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).
Space for 120 students
Space for 120 students. This requires ongoing renovation and extensions including adding a classroom, fitting out a bakery and converting a meeting room into a classroom.
International H.O.R.E.C.A. Congress
23-24 February 1952: International Congress of H.O.R.E.C.A. (International Union of National Associations of Hotel, Restaurant and Café Keepers) takes place at a wine estate in Remich. The hotel school prepares a buffet for 400 people.
26 September: the hotel school’s first diplomas are awarded by the Chamber of Commerce.
27-31 December 1952: the school’s first study trip to Paris.
7 students start at the school
On 6 March 1950, 7 students start at the school, which is located in completely renovated premises behind the parish church in Diekirch.
Young men: white jacket and toque
Young women: large sleeved apron
Duration of study: 3 years. The education is free, but management demands 630 Luxembourg francs for the students’ meals.