Ms in Culinary Arts and Management

Ms Culinary Arts and Management

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Programmes operated by Thierry Marx College



Culinary arts is part of the French know-how. Throughout the ages, France has always been famous for its great chefs and 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 and cheeses in particular, it is in this region that many renowned culinary were born. You will be able to learn about our culinary techniques and the French management in the fields of gastronomy, as close as possible to the experts of the sector.


  • Academic level required : 180 ECTS credits or 3 years of university studies

International students : 

  • 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 (5.5), TOEFL (70), TOEIC (750)


  • Intake : September and February


  • Training in English
  • Student are legally allowed to work 20 hours a week
  • Accomodation : Government benefit (CAF)


This training leads to the title of Operational unit manager, certification registered at the RNCP by decree of July 7, 2027, published in the Official Journal of July 19 2017, issued by the Association for the College de Paris


  • Production manager in catering
  • Head of restaurant
  • Restaurant manager
  • Sommelier
  • Restaurant owner


  • Team and project management applied
  • Project management fundamentals and tools applied
  • Crisis communication
  • Geopolitics of catering, hotels & tourism
  • Yield Management
  • Intercultural management
  • Labour Law
  • Consumer Law
  • Team recruitment applied to F&B / T&H
  • Negotiation and sales strategy
  • Business Plan
  • Cost and budget management
  • Digital marketing project applied to F&B / T&H
  • International marketing applied to F&B / T&H
  • Consumer behaviour analysis
  • Customer experience
  • Purchase capability for business IT systems (reservation, F&B management, CRM)
  • History of gastronomy
  • Gastronomy communication
  • Food & wine pairing
  • Cold & hot starters
  • Implementation of cooking
  • Desserts
  • Dressing & highlighting of preparations
  • Strorage & conservation of unused or processed foodstuff
  • French as a foreign language
  • Professional report
  • Company sites

Program contents are indicative and subject to changes, as College de Paris constantly improves its curriculum according to evolutions in the business world.

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