Choosing the Institut Paul Bocuse brings you a unique chance to experience a richly diverse multicultural
environment. Student life centers on sharing and exchanges, including special events and leisure activities that bring together students of nearly 40 different nationalities each year.
The Institut Paul Bocuse formed the Institut Paul Bocuse Worldwide Alliance
in 2004. Today, this unique alliance covers 12 partners in 12 countries, all among the world’s top Hospitality Management & Culinary Arts schools, in Canada, Chile, Colombia, Finland, Greece, Japan, Mexico, Peru,
Institut Paul Bocuse worldwide Alliance
Student life
Singapore, Taiwan, South Africa, the United States , Ecuador and Canada. Each university selects its top students for intensive 4-month sessions at the Institut Paul Bocuse. Every year, this innovative educational program gives 30 to 40 students a unique opportunity to perfect their
technical skills, discover French culture, while at the same time sharing and showcasing their own culinary culture.
The Worldwide Alliance also promotes sharing of skills and through exchanges of teaching staff from the Institut Paul Bocuse and its partners.
s'agir de toute personne qui tire parti des informations qu'il contient, par exemple, les employés ou des personnes intéressées dans l'achat d'un produit ou une demande de service. Vous pouvez créer une liste de publipostage à partir de cartes de réponses commerciales, de dossiers clients, de cartes de visite récoltées sur un salon ou de listes de membres. Vous pouvez envisager d'acheter cette liste à une autre société.
Ensuite, déterminez le budget dont vous disposez pour votre bulletin. Ces
From 12th Mai 2014
To 12th September 2014
2014 Student’s programme
An exclusive 16 weeks hands-on programme
This programme is dedicated to advanced students to: - Improve skills,
- Gain knowledge
- Master various cooking techniques key to France vast culinary heritage - Share an international
experience.
The classes are taught in French from Monday to Friday .
You will receive expert teaching that combines
The experience is anchored in realities of the profession. You will receive expert teaching that combines demonstrations with hands-on practice.
Classes are taught in French (and English when needed).
‘F&B’ and the ‘O’Flaveur”, are the names of the restaurants dedicated to preparing students and faculty lunches. In F&B, you will improve your skills and techniques in preparing and plating a variety of French classical entrees and main dishes. During the summer the restaurant serves
Application in restaurants: Cuisine
approximately 200 covers per day.
Special emphasis is placed banqueting kitchen organisation & food production. One of the highlights of this programme is the chance for each student to experience a real banqueting restaurant situation in which there is a
certain amount of pressure to produce quality meals to be served at a designated time. You will not only be practicing and reinforcing your culinary techniques. You are also acquiring rapidity and precision while respecting food safety, hygiene and cost control
Programme course description
This course combines practice, and demonstration classes. It is designed to review and consolidate basic culinary skills as well as increase knowledge about raw materials.
Special emphasis is placed on a « one week/one theme » principal. Using vegetables, meats, poultry
Perfecting Cooking
and fish, regional & Lyonnaise cuisine.
You will develop your skills by practicing different techniques and by exploring a variety of traditional and modern French recipes. Food safety, hygiene and cross-cultural competences are
put into practice daily. There will be hands-on classes in the kitchen from Monday to Friday, 6 hours per day.
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This practical course is designed to review and consolidate basic pastry skills and techniques.
Special emphasis is placed on French pastries, individually plated desserts & mignardises, petits fours which may be served at « Saisons ».
Perfecting Pastry
This practical course is designed to teach and to consolidate basic bread baking skills and techniques.
Special emphasis is placed on baking, not only the French traditional baguette and viennoiserie, but also a wide variety of breads using different types of flour, fermentation methods, shaping
You will explore a variety of items such as cakes, tarts, creams, mousses, ices, sorbets and chocolates in order to perfect and to combine different methods and techniques.
Food safety, hygiene and cross-cultural competences are practiced daily.
Hands-on classes are held Monday to Friday, 6 hours per day.
and mixing processes. The products which are baked are served in our restaurants and at the “Clipper for students ‘Breakfasts”, from Monday to Friday.
Hands-on classes are held from Monday to Friday, 6 hours per day.
Bread baking
and guest relations. You will practice table decoration, mise en place, food, wine and cheese service.
Guest relations, table arts, food safety and hygiene are practiced daily.
Classes are held on Monday to Friday, 2 services per day. This practical course, held in
the 2 restaurants: ‘Saisons’
and ‘O Flaveur” is designed to integrate theory classes on wines and cheese, the history of gastronomy and table arts.
Special emphasis is placed on skills in table arts service
Application in restaurants: Table Arts Service
The lunch & dinner services will be assured by the students.
