Opening of the first Master's degree in Culinary Management & Innovation (M.Sc.)

This training, the first of its kind in Europe, will cater to the needs of numerous companies that need to integrate innovation in their culinary production, customer service and development strategy.

Training future “Culinary Managers”
A chef is a cook but also a manager and an artist; that’s why his position is moving towards that of a Culinary Manager. This high-level training program will therefore primarily be dedicated to acquiring a strategic and innovative vision of culinary activities. As of June 2011, Institut Paul Bocuse will train specialists who will be capable of contributing a new perspective to customer satisfaction, team performance and cost optimization.

This bi-lingual French-English program, spanning two and a half years, has resulted from close collaboration by three major players: Institut Paul Bocuse, the Chair of Culinary Innovation, bringing together professionals from the sector and academic partners as well as the Finnish University Haaga-Helia; a choice that has not at all been made by chance since the Scandinavian countries, precursors in academic and culinary innovation, rank at the top of the Bocuse d’Or rankings. Students completing this Master’s program will receive a Franco-Finnish dual degree.
The curriculum covers 24 months, including 10 months devoted to internships; the students will be able to take advantage of privileged access to the partners in the Institut Paul Bocuse network in France and abroad.

Multiple career opportunities
The graduates from this training will integrate major hotels and restaurant chains, the agro-food industry or companies with a strong activity in culinary production, such as caterers-events specialists. The targeted jobs have a strategic dimension ranging Executive Chef to Head of R&D or Production Manager…

Starting on 6 June 2011
Professionals and current students with culinary arts training may be admitted under certain conditions, to a six-month preparatory program that will begin on 6 June.

The school year begins on 9 January 2012 for students who have graduated from the Culinary Arts and Restaurant Management program and who also hold undergraduates’ degrees in International Hotel and Restaurant Management, jointly delivered by IAE Lyon University and Institut Paul Bocuse.

Download the program
Download the application form
Download the admission and financial terms

Contact : 
Eric Baradinesaeb
Class of 2010 Master’s Degree in International Hotel & Foodservice Management
Head of Innovation & Development