4-year

Bachelor (Hons.)
in International
Food Service Management

4-year

The Bachelor in International Food Service Management will prepare you for a career as a food service expert, able to work in a range of environments, from fast to traditional food, street food to gastronomic restaurants, franchises to independent outlets, and from commercial to institutional catering.

Qualification: Bachelor (Hons.) State Certified Level II Qualification, registered with the National Repertoire of Professional Certifications (RNCP)
Length: 4 years full-time
Languages of instruction: French/English or English
Entry requirements: French baccalaureate or international equivalent
Start date: February or September 2019 
Careers: multi-site food service manager, food and beverage manager, restaurant entrepreneur, category manager

Satisfying food desires across the generations

International Food Service ManagementIn Europe, 1 meal out of every 5 is eaten out of the home. New lifestyles, societal changes and the increasing needs for services to the person have all made food service a strategic sector. Our 4-year course will allow you to study the whole food service value chain: suppliers, distributors, restaurant owners and consumers.
This course is for you if you’re a natural leader interested in all categories of food service. If you’re also passionate about digital technologies and constantly on the look-out for innovations to improve the quality of customer service.

Tomorrow, you’ll be equipped with the skills to successfully  adapt to changes in consumer habits, guarantee the profitability of your establishment and increase the satisfaction of your clients.


Course overview

The art of learning

Our learning approach is unwaveringly innovative, inspired by the “test & learn” philosophy, offering students both a strategic and operational perspective of the industry. 50% of your course will involve practical professional training in our hotels and training restaurants.  You’ll develop a clear and in-depth vision of each segment of the food service industry, along with the demands of culinary production and regulatory requirements.

As the course advances, you’ll progressively gain confidence as a manager, preparing you for rapid career progression.  Equipped with the team, leadership, communication, analytical and decision-making skills expected by employers, you’ll be able to work effectively with kitchen teams as well as service teams and suppliers. Devenez le spécialiste de tous les segments de la restauration

Course features*

*Given only as examples

YEAR 1
Learning objectives: develop your curiosity and analytical skills

  • Culinary techniques and technologies
  • Organisation of culinary production, hygiene, health and safety
  • Wine and spirits management
  • Introduction to marketing, accounting management and human resources
  • Interpersonal communication skills, modern foreign languages
  • Practical and managerial role-plays: brasserie, bistronomic and gastronomic service

4-month work placement

YEAR 2
Learning objectives: learn how to reason effectively

  • International food & beverage
  • Architecture and interior design
  • Restaurant service and food culture from the world
  • Social & digital marketing
  • Leadership management
  • Nutrition and dietetics
  • Creative project

4 to 6-month  work placement and/or  international exchange programme at one of our partner schools          

YEAR 3
Learning objectives: learn how to make decisions and develop your confidence

  • Supply chain management
  • Financial and revenue management
  • Diversity management
  • Innovation concept and design thinking
  • Managing sustainable development
  • Fast food and institutional catering management

6-month work placement

YEAR 4
Our specialisations will enable you to develop a more flexible approach to management and equip you with a specific domain of expertise.

Why choose us?

Come and shake things up

  • Choose to be unique – true to the vision of our founders, we are the only school in France to offer an undergraduate programme dedicated to food service.
  • Discover a myriad of new career opportunities.
  • At Institut Paul Bocuse, you’ll be able to display your talent whilst working with the very best, including a multiskilled team of 150 industry professionals and leading professors.
  • You’ll be able to try out your skills in a unique training environment offering a 5-star hotel school, a campus-based hotel and 6 training restaurants.
  • Benefit from our partnership with the Université du Vin (Wine University) located in Suze La Rousse.  You’ll follow a comprehensive 60-hour training programme covering all aspects of the wine industry.
  • Further your expertise by choosing one of the specialisations available in Year 4.
  • Build yourself an inspirational and international future: 80% of our graduates’ first jobs are as managers. Nearly 70% begin their career overseas.

Upon completion of this course, you’ll be awarded a Bachelor in Food Service Management and the Professional Certificate in International Hospitality Management, registered with the National Repertoire of Professional Certifications (RNCP) at level II (Bachelor).


What can i do next?

The future is yours for the taking

What are the opportunities for further study?

5-year postgraduate studies in International Hospitality Management

Careers and opportunities

Perhaps your dream job is

  • Restaurant manager
  • Food & beverage manager
  • Concept creator
  • Food import & export manager
  • Consultant

Or even …

  • Client manager
  • Management controller
  • Trainer
  • Events partnership manager

Admissions, conditions and fees

Two start dates

  • February 2019: choice between dual language (French/English) or English programme
    Application deadline: 30th November 2018
  • Autumn 2019: dual language (French/English) programme

Admission requirements

  • Academic achievements
  • Selection Day: tests (4 different computer-based exams), individual and group interview

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Funding your studies

Scholarships & bursaries for year 1 students

Our scholarships and bursaries are awarded by the G&G Pélisson Foundation for Institut Paul Bocuse.