Bachelor in International Culinary Arts Management

• Fundamentals of the techniques of culinary arts and haute cuisine
• Fundamentals of sauces and derivatives (Sauce School, in partnership with Chef Yannick Alléno – 3 Michelin stars)
• Management of culinary operations
• Management sciences: marketing, management, CSR, human resources, accounting
• Food science
• Languages: English or FFL (French as a Foreign Language)

During your first year in International Culinary Arts Management, you’ll alternate between theory classes and work experience in our restaurants, and you’ll finish the year with a 12-week work placement in France or abroad.

School of Sauce: an exclusive module Institut Lyfe has teamed up with the chef Yannick Alléno, who holds 3 Michelin stars and is a renowned creator of contemporary sauces, to establish a unique course dedicated to the art of sauce-making, a pillar of gastronomy. 90 hours of lessons spread over the 3 years give you a firm grounding in the principles and fundamentals of the French sauce-making tradition, while allowing you to master new techniques such as extraction or cryo-concentration, which characterise the new generation of sauces.

• Advanced culinary techniques
•  Menu creation and cost control
• Advanced management sciences: marketing in food service, sustainable development management, human resources, etc.
• Contemporary sauces 
• Product knowledge: wine and cheese

12-week placement or international mobility in one of our partner schools

• Innovative culinary techniques
• Sauces of the world: fermentations, broths and marinades  
• Experiential marketing, diversity management
• Restaurant design and culinary trends
• Supply management, performance analysis, business management
• Final-year project: get started in entrepreneurship with the creation of restaurant concepts (from business plan to implementation)

A hands-on, practical project will be the cornerstone of your third-year studies. You will be tasked with creating a pop-up restaurant as a team, from concept to business plan, right through to operation and opening to the public. You will be free to choose the style of restaurant :

• Gourmet Cuisine
• Street Food
• Bistronomic Cuisine
• Word Cuisines

A minimum 12-week work placement in France or abroad will complete your 3rd year.

As part of our Bachelor’s degree in International Culinary Arts Management, students can choose from several specialisations for their third year, including Japanese Cuisine & Culture, which offers the opportunity to spend a semester in Japan at our partner institution, Hokuto Bunka Academy.

The first year of the Bachelor’s in Culinary Arts is open to holders of a baccalaureate or the international equivalent, irrespective of the subject (general, technological or professional) or specialisations.

If you’d like to join our programme in the 2nd or 3rd year via parallel admissions, you will need to have higher education training in the culinary sector and have earned the relevant number of ECTS.

Learn more about the admissions procedures at Institut Lyfe

The Bachelor’s in International Culinary Arts Management is open to all candidates with a baccalaureate or an international equivalent. Applications should be made via the Parcoursup platform for French high school students and students who hold or are completing the French baccalaureate for access to the 1st year :

> Register for the FRANCOPHONE program <
> Register for the ANGLOPHONE program <

or directly on our website in the case of foreign qualifications or parallel admissions.

The Bachelor’s in Culinary Arts at Institut Lyfe is a three-year course, combining technical expertise and managerial knowledge to train future leaders in the gastronomy sector.

 The first year focuses on the fundamentals of culinary techniques and operational management. The second year develops creativity through advanced culinary techniques, in-depth product knowledge and consolidation of management sciences such as human resources, marketing, cost control, CSR, etc. In the third year, students embark on collective entrepreneurial projects, learning how to design and manage a pop-up restaurant, while exploring innovative culinary techniques, global trends and more advanced management sciences.

You will have the unique chance to attend the “school of sauce”, created with chef Yannick Alléno, an exclusive module dedicated to the art of sauce (fundamentals, modern sauces and fermented sauces), a central pillar of French gastronomy.

Each year of the course includes work experience in our applied learning environments as well as a placement for at least 12 weeks. This ensures real-world application of your learning, while providing optimal preparation to meet the requirements of the industry.

Studying Culinary Arts Management opens the door to many professions in the gastronomy and restaurant sector, both in France and abroad, thanks to the versatility of the training. Some examples of possible career opportunities and inspiring professions include:

• Restaurant chef
• Catering chef
• Home chef
• Entrepreneur
• Food production consultant
• Restaurant manager

as well as…

• Trainer
• Manager in air, rail or maritime catering
• Sales or technical-commercial manager with equipment manufacturers
• Purchasing and supply manager
• Food writer, etc.

After your three-year Bachelor’s in Culinary Arts, you can choose to enter the job market directly or continue your studies via our one- and two-year master’s degree courses:

• International Wine and Beverage Management Specialisation
• Strategic Event Management Specialisation
• Restaurant Business Management and Entrepreneurship Specialisation

By completing a 4^th-year specialisation, you will also obtain the Bachelor’s degree in International Hospitality and Restaurant Management

• MSc Master of Science in Culinary Leadership & Innovation

Yes, our Bachelor’s in International Culinary Arts Management is a qualification recognised by the Ministry of Higher Education and Research. It provides 180 ECTS credits after three years of study, and opens the door to master’s level degrees, both in France and internationally.

Yes, each year of the course includes a 12-week placement, offering you an immersive experience in the world of work, an understanding of what businesses expect, and allowing for practical implementation of your training. These placements are an invaluable opportunity to develop your professional network and gain concrete experience within renowned institutions. Throughout your studies, you will also have the opportunity to work directly with real-life customers during work experience in our exceptional applied learning environments, including the Michelin-starred restaurant Saisons, the Pavyllon-Lyon training restaurant co-founded with Chef Yannick Alléno, and our Brasserie La Table located on the EM Lyon campus.

Thanks to career match events, along with a calendar of career talk conferences with established professionals, and events organised with the school’s alumni association, you will establish lasting relationships with key players in the sector and boost your employability. Our Talent Managers will support you in realising your career plans and offer you personalised advice and tools to succeed in the world of work.

Yes, our Bachelor’s in International Culinary Arts Management opens up a host of international career opportunities! Our bilingual or 100% English training allows you to acquire all the technical, management and intercultural skills necessary to enhance your international employability. Institut Lyfe (formerly Institut Paul Bocuse) enjoys an international reputation of excellence which facilitates securing a role abroad.
If you choose our French/English course, you will have mastered professional English by the end of your three-year course, enabling you to thrive within multicultural teams.
You will also have the opportunity, during your training, to take part in international academic exchanges, as well as having access to our global network of graduates spanning 90 countries. Find out about the professional experiences of our alumni around the world, or discover the placements abroad for our students.
You will be able to build an international culinary career, whether as an executive chef, culinary stylist or purchasing manager in renowned restaurant groups across every continent.

Several options are available to fund your higher education in Gastronomy and Culinary Arts. Depending on your eligibility and that of your school, you may apply for a Crous State Bursary. Our school qualifies for this programme. The Institut Lyfe Foundation also offers scholarships to support you in your studies. In addition, you have the option of taking out a student loan for which, thanks to our membership of the Conférence des Grandes Ecoles, you will be entitled to preferential rates.
These solutions can also be combined. For more information on funding options, visit our dedicated page.

Institut Lyfe offers two student residences, the Clipper at the heart of the campus, and Carré West, just a 5-minute walk from the school. We have also established various housing partners to help students find accommodation. View our accommodation options.

Yes, we can organise immersion days at the school, allowing you to experience it firsthand by attending classes alongside our students. To request this, please contact our dedicated team > Request an immersion day < We would also encourage you to visit during one of our open days.