MSc-Master of Science in Culinary Leadership & Innovation
Faire défiler la pageOur MSc-Master Of Science in Culinary Leadership & Innovation, in partnership with Haaga Helia, trains future leaders in the food industry sector. It gives cutting-edge expertise in innovation and transformation in the culinary world.
Qualification : Double degree : MSc-Master of Science awarded by Conférence des Grandes Ecoles and Haaga-Helia
Duration: 12-month academic course + 6-month internship (140 ECTS)
Language of instruction: 100% English
Entry requirement: Bachelor’s degree (180 ECTS)*
Start date: September
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 INNOVATION WITH OUR MSC
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. Our MSc prepares for high-level management positions, providing you with all the skills and tools necessary to adapt, grow and build your professional career.
Our MSc. Culinary Leadership & Innovation is voted No. 2 Masters in Gastronomy Management in the Eduniversal 2025 ranking.
COURSE OVERVIEW
YOU THINK YOUR IMAGINATION HAS NO LIMITS? NEITHER DOES OURS!
This MSc-master of Science 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, culinary arts and their avant-garde teaching methods: in France at Institut Lyfe and in Finland at Haaga Helia University of Applied Sciences.
Our program, taught entirely in English, is based on an innovative approach that focuses on skill acquisition through collaborative projects, in partnership with leading international companies (General Mills, Food Service Vision, etc.), and partner schools (ISARA, Haaga-Helia) to promote a strategic perspective of the industry.
You can do an intensive seven-even-week culinary arts programme prior to the course if you need to acquire the basic culinary techniques required to undertake the programme.
Course features*
*Given only as examples
- Menu Research & Innovation
- Gastrophysics & Sensorial Exploration
- Implementing Culinary Trends
- Fine Dining Immersion Project
- Gastrophysics & Sensorial Exploration
- Food Science and Nutrition
- Fundamentals of Food Engineering
- Processed Foods Project
- Financing Foodservice Businesses
- Consulting Techniques
- Implementing Culinary Trends
- In-Company Consulting Project
- Financing Foodservice Businesses
- Implementing Culinary Trends
- Foodservice Marketing & Communication
- Advanced Business Planning Project
On Institut Lyfe campus:
- Interpreting Foodservice Financial Statements
- Food & Beverage Management
- Innovation Management
- Hospitality Entrepreneurship
- Market Research & Data Analytics
- Foodservice Information and Technology Management
- Real life group projects : Food Design Project, Concept Design & Development Project.
On Institut Lyfe campus:
- Restaurant Design
- Meeting Planning & Events Management
- Environmental and Social Sustainability in Foodservice
- Culinary Leadership
- Fourd & Beverage Management
- Real life projects : new Product Development Project, multi units foodservice project
On Haaga-Helia University campus – Helsinki, Finland:
- Culinary Investigation
- Developing and Managing Experiences
- Service Design and Product Development in Services
Campus Institut Lyfe (Ecully/Lyon)
- leadership & Change Management
- Meetings & Events Management
- Projet collaboration : Multi-Unit Foodservice Project
Final Thesis or Business Plan (report & defence)
Internship/professional experience (6 months) or entrepreneurial project
Why choose us?
A creative AND INTERNATIONAL COURSE, RECOGNISED BY PROFESSIONALS
- Make academic excellence your choice: our MSc has been awarded by The Conférence des Grandes Ecoles.
- Discover the world through immersion in Finland with our partner Haaga Helia, universally acknowledged for its innovative teaching methods.
- Improve your ability to work in multi-cultural business settings with 72 nationalities on campus & evolve in a multicultural cohort, with more than 50% of students from outside of France.
- Bridge the gap between theory and practice through business projects carried out with our partners such as General Mills, Kraft-Heinz, Aryzta, Getty’s, Sirha, Food Service Vision, etc.
- Develop your scientific culture with R&D projects in collaboration with our Research Centre.
- Plan for your future on an international scale: 100% of our graduates find suitable employment within 3 months of graduating.
What can I do next?
Be part of a bright future
Careers and opportunities
The Msc- Master of Science in Culinary Leadership & Innovation is recognised in France and abroad.
It offers opportunities for further studies and applied research to become a research professor, for example, or to join the R&D departments of major world groups.
It is also the perfect place for you if you intend to start your career in a variety of positions of responsibility:
- Concept developer
- Entrepreneur
- Research chef
- Culinary consultant
- Executive chef
- F&B Manager
- Innovation manager
- Food designer