Institut Paul Bocuse

CHARACTERISTICS OF THE PAUL BOCUSE INSTITUTE :

-	Nature : Non-for-profit institution.
-	Presidents : Paul Bocuse (most famous Chef in Europe, 3 stars award in Michelin guide for the past 40th year in a row) and Gérard PELISSON (co-founder of the largest european hotel chain, ACCOR GROUP (Sofitel, Novotel, Mercure, Ibis, ...).
-	Location : in Lyon, second largest city in France (2 hours from Paris and 1 hour from Marseilles and the sea).
-	Hotel School : unique institution in France and among the very few in Europe having a 4 star hotel-school entirely run by the school in Lyon (SOFITEL ROYAL **** - Article 94 )
-	Students number : total maximum of 330 students are studying at the school. Average of 40% in Hotel Management and 60% in Culinary Arts.
-	Internships : very few students are produced by the school which helps to offer them among the best internships available in the market.
-	Human size structure: very customized teaching path for an exclusive and powerful brand name.

Have a virtual tour of the Paul Bocuse Institute

OUR PROGRAMS :

-	Language teaching : except for the short courses all our programs are conducted in French. However a gradual exposure to English (20%) is implemented starting during the 2nd year of our culinary arts Bachelors and Diplomas.
-	Awarding body : Bachelor and Master are awarded in collaboration with the Management Institute of the Lyon 2 University. The school also awards directly awards Certificates and Diploma for shorter programs.
- -	Hotel Management intake : one per year in October with a maximum of 50 students. Culinary Arts intakes : two per year in May and October with a maximum of 50 students each time.

CONDITION OF ADMISSION FOR DIPLOMA & BACHELOR :

-	Candidates : we are looking for a limited number of very motivated students and we try to diversify as much as we can the origin of our students (35 nationalities).
-	at least High School Diploma.
-	17 years old and over.
-	French language level Delf B2 (at least 5 months intensive).

SELECTION & ADMISSION PROCESS :

-	Review of résumé/cv, application letter and supporting documents (diploma, certificates, reference letters, language scores, ...).
-	Pre-selection interview by Asia representative at least 6 months before the intake : highest level of motivation from the students requested, application documents, ... .
-	Written test to assess your proficiency level in French and English.
-	First interview in English via phone with the Head of the recruitment of Institut Paul Bocuse.
-	Second interview in English and French via phone or in Lyon during the French intensive course by the Head of the recruitment.

SOUTH-EAST ASIA LOCAL CONTACT :
Please remember to visit the school’s website (www.institutpaulbocuse.com) before contacting the South-East Asia Representative (Mr. Hubert FOURNIER) with questions and copy of your résumé for his review and possible correction.
Based in Singapore he covers South-East Asia (starting with Indonesia, Malaysia & Singapore), he is there to advise and orientate you, support and speed-up your application process in order to get a clear and fast decision (admission, postponement, rejection).

This is a very brief introduction and we advise you to review the list of programs append :

MASTER in Hotel & Restaurant Management
MBA in Hotel & Foodservice Management awarded by the I.A.E. of University Lyon 3
2 years (incl. 6 months internship), Bilingual English (50%) & French (50%)
January intake, Maximum 50 students

>>>Download the brochure and application form in our download area
>>>Link to the school

DOUBLE DEGREE in Restaurant Management
Diploma in Hotel & Restaurant Management awarded by the Institut Paul Bocuse
Bsc in Hotel & Restaurant Management awarded by the I.A.E. of University Lyon 3 (180 credits)
3 years (incl. 15 months internship), French
October intake, maximum 50 students

>>>Download the brochure and application form in our download area
>>>Link to the school

DOUBLE DEGREE in Culinary Arts Management
Diploma in Culinary Arts & Restaurant Management awarded by the Institut Paul Bocuse
Bsc in Hotel & Restaurant Management awarded by the I.A.E. of University Lyon 3 (180 credits)
3 years (incl. 15 months internship), French
May intake, maximum 25 students
October intake, maximum 50 students

>>>Download the brochure and application form in our download area
>>>Link to the school

SUPERIOR STUDIES DEGREE in Culinary Arts & Restaurant Management
Vocational Culinary Arts & Restaurant Management awarded by the Institut Paul Bocuse
2.5 years (incl. 10.5 months internship), French
May intake, maximum 25 students
October intake, maximum 50 students

>>>Download the brochure and application form in our download area
>>>Link to the school

CUISINE & CULTURE COURSE
6 weeks, Initiation, English, May to June 20^th2008
6 weeks, Perfecting, English, June 23^rdto August 1^st2008
Maximum 10 students
Full for the 2008 intake – Registration for 2009 is already opened.

>>>Download the brochure and application form in our download area
>>>Link to the school