Institut Paul Bocuse (IPB)

Bachelor in International Culinary Arts Management Bachelor’s Degree delivered in Woosong University by Institut Paul Bocuse

The Program

This program is designed to develop individuals who would like to be part of the fast-growing foodservice industry and use culinary art culture to create a whole new food service experience. This program provides students with the skills and knowledge to set-up and operate a fine dining restaurant and manage its culinary operations.

Partnering with the prestigious culinary institute Institut Paul Bocuse in France, Woosong University provides students an excellent opportunity to get an esteemed European degree in four years. The program includes 2 six-month internships, which may be completed overseas or in Korea.

When successfully completing this rigorous program, students receive dual degrees – a Bachelor’s Degree in International Culinary Arts from Institut Paul Bocuse (France) and a Bachelor’s Degree in Culinary Arts and Restaurant Management (Woosong University). The Bachelor’s Degree from Institut Paul Bocuse is the highest honor degree in culinary arts in France certified by the French Ministry of Higher Education, Research and Innovation. This degree is also recognized as a professional certificate which makes you eligible to work as a professional chef in Europe.


Studying in Woosong University

  • Excellent in culinary Arts in Korea and beyond.
  • International gourmet cuisine taught by renowned chefs from around the world in an innovative, holistic and conducive manner.
  • A learning environment where students will be able to use modern, cutting edge culinary applications found in five-star hotels and top-class food service operations around the world.
  • We work with leading culinary brands and schools from countries like France, Spain, Germany, Switzerland, Hong Kong, Singapore, and the UAE.
  • An innovative curriculum that provides the best education in culinary Arts and management in Asia and beyond.
  • A dual degree in Culinary Arts (Woosong University) and degree in Culinary Arts Management (Institut Paul Bocuse, France) and a diploma certificate from the Ministry of Labour, France.

Careers and opportunities

The Bachelor in International Culinary Arts Management will prepare you for a career as a high-level, creative and innovative manager working in the kitchen, patisserie and culinary events sectors.

  • Head Chef
  • Catering Chef
  • Airline, Railway or Maritime Catering Manager
  • Private Chef
  • Culinary entrepreneur
  • Pastry Chef
  • Education and training consultant
  • Culinary production consultant
  • Catering equipment sales manager or sales representative
  • Culinary purchasing manager.

Internships

Current Institut Paul Bocuse-WSU students are placed in France, Germany, Spain, Hong Kong, Dubai, Maldives, Guam, USA, Korea, and other countries around the world in a variety of operations (Ex: 5-star hotels, resorts, Michelin-starred restaurants, private restaurant groups)

1st internship (24 weeks) – focus is on culinary Arts for French and Western cuisine 2nd internship (26 weeks minimum and up to one year)– can be customized based on student’s interest (Ex: baking and pastry, international cuisine in kitchen, patisserie and culinary events sectors).

NOTE: Internship placement and availability depends on visa requirements and the skills and financial resources of each individual student. Some international students may or may not be able to do internships in certain locations depending on their passport and visa status. Every effort will be made to find a location where international students can meet the legal requirements for an internship.


Alumni Network

Graduates from the Institut Paul Bocuse program can join an elite alumni network, which spans across the globe providing career planning assistance and social opportunities for members.


INSTITUT PAUL BOCUSE WORLDWIDE ALLIANCE

The Institut Paul Bocuse-WSU Department of Woosong University is also a member of the Institut Paul Bocuse World Alliance. The Alliance is a network of culinary institutions around the globe (20 members in 20 countries). It is separate from the degree programs offered by Institut Paul Bocuse and is designed as a way for schools to work together, learning and sharing best practices. The program also gives 70 students from Alliance member schools a unique opportunity to share an international experience in Lyon, France. A 14-week program during the Spring-Summer season brings Alliance students to the Institut Paul Bocuse campus to study, share and explore the region. Coursework helps students perfect their technical skills and discover French culture, while sharing their own culture with other participants.

