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Bachelor in International Culinary Arts Management - Lyfe
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BACHELORS

Bachelor in International Culinary Arts Management - Lyfe

Institut Lyfe
LyonFrance
On campus
Full-time
€14,000.00/year
 1680 Points
Duration
3 Years
Language
English
Start date
Sep 2024

Excellence Scholarship (Lyfe)

The Excellence scholarship supports part of the tuition fees for French and international students enrolled in the first year of this bachelor's degree.

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Program Description

The bachelor in International Culinary Arts Management will allow you to become a professional, creative, innovative, and responsible manager in the gastronomy, cooking, and culinary events sectors.

Throughout the duration of your bachelor in International Culinary Arts Management, the university will support you to acquire the technical, operational, managerial, and entrepreneurial skills necessary for a successful future, and to become an engaged ambassador for French gastronomy and the French art of living.

Degree in the International Culinary Arts Management (3-year) registered and approved by the Ministry of Higher Education, Research and Innovation.

Languages of instruction: French or English

Entry Requirements

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Curriculum

Year 1

Semester 1

History & Food Science

Organization of production

Modules on basic knife skills, cooking, and sauces

Discovering Street Food & Institutional Catering

Market and customer knowledge

Organisational management

Semester 2

Accounting

Introduction to CSR

Drawings & Sketches

Modules on basic knife skills, cooking, and sauces

Discovering brasserie cuisine & inventory

Placement

Year 2

Semester 3

Food flows and balance

Menu development

Cost Control & Menu Engineering

Fundamentals of Human Resources

Restaurant breads module

Module on basic knife skills, cooking and sauces

Focus Business Game

Experience Restaurant: digital communication and menu design

Semester 4

Placement

Concept Marketing & customer knowledge

Team management

Conflict management

Cost analysis

Adopting a CSR approach

Modules on basic knife skills, cooking and sauces

Experience Restaurant

Year 3

Semester 5

Business Ethics & Diversity Management

Financial diagnosis & management control

Experiential Marketing & Chef Branding

Culinary Techniques and Sauces Advanced Module

Healthy Life & Vegetarian Cuisine Module

Team management at restaurants Seasons 1, and L'Institut, project manager or nutrition and wellness cooking

Semester 6

Strategic Management

Leading change

Exploring entrepreneurship

Advanced culinary techniques

Team management at restaurants Seasons 1, and L'Institut, project manager or nutrition and wellness cooking

Project Management of an innovative culinary project

Placement

Specialisations

  • Gourmet cuisine
  • Bistronomic cuisine
  • Cuisine & culture of japan (Francophone course)
  • Nutrition and wellness by Institut Michel Guerard (Francophone course)
More

Jobs - Careers

  • Chef de Cuisine
  • Catering Chef
  • Personal Chef
  • Entrepreneur
  • Culinary Production Consultant for Businesses
  • Trainer
  • Purchasing and Supply Manager
  • Manager in Air, Rail or Maritime Catering
  • F&B Manager
  • Food Writer
More
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