• Inside food preparation   
    You’ll discover the importance of the initial steps of food preparation as you handle products ranging from basic raw goods to the most exclusive, rare and expensive varieties. We’ll introduce notions such as quality labels, sourcing and key performance indicators in this workshop.
     
  • Bakery and dessert creation and production      
    Overseen by two Meilleurs Ouvriers de France, you’ll move between the pastry kitchen and the bakery, learning creative house recipes and working in teams. From mouthwatering traditional French croissants to a modern take on apple pie, the extensive array of delicious sweet delicacies prepared at EHL will keep you intrigued and engaged.
     
  • Delicatessen and sweet boutiques 
    Throughout this one-week workshop, you’ll work with exquisite savory and sweet goods. You’ll plan, prepare, pack and distribute your creations for sale by the in-house boutique. You’ll be immersed in the universe of fine delicatessens and high-standard boutiques, and you’ll become proficient in the operations of such retail outlets.
     
  • Operating a Food Court and Themed Restaurants
    EHL operates a wide array of sales points on campus and serves approximately 2,500 meals per day. There’s no lack of variety in the food offerings on campus, so you’ll have ample opportunity to learn the key points of operating a large-scale food outlet. You may find yourself helping to run a quick-service restaurant, a food court, an all-you-can-eat buffet, or a restaurant where the theme changes on a weekly basis.
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