Departments & Programs

Institut Paul Bocuse (IPB)

Bachelor in International Culinary Arts Management Bachelor’s Degree delivered in Woosong University by Institut Paul Bocuse

The Program

This program is designed to develop individuals who would like to be part of the fastest growing food service Industry and take the culinary art culture to a whole new food service experiences. This program provides students with the skills and knowledge to set-up and operate a fine dining restaurant and managed its culinary operations.

Partnering with prestigious culinary institute, Institut Paul Bocuse, France, Woosong University provides students an excellent opportunity to get an esteemed European degree with 4-years. The program includes 2 six-month internships, which may be completed overseas or in Korea.

When successfully completing this rigorous program, students receive a Bachelor in International Culinary Arts Management (Institut Paul Bocuse, France), Bachelor’s Degree in Culinary Arts and Restaurant Management (Woosong University), and a Professional Certificate in Kitchen and Restaurant Management, registered with the French National Repertoire of Professional Certifications (RNCP) at level II (Bachelor).

Studying in Woosong University

  • Excellent in culinary Arts in Korea and beyond.
  • International gourmet cuisine taught by renowned chefs from around the world in an innovative, holistic and conducive manner.
  • A learning environment where students will be able to use modern, cutting edge culinary applications found in five-star hotels and top-class food service operations around the world.
  • We work with leading culinary brands and schools from countries like France, Spain, Germany, Switzerland, Hong Kong, Singapore, and the UAE.
  • An innovative curriculum that provides the best education in culinary Arts and management in Asia and beyond.
  • A dual degree in Culinary Arts (Woosong University) and degree in Culinary Arts Management (Institut Paul Bocuse, France) and a diploma certificate from the Ministry of Labour, France.

Careers and opportunities

The Bachelor in International Culinary Arts Management will prepare you for a career as a high-level, creative and innovative manager working in the kitchen, patisserie and culinary events sectors.

  • Head Chef
  • Catering Chef
  • Airline, Railway or Maritime Catering Manager
  • Private Chef
  • Culinary entrepreneur
  • Pastry Chef
  • Education and training consultant
  • Culinary production consultant
  • Catering equipment sales manager or sales representative
  • Culinary purchasing manager.

Internships

Current Institut Paul Bocuse-WSU students are placed in France, Germany, Spain, Hong Kong, Dubai, Maldives, Guam, USA, Korea, and other countries around the world in a variety of operations (Ex: 5-star hotels, resorts, Michelin-starred restaurants, private restaurant groups)

1st internship (24 weeks) – focus is on culinary Arts for French and Western cuisine 2nd internship (26 weeks minimum and up to one year)– can be customized based on student’s interest (Ex: baking and pastry, international cuisine in kitchen, patisserie and culinary events sectors).

NOTE: Internship placement and availability depends on visa requirements and the skills and financial resources of each individual student. Some international students may or may not be able to do internships in certain locations depending on their passport and visa status. Every effort will be made to find a location where international students can meet the legal requirements for an internship.

Alumni Network

Graduates from the Institut Paul Bocuse program can join an elite alumni network, which spans across the globe providing career planning assistance and social opportunities for members.

INSTITUT PAUL BOCUSE WORLDWIDE ALLIANCE

The Institut Paul Bocuse-WSU Department of Woosong University is also a member of the Institut Paul Bocuse World Alliance. The Alliance is a network of culinary institutions around the globe (20 members in 20 countries). It is separate from the degree programs offered by Institut Paul Bocuse and is designed as a way for schools to work together, learning and sharing best practices. The program also gives 70 students from Alliance member schools a unique opportunity to share an international experience in Lyon, France. A 14-week program during the Spring-Summer season brings Alliance students to the Institut Paul Bocuse campus to study, share and explore the region. Coursework helps students perfect their technical skills and discover French culture, while sharing their own culture with other participants.

Sol International School selects 4 to 6 students to attend the Alliance program each year through a highly competitive process. Students earn academic credits during the Alliance program, but are responsible for their own airfare, tuition and dormitory fees.

ADDITIONAL FEES

Our Culinary Arts departments require standard uniforms and follow a dress code mandated by each department. For Culinary Arts and the Institut Paul Bocuse programs, fees for uniforms and knives require the following standardized purchases (totaling approximately US$ 500) during the first week of classes at the University:

  • Books
  • Knife kits
  • Kitchen shoes
  • Uniform sets (includes the following: uniform jackets (3), SICA needlepoint patch (3), WSU needlepoint patch (3), Pants (2), Apron (2), Scarf (2), Hat (3), Side Towel (2), Scarf ring (1), and Name tag (1))

NOTE: Students will not be permitted to participate in laboratory classes without the above tools and uniforms.

