> Academic and professional training: alternation between theory and practice, cross-curricula organisation and a cross-referencing of subjects, case studies, a professional memoir and more...

> Training in direct partnership with the world of business: exceptional training sites, two business sites for practical application, 18 to 24 week courses each year, programmes with direct links to the real world and the industry’s future, Junior Enterprise project, internships, conceptual restaurant project, and more...

> Involvement of professionals: meetings and seminars (Human Resources seminar), conferences, workshops, professional juries, network of partners, Innovation Committee, Chefs Committee, Human Resources Committee, Tasting Committee Find out more about the 4 committees… 

> Diversity and harmony of the teaching staff: 70 permanent faculty members ("Meilleurs Ouvriers de France", PhDs, university speakers from University Lyon 3, from Lyon’s prestigious Business School the EM, professionals, consultants, catering managers and hotel managers...)

> A human dimension: Personal pedagogical mentoring and accompaniment, 25 students per class (6/8 in practical situations), annual intake of 125 students...

> Multi-cultural environment and international perspective: students from more than 35 nations, the Institut Paul Bocuse Worldwide Alliance, bilingual lessons, international internships, currently more than 800 graduates around the world, lecturers from Anglo-Saxon and other international universities...