Interested in joining Institut Lyfe (formerly Institut Paul Bocuse)? Check out the application and admission procedures for our BAC+3, BAC+4 and BAC+5 courses.
How to join our Bachelor programmes
There are several paths for admission to our Bachelor’s degrees in International Management of Culinary Arts, Pastry, Food Service or Hospitality.
The school year starts annually in September.
Next start – September 2023.
Possible admission routes
Our post-baccalaureate programmes are open to holders of the French baccalaureate (regardless of the chosen field and specialties), or a foreign equivalent for international applicants who are under the age of 26 at the time of application.
You can choose to take a course 100% in French, French/English or 100% in English (depending on the course).
Our Bachelor’s courses are accessible via two different pathways which ensure we have a diverse range of students: Parcoursup and non-Parcoursup
- If you are a French citizen: as our courses are State certified, applications can be made exclusively on the government platform Parcoursup.fr.
- If you are a foreign national or have dual citizenship: a non-Parcoursup application can be made directly on our website before 31st May 2023.
Institut Lyfe has a merit-based admissions policy for access to 2nd and 3rd years, based on managerial and professional skills.
- Admission to 2nd year
The Bachelor’s degrees in International Hospitality Management and International Restauration Management are open to holders of a bachelor’s degree or its international equivalent who have been awarded 60 ECTS credits as part of a higher education course > Apply
- Admission to 3rd year
Our Bachelor in Culinary Arts Management is open to holders of a Bac+2 (or international equivalent) working in the food sector.
The Bachelor’s degrees in International Hospitality Management and International Restauration Management are open to holders of a Bac+2 (or foreign equivalent) or 120 ECTS credits awarded as part of a higher education course > Apply
Applicants who are not from the hospitality and food service sector will be offered an intensive pre-start training session.
Admission to our training courses is based on qualification during our selection days:
Multiple choice questionnaire composed of 80 questions on General Culture, Business Culture, Mathematical Calculations, Logic, Grammar and Spelling, English or French test (depending on the language of instruction chosen) and an individual in-person or remote interview (depending on the public health situation).*
The interview will concentrate on the candidate’s personality, career path and plans. Above all, we look to assess the applicant’s desire to learn and motivation to succeed and flourish, both in our professions and in our school.
Download our brochure for full details
*Admission to 3rd year of Bachelor in International Culinary Arts Management and International Pastry Management includes a technical test in cooking or baking.
Join one of our 4th year specialisations
Join one of our 6 specialisations based on your professional plans and develop in-depth expertise in the sector.
Our specialisations are open to merit-based admissions with a minimum Bac+3 (or foreign equivalent, or 180 ECTS credits awarded as part of a higher education course).
- Methods of selection: eligibility based on portfolio, study of a text in English, individual interview and reasoning test
- Next start date: January 2024, apply via our website before 31st November 2023
*Applicants who are not from the hospitality and food service sector will be offered an intensive training session from September to December.
Join our BAC+5 programmes
Our post graduate programmes train students to a high level of expertise, in an international context. They are full-time courses taught entirely in English.
- Next start date: September 2023, application deadline 30th June 2023
The MSc in International Hospitality Management is accessible with a Bac+4 (international Bac+3 may be considered). An accelerated four-week course with relevant subjects will be offered to you, prior to the Master’s, if you do not have considerable experience in hospitality/food service
- Methods of selection: eligibility based on portfolio, video interview
Our Master’s degree in Culinary Leadership & Innovation is open to holders of a Bac+3 (or international equivalent) or Bac+2 with 3 years of managerial experience, or to professionals with a lower level qualification and at least 5 years of managerial experience (via VAP validation of professional experience).
For students without prior culinary training, an intensive 6-week pre-start programme will be offered.
- Methods of selection : eligibility based on portfolio and admission day: 45-min written test and individual interview