Bachelor's Degree in International Hotel & Foodservice Management
About Program
Through a highly personalized approach based on the core values of Institut Paul Bocuse, this program encourages each student to excel and develop the managerial skills and entrepreneurial spirit that are necessary to achieve success.
Accordingly, the first two years address industry fundamentals and managerial practice through:
Three semesters based on a model of theoretical learning supported by live case analytical and creative projects, plus one semester of real-life experience in our various application restaurants.
The third year consolidates prior learning and introduces advanced management instruction. The Licence Professionnelle is awarded at the conclusion of the third year. The fourth year is a year of core leadership courses and specializations designed to deepen the student’s knowledge in a particular area. It serves as a springboard for a first job or for further studies in our one-year (plus internship).