Sol International School selects 4 to 6 students to attend the Alliance program each year through a highly competitive process. Students earn academic credits during the Alliance program, but are responsible for their own airfare, tuition and dormitory fees.


ADDITIONAL FEES

Our Culinary Arts departments require standard uniforms and follow a dress code mandated by each department. For Culinary Arts and the Institut Paul Bocuse programs, fees for uniforms and knives require the following standardized purchases (totaling approximately US$ 500) during the first week of classes at the University:

  • Books
  • Knife kits
  • Kitchen shoes
  • Uniform sets (includes the following: uniform jackets (3), SICA needlepoint patch (3), WSU needlepoint patch (3), Pants (2), Apron (2), Scarf (2), Hat (3), Side Towel (2), Scarf ring (1), and Name tag (1))

NOTE: Students will not be permitted to participate in laboratory classes without the above tools and uniforms.

After completing one year in Culinary Arts or Restaurant Entrepreneurship, students can transfer into the Institut Paul Bocuse Program. As one of the most elite culinary programs in the world, the following class load is required for graduation:

Year 1:

Study Area Course Credits
Major Introduction to Culinary Management 3
Introduction to Baking & Pastry 4
Culinary Fundamentals 1 4
Beverage Appreciation 3
Meat & Seafood Fabrication 4
Gen Edu General Education 22

