Inspired by the visionary leadership of our two iconic founders –Paul Bocuse and Gérard Pélisson– Institut Paul Bocuse has developed into a renowned International School of Culinary Arts, Hospitality and Food Service Management.
30 years of sharing our cultural heritage, inspired by two exceptional individuals
Institut Paul Bocuse is the only international French school with 68 different nationalities studying on campus, meaning we are able to offer our 1,200 students a unique multi-cultural learning experience. As part of the Institut Paul Bocuse family, our 900 students in Lyon and those on our 9 international campuses share precisely the same values and the same programmes of study.
Key dates in our history
Under the initiative of Jack Lang, the Minister for Culture and the honorary patronage of Paul Bocuse, the Ecully Culinary Arts and Hospitality State School was opened, with the objective of promoting French gastronomy across the globe.
Gérard Pélisson becomes President of the Governing Body alongside Paul Bocuse.
Backed by Hervé Fleury and with Jean Moulin Lyon 3 University, Institut Paul Bocuse becomes the first-ever school to introduce hospitality and cooking into a university’s programme portfolio by creating a professional degree course in the subject.
Paul Bocuse gives his name to the school, which becomes Institut Paul Bocuse
With the support of AccorHotels, our 5-star training hotel Le Royal is opened
Creation of the Alliance by Institut Paul Bocuse, a network of renowned university partners and the force behind our Institute’s international development strategy.
Opening of our Center for Food & Hospitality Research, the first-ever in Europe. With doctoral students on campus, our learning community now has access to the highest level of studies and benefits directly from a centre dedicated to researching new trends and whose work inspires the content of our courses.
Launch of the 4th year specialisation and MSc in International Hospitality Management in partnership with emlyon business school.
Creation of l’Institut Restaurant, located on place Bellecour in Lyon.
Creation of the G&G Pélisson Foundation for Institut Paul Bocuse, under the patronage of Gilles Pélisson. Hervé Fleury becomes Delegate General.
Institut Paul Bocuse becomes the first-ever hospitality and food service higher education institution to be awarded dual recognition by the French State. In addition to its original certification (RNCP) by the Ministry of Labour, the school becomes fully certified by the Ministry of Higher Education, Research and Innovation.
Launch of the 1st Bachelor in Food Service Management.
Our 3-year and 4-year diplomas are registered and approved by the French Ministry of Higher Education, Innovation and Industry.
Institut Paul Bocuse thus becomes the only management school in the hotel, restaurant and culinary arts sectors to obtain state recognition for its 3-year and 4-year degrees.
Our training restaurant Saisons obtains its Michelin star. The Institut Paul Bocuse thus becomes the only French school to have a starred training restaurant.
Launch of the Bachelor’s degree in International Pastry Management, the only state certified level II degree in pastry.
Our school obtains THE-ICE accreditation, in recognition of its international academic excellence in the hospitality sector.
A new campus symbolising our student-centred approach and international ambitions
Our new campus will open its doors in 2022. We expect to increase our capacity by two with more than 17,000 m² of facilities equipped with ultra-modern technologies.