A New Route Into the World of Fine Dining: EHL Launches Global Culinary Degree

For anyone dreaming of life in a professional kitchen, or running a restaurant of their own, one of the world’s most respected hospitality schools has just unveiled a brand-new pathway into the industry.

Lausanne-based EHL Hospitality Business School, widely regarded as one of the leading institutions in hospitality education, has announced the launch of an Associate Degree in International Culinary Arts, Fine-Dining Experience and Restaurant Management. 

The two-year programme will welcome its first students in September 2027, signalling a major expansion of the school’s focus into gastronomy and restaurant innovation.

The new course is designed for the next generation of culinary professionals, people who don’t just want to cook beautifully, but who want to create unforgettable dining experiences and lead successful food businesses.

A Course Built for Modern Gastronomy

The programme brings together three essential areas of modern hospitality:

Culinary arts

Fine-dining guest experience

Restaurant management

In short, it recognises something today’s food world increasingly demands: chefs and restaurateurs need far more than technical cooking skills. They must also understand service, branding, sustainability, drinks culture, and the business side of hospitality.

Interest in gastronomy, food culture and culinary tourism has grown dramatically in recent years. At the same time, the industry is calling out for talented people who can deliver memorable dining experiences rather than simply plates of food.

Learning in Real Restaurants, Including Michelin-Starred Kitchens

What makes this programme particularly exciting is its emphasis on hands-on experience. Around 60% of teaching is practical, taking place in EHL’s extensive training facilities, which include 13 working food and beverage outlets and even a Michelin-starred restaurant.

Students will also benefit from:

A six-month internship with prestigious restaurant partners

International field trips across Europe’s great gastronomic regions

Masterclasses from visiting chefs and industry experts

Teaching will be delivered by a faculty that includes internationally recognised chefs, hospitality professionals and even Meilleurs Ouvriers de France, the elite craftsmen of French gastronomy.

A Faster Route Into the Industry

Interestingly, research carried out during the programme’s development showed that many students now prefer shorter, career-focused qualifications rather than long academic degrees. The associate degree format offers a faster route into professional kitchens and hospitality leadership while still providing a recognised academic qualification.

Graduates could go on to careers as chefs, restaurant managers, sommeliers, or food entrepreneurs, or continue their studies toward a full bachelor’s degree.

For anyone passionate about food culture and the theatre of fine dining, it’s clear that the future of culinary education is no longer just about cooking, it’s about crafting experiences, building brands, and shaping the next chapter of the global restaurant scene. 

Formerly École hôtelière de Lausanne it was founded in 1893.

https://www.ehl.edu

EHL Insights Report: Food and Well-Being 2025

"Evolving food attitudes shaping the future of health, hospitality and education"

EHL is justifiably proud to announce the launch of the Food and Well-being 2025 report. The report is written with the contribution of Intesa Sanpaolo, with the aim of collaborating on research, industry and education projects to drive innovation in the international hospitality sector.

The Food and Well-being 2025 report, accompanied by a host of related activities, has been carefully crafted for the global hospitality industry from restaurateurs and hotel operators to large-scale food service players, as well as related stakeholders such as educators and policy makers.

Based on the future of food and its critical intersection with well-being and hospitality, this report provides thought leadership and actionable strategies to empower industry stakeholders wanting to redefine the food landscape. 

Written by EHL experts and professors, and led by EHL Innovation Hub, it is designed to offer a wide range of insights and examples of evolving food trends based on in-depth interviews and research analysis from the field.

The Food & Wellbeing Report shows how research-backed insights are cornerstones of the EHL Innovation Hub, guiding innovators and industry leaders. By examining both short and long-term trends, this report provides the tools to stay ahead, proactively shape the future, and drive business-ready innovation in hospitality and related industries.

Insights from the report:

Food as the cornerstone of well-being: Evolving beyond its traditional role as a source of sustenance, food nurtures not only the body but also mental health and the fabric of community. The concept of Food Well-Being (FWB) captures this multifaceted impact, highlighting food's role in bringing pleasure, purpose, health, sustainability and a sense of belonging into our daily lives. This premise becomes a key definer of the modern hospitality industry.

Consumer trends and the conscious shift: Consumers are making more mindful food choices, prioritizing health, transparency and sustainability. This shift is impacting hospitality offers, from personalized nutrition to plant-forward menus and tech-enhanced dining experiences. Understanding these new demands is pivotal across sectors, from industry to education, to inform the way businesses innovate and schools train future professionals.

Hospitality’s role in promoting well-being: Through innovative practices like planetary diet offers, social eating initiatives or just small shifts in their existing offering, hospitality providers can create environments that support both hedonic (pleasure-driven) and eudaimonic (purpose-driven) well-being. The report's findings uphold the growing importance of cross-disciplinary, continuous education to meet these expectations effectively.

Challenges and opportunities: While the rise of the conscious consumer signals progress, it also presents challenges, such as the increased spread of misinformation, systemic inequalities in access to healthy food and the complexities of sustainable food sourcing. Innovations in technology and education, alongside stronger commitments to shared responsibility, offer pathways to address these issues.

Opportunities for stakeholders: For hospitality businesses – developing new practices and offers in collaboration with innovators, nutritionists and local communities. For chefs and operators - leading through culinary innovation, advocating for nutritious, sustainable options without compromising on taste or experience. For policy makers and educators – creating curricula that align with the principles of well-being and sustainability.

The activities

EHL and Intesa Sanpaolo have incorporated industry and school activities in the Oltrepò Pavese region of Italy for promoting key messages from the report findings. These activities will bring together visionary entrepreneurs, schools and local companies, serving both as a launchpad for the report and a catalyst for igniting conversations about new industry roles and forward-thinking food solutions.

http://www.ehlgroup.com