FRONT PAGE

Service for 1,500 guests ensured by students from Institut Paul Bocuse

100 1st, 2nd and 3rd year students in the International Hotel and Restaurant Management program have met the challenge of ensuring dining service for 1,500 guests for the first time on the occasion of a festive dinner held the Christian Entrepreneurs and Business Leaders association.

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TALENTS

Karla Senties Silva

Karla is 32 years old. A native of Mexico, she speaks Spanish, French, English and Italian (“a little…”).  Today she is celebrating the second birthday of the magazine that she manages which has just published its 12th issue, “Savor & Arte”.  A dream which is a little wild, but very real!

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HOTEL & RESTAURANT MANAGEMENT

A three year period

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.

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CULINARY ARTS

A multidisciplinary experience

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

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EVENT

“Startup Weekend Lyon”: Institut Paul Bocuse Students clinch 2nd place on the podium

The third edition of “Startup Weekend” took place from April 13-15 at the Catholic School of Arts and Professions in Lyon. Placed under the banner of entrepreneurship, the purpose of this event was to bring together professionals and amateurs passionate about innovation to share ideas and put into place a project to start a new company. From amongst more than 40 projects presented, the “Laboratoire des toques”, thought up by a group of 3rd year students in International Hotel and Restaurant Management, was awarded 2nd prize.

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MASTER M.Sc.

Training international managers

A program fully adapted to the needs of the profession. High-level teachning ensured by the best international specialists.

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MASTER M.Sc

Master’s Degree in Culinary Management & Innovation

A Chef is a cook but also a manager and an artist; that’s why his position is moving towards that of a Culinary Manager. This high-level training program is therefore dedicated to acquiring a strategic and innovative vision of culinary activities. Intake: January 2013.

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PORTRAIT OF STUDENT

Now I know it: if you're motivated, you can anything!

Looks can be misleading; behind Nicolas Le Baux’s playful smile, there is unequaled determination and energy. A few extracts from a wonderful encounter.

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