Years 2 ~ 4

Courses Credits
Integration Week
Career Planning 1 ▼
Course Description
Through this course, the student learns to write a CV and cover letter, to manage his professional image and to participate in a job interview. It identifies the different sources of internship or employment opportunities. He also learns to build his project according to his aptitude and the skills expected of a graduate. To this end, he develops strategies to highlight his skills and experience during internships. In this way, the student learns to present the professional environment, the challenges and the development of his skills.
1
Culinary Operations Accounting ▼
Course Description
The course deals with the fundamental mathematical calculations used in fiches techniques and day-today management operations. To follow, this course addresses the role of the F&B manager and his /her day-to-day operational management activity. Students learn how to write a fiche technique, calculate activity indicators and key ratios.
3
Culinary Operations Management ▼
Course Description
This course underlines the Chef's responsibilities as manager and executive of all culinary production processes, to understand the issues related to his function in terms of qualitative and economic results. It first brings the rules and regulations in terms of food hygiene and safety in order to apply them in practical situations. It helps to understand, and to know how and why to apply and enforce the HACCP method, its implications in the organization of culinary production and its food safety obligations towards the customer. It also deals with traceability and its applications, as well as the interpretation of bacteriological analyses. In a second step, the course deals with the organization and functioning of a kitchen brigade and the relations between the different positions. It deals with the differences between the kitchen organization of a small structure and large hotel, in terms of organization and optimization of production. It clarifies the notions of flow (forward flow, hot/cold liaison) and emphasis is placed on the preparation of fiche techniques, on the waste management, on manufacturing costs and puts into perspective the principles of sustainable management in the kitchen.
2
Food Sciences 1 ▼
Course Description
This course aims to develop a base of knowledge on the nutritional, culinary, sensory and legal aspects of food. In particular, it allows to know the nutritional characteristics of foods (classified by group) and the effects of culinary treatments on nutritional qualities. It teaches the student to control the risk related to food allergens and intolerances. This course also teaches the basics of sensory analysis and consumer tests where the notion of "pleasure of eating well" remains a priority. The student discovers the role and functioning of the five senses to understand the interactions between foods in order to describe the organoleptic qualities of a product and present a harmonious dish in terms of appearance, smell, texture, flavor, and aroma. It appropriates the vocabulary specific to sensory analysis. He learns how to elaborate a tasting sheet and to carry out a sensory profile. Eventually the student is led to develop his critical analysis skills and is introduced to project management by developing, carrying out and analyzing a consumer test.
2
Food Systems ▼
Course Description
This course presents developments in terms of consumer behavior and demand as well as the functioning of the production system, "from farm to fork". It gives the keys to the analysis and the stakes of the relationship with the different actors and intermediaries of the supply chains by bringing a geographical, historical and sociological light on the catering industry. The course devotes a large part of its time to product knowledge and the challenges of sustainable development.
2
Culinary Skills 1 ▼
Course Description
During the 4-week apprenticeship in the kitchen, students are introduced to basic cooking techniques and the correct use of materials and equipment. They acquire knowledge and a culture about products (origin, seasonality, quality indicators, etc.), learn how to produce a fiche technique and practice making culinary preparations and/or recipes according to the targeted techniques. They also learn how to interpret labels and respect hygiene and safety rules in the kitchen and how to organize their workstation. Each day is structured around the three learning fundamentals: technique - product – fiche technique.
4
Patisserie Skills ▼
Course Description
The two-week pastry apprenticeship course covers the fundamentals of French pastry making: students discover and work on the techniques for making classic doughs and creams, as well as the finishes and presentation of pastries traditionally sold in boutiques, while respecting the rules of hygiene and optimizing the organization of their workstations. They acquire vocabulary and technological knowledge about products (their properties, their role in a recipe, etc.), equipment and materials used in laboratories and review conversions of units of measurement. Each day is structured around the three learning fundamentals: technique - product - fiche technique.
2
English for Culinary 1 ▼
Course Description
