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 |