Bachelor graduates 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 know 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 analyse the environment to anticipate and adapt their company to a constantly evolving socio-economic context (technology, regulations, competitors, environment).
Throughout this program, they will become a leader, a creative and a manager. They will adapt products to customer needs and evolution of customer behaviour and produce high-quality goods while considering budget constraints.
Thanks to my training at École Ducasse I acquired a strong culinary background that I would never have got in another culinary school, I think. That knowledge is crucial to build the foundation of your career. The Bachelor in Culinary Arts helped me in that, when I am in the kitchen, I feel comfortable and I can work faster and more efficiently than if I had a basic training. I’m really proud of that.
Bachelor in Culinary Arts’ student