This course develops written and oral skills applied to the culinary field. The teaching is based on concrete professional situations. It is based on active communication and role-playing specific to the culinary environment.
-
French for Culinary 1 ▼
Course Description
This course is intended for students whose first language is not French. It introduces students to basic oral and written French required to communicate in the 1st year of Culinary Arts and Management course. At the end of this course, they will understand, speak, read and write basic French related to the French culture and cuisine.
-
Visits, Conferences, & Demos 1
Visits, Conferences, & Demos 2
Visits, Conferences, & Demos 3
Visits, Conferences, & Demos 4
Visits, Conferences, & Demos 5
IT Tools ▼
Course Description
This course first presents the global information technology topic. The students get used to work with the MS Office suite, the internet, and some specific professional documents such as cover letter, CV/resume and fiche technique.
-
Professional Situation 1: Culinary Production 1 ▼
Course Description
This professional situation enables the student to understand the organization and production methods in a restaurant such as a banquet and brasserie. The progressive nature of the dedicated weeks enables him to put into practice the basic techniques, the organization and optimization of the workstations to which he is assigned, the rules of hygiene and supply management. He/she develops speed, regularity and autonomy in a spirit of teamwork. The student evolves towards managerial missions developed within the modules of "Menu Engineering" and "Production Organization", particularly in terms of supply management, checking that ratios are respected and in the management of sales forecasts and actuals. It thus understands, in a real-life setting, the challenges of managing culinary operations.
6
Professional Situation 1: Culinary Basics ▼
Course Description
Syllabus in Progress
1
Professional Situation 1: Culinary Technique Exams ▼
Course Description
Syllabus in Progress
1
Professional Situation 2: Culinary Production 2 ▼
Course Description
This professional situation enables the student to understand the organization and production methods in a restaurant with a preference for fast service. They are led to develop not only culinary techniques but also the organization and efficiency of their workstation. He/she will evolve towards managerial missions, particularly in supply management, controlling compliance with ratios and managing sales forecasts and actuals. He or she thus understands, in a real-life setting, the challenges of managing culinary operations.
3
Professional Situation 2: Applied Pâtisserie ▼
Course Description
The two-week pastry apprenticeship course deals with the fundamentals of French pastry: students discover and work on the techniques for making classic doughs and creams, as well as the finishes and presentations of pastries traditionally sold in shops, while respecting the rules of hygiene and optimizing the organisation of their workstation. They acquire vocabulary and technological knowledge about products (their properties, their role in a recipe, etc.), equipment and materials used in laboratories and review conversions of units of measurement. Each day is structured around the three learning fundamentals: technique - product - fiche technique.
2
Professional Situation 2: Commissary ▼
Course Description
This professional situation places the student in a real and operational situation of supply management. While developing his knowledge of products, the student participates in the process of receiving, controlling, storing and distributing goods. They are introduced to order management through the use of dedicated software. They learn to take an analytical look at stock management and its impact on economic results.
2
Professional Situation 2: Restaurant Service ▼
Course Description
Syllabus in Progress
3
Applied Marketing: Restaurants ▼
Course Description
After an introduction on the specificity of service marketing and the role of the customer, the course provides the fundamentals of marketing in terms of segmentation, market research and consumer behavior studies. It presents the elements of the marketing mix in a current and innovative perspective where digitalization is taking an increasingly important place in the offer and quality of service. It then focuses on the specificities of the restaurant market by studying and analyzing the different concepts, particularly in terms of offers, communication and digital distribution methods.
3
Financial Accounting ▼
Course Description
This course presents the main financial statements as well as the important roles of accounting for hotel and/or restaurant management. The course explains the content of the balance sheet and income statement through understanding of the accounting mechanism and the link between both financial statements. By using Excel spreadsheets, the course develops students’ abilities and skills to analyze a company’s financial statement through horizontal and vertical analysis.
2
Managerial Communication ▼
Course Description
