Since 2001, thanks to the savoir-faire, the international reputation and the facilities of Institut Paul Bocuse, our Executive Education Centre has enhanced techniques and opened new horizons for private and corporate adult students from France and abroad.

Helping you develop your talent

Our intensive programmes in cuisine, pastry, service and management will instruct you in the sector’s fundamentals and innovations. They will coach you in specialised techniques that you can use directly at work.

Restaurateurs, chefs and artisans: our development modules will help you perfect your techniques and learn from the experience of fellow students.

Titre RNCP reconnu par l'EtatIndividuals with an entrepreneurial project: our qualifying modules (Restaurant Chef & Owner, Starting-up & Managing Your Own Restaurant, Pastry Chef) recognised by the RNCP, the French professional qualifications repertoire, are your fast path to a high level of qualification without the need to return to long-term basic instruction.

Businesses: we can facilitate your transformation and increase the competency of your staff, with our tailored programmes designed with you on the basis of your needs.

DatadockOur Executive Education Centre is approved by Datadock, meaning it fully meets the criteria of the French Quality Act of 30 June 2015 and is “eligible” for funding by professional education partners (OPCA, Fongecif…).

Our values and purpose

  • Promoting and instilling excellence
  • Stimulating creativity and diversity
  • Developing outreach and anticipating the needs of the profession

Our assets

Our assets

The World of Institut Paul Bocuse

Higher education

Inspired by two visionaries – Paul Bocuse and Gérard Pélisson, Institut Paul Bocuse is among the world elite when it comes to education in the fields of hospitality management, food service management and the culinary arts.

Institut Paul Bocuse trains more than 1,200 students each year, representing 60 nationalities studying on 10 international campuses. From undergraduate through to doctoral level, our courses benefit from an innovative teaching approach recognised by the 2017 Worldwide Hospitality Awards. Our Institute is also a member of the elite Conférence des Formations d’Excellence du Tourisme (CFET).

For more than 28 years, the Institute’s vocation has been to share our expertise and know-how internationally, supporting development projects in numerous countries upon the request of public or private institutions. We’ve built our development strategy upon an educational hub created in partnership with the best schools and universities in the world and our network of several thousand alumni located in more than 80 countries across the globe.

Our training restaurants (Saisons, l’Institut and Expérience), as well as our 5-star training hotel (Le Royal) offer a unique opportunity for our students to put their skills to test in real-world situations faced with a highly demanding clientele.

Research & Innovation

Our Center for Food and Hospitality Research plays a major role in identifying future practices in the field of hospitality, food service and culinary arts management. Unique among the major international hospitality management schools, it focuses on studying the relationship between humans and food according to three main complementary themes: health/wellness – taste/pleasure – economics/management.

A culinary school for lovers of cooking

Our Gourmet Culinary School brings out the talent in lovers of cooking by offering workshops that cover a variety of interests, from cookery to bread-making, pâtisserie, wines, coffee, tea and cheeses.