YEAR 1

Spring

IPB1411 Introduction to Culinary Management
IPB1421 Introduction to Baking and Pastry
General Education

Summer

GENR1122 General Education

Fall

IPB1723 Culinary Fundamentals 1
IPB1423 Beverage Appreciation
IPB1523 Meat and Seafood Fabrication
TOEIC 1
General Education

Winter

TOEIC 2

YEAR 2

Spring

IPB2711 Culinary Apprenticeship 1
IPB2721 Pastry Apprenticeship
IPB2731 Dining Service Apprenticeship
IPB2211 History of French Gastronomy
IPB2221 I.T. Tools 1
IPB2231 Digital Environment
IPB2121 Hygiene and Security
IPB2031 French 1
IPB2331 Oenology and Sommellerie
IPB2131 Product Knowledge
IPB2141 Documentary Research Methods
IPB2041 Creative Project 1: E magazine
IPB2431 Professional Project 1

Summer

Choose 1 IPB2432 Professional Situation 1: Culinary Practice A
IPB2532 Professional Situation 1: Restaurant Service Practice A
IPB2632 Professional Situation 1: Commissary Practice A
Choose 1 IPB2442 Professional Situation 1: Culinary Practice B
IPB2542 Professional Situation 1: Restaurant Service Practice B
IPB2642 Professional Situation 1: Commissary Practice B

Fall

IPB2743 Culinary Apprenticeship 2
IPB2843 Organizational Behaviour
IPB2733 Production Organization
IPB2843 Sensory Analysis
Choose 1 IPB2443 Professional Situation 2: Culinary Practice A
IPB2543 Professional Situation 2: Restaurant Service Practice A
IPB2643 Professional Situation 2: Commissary Practice A
Choose 1 IPB2443 Professional Situation 2: Culinary Practice B
IPB2543 Professional Situation 2: Restaurant Service Practice B
IPB2643 Professional Situation 2: Commissary Practice B
IPB2163 Sustainable Development
IPB2143 Marketing Fundamentals
IPB2043 French 2
IPB2133 I.T. Tools 2
IPB2153 F&B Management 1

Winter

IPB2754 Bakery 1
IPB2044 Analytical Project 1: Business Game Seminary
IPB2054 Creative Project 2: Culinary Project Management Seminary
IPB2154 Operational and Financial Management 1
IPB2454 Internship Report Methodology

YEAR 3

Spring & Summer

IPB3961 Internship

Fall

IPB3753 Culinary Apprenticeship 3
IPB3763 Bakery 2
IPB3853 Concept Creation and Development
IPB3863 Marketing Applied to Restaurant Industry
IPB3743 Kitchen Design
IPB3873 Health/Nutrition
IPB3963 Sommellerie Food and Wine Pairings
IPB3773 Rules and Standards in Restaurant Industry
IPB3733 Human Resources 1
IPB3473 Professional Project 2
IPB3063 Creative Project 3 "Avant Scene"
IPB3073 Analytical Project 2: Architecture and Engineering Seminar
IPB3163 F&B Management 2
IPB3173 Operational and Finance Management 2
IPB3183 Internship Report Defence

Winter

Choose 1 IPB3664 Advanced Culinary and Pastry
IPB3674 Advanced Pastry and Bakery

YEAR 4

Spring

Choose 1 IPB4881 Creative Project 4: Gastronomic Culinary Menu Challenge
IPB4891 Creative Project 4: Gastronomic Dessert Menu Challenge
IPB4781 General Tools for Chefs Communication
IPB4771 Technological Innovations
IPB4761 Food Science
IPB4981 Operational and Finance Management 3
IPB4571 Professional Project 3
IPB4161 Supply Management
IPB4171 Change Management
IPB4181 French 3
Choose 1 IPB4671 Culinary: Gastronomic Restaurant Cuisine
IPB4681 Pastry: Gastronomic Pastry Restaurant

Summer

IPB4782 Concept Creation Project
IPB4772 Human Resources 2
IPB4182 Food Design
IPB4192 Consumer Behaviour and Consumer Analysis

