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Prep year at the Luxury Hotelschool Paris leading to a professional certificate by EHL

Année
préparatoire
VET by EHL

EHL group, which includes Ecole hôtelière de Lausanne, and the Luxury Hotelschool Paris join forces to offer a preparation year leading to a VET certificate by EHL.

This brand-new program offered in Paris was developed with EHL Advisory Services. Ir is aimed at young high school graduates who wish to learn professional skills to enter the world of hospitality. The prep year is not required to enter the Bachelor's degree but it offers a great opportunity to be fully prepared.

This professional programme is an exceptional opportunity for French students to add an internationally recognised certification to their CV. The programme is recommended for students who have no experience in hospitality or who wish to improve their level of English before the Bachelor’s. Lectures are taken in French but they include an intensive preparation to international English tests.

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.

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Unique opportunity

portrait face Arnaud Bouvier

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... »

eCornell study anywhere become anything

eCornell, online platform of Cornell University, NY

In addition to their VET by EHL certificate, students will beo take thei able tr first course by eCornell: Introduction to Hotel Operations. Structured around the four key stages of the customer experience (pre-arrival, arrival, stay and departure), this course explains how a hotel works, especially with management systems and staff management. By analyzing these steps, students learn to interact with customers to gain and strengthen their loyalty.

Programme
details

  • Duration: 90h
  • 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
  • Learn more about the Bachelor's degree at the Luxury Hotelschool after the prep year (PDF) Brochure Bachelor
  • Fees: 9,800 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
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