Bachelor of Business in Culinary Arts
.Preparing Future Leaders in Culinary Arts
The Bachelor of Business in Culinary Arts prepares students to work in an international environment, offering high-quality training combining operational management and professional culinary arts techniques.
Taught in a multicultural environment, the Bachelor of Business in Culinary Arts curriculum covers gastronomy, management and French know-how in the hospitality and restaurant industries. With a strong bias towards international career development, English is the main teaching language, although some professional modules are taught in French with English translation. All areas of the gastronomy sector are covered in order for the students to discover and learn everything you need to become a culinary production manager by the end of the second year.
1 intake per year: SeptemberKey information
: 3 years (6 semesters)
: 180 ECTS (European Credit Transfer System) credits
Entry requirements to the Bachelor of Business in Culinary Arts:
- Candidates must be aged 18 or over when the course commences
- High-School Diploma or an equivalent and provide transcripts
- English proficiency level: 5.5 at the IELTS, 63 at the TOEFL IBT or (CAE) Cambridge Advanced examination
- A resume and a 500 word cover letter
A Bachelor, like a Degree, is a 6 semester programme which enables students to obtain ECTS credits (European Credit Transfer and Accumulation System). Le Cordon Bleu Paris Bachelor of Business in Culinary Arts is equivalent to 180 ECTS and gives students the possibility to continue their studies with a Masters (A levels + 5 years of university education) or to immediately enter the working world. Bachelors are often taught in private higher education establishments whereas Degrees are taught in universities.
Le Cordon Bleu Paris institute is in partnership with the Francisco de Vitoria University for this diploma. This partner university provides European higher education recognition.
The Bachelor of Business in Culinary Arts enables students to evolve in a highly international environment. They also study abroad, in one of the 35 Le Cordon Bleu institutes for a trimester, which counts as part of their studies, or carry out a six month internship abroad during the second year. Lessons are taught in English and students also study foreign language lessons: French and either Spanish or Chinese.
This programme trains future hospitality/restaurant team managers. These individuals will be up to speed very quickly and capable of managing international teams as their career evolves in the luxury hospitality/restaurant industry, in a variety of departments.Projects and team work: innovative teaching methods
In order to become familiar with the world of work, in a managerial and international environment, students work on extremely realistic projects, in small groups, such as: opening a business in the hospitality or restaurant field, developing an establishment which is losing ground or examining the needs of customers in the hospitality industry of the future.
Stepping inside the Culinary Arts industry
During the first year of the Bachelor of Business in Culinary Arts, students take part in a number of visits to kitchens and restaurants of major hotel chains, to luxury establishments and to hotels with innovative concepts. This enables them to become familiar with their future working environment and to work on their career plans. Students interact with professionals during conferences. Students also gain work experience, thanks to a number of different internships in companies and even have the opportunity to work in an international setting thanks to the linguistic skills they have acquired.Adapting to the luxury world
This Bachelor training programme enables students to become accustomed to the specific codes of excellence in the luxury sector which are applied to Culinary Arts Management and its professional demands.Details for the Bachelor of Business in Culinary Arts
First year of the Bachelor of Business in Culinary Arts - 60 credits ECTS: Discovery of the hospitality and culinary arts industries to help selecting a specialisation for the second year (Core curriculum with Bachelor of Business in International Hospitality Management students)
- Lessons: practical introduction to culinary arts, hospitality management, business management (marketing, finance, human resources, etc.)
- Coorporate culture module and learning of the different culinary and hospitality skills.
- 5-month paid internship in France in the culinary arts or hopitality industry.
Second year of the Bachelor of Business in Culinary Arts - 60 credits ECTS: Specialization and International
- Culinary arts modules at one of Le Cordon Bleu campus abroad.
- Culinary arts Management module at Le Cordon Bleu Paris and practical application of hospitality business management techniques.
- 6-month paid internship, abroad (based on the country’s internship policy).
Third year of the Bachelor of Business in Culinary Arts - 60 credits ECTS: Specialization and Entrepreneurship
- Entrepreneurial management projects applied to the culinary arts: case studies, career development.
Culinary arts modules:
- Introduction to cuisine, pastry and bakery, French gastronomy, enology and nutrition science during the first year
- Introduction to several world cuisines and concept innovation in the culinary arts during the third year.
- Cuisine module in another institute of the Le Cordon Bleu international network.
Hospitality industry modules:
- Hospitality and service techniques for the restaurant and hotel industries.
- Knowledge of Food and Beverage and tourist accommodation.
- Operational facility management.
- Courses in finance, human resources, marketing/sales, economics and communication.
- Management of a luxury entity.
Professionalisation: a total of 11-month internship.
- First internship in a luxury establishment – introduction to all the hospitality services (catering and accommodation) and the culinary production (5 months).
- Second internship in the culinary arts sector (6 months).
- Regularly scheduled practical work groups during the training.
Project management and virtual business management role-play.Who is this programme for?
The Bachelor of Business in Culinary Arts is aimed at future managers in the culinary arts, food and beverage industries.Career opportunities
Steps for registration
- Head or deputy head chef,
- Food journalist,
- Food consultant,
- Food stylist,
- Culinary events manager,
- Restaurant and catering manager,
- Food & beverage manager,
- Food wholesale manager,
- Food and Beverage director,
All the applicants wishing to register for the Bachelor of Business in Culinary Arts must provide a complete application including:
- A resume
- A cover letter developing a solid argument(2-3 pages)
- A certificate of for their English proficiency level (IELTS or TOEFL)
After the review of their application, successful applicants will be called in for an interview at the school or through video-conference.
French Lessons for students at Le Cordon Bleu Paris
So that the international students can settle comfortably into their culinary arts course and to help them along with their studies, research and the smooth running of their internships, Le Cordon Bleu Paris is offering French lessons (FLE – Français Langue Étrangère – French as a foreign language).Lesson objectives
This programme is made up of 3 levels: A1, A2 and B1.
At the end of level A1, the student will be able to:
- Understand and use familiar everyday expressions as well as simple statements in order to satisfy simple practical needs.
- Introduce him/herself or others, ask questions on a one-to-one basis and reply to similar questions.
- Communicate in a simple way providing the other person speaks slowly and is prepared to help.
At the end of level A2, the student will be able to:
- Understand individual sentences and common expressions used in relation to areas of most immediate relevance.
- Communicate in simple and routine tasks requiring a simple and direct exchange of information on familiar topics and activities.
- Describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need.
At the end of level B1, the student will be able to:
- Understand the main points of clear, standard input on familiar matters regularly encountered in work, school, leisure activities etc.
- Feel comfortable in most situations likely to arise.
- Express him/herself in simple and coherent terms on general subjects as well as on his/her own personal interests.
- Describe experiences and events, dreams, hopes and ambitions, and briefly give reasons and explanations for plans and ideas.
A specialised FLE teacher will give the lessons. The educational material is made available for all participants.
After the course, Le Cordon Bleu Paris students will be able to register for the DELF examination at the level of their choice in order to obtain a ‘Diplôme d'Études en Langue Française’ - Diploma in French Language Studies.
Enrolment for French lessons (FLE):
- The students may follow lessons from Monday to Saturday in small groups.