Partners École Hôtelière de Lausanne, Institut Paul Bocuse Power Dusit Hospitality Management College Offerings

2018—When the Dusit Hospitality Management College (DHMC) opens its doors to its first batch of students beginning August this year, it will be opening up opportunity for the next generation of hoteliers and culinary professionals. Students looking for a global managerial career in the hospitality industry will learn from two of the most trusted names in international hospitality and culinary education: Switzerland’s world-renowned École hôtelière de Lausanne (EHL) and France’s famed Institut Paul Bocuse.

“Dusit Hospitality Management College was designed to develop globally competitive hoteliers. Our partnership with two of the acknowledged world leaders in hospitality management and culinary education, and the full integration of our college and hotel, give our students what we like to refer to as Beyond Education. We are the only hospitality management college in this part of the world that offers a fully integrated learning experience where culinary and hotel management modules studied in theory can be experienced on the job in actual hotel operations,” said Lars Eltvik, DHMC and dusitD2 the Fort, Manila Managing Director.

“In all areas of the hotel operations, students will be mentored by some of the industry’s best hoteliers and restaurateurs. This will give them an internationally certified degree in hospitality management and certified culinary programs that will make them qualified to embark on an international professional career.”

At the heart of DHMC’s offerings are the Bachelor of Science Degree in Hospitality Management and the Professional Advancement Centre. The four-year bachelor’s degree in hospitality management follows the standards of the Philippine Commission on Higher Education and is certified by École hôtelière de Lausanne. On the other hand, professional advancement and culinary programs will be introduced in collaboration with the Institut Paul Bocuse in France, which is known for combining tradition and innovation in its unique take on

French hospitality and cuisine. Merging the expertise of these two iconic schools fused with Dusit’s world-class hospitality delivered with the unique touches of Thailand’s artistry, promises to change the country’s hospitality education landscape and experience.

EHL: A Culture of Excellence that Graduates the Best Hospitality Management Professionals

Consistently regarded as the best hospitality school in the world, Switzerland’s École hôtelière de Lausanne welcomes over 2,500 students from over 100 countries to its campus at Le Chalet- à-Gobet in Lausanne each year. Established in 1893, EHL is not only the world’s first hotel school; it is also the world’s premier school in hospitality management education. Testament to this heritage is the largest and most dynamic professional alumni network around the world serving as respected ambassadors of the Swiss hospitality tradition.

École hôtelière de Lausanne brings to DHMC an active learning approach hinged on group work, case studies, and experimentation both on and off campus and during internships. The college’s four-year Bachelor of Science degree in Hospitality Management, certified by EHL, will train students through a well-rounded approach that integrates theoretical knowledge and practical applications in hotel-setting operations.

DHMC is now accepting enrollees for classes that will begin in August 2018. Institut Paul Bocuse: Creativity and Innovation in Culinary Management The Institut Paul Bocuse is known the world over for combining tradition and innovation in the art of French hospitality and cuisine.

The institution is named after its founder, culinary legend and undisputed master of French cuisine Paul Bocuse, known for his innovative approaches to cuisine. A three-star Michelin chef, Bocuse created the Bocuse d’Or, or what has come to be referred to as the Olympics of cooking.

The Institut Paul Bocuse carries on its founder’s culinary aesthetic and vision. At the school, culinary and hospitality education is focused on developing creativity and innovation, preparing students to design, develop, and execute new culinary concepts. It also offers real immersion into the universe of culinary arts–gastronomy, food service, and research for an international clientele. The school believes in reinforcing the culture and traditions of the hospitality and culinary profession by providing its students with solid technical grounding.

In partnership with Institut Paul Bocuse, DHMC offers a series of executive programs under its Professional Advancement Centre. These include Culinary Arts for Professionals, Pastry for Professionals, and Restaurant Management, among others.

“We are committed to giving our students different opportunities to hone their skills and become successful in their respective fields. We want them to lead in this growing industry we are in,” added Mr. Eltvik.

DHMC: A World-Class Center of Learning

Housed in the first nine floors of the nearly completed 27-floor dusitD2 the Fort, Manila, the College and hotel will offer international hospitality education facilities including practical kitchens, restaurants, function rooms, recreational facilities including a swimming pool and fitness center, 125 guest rooms and 108 serviced residences. Bringing hospitality and culinary instruction into the digital age, DHMC promises students a technology-enabled learning environment complete with extensive hospitality management resources to transform them into globally competitive hospitality and culinary professionals. (PR)