The culinary arts and restaurant management program is a 2 ½ year program including the possibility of an additional year depending on the student’s personal and professional project
In 2009, Meryem Cherkaoui was awarded the Bocuse & Co Trophy. This label aims at recognizing the entrepreneurial spirit of young chefs who are owners of their establishment and graduates from the Culinary arts & restaurant management program at Institut Paul Bocuse.
This three or five year program trains bilingual professionals for attractive hotel and restaurant management positions. The program centers on active learning and direct support for each student to help them achieve their career goals.
Jun-Jun was certain, as young as 15 years old, of her professional project: Management, nothing more, nothing less. Already speaking English and Mandarin, she increased her repertoire through three years of high school and two at the language school in Wenzao where she learned French. “Speaking different languages and continuing my education are excellent tools to use in my trade…”.
On 12 January 2010, Yosuke Yamaji, a graduate from the Institut in 2003, left "le Crillon" to join the team at the Hotel-School in the role of chef and head of the restaurant.
"A the age of 17, I chose to leave Singapore to porsue my studies in France in the field I was passionate about, meaning hotel and restaurant management."
