Duration:
2 months
Specialization:
Food & Beverage and entrepreneurship
Instruction language:
French
Where taught
Paris Campus
Introduction
If you have a passion for entrepreneurship, and a dream of building your own food & beverage business, this program will help you make those dreams a reality. You’ll learn from successful entrepreneurs and recognized experts in their field, as you develop and pitch your F&B concept.
Course structure
F&B Concept Development
Cuisine & Pastry Labs, Wine Tasting
Mastering Operations
Marketing an Effective Business Model
Content
At the core of this program is the opportunity to develop your F&B business proposition, which you’ll pitch to a jury of industry experts. You’ll also learn how to master the operational essentials and discover the latest trends in the restaurant sector.
What you will achieve
At the end of the program you will be able to take significant steps towards fulfilling your entrepreneurial dream. You will also earn professional certification from Les Roches, a world-leading hospitality business school.
Potential career paths from this program include:
· Entrepreneur
· Restaurant owner
· Concept developer
Admission Requirements
For more information on Admission requirements please contact us.
No previous degree or experience required
18 years minimum
French A2
Intake dates and fees
Next intakes
August 30, 2021 (FR)
Fees
Total €: 10 820 ** / 12 820 ***
** EU Fees
*** Non-EU Fees
For a full breakdown on fees and payment options please contact us.
Paris Campus
Address
16-20 avenue du Maréchal Juin, 92190 Meudon, France
Location
The new flagship campus of École Ducasse in Meudon – an affluent Parisian suburb that is just 10km from the heart of France’s capital.
Paris Campus
Adress
16-20 avenue du Maréchal Juin, 92190 Meudon, France
Location
The new flagship campus of École Ducasse in Meudon – an affluent Parisian suburb that is just 10km from the heart of France’s capital.
Success stories
First of all I chose École Ducasse for Chef Alain Ducasse's reputation, expertise and philosophy. To me it appears that he founded one of the best schools in France. I recommend it to everyone for the high level of practice, the quality of the products students work with, the amazing expertise of the chef instructors and the passion of the fellow students we grow with each day!
Assel Kapsalimova
Culinary Arts Diploma’s Alumni