Le programme du Bachelor of Business in Culinary Arts offre un apprentissage complet :
1ère année : Découverte de l’industrie de l’hôtellerie, de la cuisine et de la restauration. Après leur 1er stage, les étudiants se spécialisent en Management des Arts Culinaires ou en Management Hôtelier International
- Management: Financial Management, Human Resources Management, Marketing, Business & Tourism
- Professional Culture: Rooms Division Management, Food & Beverage Management, Wine Fundamentals, Kitchen Operations Management, Food History and France, Business Communication and Behaviour, Events Management
- Language Module: French, Spanish or Basic Mandarin
- Practical Application: Cuisine, Pastry & Bakery, Hotel & Restaurant Service
- Internship: Service in France (5 months)
2ème année : Spécialité Management des Arts Culinaires
- Basic Culinary Certificate: First 3 months
- Management: Financial Management, Human Resources Management, Marketing, Business & Tourism
- Professional Culture: Wine Culture, Multiculturalism and Management
- Specializations: Kitchen Engineering, Culinary Products, Culinary Design
- Language Module: French, Spanish or Basic Mandarin
- Practical Application: Applied Management – Creating a service business, Internship Report
- Internship: Management Internship (6 months)
3ème année : Spécialité Management des Arts Culinaires
- À l’Université de Paris-Dauphine :
- Marketing Strategy, Business in the Digital Era, Project Management, Entrepreneurship/Enterprise creation
- The Art of Negotiation, Human Resources Management, Operational Management, Finance & Accounting, Client Relations
- À l'Institut Le Cordon Bleu :
- Management In Action Classes, Restaurant Menu Concepts, Dietetics and Nutrition, Events Management, Wines & Spirits
- Language Module: French, Spanish or Basic Mandarin
- Internship Report
Cette formation délivre un double diplôme :
