Bachelor Chef "Business Leader"
Objectives of the course
This bachelor’s degree is structured around 2 objectives:
– The economic, touristic, artistic and patrimonial valorisation of culinary cultures and gastronomic knowledge;
– The ability to promote a territory through its products and know-how, by developing gastronomic and culinary tourism.
Details of the course
Learners in catering management contribute to the growth of the company’s activity through their management actions and the management of teams in one or sometimes several operational units.
Learning, understanding, innovating, creating and sharing are the key words of the courses offered by the Thierry Marx College.
Within the framework of the Master’s degree, students prepare for a professional diploma recognised by the State
Pace and location of training
500 hours of training.
Duration of the course
Prerequisites to join the course
Students with a Bac+2 or professionals with experience deemed equivalent by validation of prior learning.
International candidates with a title or experience equivalent to the conditions set by French students.
The advantages of the course
Detailed training programme
PILLAR 1: Territories, Local Production and Products
This module covers the concepts of product preparation and production, production logistics, the practice of culinary arts, fair trade cooking and eco-responsible catering.
PILLAR 2: Head of Business
This module prepares the learner to manage a team in the catering sector and to manage resources.
PILLAR 3: Creativity and Innovation
This module introduces learners to various creative, innovative and digital tools and concepts.