Our Values








Passport to Excellence

At EHT, learning and fun are part of the students’ curriculum. From classrooms to internships, events to field trips, every step is designed to enrich the student’s learning journey. 

The students enhance their skills in a real-life environment including 12 fully-equipped classrooms, 3 computer labs, a library with 2500+ books, 2 seminar rooms, one auditorium, a training restaurant, a pedagogical kitchen, a pastry workshop, a bakery workshop and 4 training hotel rooms. 

We encourage students to live an exemplary life that embraces EHT values, mutual respect, social engagement, sharing goals and passions.

Key Dates

Academic Year 2020-21

Programs Starting Date

  • ASEAN Programs | Jan 12, 2021 (tentative) 


  • Graduation Ceremony – Academic year 2019-20 | Jan 25-29, 2021 (tentative)

Holidays - School Closed

  • Sep 12 – Sep 20, 2020 | Pchum Ben
  • Oct 30 – Nov 1, 2020 | Water Festival
  • Dec 26, 2020 – Jan 3, 2021 | New Year
  • Apr 10 – Apr 25, 2021 | Khmer New Year

Admission Sessions 2020-21

Admission Tests ASEAN Programs

  • Oct 22, 2020 (tentative)
  • Nov 18, 2020 (tentative)
  • Dec 08, 2020 (tentative)
  • Jan 20, 2021 (tentative)

Orientation Sessions DHM Program

  • Cancelled for 2020-21

    5 Asean Certified programs

    Develop core, generic and functional competencies in your chosen field.

    Food & Beverage Service

    Main learning outcomes:

    • Barista & Cocktail/Mocktail training
    • Service & Catering
    • Fine dining table set-up
    • Customer service skills

    Food Production Cookery

    Main learning outcomes:

    • Hot & cold kitchen knowledge
    • Food preparation & techniques
    • Hygiene standards & safety rules
    • Operate & maintain kitchen equipment

    Food Production Patisserie

    Main learning outcomes:

    • Pastry & bakery knowledge
    • Food preparation & techniques
    • Hygiene standards & safety rules
    • Operate & maintain kitchen equipment

    Front-Office & Housekeeping

    Main learning outcomes:

    • Check-in & Check-out procedures
    • Rooms division and cleaning standards
    • Manipulate reservations
    • Deal and communicate with the client

    Travel Agency Operations

    Main learning outcomes:

    • Booking & ticketing procedures
    • Tour Operations & Tourism trends
    • Deal and communicate with the client
    • Customer support tools

    Preparatory Hospitality Course*

    Main learning outcomes:

    • English and computer skills
    • Introduction to hotel services

      *Non-ASEAN program. Completing this course enables the student to enroll in one of the five ASEAN programs.


    General information

    • Duration: 10 months full-time (one academic year).
    • Study Method: Instructor-led, interactive.
    • Study material: Textbooks and other supplies.
    • Other resources: Uniform (2 sets), lunch meal, accident insurance and medical check-up.
    • Award: Certificate II, ASEAN level 1 in a chosen specialty field.


    • Specific modules to develop core, generic and functional competencies in your chosen field.
    • English and/or French language courses.
    • Computer classes.
    • Soft skills development.
    • Training in hygiene, sanitation and work safety.
    • Field trips, guided simulation activities and group projects.
    • Internship in a local organization.
    • Post-graduate international traineeships for top students.


     Study Criteria

    • Minimum 17 years old
    • High school certificate or equivalent
    • Pre-intermediate English
    • Pass the admission test

    Student Contribution per academic year
    For Cambodian nationals, programs are substantially subsidized by the Paul Dubrule Foundation, requesting students to contribute only with approximately 1/3 of the full cost (2800 USD).

    • ASEAN main programs: 945 USD
    • Preparatory Hospitality Course: 525 USD

    We also welcome International students to our ASEAN main programs for the full cost of 2800 USD.

    Diploma in hospitality management

    A 10-month hospitality business program supported by our partners Accor and the world-renowned École Hôtelière de Lausanne (EHL).

    Gain and develop in-depth understanding of the key concepts of hospitality management across 6 functional areas: Management, Finance, Marketing & Sales, IT & Digital, General Admin & HR and Business English.


    General information

    • Duration: 10 months part-time (Monday to Friday, 18:00 to 21:00).
    • Study Method: In-class interactive, case studies, bring your own laptop.
    • Study Material: e-books and handouts.
    • Award: Diploma in Hospitality Management (equivalent to ASEAN Diploma level 4)


    • 16 ASEAN competency modules
    • 4 specialized modules developed by École Hôtelière de Lausanne
    • 2 specialized modules developed by EHT Paul Dubrule 


    Study Criteria

    • EHT Paul Dubrule graduates (minimum 1 year of work experience or part-time employment during the program) or
    • Industry professionals with a minimum of 3 years of work experience (must earn the Recognition of Prior Learning (RPL) certificate before graduation)
    • Professional English
    • Pass the admission test

    Tuition Fee

    • $1575 USD (subsidized fee only for Cambodian nationals)


    Hospitality Training for Migrant Workers

    A 3-month program supported by the International Organization for Migration (IOM) and funded by the Swiss Agency for Development and Cooperation (SDC).

    After completing the program, the students are placed on an internship at a four/five-star hotel in Thailand for 3 months.

    EHT Entrepreneur Challenge

    A yearly competition for EHT Alumni (ASEAN & DHM programs) resulting in a valuable opportunity for ambitious graduates to launch their own business project supported by professional guidance and seed funding.

    Shortlisted candidates will pitch their business idea to EHT’s board members.

    Due to the Covid-19 pandemic, the competition has been postponed to 2021.

    EHT Campus

    Our campus offers a vibrant and dynamic environment that meet every student's needs.