Bachelor's Degree in Culinary Arts and Restaurant Management


Presentation

Nature :
Diploma training
Level :
Niveau II
Study duration :
3 years
Accessible from :
Initial training

Bachelor Culinary Arts and Restaurant Management

Become an ambassador for the next generation of chefs and restaurateurs
Engaged and creative, you will develop your very own culinary identity. You are open-minded and you love surprising people by feeding off the cultural diversity around you. As you travel the world, you will become an international ambassador of the modern gastronomy of France.

A responsible manager, you strive to respect and value your teams. You implement best practices when it comes to sustainable development, health and pleasure connected to our environment. You are completely at ease with the latest digital and robotic technology to enhance the digital experience in restaurants, at the customer's service.

An innovative entrepreneur, you offer exclusive solutions to meet long-term quality and financial targets, in line with the changing expectations of the market and of customers.

This program leads to obtaining a Bachelor’s Degree in Culinary Arts and Restaurant Management as well as the official title as Cuisine and Restaurant Manager (level II certification) registered on the National Register for Professional Certification and granted by Institut Paul Bocuse.

Program

Bachelor's degree in Culinary Arts and Restaurant Management

JOIN THE NEW GENERATION OF CHEFS...

NEW: from 2018, you can choose a 100% Anglophone course or consider a work-study programme.

In your 2nd or 3rd year, the university exchange scheme opens up a whole new world with all of its different cultures to you.

Our International Mobility Partners:

Garance Cazé
"When I first arrived in Daejeon, I felt homesick as many other exchange students. But now, when I realize my semester is almost over, I have a nostalgic feeling. For six months, SolBridge has been my home, and SolBridgers, my family.

My experience at SolBridge started with the orientation week, and I remember how amazed I was to meet so many people from different countries, and how fascinated I was by the facilities. As the weeks went by, I discovered that it was a great environment to study and I was impressed by the professionalism and the friendliness of our teachers, mentors, staff, and classmates. SolBridge is not only a school of business, but it is also a hub of good willing and great personalities. And since the Orientation week, I feel like being part of SolBridge is something I can be proud of!

The most striking and memorable thing about SolBridge for me was the amazing campus life. My semester at SolBridge was rhythmed by many excursions, parties, movies, concerts, lectures and other kinds of events organized by the school and the Student Council. I enjoyed any single week at SolBridge because it was a propitious place to learn but also a beautiful place to live."

Garance Cazé, French exchange student from Institut Paul Bocuse


Within the context of an exclusive agreement signed in 1998, students enrolled on this Bachelor's course work towards the vocational university degree in partnership with the iaelyon School of Management in their 3rd year.

In your 3rd year
you can choose to focus on Culinary Arts, Baking and Pastry or Party Planning depending on your career plans.

The Institut Paul Bocuse Bachelor's degree is awarded to you at the end of the course.
This degree is internationally and professionally recognised. Your qualification is registered with the RNCP – the National Repertoire of Professional Competencies.


TEACHING BREAKDOWN
With a focus on performance, you will adopt a modern, creative vision of the culinary professions, based on internationally recognised savoir-faire.
Practical experience and management skills applied to the restaurant Industry are balanced.You will quickly become more independent until you are able to manage a kitchen, a production process, a culinary project etc.
You will be involved in major international events, from gala dinners overseen by leading chefs from around the world to embassy receptions etc.

INTERNSHIPS
In your 1st year, your internship will generally be in an independent gourmet restaurant or a hotel, a fantastic experience to enhance your CV.
In the 2nd and 3rd year, you can try out other types of restaurants to find the one that best meets your aspirations.
Mobile catering, healthy food and new trends are all incorporated into our programmes.
At least 50% of internships take place in other countries.


Two school years are held in the 1st year: January and September.

In the interest of the students, the program is subject to change.

Benefits of this training

Bachelor's degree in Culinary Arts and Restaurant Management

KEY BENEFITS

THE POWER OF THE NAME OF INSTITUT PAUL BOCUSE
Daniel Boulud manages 16 international restaurants. He is the graduation speaker of our class of 2014 and Chair of our International Chefs Advisory Board.
Alongside him are eminent individuals with the desire to disseminate the innovative savoir-faire of Paul Bocuse, like Yannick Alléno (France), Juan Mari Arzak (Spain), Marc Haeberlin (France), Hiroyuki Hiramatsu (Japan), Thomas Keller (United States), Normand Laprise (Canada), Enrique Olvera (Mexico), Lionel Rigolet (Belgium), Michel Roux (United Kingdom), Antonio Santini (Italy), Claude Troisgros (Brazil) and Pierre Gagnaire (France).

