The south campus of Luxembourg's Hospitality and Tourism School (EHTL), based at GridX in Wickrange, is about to mark its first anniversary. In its inaugural year, only year-four classes were on offer, meaning the fifty students who enrolled enjoyed their training in a particularly tightly knit atmosphere.

According to the school principal, around 80% of students successfully completed the first year, and enthusiasm among pupils has been described as overwhelmingly positive.

The school's stated ambition is clear: to prepare students as thoroughly as possible for future-proof careers in the hospitality sector.

Under the supervision of Aziza Boukha, the sensory analysis laboratory forms a key part of the curriculum. Far from a mere pastime, this class is designed to sharpen the senses, training students in the arts of taste and smell, which are essential skills for the hospitality industry.

The school points out that such a facility is rare and even attracts interest from a school in Strasbourg, with students visiting to observe and learn.

No equivalent exists at the school's ain campus in Diekirch, although in terms of core training opportunities, the Wickrange and northern campuses are otherwise aligned, as emphasised by EHTL principal Michel Lanners.

Laboratoire d‘analyses sensorielles am Campus Sud © Monique Kater

Laboratoire d‘analyses sensorielles am Campus Sud © Monique Kater

Laboratoire d‘analyses sensorielles am Campus Sud © Monique Kater

Laboratoire d‘analyses sensorielles am Campus Sud © Monique Kater

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Compared to general secondary schools, the hospitality school offers a clear emphasis on practical skills. It is precisely this component that students say distinguishes the hotel school from regular schools.

Pupils who have switched schools report that hands-on experience gives them a tangible advantage.

The school promotes a range of career outcomes: from becoming the owner of a bar to moving into areas such as hospitality management or even law. In addition to culinary training, students therefore receive instruction in management and communication, which reflects the multitude of opportunities in the sector.

For the school's management, the challenge now is stepping up outreach and promotion in other schools to attract more students.

The hotel school positions itself as a pathway to careers that are resilient in times of crisis. After a first year limited to year-four classes, the Wickrange campus is now ready to welcome a new intake of students.

The school's management stresses that this training opens doors not only to immediate employment in the hospitality sector but also to further academic study.

Enrolment for both campuses opens on 16 July.