This practical course, takes place on the shipping dock, the decasing or ingredient room, the dry and cold storage rooms and the ordering office.
The week in the “Economat” is designed to familiarize the student with the food receiving, decasing, quality verification & organisational
Purchasing and storage department
process of stocking dry and fresh foods while respecting HACCP regulations. They will experience the straight line flow of “clean” food. In addition, students will learn about fruit, vegetable and herb seasonality and the criteria of quality for meat, fish and poultry.
Students will learn to
prepare the carts that supply the different kitchens with their appropriate
ingredients. Food safety and hygiene are practiced daily. Classes are held on Monday to Friday for approximately 8 hours per day.
To give an overview and a better understanding of the French culinary heritage and evolution the programme includes conferences, demonstrations and classes such as
History of French gastronomy
French table arts
French wines & tasting
French cheeses & tasting
Coffeology
Paul Bocuse cuisine
External visit….
Those topics are taught in French to all class.
Culinary arts and trends…
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“Cuisine du monde” competition
To conclude the season rich in emotions, the class of the Institut Paul Bocuse Worldwide Alliance participate in the “Cuisine du monde” competition.
The objective of this contest is to showcase the students’ respective cultures through culinary creations and table settings for 2 guests. In the “Cuisine du monde” contest. Under the watchful eye of Chef Philippe Jousse, the students have to present a starter and a main course with flavors from their respective countries to a distinguished jury. The jury is formed by members of the Institut
“Cuisine from abroad” : demonstration, buffet
Paul Bocuse Board of Administration as well as representatives from the Embassies of the countries represented. This culinary contest is organized in connection with the Observatory of meals and culinary practices at Institut Paul Bocuse under the direction of Claude Fischler, a sociologist and head of research at the French National Center for Scientific Research. The objective of this observatory is to gather data on intercultural comparisons.
(See next page).
Programme course description
Groups of students by country will have to present in the Amphitheater in front of the class, a typical product of their country in order to share their knowledge and food culture.
Each group will demonstrate one typical recipe and make it taste. Than, by the end of the week they will prepare a buffet for 150 guests.
PS :Don’t forget to take with you in your suitcase some spices, local products, traditional suite….
The Institute Paul Bocuse has created an international observatory with the aim to gain a better knowledge of meals and culinary practices at an international scale. The project will start on January 2012 and the first results will be presented on September 2012.
We collaborate with the students & the university network of the Institut Paul Bocuse Worldwide Alliance in order to collect and analyse intercultural data. In addition, a research study will be realized aiming to collect more subtle elements of cross-cultural comparison about meals and culinary practices in a smaller number of countries.
Procedure
Every year, questionnaires are collected from the Alliance students with the aim to constitute a long-term database on meal practices among young adults from different continents (those of the Alliance students). On one side, it is planned to gather annual information about meals and culinary habits and on the other side, to also focus on a specific topic each year. To do so, the Alliance student candidates have to fill in a questionnaire in their application to the Institute Paul Bocuse. Data will then be analysed by the Institut Paul Bocuse Research Centre.
Moreover, this same specific issue will be studied through an ethnographic fieldwork, which will take place in 1 or 2 countries under the supervision of Pr. Claude Fischler (CNRS/EHESS). A bibliography watch will be conducted in the same time in order to explore the subject from international scientific published papers.
Finally, a workshop will take place every year at the same period of the culinary Alliance competition with the aim to present and discuss the results.
Presentation of the questionnaire: It will be composed of questions organised in different items: The estimated time to answer to the whole questionnaire is 30-40 minutes.
Meals and number of everyday meals
Meal setting (table dressing…)
Meal structure (starter, main course…)
Companions
Festivities
Eating out
Meal invitations
Meals with friends
Changes in the eating practices along the time
The survey includes as well a diary journal about food intakes in order to collect information about eating practices, such as meals consumed during the day, the meal content, the meal setting, the companions with whom meal has been consumed, the table manners (i.e. eating at the table, standing, etc.). Respondents will have to fill the diary journal for two days (a working day and a non-working day) every time they consume food or if they prefer at the end of the day (estimated time: 30 minutes).
The analysis of the results will be presented to the members of the Alliance and the partners will be cited in any scientific communication to be published.
