May 2018 – We met up with Estrella Maillet, Bachelors coordinator at Le Cordon Bleu Paris institute: Bachelor of Business in International Hospitality Management and Bachelor of Business in Culinary Arts Management. She provided a detailed explanation of the Diplomas which train future managers in the hospitality and restaurant industry.
Estrella Maillet talks to us about the Bachelor in International Hospitality Management and Culinary Arts Management
What are students taking a Bachelor at Le Cordon Bleu Paris institute working towards?
The Bachelors - Bachelor in International Hospitality Management and Bachelor in Culinary Arts Management -
were launched in September 2016 with the aim of training future managers. Once trained, students will become managers of a hotel department or restaurant. They will have assimilated all the key concepts of finance, marketing, and human resources. They will also have developed an open-minded outlook of the market and the international customers of restaurant industry businesses, enabling them to take on the management of a department, once graduated.
In 2016, we welcomed 30 students and went on to open a second class in the 2017 academic year, with 60 students in total. Our objective is to turn these students into the managers of the future in the fields of hospitality and restaurants.
Could you give us more detail about how the 3 years of the Bachelors unfold?
In the first year, students are introduced to all the different areas of hospitality/restaurants. Our aim is to give them an overview of the whole sector before choosing their speciality. They then have two options: to focus their career on international hospitality by opting for the Bachelor of Business in International Hospitality Management or to opt for the restaurant management profession by choosing the Bachelor of Business in Culinary Arts Management. Either way, they will be trained to become future managers.
During their first year, students carry out a 5 month workplace internship in hospitality/restaurants to help them to make the right choice. The internship could take place in reception, room management, guest relations, room service, bar service or catering. The aim is to enable students to gain an understanding of customer expectations and the operational issues facing the company.
In the second year, students choose the speciality of their Diploma. They then have the opportunity to take a 3 month certificate at any of Le Cordon Bleu campuses around the globe. This is followed by a 6 month internship; this internship should give them the opportunity to manage a small team or an in-house project from A to Z. Students can carry out their internship in Paris or abroad. Examples of establishments in which this year’s students are carrying out their internships are:
In Paris: Le Crillon hotel, Trianon Palace, Chef Michalak, The Peninsula Paris
Around the globe: Sofitel Dubai, Intercontinental Abu-Dhabi, Four Season Los Angeles, Raffles Istanbul, Conrad Bangalore, Taj Mahal Palace Mumbai, - The Fullerton Hotel Singapore, The Nile Ritz-Carlton…
Students complete their training in the third year alongside highly qualified professionals in the field. The aim is to enable them to get their foot on the career ladder, equipped with all the keys to a successful career as a specialised manager in the hospitality/restaurant industry.
What, in your opinion, are the strong points of these two Bachelors?
Firstly, the international Le Cordon Bleu network is invaluable for our students’ careers. Lessons are also taught in English. Students revolve in a multicultural environment: the 60 students in the second graduating class included 42 different nationalities.
The two diplomas, the Bachelor of Business in International Hospitality Management and the Bachelor of Business in Culinary Arts Management were both created with professionals from the hospitality/restaurant field, in order to better meet their recruitment needs. The teaching staff, made up of professionals who are recognized in their field, work in prestigious establishments.