Bachelor of Culinary arts and entrepreneurship

The first year is devoted to the acquisition of culinary techniques in cooking and pastry making, according to the chosen option. It also includes essential core content in management, science, hygiene and entrepreneurship.

Content:

• Practice in the culinary arts.
• Special events services.
• Practice in the table arts.
• Management of health risks and professional risks.
• Administrative and accounting management of catering companies.
• English for professional purposes.
• Personal development.
• The entrepreneurial mentality
• Interventions by professionals

The second year aims to consolidate the students' knowledge and experience, introduce them to management and develop their creativity.
Students become more autonomous and assume more responsibility, by acting as "Chef of the Week" in the production kitchen or pastry laboratory. Students become more autonomous and assume more responsibility, by acting as "Chef of the Week" in the production kitchen or pastry laboratory: menu design, preparation of specification sheets, acceptance and inspection of orders of products, kitchen staff management, briefing of servings staff, etc. They also produce gastronomic dishes or traditional pastries and carry out an initial creative project.
Content: 

• Practice in the culinary arts.
• Culinary creativity.
• Special events services.
• Management of catering operations
• Practice in the table arts.
• Wine waiting.
• Management of health risks and professional risks.
• Introduction to operational management.
• Market research.
• Supervision of operational management in catering.
• English for professional purposes.
• Creative techniques
• Working seminar
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The final year focuses on business creation: working in multidisciplinary teams of chefs, pastry cooks, and F&B Directors, students must develop a business plan for a restaurant concept.
From the choice of the establishment and type of business to the study of the market and catchment areas, the menus or commercial offering, the communications strategy, staff management, estimated budget and financing... nothing should be left to chance in the design of their project: to complete their degree program, the students must collectively present their project to a jury of professionals.
The studies take place throughout the year on a full-time basis, including 5 to 6 months spent on internships in France or abroad.* 

Content: 

• Creation of "signature" dinners.
• Management of a "pop-up" catering concept.
• Management of health risks and professional risks.
• Key issues concerning the legal form of catering companies.
• Recruitment and staff retention policy.
• Team management.
• General marketing strategy.
• Management of customer experience.
• Financial strategy.
• English for professional purposes.
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