality students to gain standard communication skills in order to carry out, with ease and confidence, simple interactions with customers. The course covers general exercises in English that will help students to converse and discuss with hotel guests, with a specific focus on the terms, vocabulary and idioms used in the main departments of any hotel. The second part of the course, is highly nuanced, covering aspects ranging from traditional business-speak to modern day abbreviations, conversational do’s and don’ts, cultural differences in communication and advanced grammar that relates back to hospitality operations.
  • Course entry requirements: level-4 diploma in hospitality or tourism, English level B1
  • Course description (PDF) Syllabus EHL2
  • Bachelor top-up Bachelor top-up
  • Fees: 15,800 Euros
  • 5-month professionnal placement provided by the school's network
  • Diploma awarded: Professionel Diploma in Hotel Administration by EHL, Lausanne
  • Apply

What is the difference with the French BTS?

The professional diploma VET by EHL is an opportunity to add EHL on your resume, and French BTS is also studied in 3 years if you did not study in a professional high school before when EHL professional diploma is a 2-year programme.

What kind of careers after the EHL professional diploma?

Same as after the bts, professional graduates from Lausanne have a solid training which gives them access to positions of supervisors. Restaurant training, front-office training and housekeeping training are very intense. Students can also progress to the Bachelor's degree.
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