This course presents the managerial communication fundamentals. It focuses on the manager's role as a communicator to his teams in order to mobilize them collectively and individually to the overall performance of the company. After understanding the different styles and contexts of managerial communication, whether digital or not, the student will analyze the situational issues that a manager faces in his daily professional life. Role-playing games will enable the student to work on the managerial posture and its limits. This course is taught in English.
1
Culinary Skills 2 ▼
Course Description
After a week dedicated to the revision of the techniques studied in the first year, this course allows students to continue the acquisition of the fundamentals of French cuisine. Progressiveness is reflected in the level of difficulty of the techniques, the deepening of product knowledge and the mastery of technical data sheets. They consolidate their habits of respecting the rules of hygiene and safety in the kitchen, of organizing the work station acquired in the 1st year and of perfect management of food waste. 4 weeks apprentissage (review, Boning Sleeving Frying; short Bouillon Mariniere Shelling; tradition offal)
4
Culinary Skills 3 ▼
Course Description
This course is an opportunity to consolidate technical and managerial skills and to demonstrate the mastery of basic level 1 and 2 techniques. It puts the student in a situation of autonomous realization of a menu, in the respect of the product and the time allowed in the framework of a final exam. 3 weeks (final exams BTS type; Pastry review & exams; Sous vide CREA)
3
Food Sciences 2 ▼
Course Description
In the continuity of the Food Science 1 course, the Food Science 2 course consolidates the knowledge acquired and integrates the notion of "balanced diet". This course aims, initially, to provide the knowledge necessary to develop a food offer in collective catering (analysis of frequency and portions of dishes served). It then deals with specific nutritional needs and the students discover the main food trends (vegetarian, gluten-free, etc.), their impact on health and the necessary modifications when creating adapted recipes. Through projects, they are supported in the creation of adapted food offers according to fixed constraints. Finally, through the participation of several researchers in food sciences (cognitive sciences, physiology, social sciences...), the students discover the complexity of the feeding process.
1
English for Culinary 2 ▼
Course Description
This course allows the student to enrich his/her professional vocabulary in the identified language in its managerial dimension and to reinforce oral and written fluency. It is also designed to train for motivational interviews, particularly in the context of looking for an internship
1
French for Culinary 2 ▼
Course Description
This course allows the student to enrich his/her professional vocabulary in the identified language in its managerial dimension and to reinforce oral and written fluency. It is also designed to train for motivational interviews, particularly in the context of looking for an internship
1
Career Planning 2 ▼
Course Description
Syllabus in Progress
-
Oenology & Sommellerie ▼
Course Description
The students discover general culture in the geographic, technical and legislation areas related to French wines. They improve their skills and knowledge in wine tasting, recognition of the different subdivisions, the main grapes varietals, the appellations, the different types of wine. They learn how to speak about the wine (describing the characteristics, using the appropriate vocabulary, etc.), how to store it, to serve it and learn food and wine pairing.
-
Culinary Production 3 ▼
Course Description
While developing culinary techniques and optimizing the workstation, this professional situation is an opportunity for the student to reinforce the specific skills of culinary operations management by proposing menus according to the principles of menu planning, supply management and nutrition. The student is led to practice managing a brigade, sales forecasting and the economic and qualitative management of production. 4 weeks in school restaurants: Production at Rest Experience: gastronomic cuisine à la carte (gastronomic, event, nutrition, world cuisine)
6
Cost Control & Menu Engineering ▼
Course Description
This course focuses on the development of menus in the restaurant industry. It makes the link between food cost, prime cost and selling price. It is based on the tools and concept of Menu Engineering and Principle of Omnes. Then it equips the student with the basics of cost control in restaurants. It includes setting up procedures, monitoring results and sales, analyzing deviations from budget, controlling expenses and costs related to running a restaurant. It also emphasizes the choice of key indicators for management charts and the implementation of corrective actions.
3
Human Resources Management ▼
Course Description
This course trains future HR employees in the hotel and restaurant industry. It enables students to discover human resources management and to understand its challenges. It enables students to master the evolution of HR operations (recruitment, training, GPEC, social relations). At the end of this course, students become familiar with the department and the HR function before consolidating their knowledge in the 3rd.
2
Bread and Baking Techniques ▼
Course Description
