Educating future Culinary Managers and leaders in a world of constant change

The purpose of the Master’s degree in Culinary Management & Innovation (M.Sc.) is to educate specialists in culinary management who understand how concept, product, service, proservice and experience development are critical for business success. Specialists who, through their ability to take initiatives, make decisions and innovate, participate directly in the company’s strategic development in an international setting. The degree is aligned with a quantitative, qualitative and financial perspective with regards to customer satisfaction, team performance and optimization of economic outcomes. The programme is designed around 2 axes:
 

• A first axe focuses on the core activities that will differentiate our students and alumni in the culinary world: Strategic management and business strategy specialised in hospitality and culinary, operations and production management, and design & technology. These three fields of expertise cover between 60 and 70% of our courses.
   
• A second axe focuses on support concepts and activities necessary to ensure success in culinary operations management : human resources, team management, leadership, marketing, finance and management control.

Louis Le Jeune, Master's degree Student in Culinary Management & Innovation
"After graduating in October 2007, I began working while continuing to think about the professional project that I had set for myself. With the benefits of my education, I could have immediately devoted myself to the concept I was thinking about, with excellent chances of succeeding... But I learned that this Master’s program was going to open and thought that it was a great opportunity to seize! After this program, I will be even more prepared to reach and exceed my career goals. Being part of the first graduating class overjoys me since I already know about the seriousness, rigor and performance of the Institut’s programs. Another obvious advantage is that when I graduate, my profile will not only be very interesting, it will also be very rare! Finally, it’s really pleasant to return to the Institut as a student: we benefit from a terrific student environment and lifestyle as well as excellent individual accompaniment."

A double degree delivered in partnership with Haaga-Helia University of Applied Sciences

• The Master’s degree in Culinary Management & Innovation (M.Sc) is a double degree delivered by the Institut Paul Bocuse in partnership with the University of Haaga-Helia (Helsinki - Finlande).
  
  
• This programme is a bilingual one: 80% of the courses are taught and delivered in English language, 20% in French.

The differentiation factors of our Master’s Programme:

• 10 months of in-company managerial missions during the two academic years
• Culinary workshops with different themes and topics of specialisation each semester. conducted by leaders on the different fields of expertise.
• A real Case study and in-company project pedagogy
• A dynamic partnership with leaders in culinary innovation
• An international educational and professional platform

The Master in Culinary Management and Innovation has been awarded with the ‘Innovation Price’ by SMBG 2012.

And after ?
This programme leads to exciting and fast-track new career opportunities that will enable professionals to integrate International hotel, restaurant and foodservice groups, Institutional restaurant companies, quick service entities, agrifood leaders , companies focused on a high-volume culinary production activity (MICE, catering and events management, cruise, airline, maritime, or railway catering)...
Target positions cover both strategic and operational fields : Vice-President, Culinary, Corporate Culinary Team Leader, Corporate Culinary Team Member, Culinary Operations Manager, Executive chef, Kitchen manager, Concept developer, Head of Culinary R&D, Head of production, Site manager...
       
Next intake:
M0: June, 2012
M1: January, 2013

Number of students per class: 10 students

Prerequisites:
The Master’s degree in Culinary Management & Innovation (M.Sc) requires a solid theoretical and technical background in culinary arts (cooking, pastry, bakery…), foodservice and restaurant management. This base constitutes the foundation of this high-level programme which will subsequently provide thorough managerial culinary management and innovation skills, knowledge and competences to be able to evolve and perform in this constant growing sector of activity.

Enrolment M0:

• Students with an Associate’s degree in culinary arts, pastry or food & beverage
• Students with an associate’s degree in food industry:management Note that applicant needs a sound knowledge of food production, culinary techniques and culinary organization
• Undergraduate student in the field of culinary arts, pastry, bakery or food & beverage
• The M0 year enables students to obtain a Primary Certificate in Culinary Management and Innovation that allows them to gain access to the M1 year in January

Enrolment M1:

• Students with a Bachelor’s degree related to culinary arts, pastry or food & beverage management
• Students with a Bachelor’s degree related to the food industry: Note that applicants need a sound knowledge of food products, culinary techniques and culinary organization
• Professionals justifying work experience of more than 3 years in the culinary, foodservice and food and beverage industry

Admission conditions:
Admission to the Master’s programme is based on the candidate’’ educational, background, professional experience and personal and professional project. The candidate must also provide the results of the managerial aptitude tests, GMAT (English language) or TAGE-MAGE (French language, and proficiency in English language. We only accept results from the TOEFL test. Students who are not from a French speaking country or who have not done their previous studies in a French speaking country must prove a C2 or C1 proficiency level according to the Common European Framework of Reference: Learning, Teaching, Assessment. CampusFrance, French consulates and Embassies can provide further details.

Download the booklet
Download the application form
Download the admission and financial terms and conditions


Contact
Henry Clavijo
Head of Department Master Programmes
henry.clavijo[at]institutpaulbocuse.com
+ 33 (0)4 72 18 02 20