Culinary & Restaurant Management Certificate

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EHL Culinary Management Certificate - (1)-1

Whether you dream of opening a restaurant or starting your own innovative F&B business, this program will give you the necessary skills and connections. Your own business project will take shape thanks to managerial modules (finance, marketing, leadership...) and the tools EHL has 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. Benefit from the instruction of world-recognized chefs and top experts with a strong global work experience within the F&B industry.

Key Facts

Certificates

EHL Culinary & Restaurant Management Certificate. Sous-vide Certification. Optional: HACCP, Barista, Mixology & Art de la Table.

Duration

20 weeks, on-site full-time program

Includes

550+ hours of both academic and practical instruction with additional electives, individualized coaching and optional internship

Location

Lausanne, Switzerland

Alumni Network

30’000 alumni in 150+ countries

Application Deadlines

For visa candidates: 15 December 2023
For non-visa candidates: 15 January 2024

A transformative journey

Learn how EHL and the CREM program can power your professional journey through the eyes of Ilan Luttway, a proud 2024 CREM graduate. Whether you're looking to change careers or advance in the hospitality industry, Ilan's experience highlights the exceptional learning environment and vibrant student life at EHL. Be inspired and take your next step with us!

Watch the video

culinary_restaurant_management_certificate_frank_giovannini

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.

Benefits of the Culinary & Restaurant Management Certificate

Embark on a journey where you'll connect academic insights with practical applications. Receive tailored coaching for your business plan from top chefs and industry experts who excel in blending technical know-how with key soft skills. Designed to prepare you for managing F&B operations, this program covers all aspects from ground-level operations to high-level management. Further enrich your learning experience through exclusive networking events, offering direct access to wisdom and strategies from experienced industry leaders.

You will graduate with:

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

Discover the program highlights

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.

Program key features and benefits

Advanced culinary savoir-faire

Overview of traditional essentials and contemporary cooking techniques
Insights into Michelin-star quality and into cutting-edge concepts and trends

Innovation and R&D

Open marketplace with real businesses and customers
Applied research labs for menu design and culinary innovation

Management

Key skills and strategies to delight your customers and run a profitable F&B business

Entrepreneurship

Restaurant Design & Concept Development with expert coaching sessions and hands-on toolbox

Additional resources

Individualized business coaching
Business plan toolbox
Elective courses on topics of your interest
Networking events
Optional internship

Certifications

EHL Culinary & Restaurant Management Certificate
Sous-vide Certification
HACCP and Food Safety for the Restaurant Industry certification (optional)
Barista certification (optional)
Mixology certification (optional)
Art de la Table certification (optional)

Program details

Discover the program modules and courses

Culinary Fundamentals and Beverage Knowledge

Courses

International cuisine & culinary basics
Pastry & bakery making
Oenology
Mixology
Events catering and operations management

Description

In this module, students will acquire basic techniques of baking, pastry-making, and cooking. They will also acquire the knowledge needed to work in a banqueting service, both in terms of service and cooking. In the practical courses, the emphasis will be on developing an entrepreneurship mindset along with practical skills. In addition, during the mixology and oenology courses, students will learn the basics of wine and alcoholic beverage knowledge, as well as sensory analysis and cocktail creation. By the end of this module, students will have specific knowledge and practical skills in cooking, service and beverages.

Luxury Service & Culinary Practical Arts

Courses

Fine dining cuisine at the Berceau des Sens
Fine dining restaurant at the Berceau des Sens
Bistronomic cuisine at the 1893
Culinary R&D Design Lab
Service quality & Design

Description

In this module, students will immerse themselves in the world of luxury culinary excellence. They will learn the art of cooking and service at the bistronomic restaurant Le 1893 and the Michelin-starred restaurant Le Berceau des Sens. They will nurture their creativity with hands-on experiences on the Culinary Research and Development course. They will also learn how to improve the quality and design of service using tools and techniques to personalize the customer experience. By the end of this module, students will have acquired a luxury mindset focused on quality, customer experience and emerging trends.

Strategic Leadership & Management Development

Courses

Developing entrepreneurial projects
Leadership and team management
Performance & HR management
Fundamentals of F&B operations
Fundamentals of sustainable business

Description

In this module, students will acquire strategic leadership and management competencies essential for success in the F&B industry. They will be equipped with key business tools and theories to manage and lead entrepreneurial projects by applying sustainable practices that foster an entrepreneurship-responsible mindset. This module will enable students to discover human resource management strategies so that they are better equipped with innovative approaches to lead and inspire people. By the end of this module, students will possess the requisite skills for proficiently crafting entrepreneurial projects, complemented by essential competencies in people management.

F&B Marketing Essentials

Courses

Marketing basics for the F&B industry
Digital marketing and branding strategy
Market analysis and consumer behavior

Description

In this module, students will acquire a strong foundation in F&B marketing essentials. They will be equipped to navigate the multiple challenges of marketing within the industry. They will develop and execute effective digital marketing strategies and will gain knowledge to analyse market and consumer behavior. Students will gain knowledge of strategic decision-making, problem-solving, and the intricacies of brand strategy. By the end of this module, students will have acquired the competencies for success in promoting and positioning F&B businesses in a competitive market landscape.

Financial Tools for F&B Industry

Courses

Food & Beverage Cost control
Finance in F&B
Financial basics for small business owners

Description

In this module, students will acquire financial management competencies in the Food and Beverage (F&B) industry. Students will gain knowledge on optimization and inventory management, covering specific knowledge such as menu design, pricing, and marketing strategies. They will also acquire budgeting, financial analysis, and securing funding competencies. By the end of the module, students will be well-equipped to make informed financial decisions, ensuring the profitability of F&B establishments.

Business Plan for Concept Creation

Courses

Business Plan
Concept creation
Business tools for the F&B industry

Description

In this module, students will learn the various stages of designing, establishing, and defending a business plan. A mixture of theory, interactive workshops and coaching sessions will equip students with the skills and methods needed to identify business ideas and assess their feasibility. Students will work collaboratively to develop a business plan, that they will run and operate in an event at the end of the program. By the end of this module, they will have acquired a systematic and hands-on knowledge of business planning in relation to the development of a concept.

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.

Aptitude for critical thinking & analysis
Cultural awareness & language skills
Customer-oriented service approach
Self-management & personal motivation

Learn more about the admissions requirements and fees by clicking below.

Admissions

Fees

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Master the CREM application: tips from Program Advisor Arnaud Jonquet and 2024 graduate Ilan Luttway.

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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"