The first week of the course is an introduction to basic bakery techniques (kneading, fermentation control, shaping, baking) through the production of traditional and special breads and pastries. It also allows the student to understand the place and importance of bakery in the restaurant industry
2
Food Sustainable Development ▼
Course Description
This course sets up the managerial dimension of sustainable development for a responsible restaurant. After an introduction to the concepts, principles and practices of sustainable development in our industry and an exploration of the role of governmental and non-governmental organizations as well as existing labels and certifications, the student is led to analyze the ecological, societal and economic impacts in a global and then specific approach to the restaurant industry. The course also deals with the sociological, psychological and economic dimension in relation to customer behavior and participation. Emphasis is placed on the study of good practices in France and in the world, particularly in environmental protection through the choice of products, equipment and materials and the proper management of fluids and waste.
2
Food Writing ▼
Course Description
Syllabus in Progress
1
English for Culinary 3 ▼
Course Description
This course will enable the student to deepen the vocabulary in the business world of the hotel and restaurant industry. The following points will be covered: - Grammatical revision, conjugation of past tenses, the future, the subjunctive, the imperative. - Communication in certain socio-professional situations. - Drawing up a company project.
1
French for Culinary 3 ▼
Course Description
This course will enable the student to deepen the vocabulary in the business world of the hotel and restaurant industry. The following points will be covered: - Grammatical revision, conjugation of past tenses, the future, the subjunctive, the imperative. - Communication in certain socio-professional situations. - Drawing up a company project.
1
Career Planning 3 ▼
Course Description
Syllabus in Progress
-
Experiential Marketing ▼
Course Description
Syllabus in Progress
2
Legal & Regulatory Environment ▼
Course Description
Syllabus in Progress
2
Performance Analysis ▼
Course Description
This course gives students the tools to analyze financial statements to understand and optimize business performance. It focuses on the financial analysis of the income statement, the balance sheet and the cash flow statement. It looks for solutions for optimizing financial performance and enables students to analyze the overall financial strategy of the hotel company.
2
Restaurant Design & Culinary Trends ▼
Course Description
This course focuses on key issues related to restaurant and kitchen design. It provides an understanding of the chronological approach to the installation and operation of a restaurant and kitchen according to the type of restaurant chosen. It presents the basics of the restaurant plan, equipment and systems and project planning and design. This course provides both the methodological tools for studying trends in design but also culinary innovations and creativity tools. Students will demonstrate their imagination and creativity by producing a trend book as a tool for influence, following the example of practices used in the field of fashion in particular.
2
Culinary Project Management & Innovation 1 ▼
Course Description
Syllabus in Progress
2
English for Culinary 4 ▼
Course Description
Syllabus in Progress
2
French for Culinary 4 ▼
Course Description
Syllabus in Progress
1
Culinary Production 4 ▼
Course Description
Syllabus in progress
Culinary Perfecting (2 Sauces, pastry plate dessert, bakery + 4 F&B Management)
6
Career Planning 4 ▼
Course Description
Syllabus in Progress
-
Diversity Management ▼
Course Description
This course explores the fundamental principles of diversity management and its different forms (age, gender, culture, religion, etc.) from a legal and ethical perspective, as well as managerial performance. Topics covered are: the influence of diversity on professional relationships, cultural and societal values and the management of communication styles, managing multicultural teams, building trust across cultures, international negotiations and conflict resolution related to cultural differences. Course divided into 2 thematic modules: Theme 1 Diversity Management, Theme 2 Intercultural Communication.
2
Performance Forecasting ▼
Course Description
This course presents the forecasting process (budget, business plan). It enables the development of operating and investment budgets in order to put into practice the global financial strategy of the company. It deals with the main sources of financing and the financing plan. It distinguishes the criteria for choosing investments and the different business models in the restaurant industry.
2
Culinary Project Management & Innovation 2 ▼
Course Description
Syllabus in Progress (Capstone)
3
Supply Management ▼
Course Description
Syllabus in Progress
2
English for Culinary 5 ▼
Course Description
Syllabus in Progress
1
French for Culinary 5 ▼
Course Description
Syllabus in Progress
1
Culinary Production 5 ▼
Course Description
Syllabus in Progress
Culinary professional situation (A la carte gastronomic 4 Weeks & Bistronomic 4 week).
6
Career Planning 5 ▼
Course Description
Syllabus in Progress
-
Internship 1 18
Internship 2 12

