Mastère in Culinary Art Program & Management
Mastère Culinary Art Program & Management
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Programmes operated by Thierry Marx College
Presentation
Duration: 2 years – 4 semesters
2 days of classes per week
Academic level required: 3/4 years of university studies
Intake: February and September
RNCP Certified
Culinary arts is part of the French know-how. Throughout the ages, France has always been famous for its great chefs & their legendary technicality.
During one year, we offer you the opportunity to dive into the heart of this French culture. Discover our campus of
Paris, a rich cultural city located in the historic province of lle-de-France. With a great diversity of wines & cheeses in par cula, it is in this region that many renowned culinary speciali eswere born.
You will be able to learn about our culinary techniques & the French management in the field of gastronomy, as close as possible to the experts of the sector.
This program leads to a certification officially recognized by the French government and registered with the National Directory of Professional Certifications under the title RNCP 38583: Manager du développement commercial (Commercial Development Manager)
International Students – ADMISSION CHECKLIST
- Resume
- Passport copy front and last page
- SOP (Statement of Purpose)
- Passport size photo
- Work experience (if any)
- Scanned copy of application form (duly filled and signed)
- Additional certificaes (if any)
- Marksheets, transcripts, consolidated, provisional and degree certificates for all levels viz. school, high school, bachelors
- English level required IELTS (6)
STUDYING BENEFITS
- Training 100% in English
- Student are legally allowed to work 20 hrs a week
- Accomodation : Government benefit (CAF)
AFTER STUDY JOB OPPORTUNITIES
- Production manager in catering
- Head of restaurant
- Restaurant manager
- Sommelier
- Restaurant owner
Program
- • Strategic Management
- • Performance Control
- • Business Ethics
- • Digital Marketing
- • CT : French
- • Project Management
- • Marketing Strategy & Operation
- • Financial Management
- • CT : French
- • Digital Transformation
- • Business Intelligence
- • Management of IT
- • Digital Law
- • CT : French
- • WSET
- • History of wine & wines of the new world
- • Wine & Champagne Communication
- • History of Gastronomy
- • Gastronomy Communication
- • CT : Business Games
- • CT : French
- • Labor Law
- • HR Management
- • Business Plan
- • Master Class: Cultural Map
- • CT : French
- • Geopolitics
- • Risk Management
- • Forecasting & Budgeting
- • CT : French
- • CT : Professional Report
- • Hot & Cold Starters
- • Storage & Conservation
- • Dressing & Highlighting Preparations
- • CT : French
- • Economic Statistics & Operations
- • International Business
- • Web Design & Development
- • Sustainable Strategies
- • CT : French
- • CT : Professional Report
- • Yield Management
- • Food Quality Assurance
- • Purchasing Management
- • Implementation of Cooking
- • CT : French
- • Desserts
- • Organisational Behaviour
- • Capstone
- • CT : French
Program contents are indicative and subject to changes, as College de Paris constantly improves its curriculum according to evolutions in the business world.
