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.