Master’s degree in Culinary Leadership & Innovation

The Master’s Degree in Culinary Leadership & Innovation gives you a real and strategic overview of the restaurant and food industry.

It prepares future professionals for high-level management positions, providing them with all the skills and tools necessary to adapt, grow and build their professional career.

The Master’s degree is awarded in partnership with Haaga Helia University of Applied Sciences (Finland).

Qualification : French National Directory of Professional Certifications Level 7 “Expert in Management and Concept Creation in Catering” awarded by Institut Paul Bocuse
Master’s degree awarded by our partner Haaga-Helia UAS.
Duration: 12-month course work (120 ECTS) + 6-month internship
Language of instruction: 100% English
Entry requirement: holders of a degree or equivalent certification*
Start date: End-August
Careers: Concept Developer, Entrepreneur, Research Chef, Culinary Consultant, Executive Chef , F&B Manager, Innovation manager, Food designer
*Also open to applicants with 2 years of higher education and 3 years of managerial experience and to professionals with a lower level of education and at least 5 years of managerial experience (via the VAP).

Develop a strategic vision of culinary management

As a visionary, you seek to acquire a strategic and innovative understanding of the culinary sector and future trends. You are a leader, aiming for a high-level management position that combines creativity and innovation… With your imagination and boldness, you are looking to develop your entrepreneurial spirit.

Chef or graduate of a culinary or hospitality school, business school or simply a passionate person wishing to specialise or retrain in the food industry, our programme will be your springboard to achieve your professional ambitions.

COURSE OVERVIEW

YOU THINK YOUR IMAGINATION HAS NO LIMITS? NEITHER DOES OURS!

This master’s programme aims to strengthen and develop your managerial skills and research methods, with focus on the world around us. 

You will be trained in two European countries renowned for their food and culinary arts and their innovation and leadership in culinary management: France and Finland.

Our programme, taught entirely in English, is based on an innovative approach that focuses on skill acquisition through collaborative projects, in partnership with leading international companies in the food industry which are at the forefront of innovation.

Course features*

*Given only as examples

• Strategic food service management
• Food service Finance
• Service Design
• Innovation and entrepreneurship
• Sustainable development and health
• Culinary experimentation
• Applied research methods
• 8 applied projects: setting up a temporary restaurant, developing new products, creation & culinary innovation, etc.

Other compulsory prerequisites to obtaining the qualification:

• 6-month internship
• Final thesis or business plan (report & defence)

An intensive six-week culinary arts programme is offered prior to the course if you need to acquire the basic culinary techniques required to undertake the programme.