Graduates of the Bachelor in Culinary Arts will acquire skills in both catering and hospitality industries. On one hand, they will manage supply operations, create and offer culinary services according to specific constraints (budget, concept, location, available products, season), while complying with hygiene and safety regulations. They will also manage plating and distribution for sale purposes.
On the other hand, they will also learn how to create/take over and manage a company. They will define the global strategy for their company, manage activities and employees on a day-to-day basis, and analyze the environment to anticipate and adapt their company to a constantly evolving socio-economic context (technology, regulations, competitors, environment).
Throughout this program, students learn how to become a leader, a creative and a manager. They will adapt products to customer needs and evolutions in customer behavior, producing high-quality goods while taking budget constraints into account. Thanks to the three professional internships, students will be able to update and improve their knowledge and professional skills.