Bachelor's (Hons.) Food Service

• Bachelor

  Degree

• French

  Language of instructions

• 4 years

  Years of study

• Full-time

  Study mode

• France, Lyon

  Location

YEAR 1 Learning objectives: develop your curiosity and analytical skills Culinary techniques and technologies Organisation of culinary production, hygiene, health and safety Wine and spirits management Introduction to marketing, accounting management and human resources Interpersonal communication skills, modern foreign languages Practical and managerial role-plays: brasserie, bistronomic and gastronomic service 4-month work placement YEAR 2 Learning objectives: learn how to reason effectively International food & beverage Architecture and interior design Restaurant service and food culture from the world Social & digital marketing Leadership management Nutrition and dietetics Creative project 4 to 6-month work placement and/or international exchange programme at one of our partner schools YEAR 3 Learning objectives: learn how to make decisions and develop your confidence Supply chain management Financial and revenue management Diversity management Innovation concept and design thinking Managing sustainable development Fast food and institutional catering management 6-month work placement I remember serving a group of clients who had come to our restaurant for their Christmas dinner. I endeavoured to meet their expectations concerning the pairing of food and wines, and at the end of the meal each client shook my hand with a big smile. After being congratulated by them, I overheard my maître d’hôtel telling them that I was the best trainee he had ever had, which made me really happy! Félix Dorr (2018 entry), year 2 placement student at Le Violon d’Ingres restaurant in Paris YEAR 4 Our specialisations will enable you to develop a more flexible approach to management and equip you with a specific domain of expertise. 4th year specialisation International Wine & Beverage Management 4th year specialisation The Hospitality Entrepreneur 4th year specialisation Strategic Meetings & Events Management 4th year specialisation Global Wellness Management (opening January 2020) 4th year specialisation Multi-Unit & Restaurant Concept Management (opening 2020) 4th year specialisation Management de la Restauration Institutionnelle (opening 2020)