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              3 years to become a manager in the culinary arts industry

              The Bachelor of Business in Culinary Arts prepares students to work in an international environment, offering high-quality training combining operational management and professional culinary arts techniques.

              Taught in a multicultural environment, the Bachelor of Business in Culinary Arts curriculum covers gastronomy, management and French know-how in the hospitality and restaurant industries. With a strong bias towards international career development, English is the main teaching language, although some professional modules are taught in French with English translation. All areas of the gastronomy sector are covered in order for the students to discover and learn everything you need to become a culinary production manager by the end of the second year.

              1 intake per year: September

              Key information

              Teaching language: English

              Duration: 3 years (6 semesters)

              Tuition fees:

              • European students:
                • First year: 10 500 €*
                • Second year: 10 000 €
                • Third year: 10 000 €
              • Non EU students:
                • First year: 12 500 €*
                • Second year: 11 500 €
                • Third year: 11 500 €

              * Includes tuition fees, registration fees, uniforms, equipment and activities.

              Credits: 180 ECTS (European Credit Transfer System) credits
              Entry requirements to the Bachelor of Business in Culinary Arts:
              • Candidates must be aged 18 or over when the course commences
              • High-School Diploma or an equivalent and provide transcripts
              • English proficiency level: 5.5 at the IELTS, 63 at the TOEFL IBT or (CAE) Cambridge Advanced examination
              • A resume and a 500 word cover letter
              Social security: 220 € per year. All students under 28 years of age must subscribe to the French Student Social Security system.

              Details for the Bachelor of Business in Culinary Arts

              • Bachelor Programme Outline

                First year of the Bachelor of Business in Culinary Arts - 60 credits ECTS: Discovery of the hospitality and culinary arts industries to help selecting a specialisation for the second year (Core curriculum with Bachelor of Business in International Hospitality Management students)

                • Lessons: practical introduction to culinary arts, hospitality management, business management (marketing, finance, human resources, etc.)
                • Coorporate culture module and learning of the different culinary and hospitality skills.
                • 5-month paid internship in France in the culinary arts or hopitality industry.

                Second year of the Bachelor of Business in Culinary Arts - 60 credits ECTS: Specialization and International

                • Culinary arts modules at one of Le Cordon Bleu campus abroad.
                • Culinary arts Management module at Le Cordon Bleu Paris and practical application of hospitality business management techniques.
                • 6-month paid internship, abroad (based on the country’s internship policy).

                Third year of the Bachelor of Business in Culinary Arts - 60 credits ECTS: Specialization and Entrepreneurship

                • Entrepreneurial management projects applied to the culinary arts: case studies, career development.
              • Course content
                • Culinary arts modules:
                  • Introduction to cuisine, pastry and bakery, French gastronomy, enology and nutrition science during the first year
                  • Introduction to several world cuisines and concept innovation in the culinary arts during the third year.
                  • Cuisine module in another institute of the Le Cordon Bleu international network.
                • Hospitality industry modules:
                  • Hospitality and service techniques for the restaurant and hotel industries.
                  • Knowledge of Food and Beverage and tourist accommodation.
                  • Operational facility management.
                • Management modules:
                  • Courses in finance, human resources, marketing/sales, economics and communication.
                  • Management of a luxury entity.
                • Professionalisation: a total of 11-month internship.
                  • First internship in a luxury establishment – introduction to all the hospitality services (catering and accommodation) and the culinary production (5 months).
                  • Second internship in the culinary arts sector (6 months).
                  • Regularly scheduled practical work groups during the training.
                • Project management and virtual business management role-play.
              • Who is this programme for?
                The Bachelor of Business in Culinary Arts is aimed at future managers in the culinary arts, food and beverage industries.
              • Career opportunities
                • Head or deputy head chef,
                • Food journalist,
                • Food consultant,
                • Food stylist,
                • Culinary events manager,
                • Restaurant and catering manager,
                • Food & beverage manager,
                • Food wholesale manager,
                • Food and Beverage director,
                • ...
              • Steps for registration
                All the applicants wishing to register for the Bachelor of Business in Culinary Arts must provide a complete application including:
                • A resume
                • A cover letter developing a solid argument(2-3 pages)
                • A certificate of for their English proficiency level (IELTS or TOEFL)
                After the review of their application, successful applicants will be called in for an interview at the school or through video-conference.
              • Intake dates and apply

                Term Dates & Prices

                Select a date
                2016
                Sep 26, 2016 - Jun 21, 2019 (Standard)
                € 30,500.00
                2017
                Sep 25, 2017 - Jun 19, 2020 (Standard)
                € 30,500.00

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