For more information about Culinary Leadership & Innovation at Institut Paul Bocuse, please visit the webpage using the button above.
The Culinary Leadership & Innovation course will provide you with a strategic and avant-gardist vision of the culinary arts and food service industry in France and internationally. This Master's-level qualification is awarded by Haaga Helia University of Applied Sciences, our international partner institution located in Finland.
This course is for you if you're a culinary visionary looking to supplement your technical expertise with a strategic understanding of the food sector and its future trends.
With your strong leadership potential, the course will help you in your future role as a high-level manager putting into practice your creativity and thirst for innovation.
Whether you are a chef, a culinary or hospitality graduate, a hospitality manager our course will equip you with the skills you need to achieve your ambitions.
Notes about fees for this course
For more information about tuition fees, please visit the fee information page.
We welcome applications from candidates who have completed a recognised degree (or equivalent) in the areas of Hospitality Management, Culinary Arts or Food Service
Selection Day: written test (45 min) and individual interview
Mélia - 2nd year student in Hospitality-Management
"I chose the Bachelor in International Hospitality Management after getting my highschool diploma in Economics. I have always been drawn to the field of gastronomy, beauty and languages. The Institut Paul Bocuse was a great opportunity for me. Students are put in real situation from the first year and I was looking for concrete training with practice and a possibility to go abroad. After an open day and meetings with students and teachers, I wanted to apply and start the adventure."
Chungui - MSc in International Hospitality Management
"Intense courses and well-planned projects in three modern cities (Lyon, Paris, Shangai) offer me a great opportunity to experience different market environments and cultures. Professors are all professionals with decades of experience in the industry."
Benoit - Master's degree in Culinary Leadership & Innovation
"The fun part of this program was to meet all these different cultures, not only during the 2-month stay in Finland, but also during the first weeks of the Master’s degree at Institut Paul Bocuse. It was interesting to see and share all the different food cultures and get to know different points of view towards gastronomy. I also appreciated the “Concept Design” project, where we had to create a viable restaurant concept in Lyon. This was my first time being a Chef and getting the liberty to be creative."
There are 11 other courses listed from Institut Paul Bocuse. A selection of these are displayed below: