MASTER'S DEGREE IN CULINARY MANAGEMENT & INNOVATION
In a context where the professions in hospitality, food service and the culinary arts are in constant evolution, professionals need specialized managers able to innovate and contribute actively to companies’ performance. The currently booming culinary environment is part of this logic both in France and internationally.
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 double degree delivered in partnership with Haaga-Helia University of Applied Sciences
The differentiation factors of our Master’s Programme:
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...'
M0: June, 2013
M1: January, 2014
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.
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
Institut Paul Bocuse
Tel: +33 (0)4 27 01 23 42
Fax: +33 (0)4 72 18 09 89