The Culinary Arts and Restaurant Management program proposes a two-and-a-half year program with an optional third year to meet students’ personal and professional goals.
This curriculum paves the way for quick progression in the hierarchy of the positions in the kitchen and for the creation of a fine dining establishment anywhere in the world. In two and half years, it leads to:
A Bachelor's Degree in Gastronomy and Restaurant Management (certification at level II in France)*.
* The degree’s title is registered on the National Register for Professional Certification and was recorded in the Official Journal on 19 January 2012 by the ministerial decree dated 11 January 2012.
Teaching languages : French
Pursue your studies of management and entrepreneurship: An additional year integrating the final year of the International Hotel and Restaurant Management program
In the framework of our partnership with IAE Lyon university, the Institut Paul Bocuse offers to those graduates who so desire, the opportunity to pursue their education for an optional supplementary year by integrating the 3rd and final year of the International hotel and restaurant management program subject to students’ results on the entry exams.
Fall semester begins: October 2012, 8
Spring semester begins: April 2013
Career opportunities:
Since 2003
100% of our students found employment either immediately or within 2 months after finishing their training or internship.
92% of our alumni are still in the industry.
50% work in tradition restaurants, 48% in hotel restaurants, 2% are in consulting or education
Within three years of graduation: :
25% have created their own enterprise, 40% occupy chef posts, 30% are chefs de partie, 5% are in restaurant management 100% of our alumni are still in their desired field.
Discover the graduate success stories
"In the first year, we learn the techniques. In the second, it is taste that is privileged. In the last year, heart and spirit inspires your creations... " Shin-Chen, class of 2005, Taiwan
"The school transmits to us a way of thinking and seeing the products, their origins and their seasonality. This training also makes us polyvalent: after an accounting course, we learn oenology… This gives us a very global view of the profession". Maxence, class of 2000 with his wife Karla, class of 2002, creators of a professional uniform manufacturer, Mexico
Download the programs
Download the application forms
Download the admission and financial terms
Admissions contact for 1st year students:
Suzanne Weber
Tel. : + 33 (0)4 72 18 02 24
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