Yannick Alléno


"The joy of entrepreneurship is matched only by the joy of creation; nothing great is achieved without sacrifice and everything that is embodied by the company is the greatest proof of this."


Yannick Alléno, Awarded Chef

Terms of admission

Sign

Semester start in 1st year: January 4, 2018
> The application form
> The admission and financial terms

Scholarship
> The conditions
> The application form

What next ?

Post-secondary studies

WHAT STUDIES TO PURSUE AFTER GRADUATION?

Job opportunity

IMMEDIATE AND VARIED CAREER OPPORTUNITIES
Our curve of progression shows that 45% of our young graduates from the Culinary Arts and Restaurant Management program occupy positions including managerial competence beginning with their first job. After 4 years of experience, the rate of placement at a managerial level is 88%*. Depending on the size of the company, they consequently progress towards higher positions: Head chef to Corporate chef or Executive chef.

100% of our young graduates find a job at the end of their studies.

OPPORTUNITIES IN THE INDUSTRY:
Chef, events caterer, airline/railway/maritime catering, chef/owner, personal chef, etc.
THERE ARE ALSO OTHER OPPORTUNITIES TO USE CULINARY SKILLS:
Training, consulting and quality audits in culinary production, technical sales in equipment companies, publishing and communications for culinary magazines, purchasing and procurement manager, etc.

*Source: an RNCP survey conducted for the classes from years 2007 to 2011 for the certification of the program.

TESTIMONY
Younghoon Lee
After initial training in hotel and restaurant management in Korea, his homeland, Younghoon Lee decided to enroll at Institut Paul Bocuse in order to perfect his French culinary techniques.
"I decided to move to France, Lyon to be specific, as it is known for its gastronomy, with the objective of opening my restaurant in a location that is recognized throughout the world."
Younghoon Lee (2012 Alumni) - chef and owner of the Passe Temps (pastime) in Lyon’s 6th district (France). His restaurant specializes in fine French cuisine with Korean flavors.


Dan Bessoudo
Dan Bessoudo gained experience in several of the great gastronomic centers in France. His references? The gastronomic restaurant of Guy Savoy (Michelin 2-star), restaurant Les Elysées (Michelin 2-star), the restaurant Laurent (where he worked side-by-side with Chef Philippe Braun - Lead Chef of Les Ateliers de Joel Robuchon), as well as the Ministry of Health and several prestigious private estates.
"Institut Paul Bocuse encouraged me to succeed by giving me the assets I needed thanks to the education I received but also through their network of companies and professionnels who opended doors for us".
Dan Bessoudo (Class of 1994) - chef owner of La Table de Ventabren (France), Michelin-starred restaurant since 2009

Contacts

Admissions supervisor

1st year Admission
Suzanne Weber
+ 33 (0)4 72 18 02 24
suzanne.weber@institutpaulbocuse.com
3rd year Admission Transfers
Pascal Lamoussière
+ 33 (0)4 72 18 02 25
pascal.lamoussiere@institutpaulbocuse.com
4th year Admission Specialization
Myriam Marescot
+33 (0)4 26 20 71 71
myriam.marescot@institutpaulbocuse.com

Program supervisor

Culinary Arts and Restaurant Management Program
Pascal Lamoussière
+ 33 (0)4 72 18 02 25
pascal.lamoussiere@institutpaulbocuse.com
4th year Specializations
Philomène Bayet-Robert
+ 33 (0)4 27 01 23 46
philomene.bayet@institutpaulbocuse.com

Schooling

Tel. pedagogy
+ 33 (0)4 27 01 23 45

Page One

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

Download

> THE BROCHURE
Semester start in 1st year: January 4, 2018
> The application form
> The admission and financial terms

Meet us

Paris - salon Studyrama des formations et carrières internationales
October 14, 2017
www.studyrama.com
Lyon - salon Studyrama des formations tourisme, hôtellerie, restauration
November 11, 2017
www.studyrama.com
Luxembourg - 31ème Foire de l’étudiant
November 9 & 10, 2017
thebox.lu/events/foire-de-letudiant
Strasbourg - Forum franco/allemand
November 10 & 11, 2017
www.ffa-dff.org/fr/accueil
Paris - salon des Grandes Ecoles SAGE Le Monde
November 11 & 12, 2017
www.salon-grandes-ecoles.com
Paris - salon de l’étudiant L’Etudiant
November 17 & 18 & 19, 2017

VAE

The Title as Gastronomic Chef and Restaurant Manager (level II), registered on the National Register for Professional Certification and granted by Institut Paul Bocuse, is accessible through the VAE (Validation of the Acquisition of Experience).

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