2020 Course Descriptions Institut Paul Bocuse

Course Name Class Description
Introduction to
Baking and Pastry
This course teaches students the basic methods of improving, mixing, grilling, and tempering. In the lecture, a hands-on demonstration is held, which includes sugar cooking, temperature control, and custard steam and porcine methods. In addition, students will learn how to use baking machinery and tools in a baking kitchen.
Meat and Seafood Fabrication Students will learn how to fabricate various meat and seafood bones, how to cut, and how to store meat, also they learn basic techniques of fabrication for pigs, cows, sheep, and poultry. Students will also know how to care various types of fish, crustacean and shellfish and how to prepare them. In the lectures and practical classes, emphasize the classification of meat and seafood, quality of products, pricing, and methods of production.
Introduction to Culinary Management The course emphasizes the importance of a safety and secure working environment in professional food services and minimizes the risk of fire, life and injury. Students will learn the life-saving procedures, workplace safety basics and food hygiene standards in an emergency. Students explore the origin of food-borne illness and the implementation of global HACCP standards for food. This course will help you understand the various fruits and vegetables, spices, herbs, nuts, grains and dry items. Students will learn and understand Western and Oriental materials and will learn how to properly order the product. Students will also learn how to evaluate materials that are based on taste, texture, aroma, and outward appearance.
Culinary Fundamentals 1 Introduce students to the techniques of simmering and blanching, and train them with familiar knife skills. The main purpose of this process is to understand what ingredients are available such as broth, soup, representative sauces, and thickeners.
Beverage Appreciation This course will teach students how to serve drinks to their customers. Both nonalcoholic and alcoholic beverages are tasted, and you will learn how to taste, evaluate (water, tea, coffee, beer, wine) as well as service skills. Finally, it will be emphasized that students develop taste.
TOEIC1 English lecture class
TOEIC2 English lecture class
Culinary Apprenticeship1 During the 4 thematic weeks of culinary apprenticeship (soups and vegetables, poultry, fishes, pork and lamb), students will acquire the fundamentals of French gastronomic cuisine.
Pastry Apprenticeship The two pastry apprenticeship weeks serve to acquire the fundamentals of French pastry making.
Dining Service Apprenticeship The purpose of this class is an initiation to dining service’s rules.
History of French Gastronomy This course centers on the history of gastronomy for having a better vision of its evaluation.
I. T. Tools 1 This course is aimed at familiarizing the student with the MS office suite (Word, Excel), and the specific professional applications within the industry.
Digital Environment This course leads to the understanding of the digital environment linked with the restaurant industry and into detecting its daily impact.
Hygiene and Security Students should be able to understand the Rules and regulations as regards the hygiene and safety of foodstuffs in order to put them to practical use in the kitchen.
French 1 This course is aimed at making student communicate, make a conversation using the correct grammar, technical vocabulary and expressions used in a kitchen and a restaurant.
Oenology and Sommellerie This course aims at developing a wine culture for the students by acquiring the knowledge about the geography, technic and regulations.
Product Knowledge During this course, students develop their knowledge of the product and its chain from the producer to the consumer.
Documentary Research Methods This project allows the student to appropriate the documentary research methodology and to develop their analytical and synthesis skills.
Creative Project 1 : E magazine Using the teachings and competences acquired during the semester, and thanks to their imagination and creativity, students will realize a specific work linked with the digital tools.
Professional Project The course will provide students with the tools to define their wishes for the first internship, to write a resume, and prepare them for interviews and for their first internship.
Professional Situation 1 & 2 : Culinary Practice A & B During these culinary practice periods, students will strengthen the acquired skills.
Professional Situation 1 & 2: Restaurant Service Practice A & B The objective of these modules is to introduce students to the service organization in a restaurant and to the techniques used in the dining-room in order to welcome a client, make the dining room set up.
Professional Situation 1 & 2: Commissary Practice A & B During commissary practice, students will acquire a comprehensive vision of a restaurant supplying strategic and operational process. They will learn about the supply management tools and methods.
Culinary Apprenticeship 2 During the 3 thematic weeks of culinary apprenticeship, the students keep-on acquiring the fundamentals of the French gastronomic cuisine initiated in block 1. They will approach now the Veal and the Beef, the shells and crustacean and the Traditional cuisine.
Organizational Behaviour The understanding of organizations through a psychological, sociological and cultural point of view allows the students to analyze the deal with the factors that are in touch with the organization efficiency.
Production Organization Students learn how to organize manufacturing in a kitchen.
Sensory Analysis This course is about the role and use of sensory analysis.
Sustainable Development This course presents, in a first time, the sustainable development in a practical point of view, and give the regulations and tools available in the restaurant industry.
Marketing Fundamentals This course is an introduction to marketing.
French 2 Students keep-on acquiring French grammar and vocabulary.
I. T. Tools 2 This course develops the previous one in order to understand and control the primary functions of Excel sheets.
F&B Management This course gets an overview of the organization and the responsibilities of the F&B department.
Analytical Project 1 : Business Game Seminary The students use the acquired knowledge during the first blocks and are supported by experts to participate to a seminar of strategic management applied to restaurant.
