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 Gastronomic Cuisine and Restaurant Manager (level II certification) registered on the National Register for Professional Certification and granted by Institut Paul Bocuse.
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.
In your 3rd year you can choose to focus on Culinary Arts or Baking and Pastry 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
An education recognized in France and abroad delivered by master chefs and an international faculty of professionals, consultants and academics
Project-based approaches involving both creative and analytical projects focusing on today’s culinary challenges
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).
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.
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 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