International observatory of meals & culinary practices
Extra information
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Lyon, much more than the “world capital of gastronomy”! Of course, the city is proud of this title, bestowed upon Lyon in the XIXth century by the famous critic Curnonsky, but the city of Lyon, which is home to the Institut Paul Bocuse, is much more than that. Since 1998, Lyon has been registered on the UNESCO world heritage roster, and has managed perfect symbiosis between the value given to tradition and the city’s illustrious past and its mastery of the most recent innovations. Since the Renaissance, Lyon has positioned itself as a world-class economic and cultural center, whose old quarter of Saint Jean, which was that of the bankers from Florence in former times, is a vestige still full of life. Lyon long used its business savvy in trading and industry (namely textiles and especially silk) to serve its purposes and to become one of the best performers in the XIXth century economically speaking; it was later able to maintain its advances and adapt to progress rather than being subjected to it.
A crossroads of Europe, Lyon excels in many diverse fields such as biotechnologies, information and communication technologies, fashion, the environment and clean-tech industries. Lyon is a top-notch university town (first after Paris) that welcomes more than 125,000 students annually including many foreign students. Lyon fosters their integration through its quality structures and its dynamism.
Thanks to its many assets, Lyon is quickly gaining international importance and continues to benefit from its strategic geographic situation - ideally located in the Rhone river valley, linking Paris, Geneva and the French Riviera... Lyon’s lifestyle opportunities confer it with a serious and increasingly recognized competitive advantage.
Lyon, capital of gastronomy : capital of Gaul under the Roman Empire, a major centre of culture and trading during the Renaissance, and a strong industrial breeding ground in the nineteenth century, Lyon has become a large European metropolis, benefiting from the influences that have swept across its beautiful landscape. Now included on the UNESCO World Heritage List, Lyon is categorized along with prestigious cities such as Venice, Prague, or Saint Petersburg. Known worldwide, the ‘Lyonnaise cuisine’ has only one secret: "to allow things to taste like what they are» as Chef Paul Bocuse always says. The region is overflowing with culinary inventiveness and «star " chefs whose names are known all over the world, Enjoy Lyon, its markets and famous restaurants
The official site of the city of Lyon : http://www.lyon.fr
Lyon, Capital of gastronomy
CLASSES: Classes are held from Monday to Friday. Some may be organised on Saturday in the interest of the students. Depending on the course, classes will start and end at different times. Most of the time classes are held for 6 hours per day but can last longer when the training is at the restaurant Saisons, which is open to guests for lunch and dinner.
Students will have a 2 week
vacation during the 2 first weeks of August. The Institute is closed. However, the student housing remains open.
DRESS CODE:
It is mandatory for students to wear a uniform.
During practical classes in the kitchen, this is your kitchen uniform (with your school logo) and your security shoes with non-slip soles and hard topped (steel toed shoes - no Crocs). Students must bring their knives and other cooking tools, kitchen uniform as well as a lock. Toques will be provided. During theorical classes men must wear black suits, white shirt and a tie. Women must wear black pants or a knee length skirt, black jacket and white blouse. For health
reasons, you are not permitted to wear your kitchen uniform outside of the building. We will provide you with a locker room in which you can change your clothing. Students must be dressed either in their kitchen uniform or black suit to be admissible into the Institute.
ATTENDANCE & CERTIFICATE
Attendance to all the classes and visits are mandatory. Students will be evaluated each week. An average of 12/20 is requested to obtain the certificate. In the case of a disrespectful Attitude & non-satisfactory participation, and an average below 12/20, students will not receive the Certificate.
ACCOMMODATION:
Students are accommodated at the student housing located close to the Institute in single or double room. Sheets and blankets are provided. Towels are not provided. Breakfast is served from Monday to Friday. Students can use the collective kitchen to prepare all other meals. The school does not provide plates, cups, utensils, pots and pans. These must be purchased upon arrival.
RULES:
During your stay the general rules must be respected. If not, you will be expelled from the school and must go back to your country.
INSURANCES included in the scolarship:
A multi-risk insurance & third party insurance are compulsory for the student housing, and to cover all accident, injuries caused to a third party during your stay. Each student under 28 has to register to the French national insurance system>.It is mandatory.
Students over 28 must have a
private international insurance
covering complementary medical needs, all accidents and injuries caused to them or by them during their stay at the Institut Paul Bocuse. A proof of this insurance must be provided with the application form.
COST OF THE PROGRAMME: 5550 €: including housing at the students’ residence, as well as breakfast and lunch from Monday to Friday (Except during the 2 weeks of vacation in August.), fiscal stamp, national insurance fees, multi-risk insurance.
FEES: Tuition must be paid 2 months before the program starts. Payment must be sent along with the approved rules. We can deliver the invitation letter for the visa only once the fee paid.
CANCELLATION POLICY: If the student cancels less than one month prior to the beginning of the program: 40% of the tuition will be refunded.
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