Bakery 1 This first bakery apprenticeship week serves in acquiring the fundamentals of viennoiserie making.
Creative Project 2 : Culinary Project Management Seminary This is a team project where students create and display their creative menu throughout the term.
Operational and Financial Management 1 Students will learn to understand, to assess and to prepare the main financial documents and to use the operational and financial tools according to the local accounting system.
Internship Report Methodology Returning from their internship, the students will have to present their internship report and make an oral presentation in front of a jury.
Internship Internship in the culinary industry in abroad
Culinary Apprenticeship 3 During these 2weeks of culinary apprenticeship, the students terminate their exploration of the fundamentals of the French Gastronomic cuisine initiated in block 1 and 2.
Bakery 2 During this second week of bakery apprenticeship, the students continue to improve the skills developed in the 2nd block.
Concept Creation and Development This course will help the students to understand the concept development principles and process.
Marketing Applied to Restaurant Industry This course covers the various aspects of strategic marketing in the restaurant industry. The students will focus on the market research and the different types of market competition, customer targets, differentiation criteria, pricing strategy, communication, and all potential elements useful to develop a relevant marketing plan for a restaurant.
Kitchen Design The purpose of this course is to explain the terms and the legal rules for the kitchen facilities installation, including the cooking equipment, the characteristics and nature of the food storage equipment.
Health / Nutrition This course helps to understand the body’s nutritional needs and to know the principals characteristics, the nutritional quality of food and the effects of the culinary processes.
Sommellerie Food and Wine pairings This course aims at developing a wine culture for the students by acquiring the knowledge about the geography, technic and regulations.
Rules and Standards in Restaurant Industry This course presents the obligations and duties linked to the take-over, to the transformations or to the building of a restaurant.
Operational and Finance Management 2 Students still improve their skills to understand and to use the operational and financial tools according to the local accounting system.
F&B Management 2 This course presents the different control tools, principles and the management indicators.
Human Resources This course prepares students to become managers who care about the importance of human resources for an effective supervision.
Professional Project 2 The students still work on their wishes for the second internship and they now focus on their professional project.
Internship Report Defense Returning from their internship, the students will have to present their internship report and make an oral presentation in front of a jury.
Creative Project 3 : “Avant Scene” This team work project will lead the students to design and set up a “pop up” restaurant.
Analytical project 2 : Architecture and Engineering Seminar This seminar aims to understand the preliminary process concerning the installation and exploitation of a kitchen, to define its design, then to execute its set-up.
Advanced Culinary and Pastry During the 7 thematic weeks of culinary and pastry perfecting, students will reinforce their skills in terms of techniques and behavior.
Advanced Pastry and Bakery The purpose of the module is to review the basics of the French pastry and to acquire new techniques.
Creative Project 4 : Gastronomic Culinary Menu Challenge By using their skills and knowledge acquired, students as a team will have to design a menu to be served during the “Gastronomic cuisine restaurant” module in the “Solpine” restaurant, taking into consideration the culinary offering for gastronomic dining, material costs, the seasonality of products, the supply organization, etc...
Creative Project 4 : Gastronomic Dessert Menu Challenge By using their skills and knowledge acquired, students as a team will have to design a menu to be served during the “Gastronomic cuisine restaurant” module in the “Solpine” restaurant, taking into consideration the culinary offering for gastronomic dining, material costs, the seasonality of products, the supply organization, etc...
General Tools for Chefs Communication To lean general communication skills in restaurant industry.
Technological Innovations This course is an initiation to the intellectual property and the innovation process.
Food science This course cares about the principles and methods in the culinary technology.
Operational and Finance Management 3 Students still improve their skills and knowledge to understand and to use the operational and financial tools according to the local accounting system.
Professional Project 3 The students still work on their wishes for the second internship and they now focus on their professional project.
Supply Management This course brings a comprehensive vision of the supplying strategic and operational process.
Change Management The restaurant industry is changing quickly and causes many changes in the daily operations.
French 3 Students keep-on acquiring French grammar and vocabulary.
Gastronomic Restaurant Cuisine The purpose of this module is to master the culinary techniques in order to realize and produce all of the dishes on offer in a gastronomic restaurant.
Gastronomic Pastry Restaurant The purpose of this module is to master the culinary techniques in order to realize and produce all of the dishes on offer in a gastronomic restaurant.
Concept Creation Project The students as a team will apply the knowledge and managerial competence acquired during the training to define an innovative and realistic restaurant concept for dining on site.
Food design The purpose of this course is to present two aspects of the “Food Design”, the first one by teaching students how to transform food according to various techniques.
Human Resources 2 This course prepares students to become managers who care about the importance of human resources for an effective supervision.
Consumer Behaviour and Consumer Analysis This course describes what the customer relation management is and how is it adapted to the restaurant industry.
Paul Bocuse Internship abroad Internship in the culinary industry in abroad