Le Cordon Bleu, the world’s leading network of Culinary Arts and Hotel Management institutes, has added two prestigious training programmes to its curriculum: a Bachelor in Culinary Arts Management and a Bachelor in International Hotel Management.
The aim of these programmes is to prepare students to work in management roles in the Gastronomy and Hotel sector. The Bachelor Diplomas will be taught, the 3rd year, in partnership with Paris-Dauphine University campus, a collaboration to train future gastronomy and hospitality managers to the highest level.
The Bachelors take place over a 3 year period, or 4 academic semesters and 2 professional internship semesters.
- The 1st year gives students an introduction to a whole range of Gastronomy and Hotel industry roles. Professional techniques and the basics of management provide the main learning focus. The year ends with a practical internship in a hotel establishment in France.
- In their 2nd year, students choose to study abroad in one of the institutes in Le Cordon Bleu network and follow a technical module for one trimester. Upon their return to Paris, they begin their 6 month specialization in culinary production management or hotel management. Students finish the year with an internship that is in line with their career plan.
- The 3rd year sees students focus on their specialization and managing a company in the industry, in order to give them the keys to success in the professional world.
- A compter du 22 octobre 2018, les étudiants de l’institut Le Cordon Bleu Paris, en 3ème année de Bachelor en Management des Arts Culinaires ou Management Hôtelier International, étudieront trois jours par semaine à l’Université Paris-Dauphine.
- From 22 October 2018, Le Cordon Bleu Paris institute 3rd year Bachelor of Business in Culinary Arts Management and Bachelor of Business International Hospitality Management students, will study at Paris-Dauphine University three days a week.
Les étudiants qui auront suivi le programme en 3 ans avec succès recevront donc un double diplôme : le diplôme international de l’université de Paris-Dauphine « Talent en Management des Arts Culinaires et de l’Hôtellerie » ainsi que le diplôme de l’institut le Cordon Bleu, « Bachelor en Management des Arts Culinaires » ou « Bachelor en Management Hôtelier International ».
Students who have successfully completed the 3 year programme will be awarded an international “Talent in Culinary Arts and Hospitality Management” diploma from Paris-Dauphine University and a “Bachelor of Business in Culinary Arts Management” or “Bachelor of Business in International Hospitality Management” diploma from Le Cordon Bleu institute.
With a clear focus on having an international career, these programmes are taught in English, and in French (translated into English) for the professional modules.
At the end of the 3 year training period, students will have acquired 180 ECTS (European Credit Transfer System) credits, which will enable them to continue their studies with a Masters within Le Cordon Bleu worldwide network, or elsewhere.
The first session is scheduled to begin on September 26, 2016.
France has been the top tourist destination in the world for decades and a reference in the Hotel and Gastronomy sector. It therefore provides students with an ideal setting in which to begin learning all about working in tourism. Thanks to its global network, and its prestigious bilingual training programmes, studying at Le Cordon Bleu is a real springboard to embarking on an international career.
Sylvy Morineau, Le Cordon Bleu Paris Academic Director.