Between October 1, 2021 and March 31, 2022, three selected groups of students will have the unique opportunity to actively participate in the first World Expo in the Middle East. They will welcome visitors in the Luxembourg pavilion and more specifically in the Schengen Lounge restaurant, as well as work in the kitchen and in service. This amazing experience will give them an insight into the vast opportunities the hospitality and tourism sectors can offer. Those students who will be lucky enough to spend ten weeks in Dubai will be unrecognisable on their return, as this experience will have transformed them.
First edition: 11-22 January 2021.
The aim is to educate the students about new culinary trends, but also to broaden their taste horizons, get them off the beaten track and raise their awareness of our lifestyle and the footprint we leave on the planet. The EHTL has decided to align cooking with health and sustainability.
Partnership with Colombia
On 26 April 2021, the EHTL and the Colombian SENA (Servicio Nacional de Aprendizaje) signed a partnership agreement establishing international cooperation in the transfer of knowledge, technology and good practice. This partnership allows students and teachers from both sides of the Atlantic to meet, discover a different culture and have enriching human and professional experiences.
Partnership with Canada
The EHTL has signed a collaboration agreement with the ITHQ (Institut de Tourisme et d’Hôtellerie du Québec), one of Canada’s leading hotel and tourism schools, to help students to enter the hospitality industry successfully . The objective is to allow BTS students in Hospitality Management to continue their studies in order to obtain a Bachelor’s degree. Thanks to this partnership, young adults can study in Montreal, carry out internships on another continent and thus discover new horizons and gain important professional experience.
The start of the 2018/2019 school year marked a turning point in the way we teach at the EHTL, with the decision to provide Ipads to all students and teachers. Two years later, they decided to go even further and rethink and redesign the teaching model to 21st century learning. Technology offering new possibilities, shouldn’t we also change the way we teach and promote construction of knowledge?
Launched at the beginning of the 2020/2021 school year in the second last year of vocational training, “blended learning” alternates face-to-face and distance learning courses. The aim is to allow more flexibility to recognise the students’ needs and abilities, but also to allow them to work semi-autonomously and thus to give them greater responsibility for the management and success of their studies.
EHTL Fitness Challenge
Implemented during the 2019/2020 school year, the EHTL Fitness Challenge wants to motivate students to walk 10,000 steps per day and thus to adopt a healthy lifestyle habit that is very useful to face the negative effets of our sedentary lifestyle. The participants wears a connected Garmin Forerunner 35 fitness watch which allows them to count the number of steps taken during the day and to follow the progress of the other members of their team. Since the first edition, many classes have signed up to take up the challenge, proving their motivation and commitment. In the second edition, 150 participants took no less than 25 million steps!
EHTL olive oil
In the autumn of 2019, the EHTL has set up a collaboration with olive grower Toula Vassilacou to produce a high quality oil. The sale of this premium product contributes to fund educational projects at EHTL and to the promote the school’s reputation through a product that is appealing in its taste, quality and packaging. The students develop recipes that feature this healthy concentrate. Visits to the olive grove located in Greece, in the Peloponnese, allow students to participate in the harvest and to discover the whole production process.
Partnership with DUCASSE Education
On 25 September 2018, DUCASSE Education and EHTL signed the Memorandum of Understanding. The purpose is to pass on as much knowledge as possible to the students as far as expertise in culinary arts, pastry, hospitality and management are concerned. The agreement offers master classes and facilitates the enrolment of Diekirch students in the post-baccalaureate training programmes offered by the prestigious institution in Paris.
Just like in many other areas of professional life, jobs in the Horeca industry have changed markedly with the advent of new technologies. This was something that was yet to happen in EHTL’s learning, and that’s why the One2One project was initiated to steer the growth of the school and its curriculum towards ICT and 21st-century skills while remaining true to the values of a sector firmly rooted in tradition and the local area and with the emphasis on specialist skills. At the start of the 2018-2019 school year, each of the 240 pupils at EHTL was issued with an iPad.
The aims of the project are:
- to make learning more interactive, clear and tangible.
- to strengthen the link between learning and the world of work.
- to steer the pupils towards semi-autonomous learning.
- to prompt teachers to review their methods.
- to provide pupils with 21st-century skills.
ABC du Boeuf
During the 2017-2018 school year, three educational establishments (LTA, LTB and EHTL) joined forces to give rise to an educational programme called L’ABC du Bœuf (the ABC of Beef). The project focused on the farming, marketing and effective use of Luxembourgish beef, and involved topics such as using local produce and cutting down on waste. Through the various stages of the programme, pupils learned to recognise and appreciate the true value of Luxembourgish beef. The idea being that, when they are working as professionals, the pupils will be able to display their knowledge to consumers and pass on to them the true value of our meat, thereby ensuring that farmers and their produce are properly valued.
In 1995, the LTHAH played an active role in the Luxembourg government’s development aid project aimed at restoring hotel schools in Vietnam. Starting from the 1999-2000 school year, the LTHAH welcomed groups of Vietnamese students who had come to do a year of ongoing practical and theoretical training. Supervised by LTHAH teachers from 2006 until the end of the government programme, these groups have run the NHA VIET NAM restaurant in Diekirch, which used to open on some evenings and has enjoyed great success.
Future training hotel
A training hotel is a large facility that welcomes real guests and allows trainees and students to put their training into practice. This new project will enable our young people to discover the latest technological and environmental market trends and to experience for themselves what the hospitality sector is really like. They will get first-hand experience of the various departments and areas of a hotel. It goes without saying that they will not be required to face these challenges alone. A seasoned team of professionals will be on hand to help, guide and encourage them through their apprenticeship so that they are prepared as best as possible for the employment market.
A training hotel must also make sense from an educational and economic perspective, and must be able to adapt, reinvent itself, be imaginative and follow market trends. As our young people embark on a career in hospitality, they will develop soft skills like creativity, flexibility, open-mindedness, versatility and teamwork. This is an industry where it is possible to live your dream.
To sum up, the challenge facing this pilot project is to create a modern, innovative training hotel with a sensible and responsible approach to natural resources.
In 1984, the EHTL was one of the first Luxembourg technical colleges to get involved in European projects. The school has participated in various programmes ever since, including LINGUA, COMENIUS, LEONARDO and (currently) ERASMUS+, showcasing its capacity for international exchange. Among other things, these programmes allow students to get top-class placements outside their own country.