ÉCOLE D’HÔTELLERIE ET DE TOURISME DU LUXEMBOURG
Our graduates will leave with the confidence that they have acquired interpersonal skills on top of the foundations of their chosen profession. Allied to the professional skills they acquire, these personal qualities will ensure that they go on to have a successful career.
For this reason, the EHTL has implemented an educational approach that is tailored to the requirements of the job market or further studies that await the students when they leave. The teaching staff provide support to the students as they acquire knowledge and skills based on a solid professional foundation. The students are encouraged to embark on a voyage of self-discovery, set themselves goals and construct their own personal educational pathway based on their values and convictions that will lead them towards excellence – the pursuit of excellence being the central theme of the EHTL.
As part of their studies, the students also have the chance to discover the world of work and its requirements during annual (10-week) internships with Luxembourgish or international companies. The experience they gain on these placements will facilitate their transition from education to employment. Foreign placements have the additional advantage of preparing the students for the demands of professional mobility.
The modest size of our school, which has just 300 students, means we can offer them personalised and effective care. There is a real sense of school community here because our students have a timetable of lessons, work closely with their teachers, eat together and take part in competitions. The bonds formed at the EHTL tend to last beyond their time here, as shown by the popularity of the school’s alumni association throughout the last 50 years and more.
« Striving for excellence », is the motto adopted in 2017 by the École d’Hôtellerie et de Tourisme du Luxembourg (EHTL). Founded in Diekirch in 1949, the school now has around 300 students learning not only skills that are particular to catering, hospitality and tourism but also soft skills such as punctuality, communication and flexibility. One of the school’s key strengths is its family feel. Class sizes are small and there is plenty of support to go around. ‘Our school is not a production line. We look after our young people and help and support them on their journey.’
However, there are some things we cannot teach, and the students have to bring with them, such as ambition, a strong work ethic, plenty of energy and a healthy curiosity about foreign cultures. Our doors are open to motivated young people who have just completed any kind of secondary education and will pursue excellence as they train in catering, hospitality or tourism professions.
Once their training is complete, our graduates will act as ambassadors for the school as they embark on a career in Luxembourg or use their qualification as a springboard to find work abroad given that the EHTL is the headquarters of the European Association of Hotel and Tourism Schools (AEHT).
EHTL
New approach, new name, new courses. The LTHAH is now known as the École d’Hôtellerie et de Tourisme du Luxembourg.
Renovation and extension of the practical department. A new kitchen, a new bakery and classrooms for the practical department.
On 12 October, a new AEHT is created in Luxembourg with its headquarters at the LTHAH. The LTHAH celebrates its 50th birthday. This is a chance to review the courses on offer and plan for the years ahead, which represent a big challenge for the hotel, restaurant and tourism industry.…Read More
The LTHAH organises the annual AEHT meeting in Luxembourg. This is a huge event, with nearly 1,000 attendees from 23 countries. It is a chance for the teams to take part in many competitions, conferences and seminars. The programme includes excursions aimed at promoting Luxembourg as well as exhibitions and…Read More
The European Association of Hotel and Tourism Schools (AEHT) is founded in Strasbourg, France.
Official opening of the new hotel school, with a modern and varied educational setup for around 300 students. The school can now offer tailored learning for the various catering and hospitality professions.
A government bill for a ‘hotel technical college’ is adopted. A new hotel school will be built on land by ‘Rue Joseph Merten’.
The hotel school becomes a victim of its own success and is forced to acknowledge that, despite all its transformations, it has outgrown itself.
On the night of 18 May 1969, a fire ravages the hotel school, destroying the ground-floor dining room and a first-floor classroom. The roof is also completely destroyed. The school is rebuilt in double-quick time, with the students already back in the classroom by October of the same year.