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
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!
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…”.
The Institut is broadening its training programs as of June 2011 with the creation of the 1st Master’s degree in Culinary Management & Innovation (M.Sc.), delivered jointly in partnership with the Finnish University Haaga-Helia (Helsinki). This training, the first of its kind in Europe, aims to develop the strategic and innovation capacities of future culinary managers.
A program fully adapted to the needs of the profession. High-level teachning ensured by the best international specialists.
Amit Sharma splits his professional activities between teaching and research. He has come to share his vision of fairer and more balanced touristic development with Institut Paul Bocuse students.
