partners.

welcome

Stefan Hollen, Teamleader Food & Beverage (F&B).
Member of the Renovation Project Team Campus The Hague.

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Collaboration

Back then, the front cooking trend put the students in the spotlight; they were more visible while cooking in our Roots & Mangerie outlets. We gradually increased the combination of theory and practice by combining practical F&B instructors with lecturers to improve the classes for students. For example, we collaborated with companies at the fish auction so that students could understand the entire process of catching fish to preparing the fish on a plate. We did the same with vegetable growers by season. In the meantime, this philosophy has become embedded in our Minor of Food programme. Practical and Theoretical Education (P.A.T.E.) has become a matter of course in our education now.

“By intensifying our educational community, we are contributing to the alumni platform, the industry and society. We are proud that our strategic network consists of leading industry and top-level academic partners.”

At the new Campus The Hague, we can offer a real learning environment that delivers a unique combination of theory, practice and research, distinguishing us from our competitors. Connecting with alumni and relevant strategic networks, we can respond to developments in the world of hospitality, food and beverage. For example, the wine classroom and the instruction kitchen are now next to each other and multifunctional. We no longer cook on gas but induction. In the new Mangerie, we can experiment with cooking and research new cooking techniques. Kitchens fitted with the latest equipment and artificial intelligence challenge the students to develop new concepts.


Unique Combinations

Cooperation with Partners

We increase our cooperation with relevant stakeholders by consciously choosing to partner with industry and institutions that lead in their sustainable business approach. By increasing our educational community, we are contributing to the alumni platform, the industry and society. We are proud that our strategic network consists of leading industry and top-level academic partners.


Working Locally

More than five years ago, we also connected the United Nations Sustainable Development Goals (SDGs) to our educational offering. To give substance to these SDGs, we developed projects for each block of education. For example, a Beach Clean-up run by students during the Volvo Ocean Race. Or a Christmas meal for the homeless in collaboration with the sustainable company Tomato World. Our efforts in sustainability are enhanced by working together and improving initiatives with local communities and international partners.


“Our teaching and training take place in a
student-centred learning environment.”

Décor for skills

Hotelschool The Hague delivers a unique combination of skills, and these are IQ, EQ and AQ. The IQ skills are considerable foundational knowledge, an in-depth understanding of hospitality and critical thinking skills. The EQ skills are highly developed personal and intercultural skills. And last but not least, the AQ skills of resilience and adaptability are essential measures of skills in a rapidly changing world today. With the new campus, we are better equipped to balance our students’ cognitive ability, empathetic ability and resiliency. As a result, we can prepare them for the dynamic world of hospitality in a modern, contemporary environment.

The new Mangerie and Instruction kitchen

partners.

welcome

Stefan Hollen, Teamleader Food & Beverage (F&B).
Member of the Renovation Project Team Campus The Hague.

Share this page

Décor for skills

Hotelschool The Hague delivers a unique combination of skills, and these are IQ, EQ and AQ. The IQ skills are considerable foundational knowledge, an in-depth understanding of hospitality and critical thinking skills. The EQ skills are highly developed personal and intercultural skills. And last but not least, the AQ skills of resilience and adaptability are essential measures of skills in a rapidly changing world today. With the new campus, we are better equipped to balance our students’ cognitive ability, empathetic ability and resiliency. As a result, we can prepare them for the dynamic world of hospitality in a modern, contemporary environment.

“Our teaching and training take place in a
student-centred learning environment.”

Working Locally

More than five years ago, we also connected the United Nations Sustainable Development Goals (SDGs) to our educational offering. To give substance to these SDGs, we developed projects for each block of education. For example, a Beach Clean-up run by students during the Volvo Ocean Race. Or a Christmas meal for the homeless in collaboration with the sustainable company Tomato World. Our efforts in sustainability are enhanced by working together and improving initiatives with local communities and international partners.


Cooperation with Partners

We increase our cooperation with relevant stakeholders by consciously choosing to partner with industry and institutions that lead in their sustainable business approach. By increasing our educational community, we are contributing to the alumni platform, the industry and society. We are proud that our strategic network consists of leading industry and top-level academic partners.


At the new Campus The Hague, we can offer a real learning environment that delivers a unique combination of theory, practice and research, distinguishing us from our competitors. Connecting with alumni and relevant strategic networks, we can respond to developments in the world of hospitality, food and beverage. For example, the wine classroom and the instruction kitchen are now next to each other and multifunctional. We no longer cook on gas but induction. In the new Mangerie, we can experiment with cooking and research new cooking techniques. Kitchens fitted with the latest equipment and artificial intelligence challenge the students to develop new concepts.


“By intensifying our educational community, we are contributing to the alumni platform, the industry and society. We are proud that our strategic network consists of leading industry and top-level academic partners.”

The new Mangerie and Instruction kitchen

Collaboration

Back then, the front cooking trend put the students in the spotlight; they were more visible while cooking in our Roots & Mangerie outlets. We gradually increased the combination of theory and practice by combining practical F&B instructors with lecturers to improve the classes for students. For example, we collaborated with companies at the fish auction so that students could understand the entire process of catching fish to preparing the fish on a plate. We did the same with vegetable growers by season. In the meantime, this philosophy has become embedded in our Minor of Food programme. Practical and Theoretical Education (P.A.T.E.) has become a matter of course in our education now.

Unique Combinations