Learn from the best
Our 210 highly qualified and multi-disciplinary professionals and professors pass on to our students their international managerial and technical experience across the full range of activities in the hospitality, food service and culinary arts sectors.
50 members of our faculty are qualified to PhD or doctoral level, and 25% are from overseas combining academic expertise with an in-depth knowledge of the industry.
Our approach to culinary education is based on sharing the experiences and skills of more than 35 full-time experts working chefs, including a team of Meilleurs Ouvriers de France in the areas of cuisine and pastry cooking.
recognised excellence throughout France and across the globe
We are committed to quality in everything we do, continually ensuring that our teams offer the best learning experience possible to our students. Indeed, the quality of our teaching is recognised worldwide as illustrated by national and international league tables, but above all by the employability and careers of our alumni.
Institut Paul Bocuse is the first ever private higher education institution specialised in hospitality management to receive dual recognition from the French Ministry of Industry and Ministry of Higher Education, Research and Innovation.
Our undergraduate degree programmes in the Culinary Arts and Culinary Arts Pastry specialisation and our postgraduate programmes in Hospitality and Food Service Management have therefore been fully approved and accredited by the national authorities in recognition of our high academic standards and our unique educational approach.
What are the main benefits of this prestigious national accreditation?
- Enables us to manage our admissions via the central system used by all leading higher education institutions, and to apply for membership of the elite French Federation of Engineering & Management Schools.
- Opens the doors for you to university Master’s degree awards.
- Increases the international portability of our diplomas and allows you to consider further study in another countries through academic equivalencies.
- Allows eligible students to apply for regional income related Crous bursaries.
Conférence des Formations d’Excellence du Tourisme (CFET)
The CFET was created by the Ministry of Foreign Affairs and the Ministry of Education. As a member of the conference, Institut Paul Bocuse aims to further its mission by confirming the excellence of its training courses and the complementarity of its programme portfolio to continue meeting the requirements of the sector and face the challenges of a fast-moving society.Association to Advance Collegiate Schools of Business (AACSB)
Institut Paul Bocuse has been a member of the AACSB global business education network since 2020. AACSB International brings together professionals in management education at the highest level and connects teachers, students and businesses in order to achieve a common goal: to train the elite of tomorrow.Hotel Schools of Distinction
We are the only hospitality management school in France to be a member of the Hotel Schools of Distinction network. This network brings together the world’s top hotel or hospitality schools and industry leaders committed to developing talented candidates by sharing knowledge and research.