An exceptional location for talent to flourish. There are always places where ideas and traditions can be better shared than others. No doubt the Institut Paul Bocuse is one of them. The Institut Paul Bocuse has found an ideal balance between a sense of value and ways to succeed by electing to set up in the superb 19th century château, it demonstrated a desire to offer the 300 students from 40 different nationalities an exceptional background.
The infrastructure reflects this determination to combine tradition and modernity :
The 4.200 square meter new building (connected to the château by a footbridge) holds kitchens, pastry, and bakery, student restaurant and a cafe. The building also houses classrooms, a computer lab, a lecture hall designed for cooking demonstrations and conferences . All student learn finance, human resources, marketing management together with the professional savoir faire in cuisine, restaurant. In order to enrich its hospitality program the Institut Paul Bocuse operates a 4star 80 bedded room hotel in Lyon.
Faculty: the Institute education team includes a concentration of Master Chefs with a broadest base of French culinary experience. Our faculty also includes teachers from Lyon 3 University dedicated to business-related courses in marketing, finance, human resources, strategic. In both Bachelor degrees curriculum students take advantage of 6 month learning in the Institut Paul Bocuse and 5 month externship in France and abroad. The Institut Paul Bocuse continuing education also offers a year-round schedule of courses en cooking, baking and pastry, food and beverage program. The Institut Paul Bocuse prepares you for a career professionals in the hotel and catering sector are all enthusiasts. 50,000 jobs created per year, 34 Billion Euros yearly turnover within the sector. As each of these skill sectors is in state of growth and is seeking true professionals, everyone can find a position with witch they are content. There is no lack of qualifiers for defining positions in the hotel and catering sectors: reception skills, talent, thoroughness, experience, polyvalence, etc... In order that everyone becomes a true professional, training is essential. They will be the orchestral conductors of the hotels and restaurants for tomorrow.
The board:
Paul BOCUSE
Meilleur Ouvrier de France for 38 years
3 Michelin star
Fonder and Honorary
President of the Institut Paul Bocuse
 Paul Bocuse’s website
Gérard PELISSON
Co-fonder of Accor Group
President of the Institut Paul Bocuse
Accor’s website |
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What makes the Board a special one?
All Members of the Board have acquired through their personality, their story, their accomplishment a position and an image of real leaders. They share the same goal and envy: Trained through their way of being, their passion, their professionalism, young students who have chosen Paul Bocuse Institute to also become men and women recognised through their professionalism.
