Culinary & Restaurant Management Certificate

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Whether you dream of opening a restaurant or starting your own innovative F&B business, this five-month intense program of 25 masterclasses will give you the skills and connections you need. Your own business project will take shape thanks to academic modules and the tools EHL developed to help entrepreneurs.

It will also immerse you in culinary operations, from fine-dining cuisine in EHL’s gastronomic restaurant to freshly prepared takeaway food, going through catering, oenology or even R&D. You will benefit from the instruction of world-recognized chefs and top experts with a strong global work experience within the F&B industry.

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Endorsed by Franck Giovannini

Franck Giovannini was named “Chef of the Year 2018” by the Swiss edition of Gault & Millau guide. Chef Giovannini heads Hotel de ville de Crissier, one of the best – if not the best – gastronomic restaurants in the world, a 3-star Michelin for over 40 years now! Each of its 4 Chefs, including Chef Giovannini, got that prestigious award from the famous French guide!

In addition to his endorsement to the program, Chef Giovannini personally welcomes a group of EHL students to the restaurant on a weekly basis and shares his insights, showing the students how to create a 3* Michelin customer experience and discover all the preparation that goes into such an establishment.

Key Facts

Certificates

Culinary & Restaurant management certificate from EHL, EHL HACCP and Food Safety for the Restaurant Industry Certificate, Sous-vide certifications (with CREA)

Duration

5-month, full-time program

Includes

25 masterclasses with experts, +680 hours of instruction, online course support, optional internship

Location

Lausanne, Switzerland

Alumni Network

25’000 alumni in 100+ countries

Thank you Mr. Robuchon

True to his lifetime commitment to share his knowledge with the next generations, Joël Robuchon was the godfather of the program since its launch. It was a privilege and an honor for EHL to collaborate with such a great professional and human being. As he used to say, “you can’t cook if you do not love people”.

He was the most award-winning Chef in the world and in history with over 40 Michelin stars won (32 on-going when he passed away), also named "Chef of the Century" by Gault-Millau, "Meilleur Ouvrier de France," a prestigious title that only a few can claim in France.

Benefits of the Culinary & Restaurant Management Certificate

As a student of the Culinary & Restaurant management Certificate, you will receive practical instruction from world-recognized chefs and experts. Through 25 workshops (masterclasses), you will learn how to run every type of F&B business, on both operational and management sides. Plus, you will have the opportunity to gain insights from experienced industry leaders during networking events.

You will graduate with:

Culinary basics for operations
Management skills to develop and run F&B businesses
Three professional certifications
Swiss and European souvenirs and broader cultural awareness
A strong global network of peers, industry leaders and alumni

Discover the 25 Masterclasses

Testimonials

Marie-Amélie

2019 CREM Graduate

After achieving a Master's Degree in Tax and Business Law, Marie-Amélie worked in France as a business legal counsel during almost nine years for different international brands.

When she arrived at a turning point in her life, she began looking for a career that would be a better match for her personal interests and talents. She decided to take the plunge and make a career change in 2018.

Watch her story and discover her hints and tips for future students who would like to join EHL's Culinary & Restaurant Management Certificate

Timon

2019 CREM Graduate

Timon studied the operational side of hospitality management and did several internships as a kitchen assistant in Belgium, Spain and Monaco, including experiences in 3-star Michelin restaurants. He could have continued climbing the ranks in the culinary field based on his talent and ambition alone, but he wanted to strengthen his management skills.

Timon joined the CREM to take a step back and see the restaurant as a whole. He gained an understanding of the big picture and how the different functions of a restaurant work together to deliver a successful dining experience.

Watch the video to discover where these new skills will take him next.

Claudine

2019 CREM Graduate

“The most valuable parts of the program for me were the different workshops in kitchen, pastry, and bakery, and the oenology class and different theoretical classes such as finance, business plan and entrepreneurship. The CREM program is the best way to develop as much know-how as possible in different areas in a very short time"

Admissions & Fees

At EHL, we take a comprehensive approach to admissions. We look for candidates who have the intellectual qualities and interpersonal skills to be successful leaders in hospitality and service businesses.