Experiential-based learning page 6 | Institut Paul Bocuse

Experiential-based learning page 6 | Institut Paul Bocuse

[MOF] Joannic Taton, our Executive Chef, has just been crowned Meilleur Ouvrier de France in the Pastry and Confectionery category for 2026!

Institut Paul Bocuse goes digital to provide continuity of educational provision to all its students

Experiential-based learning

Institut Paul Bocuse goes digital to provide continuity of educational provision to all its students

Published on 6 May 2020

Our Students in Hospitality Management win the Cesim Elite Tournament challenge

Experiential-based learning

Our Students in Hospitality Management win the Cesim Elite Tournament challenge

Published on 6 April 2020

Entrepreneurial flair and brimming with creativity – students at Institut Paul Bocuse reveal their talent

Experiential-based learning

Entrepreneurial flair and brimming with creativity – students at Institut Paul Bocuse reveal their talent

Published on 13 March 2020

Creativity at the heart of student concepts

Experiential-based learning

Creativity at the heart of student concepts

Published on 3 January 2020

‘Avant-Scène’ student project: creativity and entrepreneurship

Experiential-based learning

‘Avant-Scène’ student project: creativity and entrepreneurship

Published on 18 March 2019

SIRHA 2019: Institut Paul Bocuse at the heart of the latest industry trends

Calendar

SIRHA 2019: Institut Paul Bocuse at the heart of the latest industry trends

Published on 1 February 2019

An affordable and 100% ecological restaurant?

Experiential-based learning

An affordable and 100% ecological restaurant?

Published on 29 June 2018

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