Le Cordon Bleu Logo

Training leaders in Culinary Arts

The Bachelor of Business in Culinary Arts is a double culinary management degree created together by the renowned Fench college Paris-Dauphine University and Le Cordon Bleu Paris. In 3 years, it offers excellent training in gastronomy, management and French savoir-vivre, to give French and foreign students the opportunity to reach the highest management careers in the restaurant industry.

In 3 years of training, students develop their team management skills, to run a service in a top-quality catering structure, and seek employment in all countries with a significant economic attraction. Before they graduate, they acquire the knowledge necessary to create their own business in the restaurant industry, a speciality they will choose in their second year of study. The University of Paris-Dauphine provides half of the courses in the final year.




Educational Objectives:

Who is this programme for?
This programme is intended for:

Possible careers:

 

 


Key Information

Prerequisites in 1st year:

  • Candidates must be between 18 and 28 years old when the course starts
  • Education: High-school diploma or an equivalent and provide transcripts
  • English Level: 5.5 at the IELTS, 63 at the TOEFL IBT or Cambridge Advanced Examination
  • French is required for the internship

Prerequisites in 2nd and 3rd year:

  • High School Diploma +1/+2 level (60 ECTS for admission in 2nd year, 120 ECTS for admission in 3rd year)
  • Proof of 1 or 2 years of validated training in the hotel industry or equivalent (report cards and description of the programme)
An in-person or video-conference interview is held to validate admission.

1 intake per year: September
For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address:
paris@cordonbleu.edu.

Teaching language:
English

  • French: A1 level desired for faster integration, A2 level is taught before the internship
  • Choice of a third language: Spanish or Mandarin
Credits: 180 ECTS (European Credit Transfer System) credits




Details of the Bachelor of Business in Culinary Arts

  • Programme content

    The Bachelor of Business in Culinary Arts offers a complete training:

    Year 1

    • Management: Finance, Human Resources Management, Marketing and Tourism Business
    • Professional Culture: Wine, F&B, Kitchen Operations, Rooms Division, Events & Communication
    • Foreign languages: French, Spanish or Mandarin
    • Practical application: kitchen, pastry, bakery and hotel and catering services
    • 6-month internship

    Year 2

    • Basic Cuisine, Pâtisserie or Boulangerie Le Cordon Bleu certificate (in Paris or abroad)
    • Management: Finance, Human Resources Management, Marketing and Tourism Business
    • Foreign languages (two languages to choose from): French, Spanish or Mandarin
    • Applied Hotel Management Session (Intensive)
    • Professional culture: plate design, culinary design, food varieties, wine studies and multiculturalism
    • 6-month internship

    Year 3

    • Management: Finance, Human Resources Management, Marketing and Tourism Business
    • Foreign languages (two languages to choose from): French, Spanish or Mandarin
    • Applied management sessions and case studies
    • Professional Culture: dietetics, nutrition and the contemporary and modern catering sector
    • Creating a Business Plan

    This programme delivers a double diploma:

    • Bachelor Le Cordon Bleu: Bachelor of Business in International Hospitality Management
    • International Bachelor Paris-Dauphine/PSL: International Bachelor Talent in Culinary Arts and Hospitality Management
  • Duration and Tuition Fees

    Duration: 3 years

    Tuition fees:

    • Year 1: 13 100 € for European students / 14 700 € for non European students
      The tuition fees for the Bachelor programme for the 1st year include the application fee (200 €), teaching content, uniform, equipment and activities

    • Year 2 and 3: 12 600 € for European students / 14 700 € for non European students
      For direct entry students (2nd or 3rd year), an additional fee (€1,500) will be charged for the student kit (utensils and uniforms)
  • French lessons

Term Dates & Prices

Select a date
2023
Sep 25, 2023
€ 38,300.00

For more information

Learn more about the other programmes

Wine and Management Diploma
Learn more
Grand Diplôme® Cuisine and Pastry
Learn more
Hospitality Management Diplomas
Learn more
TOP