Preparing Future Leaders in Culinary Arts
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
Teaching language: English
Duration: 3 years (6 semesters)
- European students:
- First year: 11 500 €*
- Second year: 10 500 €
- Third year: 10 500 €
- Non EU students:
- First year: 13 000 €*
- Second year: 12 000 €
- Third year: 12 000 €
* Includes tuition fees, registration fees, uniforms, equipment and activities.
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.
A Bachelor, like a Degree, is a 6 semester programme which enables students to obtain ECTS credits (European Credit Transfer and Accumulation System). Le Cordon Bleu Paris Bachelor of Business in Culinary Arts is equivalent to 180 ECTS and gives students the possibility to continue their studies with a Masters (A levels + 5 years of university education) or to immediately enter the working world. Bachelors are often taught in private higher education establishments whereas Degrees are taught in universities.
Le Cordon Bleu Paris institute is in partnership with the Francisco de Vitoria University for this diploma. This partner university provides European higher education recognition.
The Bachelor of Business in Culinary Arts enables students to evolve in a highly international environment. They also study abroad, in one of the 35 Le Cordon Bleu institutes for a trimester, which counts as part of their studies, or carry out a six month internship abroad during the second year. Lessons are taught in English and students also study foreign language lessons: French and either Spanish or Chinese.
This programme trains future hospitality/restaurant team managers. These individuals will be up to speed very quickly and capable of managing international teams as their career evolves in the luxury hospitality/restaurant industry, in a variety of departments.
Projects and team work: innovative teaching methods
In order to become familiar with the world of work, in a managerial and international environment, students work on extremely realistic projects, in small groups, such as: opening a business in the hospitality or restaurant field, developing an establishment which is losing ground or examining the needs of customers in the hospitality industry of the future.
Stepping inside the Culinary Arts industry
During the first year of the Bachelor of Business in Culinary Arts, students take part in a number of visits to kitchens and restaurants of major hotel chains, to luxury establishments and to hotels with innovative concepts. This enables them to become familiar with their future working environment and to work on their career plans. Students interact with professionals during conferences. Students also gain work experience, thanks to a number of different internships in companies and even have the opportunity to work in an international setting thanks to the linguistic skills they have acquired.
Adapting to the luxury world
This Bachelor training programme enables students to become accustomed to the specific codes of excellence in the luxury sector which are applied to Culinary Arts Management and its professional demands.