Institut Paul Bocuse

Introduction

Institut Paul Bocuse

A showcase for French know-how and etiquette, Institut Paul Bocuse is presided by two exceptional men: Paul Bocuse, founder of the school in 1990, and Gérard Pélisson, co-founder of the Accor group.


Mission

The mission of Institut Paul Bocuse is to transmit technical and managerial knowledge with the highest standards in order to prepare its students for the best careers in the world. The administrators also have a shared goal: leading young adults through their example, passion, competence, who have chosen the Institut to become, in turn, remarked and remarkable professionals.


Values

Guided by the inspiration and tireless energy of Paul Bocuse and Gérard Pélisson, two world famous figures, Institut Paul Bocuse welcomes 450 students from 40 nationalities each year. Student from all over the world, who come here to prepare their careers and receive the values from teaching that will accompany them all throughout their lives.

For more than 20 years, Institut Paul Bocuse has been resolutely positioned on the cutting edge of trends. It actively participates in evolutions in culinary practices and hotel and restaurant management. In the framework of its Research Center, it also welcomes PhD students to analyze the practices, behaviors and values of these professions.

Each student benefits from the internationally renowned expertise that makes Institut Paul Bocuse, the School of Excellence for the professions in hospitality, restaurant and culinary arts.

Join our network of more than 1,700 graduates present on all continents and become, just like them, the Ambassadors of this know-how "à la française" recognized the world over as part of the Intangible Heritage of Humanity.

This school offers programs in:
  • English
  • French

View master programs »

Programs

This school also offers:

Master

Master's in Culinary Management and Innovation

Campus Full time 18 months September 2017 France Écully

The program provides a solid grounding in marketing, human resources management, operations management and accounting and finance and features cutting edge courses in strategic brand management, service design, sensorial exploration, research and development, food science, food design, concept development, restaurant revenue management, e-marketing, and brand design. [+]

Foodservice, culinary arts and hospitality are in constant evolution, and today the industry demands leaders with advanced management skills who know how to innovate. The Culinary Management & Innovation program is delivered in partnership with leading universities in innovation and culinary leadership, the University of Stavanger, Norway and Haaga-Helia University of Applied Sciences in Helsinki, Finland, which delivers the Master. It is based on a unique blend of strategic management concepts, culinary R&D, food science and engineering, and new concept development and innovation delivered through a ground-breaking pedagogical approach balancing theory, analysis and creativity. The program provides a solid grounding in marketing, human resources management, operations management and accounting and finance and features cutting edge courses in strategic brand management, service design, sensorial exploration, research and development, food science, food design, concept development, restaurant revenue management, e-marketing, and brand design. Students participate in culinary workshops and contribute to strategic projects with large multinational corporations such as Häagen-Dazs/Yoplait, Servair, Haviland, Bonduelle, Parmigiano Reggiano among others. At the Gastronomic Institute and the House of Meals in Stavanger, students are exposed to a unique research environment supported by academia, government and industry dedicated to the emerging world of Nordic cuisine and food culture. They also participate in ongoing applied research studies at the unique Institut Paul Bocuse Center for Food and Hospitality Research and Living Lab restaurant. The programme provides personalized career counseling enabling students to structure their own career goals. The Master's in Culinary Management and Innovation is a full-time program delivered... [-]

Master (MSc) in International Hospitality Management

Campus Full time 2 years September 2017 France Écully

Institut Paul Bocuse and EMLYON have partnered to develop a specialist MSc in International Hospitality Management. This new program brings together two institutions of excellence that share international campuses in Lyon-Ecully (France) and in Shanghai (China). [+]

Institut Paul Bocuse and EMLYON have partnered to develop a specialist MSc in International Hospitality Management. This new program brings together two institutions of excellence that share international campuses in Lyon-Ecully (France) and in Shanghai (China). The aim of the MSc in International Hospitality Management is to meet the challenges linked to the evolution of the hospitality industry today. It is characterized by a dynamic and innovative approach to education promoting strategic analysis, creativity and managerial innovation. It features project-based learning, reinforcing the development of management competencies by placing students in real-life situations. In partnership with: EMLYON Business School MSc awarded by EMLYON Business School Title level I registered on the National Register for Professional Certification and granted by Institut Paul Bocuse MSc in International Hospitality Management The MSc in International Hospitality Management provides strong grounding in marketing, human resources management, operations, and finance as well as specialized courses in entrepreneurship, innovation management, e-commerce, revenue management, brand design lifestyle hospitality taught entirely in English by academics and professionals whose expertise is recognized worldwide. Projects in concept-creation, business planning and entrepreneurship and in-company consulting enrich the curriculum and reinforce the program’s experience-based approach. Finally, a mandatory internship ranging from four to nine months completes the program. Introduction: Professional Immersion Module Semester 1: EM Lyon Campus Semester 2: Institut Paul Bocuse Campus Semester 3: Shanghai campuses Semester 4: International internship Benefits of this training The program’s international dimension is highlighted with a semester abroad on the Asian campuses of EMLYON and Institut... [-]

Videos

Institut Paul Bocuse - 25 ans d'Excellence

PROGRAMA DE DOBLE GRADO INSTITUT PAUL BOCUSE - USIL

Top Chef version militaire

Institut Paul Bocuse - MSc in International Hospitality Management - 4ème année spécialisation

Sixième Sens - Sirha 2015