Fall & Winter

IPB4993 Institut Paul Bocuse Internship

2020 Course Descriptions Institut Paul Bocuse

Course Name Class Description
Introduction to
Baking and Pastry		 This course teaches students the basic methods of improving, mixing, grilling, and tempering. In the lecture, a hands-on demonstration is held, which includes sugar cooking, temperature control, and custard steam and porcine methods. In addition, students will learn how to use baking machinery and tools in a baking kitchen.
Meat and Seafood Fabrication Students will learn how to fabricate various meat and seafood bones, how to cut, and how to store meat, also they learn basic techniques of fabrication for pigs, cows, sheep, and poultry. Students will also know how to care various types of fish, crustacean and shellfish and how to prepare them. In the lectures and practical classes, emphasize the classification of meat and seafood, quality of products, pricing, and methods of production.
Introduction to Culinary Management The course emphasizes the importance of a safety and secure working environment in professional food services and minimizes the risk of fire, life and injury. Students will learn the life-saving procedures, workplace safety basics and food hygiene standards in an emergency. Students explore the origin of food-borne illness and the implementation of global HACCP standards for food. This course will help you understand the various fruits and vegetables, spices, herbs, nuts, grains and dry items. Students will learn and understand Western and Oriental materials and will learn how to properly order the product. Students will also learn how to evaluate materials that are based on taste, texture, aroma, and outward appearance.
Culinary Fundamentals 1 Introduce students to the techniques of simmering and blanching, and train them with familiar knife skills. The main purpose of this process is to understand what ingredients are available such as broth, soup, representative sauces, and thickeners.
Beverage Appreciation This course will teach students how to serve drinks to their customers. Both nonalcoholic and alcoholic beverages are tasted, and you will learn how to taste, evaluate (water, tea, coffee, beer, wine) as well as service skills. Finally, it will be emphasized that students develop taste.
TOEIC1 English lecture class
TOEIC2 English lecture class
Culinary Apprenticeship1 During the 4 thematic weeks of culinary apprenticeship (soups and vegetables, poultry, fishes, pork and lamb), students will acquire the fundamentals of French gastronomic cuisine.
Pastry Apprenticeship The two pastry apprenticeship weeks serve to acquire the fundamentals of French pastry making.
Dining Service Apprenticeship The purpose of this class is an initiation to dining service’s rules.
History of French Gastronomy This course centers on the history of gastronomy for having a better vision of its evaluation.
I. T. Tools 1 This course is aimed at familiarizing the student with the MS office suite (Word, Excel), and the specific professional applications within the industry.
Digital Environment This course leads to the understanding of the digital environment linked with the restaurant industry and into detecting its daily impact.
Hygiene and Security Students should be able to understand the Rules and regulations as regards the hygiene and safety of foodstuffs in order to put them to practical use in the kitchen.
French 1 This course is aimed at making student communicate, make a conversation using the correct grammar, technical vocabulary and expressions used in a kitchen and a restaurant.
Oenology and Sommellerie This course aims at developing a wine culture for the students by acquiring the knowledge about the geography, technic and regulations.
Product Knowledge During this course, students develop their knowledge of the product and its chain from the producer to the consumer.
Documentary Research Methods This project allows the student to appropriate the documentary research methodology and to develop their analytical and synthesis skills.
Creative Project 1 : E magazine Using the teachings and competences acquired during the semester, and thanks to their imagination and creativity, students will realize a specific work linked with the digital tools.
Professional Project The course will provide students with the tools to define their wishes for the first internship, to write a resume, and prepare them for interviews and for their first internship.
Professional Situation 1 & 2 : Culinary Practice A & B During these culinary practice periods, students will strengthen the acquired skills.
Professional Situation 1 & 2: Restaurant Service Practice A & B The objective of these modules is to introduce students to the service organization in a restaurant and to the techniques used in the dining-room in order to welcome a client, make the dining room set up.
Professional Situation 1 & 2: Commissary Practice A & B During commissary practice, students will acquire a comprehensive vision of a restaurant supplying strategic and operational process. They will learn about the supply management tools and methods.
Culinary Apprenticeship 2 During the 3 thematic weeks of culinary apprenticeship, the students keep-on acquiring the fundamentals of the French gastronomic cuisine initiated in block 1. They will approach now the Veal and the Beef, the shells and crustacean and the Traditional cuisine.
Organizational Behaviour The understanding of organizations through a psychological, sociological and cultural point of view allows the students to analyze the deal with the factors that are in touch with the organization efficiency.
Production Organization Students learn how to organize manufacturing in a kitchen.
Sensory Analysis This course is about the role and use of sensory analysis.
Sustainable Development This course presents, in a first time, the sustainable development in a practical point of view, and give the regulations and tools available in the restaurant industry.
Marketing Fundamentals This course is an introduction to marketing.
French 2 Students keep-on acquiring French grammar and vocabulary.
I. T. Tools 2 This course develops the previous one in order to understand and control the primary functions of Excel sheets.
F&B Management This course gets an overview of the organization and the responsibilities of the F&B department.
Analytical Project 1 : Business Game Seminary The students use the acquired knowledge during the first blocks and are supported by experts to participate to a seminar of strategic management applied to restaurant.
