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Ecole Hoteliere at Lavasa hosts its fourth convocation for the graduating batch of 2015
Ecole Hoteliere at Lavasa (LEH), a world-class Hospitality Management Institute, and affiliate of the Ecole Hôtelière de Lausanne in Switzerland, celebrated its student academic and leadership achievements during the Fourth Convocation Ceremony, held today.
Lavasa: Ecole Hoteliere at Lavasa (LEH), a world-class Hospitality Management Institute, and affiliate of the Ecole Hôtelière de Lausanne in Switzerland, celebrated its student academic and leadership achievements during the Fourth Convocation Ceremony, held today. The ceremony was conducted in the esteemed presence of dignitaries from the hospitality industry and academia, including Mr. Jean Michel Casse – Senior Vice President Operations, Accor Hotels, Dr. Songtao Gao – President Beijing Hospitality Institute, Mr. Dilip Puri – Managing Director, Starwood Hotels India, and Mr. Michel Rochat – CEO Ecole Hotelier de Lausanne.
Ecole Hoteliere at Lavasa, certified as a Global League Institute by The Great Place to Study Research Institute (UK), as part of the
ceremony conferred the graduates with their certificates from the hand of Mr. Michel Rochat, CEO Ecole hôtelière de Lausanne, Switzerland.
Mr. Rajiv Cowasjee, Dean, Ecole Hoteliere at Lavasa delivered the convocation address and said that “this was a significant milestone in the lives of both the students and the institution.” Further reflecting on the placements for the fourth batch of the institute, Mr. Nathan Andrews, Director,Ecole Hoteliere at Lavasa said, “We are delighted that all the graduates have found excellent placements in the areas of their choice. We appreciate the confidence the industry continues to place in our graduates and wish our alumni the very best.”
Ecole Hotelier Lavasa is also launching a one-year Master Class in the Culinary Arts this year, in collaboration with Ecole Hotelier de
Lausanne, once again the first of its kind in the country.
Commenting on this development Mr.Nathan Andrews said that “This has been a hitherto unmet need, and we believe that this program will meet the needs and aspirations of both aspiring chefs and the growing industry.”
