Competence development


Towards competence optimization
In addition to the training given to its students, Institut Paul Bocuse also trains practicing teachers and professionals through tailor-made competence development modules.
ACADEMIC TRAINING
VALIDATION OF THE ACQUISITION OF EXPERIENCE (VAE)
TRAINING FOR COMPANIES AND PROFESSIONALS



ACADEMIC TRAINING
Institut Paul Bocuse is the initiator of an alliance of 16 international Schools and Universities that mutually enrich each other through their respective customs, practices and pedagogical and societal values.
The Institut also embraces a logic of sharing the tradition and modernity of French know-how and has extended its field of action to other international academic partners from all the continents, selected for their innovation capacity and supporting them in their development, positioning and influence.
Together, we put into place new highly-specialized pedagogical practices thanks to the transfer of competencies that meet the current and future needs of the profession and country, and that foster the successful integration of young professionals. These practices respect the academic and cultural logics of each partnership from all standpoints.


VALIDATION OF THE ACQUISITION OF EXPERIENCE (VAE)
The Validation of the Assets of Experience gives access to professional certification (degree or title) through the recognition of the competencies developed through various experiences.
In the framework of an individual or group initiative, Institut Paul Bocuse enables professionals to obtain the Title of international general manager: hotel and restaurant (level I), the Title of international hotel and restaurant manager (level II) or the Title of gastronomic cuisine and restaurant manager (level II).


TRAINING FOR COMPANIES AND PROFESSIONALS

The experts-trainers at Institut Paul Bocuse identify and understand the issues met by professionals in the hotel industry, food service, the culinary arts, the agro-foods industry and the professions of hospitality. The Institut therefore offers to develop the competencies of each co-worker, personalized or "à la carte" formula, by stimulating their creativity and motivation through redefining their role and a new vision of their profession on a daily basis.



A springboard to a new future
Competence developmentThe customized training given by ID Institut Paul Bocuse is adapted to each professional circle (teaching, training, mass consumption products, luxury services, hotels, traditional restaurant dining, group food service, gastronomy, etc...) and meets the needs of an individual or team.
The objective of this accompaniment is to place the professionals in competence-raising dynamics allowing them to analyze the situation in order to better adapt to changes in their profession, by developing their sense of service. 

ID also accompanies professionals undergoing change through a process that anticipates trends and evolutions in their professions allowing them to surpass new major milestones in their careers.


The different exploratory phases
Competence development


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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

Contacts

> Development of professional competencies
Sébastien Wlodyka
Tel: +33 (0)4 27 01 23 43
Send an e-mail

> Development of academic competencies
Eléonore Vial
Tel: +33 (0)4 72 18 02 34
Send an e-mail

Did you know?

Institut Paul Bocuse offers unique training modules, lasting 2 to 6 weeks, for Culinary Chefs or Pastry Chefs wishing to further their knowledge and perfect their skills.

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