Bachelor (Hons.)
in International
Food Service Management

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.

Degree in Hotel and Restaurant Management (4-year) registered and approved by the Ministry of Higher Education, Innovation and Industry*.

*Publication in the Official Journal on 29 August 2019

 

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: September or April
Careers: Multi-site food service manager, Food and beverage manager, Restaurant entrepreneur, Category manager, Concept creator

Satisfying food desires across the generations

In 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.

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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. 

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