Innovation and managerial performance at the service of current and future needs in the industry

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.

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 - Finland).
  
  
• 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:

• 12 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...
       

Zeina Halawi, Master’s Student in Culinary Management and Innovation
'This master’s program allowed me to pursue my studies in an area that, up to now, didn’t even exist. It is teaching me to take on projects with a new approach that associates culinary competence with managerial tools.'

Xavier Klotz, Master’s Student in Culinary Management and Innovation
'This training is a real breakthrough for our professions. It enables us to put our culinary competence in action through innovation. We are tomorrow’s managers and we must be able to understand/anticipate the trends in our sector whether they are in the way of managing, the development of consumption habits, management, innovation...'

Next intake:
M0: June, 2013
M1: January, 2014

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 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 or equivalent in culinary arts, pastry, baking, foodservice management or food science with at least 3 years of kitchen / foodservice management experience
• Undergraduate student in the field of culinary arts, pastry, baking or foodservice management within one semester of completion of his/her Bachelor's Degree

Enrolment M1:

• Graduates with a Bachelor's Degree in culinary arts, pastry, baking, foodservice management or food science with a sound knowledge of food production, culinary technique and foodservice operations
• Students who qualified for and have completed the M0 semester
• Professionals able to prove kitchen management competency with at least 5 years experience in kitchen or foodservice management

Admission conditions:
Admission to the Master’s programme is based on the candidate's educational, background, professional experience and personal and professional goals. The candidate must also provide the results of a management aptitude test - GMAT (English language) or TAGE MAGE (French language) - plus proof of English language proficiency - TOEFL or TOEIC. 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


Contacts:
Institut Paul Bocuse
Anne Evanno
Tel: +33 (0)4 27 01 23 42
Fax: +33 (0)4 72 18 09 89
anne.evanno@institutpaulbocuse.com