F
rom May to August, every year, Institut Paul Bocuse Alliance
gives about 50 students from the Alliance members a unique
opportunity to share an international experience, to perfect their
technical skills, to discover French culture, while at the same time
sharing and showcasing their own culture at Institut Paul Bocuse
located in Lyon, France.
S
tudents can chose between a hands-on Culinary Arts
program and a Hospitality & Food Service program. During 3
months, they will receive expert teaching that combines theoretical
and practical classes, demonstrations with hands-on practice in
cuisine, pastry, bakery, hospitality, bar and service, in the different
laboratories, restaurants, and hotels of Institut Paul Bocuse.
T
hese 2 programs are dedicated to advanced students to:
• Improve skills and gain knowledge
• Master various skills and techniques key to French vast
heritage and lifestyle
• Experience innovative and contemporary vision of the
technical and managerial « savoir-faire »
• Share an international experience anchored in realities of
the profession
• Disseminate their own cultures and customs