Bakery 1 This first bakery apprenticeship week serves in acquiring the fundamentals of viennoiserie making.
Creative Project 2 : Culinary Project Management Seminary This is a team project where students create and display their creative menu throughout the term.
Operational and Financial Management 1 Students will learn to understand, to assess and to prepare the main financial documents and to use the operational and financial tools according to the local accounting system.
Internship Report Methodology Returning from their internship, the students will have to present their internship report and make an oral presentation in front of a jury.
Internship Internship in the culinary industry in abroad
Culinary Apprenticeship 3 During these 2weeks of culinary apprenticeship, the students terminate their exploration of the fundamentals of the French Gastronomic cuisine initiated in block 1 and 2.
Bakery 2 During this second week of bakery apprenticeship, the students continue to improve the skills developed in the 2nd block.
Concept Creation and Development This course will help the students to understand the concept development principles and process.
Marketing Applied to Restaurant Industry This course covers the various aspects of strategic marketing in the restaurant industry. The students will focus on the market research and the different types of market competition, customer targets, differentiation criteria, pricing strategy, communication, and all potential elements useful to develop a relevant marketing plan for a restaurant.
Kitchen Design The purpose of this course is to explain the terms and the legal rules for the kitchen facilities installation, including the cooking equipment, the characteristics and nature of the food storage equipment.
Health / Nutrition This course helps to understand the body’s nutritional needs and to know the principals characteristics, the nutritional quality of food and the effects of the culinary processes.
Sommellerie Food and Wine pairings This course aims at developing a wine culture for the students by acquiring the knowledge about the geography, technic and regulations.
Rules and Standards in Restaurant Industry This course presents the obligations and duties linked to the take-over, to the transformations or to the building of a restaurant.
Operational and Finance Management 2 Students still improve their skills to understand and to use the operational and financial tools according to the local accounting system.
F&B Management 2 This course presents the different control tools, principles and the management indicators.
Human Resources This course prepares students to become managers who care about the importance of human resources for an effective supervision.
Professional Project 2 The students still work on their wishes for the second internship and they now focus on their professional project.
Internship Report Defense Returning from their internship, the students will have to present their internship report and make an oral presentation in front of a jury.
Creative Project 3 : “Avant Scene” This team work project will lead the students to design and set up a “pop up” restaurant.
Analytical project 2 : Architecture and Engineering Seminar This seminar aims to understand the preliminary process concerning the installation and exploitation of a kitchen, to define its design, then to execute its set-up.
Advanced Culinary and Pastry During the 7 thematic weeks of culinary and pastry perfecting, students will reinforce their skills in terms of techniques and behavior.
Advanced Pastry and Bakery The purpose of the module is to review the basics of the French pastry and to acquire new techniques.
Creative Project 4 : Gastronomic Culinary Menu Challenge By using their skills and knowledge acquired, students as a team will have to design a menu to be served during the “Gastronomic cuisine restaurant” module in the “Solpine” restaurant, taking into consideration the culinary offering for gastronomic dining, material costs, the seasonality of products, the supply organization, etc...
Creative Project 4 : Gastronomic Dessert Menu Challenge By using their skills and knowledge acquired, students as a team will have to design a menu to be served during the “Gastronomic cuisine restaurant” module in the “Solpine” restaurant, taking into consideration the culinary offering for gastronomic dining, material costs, the seasonality of products, the supply organization, etc...
General Tools for Chefs Communication To lean general communication skills in restaurant industry.
Technological Innovations This course is an initiation to the intellectual property and the innovation process.
Food science This course cares about the principles and methods in the culinary technology.
Operational and Finance Management 3 Students still improve their skills and knowledge to understand and to use the operational and financial tools according to the local accounting system.
Professional Project 3 The students still work on their wishes for the second internship and they now focus on their professional project.
Supply Management This course brings a comprehensive vision of the supplying strategic and operational process.
Change Management The restaurant industry is changing quickly and causes many changes in the daily operations.
French 3 Students keep-on acquiring French grammar and vocabulary.
Gastronomic Restaurant Cuisine The purpose of this module is to master the culinary techniques in order to realize and produce all of the dishes on offer in a gastronomic restaurant.
Gastronomic Pastry Restaurant The purpose of this module is to master the culinary techniques in order to realize and produce all of the dishes on offer in a gastronomic restaurant.
Concept Creation Project The students as a team will apply the knowledge and managerial competence acquired during the training to define an innovative and realistic restaurant concept for dining on site.
Food design The purpose of this course is to present two aspects of the “Food Design”, the first one by teaching students how to transform food according to various techniques.
Human Resources 2 This course prepares students to become managers who care about the importance of human resources for an effective supervision.
Consumer Behaviour and Consumer Analysis This course describes what the customer relation management is and how is it adapted to the restaurant industry.
Paul Bocuse Internship abroad Internship in the culinary industry in abroad