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Training leaders in Culinary Arts

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

Since 1895, our ambition is to guide our graduates towards professional success and personal fulfilment. Graduates are trained to undertake various careers in the food industry, including Culinary Operations and Production Management, Kitchen Administration, Culinary Consultant, Catering, Banquet Management, and Economat.

Le Cordon Bleu Paris has created this double degree with a renowned partner. Paris-Dauphine University is establishing a strong international reputation in management, 25th in the Financial Times world ranking in the best Business School category for Finance diplomas. Students will receive the international diploma of the University Paris-Dauphine, Bachelor International - Talent in Culinary Arts and Hotel Management, as well as the diploma of Le Cordon Bleu Paris, Bachelor of Business in Culinary Arts.

1 intake per year : September

Key Information

Teaching language: English

Duration: 3 years (6 semesters)

Tuition fees:

Year 1 :
  • 12 500 € for European students
  • 13 500 € for non European students
Year 2 and 3 :
  • 12 000 € for European students
  • 13 000 € for non European students

Tuition, registration fees, uniforms and equipment as well as activities are included.

Credits: 180 ECTS (European Credit Transfer System) credits


  • Candidates must be between 18 and 28 years old when the course starts
  • 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
  • A resume and a 500 word cover letter

Details for the Bachelor of Business in Culinary Arts

  • Course 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
  • Who is this programme for?

    This program is intended for:

    • Baccalaureate holders wishing to become experts in the international hotel and catering sector thanks to training that combines academic teaching, several international experiences, practical applications and field visits, as well as professional meetings supervised by an experienced teaching team.
    • Students wishing to strengthen their management skills in the field of culinary arts or luxury catering
  • Career opportunities

    Graduates will have the opportunity to pursue careers in the following fields:

    • Managing the Operations of a Structure
    • Culinary consultant
    • Culinary production management
    • Kitchen Administration
    • Economat
    • Caterer
    • Banquet Management


  • Steps for registration

    Admission Year 1: Fluency in English (minimum 5.5 IELTS, TOEFL or equivalent), 18 years of age or older, high school diploma or equivalent. Provide a CV and cover letter.

    Admission Year 2 or 3: The course is also open to external candidates at Bac+1 or Bac+2 equivalent level. Provide a CV and cover letter, and proof of 2 years of hotel management training.

  • Intake dates and apply

    Term Dates & Prices

    Select a date
    Sep 23, 2019 - Jul 7, 2022 ( Standard )
    € 36,500.00
    Sep 21, 2020 - Jul 6, 2023 ( Standard )
    € 36,500.00
    Sep 20, 2021 - Jul 5, 2024 ( Standard )
    € 36,500.00
  • French lessons

Learn more about the other programmes

Wine and Management Diploma
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Grand Diplôme® Cuisine and Pastry
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Hospitality Management Diplomas
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