Culinary Arts & Entrepreneurship Diploma
Study Language
Granted Academic Degree
Fields of work for graduates
About the Program
The Diploma in Culinary Arts and Entrepreneurship program aims to prepare trainees for promising careers in the hospitality industry. This program is designed to provide distinguished training for trainees who wish to gain operational experience in the culinary arts and develop a solid entrepreneurial spirit. It also provides students with technical and practical knowledge in food preparation and processing, with an emphasis on modern and traditional cooking techniques. Through practical and field training, the program focuses on technical and practical aspects, enabling graduates to enter the job market directly.
- Design and provide hotel and restaurant services: Design and production of high-quality hotel and catering services.
- Manage the production of services in the hotel and restaurant industry: Efficient management of service production in the hotel and restaurant industry.
- Participate in the sales and marketing strategy’s development: Taking part in the development of sales and marketing strategies to maximize visibility and profitability.
- Design an entrepreneurial project in the hotel and restaurant sector: Creation and development of entrepreneurial projects in the hotel and restaurant sector.
- Apply customer service principles in a multicultural environment: Developing a customer-focused approach in a multicultural environment.
- Communicate effectively with colleagues, guests and suppliers in a multicultural environment.
Foundation Year:
- English Language.
- French for Beginners.
- Communication Skills.
- Global Code of Ethics for Tourism.
First Vocational Year:
- Culinary operations: Practical work (1), Applied technology (1), Culinary technology (1), Hygiene & food sciences (1).
- Business management: Management basics (1), Cost management fundamentals (1).
- Marketing: Marketing, trends, culinary & tourism innovation (1).
- Languages: Business English Language (1).
- Soft skills: Career preparation (1), Intercultural environment (1).
- Internship (1): At the training partners’ facilities.
Second Vocational Year:
- Culinary operations: Practical work (2), Applied technology (2), Culinary technology (2), Hygiene & food sciences (2).
- Business management: Management basics (2), Cost management fundamentals (2), Basics of business organization, Entrepreneurship basics.
- Marketing: Marketing, trends, culinary & tourism innovation (2).
- Languages: Business English Language (2).
- Soft skills: Sustainability, Cultural diversity (2).
- Internship (2): At the training partners' and employers’ facilities.
- Internationally recognized school in collaboration with FERRANDI Paris: Study with chefs and industry professionals with international experience and recognized expertise.
- Professional facilities: Access to state-of-the-art kitchens, laboratories and hotel infrastructure for optimum practical training.
- Career opportunities: Benefit from our network of partners and our relationships with leading companies to facilitate professional integration.
- Personalized approach: Benefit from personalized support throughout the academic and professional career.
- An active and practical approach to teaching (learning by doing), based on individual support and constant transmission from the teaching team.
- Expert trainers, from the professional sector, involved in the daily transmission and exchange with the students.
- A constant focus on professional and human skills, as well as technical knowledge, to allow individuals to develop their personality and creativity.