Bachelor Chef "Business Leader"

Bachelor

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

Operational Unit Manager – (Bac+3) State-recognised title – RNCP level 6 by decision of France Compétences dated 14 October 2020

Pace and location of training

Work-linked training.
Campus: Paris
500 hours of training.

Duration of the course

In 1 year

Prerequisites to join the course

Professionals with at least 3 years of experience in the restaurant industry.
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

Foreign language and specialisation modules will be added to the previous modules. Visits and discovery of the local heritage, meetings with producers, visits to local markets, participation in gastronomic festivals, etc., an innovation challenge and practical work in groups will reinforce the learning process.

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.