Bachelor Degree in Business Studies in Écully in France

View all Bachelor Programs in Business Studies 2017 in Écully in France

Business Studies

Bachelor degrees from accredited colleges and universities can be important stepping-stones toward a successful career.The most common type of undergraduate program is a bachelor's degree, usually awarded after four years of successful study

Business, Economics and Administration degrees will be related to the behaviour of resources in diverse types of environments. Students can expect to learn about the workings of markets in different levels, such as local economies or international trade; or can learn to be organizational leaders seeking to improve a corporation’s revenue, profit or image.

France offers a superb higher education system to not only its citizens but also foreigners. The country's dynamic culture attracts foreign students and those interested in pursuing international courses. France has a tradition of scientific and technological innovation. This ensures that scholars fully utilize their creativity.

Ecully is a commune located west of Lyon, in the Rhone department in the eastern part of France. The city has many higher education establishments. It is home to over 18,000 residents.

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Bachelor's degree in International Hotel and Restaurant Management

Institut Paul Bocuse
Campus Full time 4 years September 2017 France Écully

The International Hotel and Restaurant Management program is part of an innovative and dynamic educational approach that promotes managerial creativity. [+]

Bachelors in Business Studies in Écully in France. Choosing one of the professions in hotel and restaurant management means opening options to highly diversified career opportunities, where passion and ambition are combined with the future, on every continent. The International Hotel and Restaurant Management program is part of an innovative and dynamic educational approach that promotes managerial creativity. Our Bachelor’s program, which is based on the 4-year model used in leading hospitality management schools worldwide, is recognized internationally and is the springboard for further studies in our 1 year (plus internship) MSc program, in partnership with EMLYON Business School. This education program offers recognition at the international, professional and academic levels: An international Bachelor’s Degree in International Hotel and Restaurant Management awarded by Institut Paul Bocuse. The official title of International Hotel and Restaurant Manager, registered on the National Register for Professional Certification (level II) and granted by Institut Paul Bocuse. The Licence Professionnelle in Hotel Management and Tourism, granted by IAE Lyon 3 University, specialized in International Hotel and Restaurant Management. BECOME A GLOBAL, CREATIVE AND ENTREPRENEURIAL MANAGER WITH CUTTING-EDGE CAPABILITIES… Through a highly personalized approach based on the core values of Institut Paul Bocuse, this program encourages each student to excel and develop the managerial skills and entrepreneurial spirit that are necessary to achieve success. Two school years are held in the 1st year: January and September. Accordingly, the first two years address industry fundamentals and managerial practice through: Three semesters based on a model of theoretical learning supported by live case analytical and creative projects One semester of real-life experience in our various application restaurants The third year consolidates prior learning and introduces advanced management instruction. The fourth year is a year of core leadership courses and specializations designed to deepen the student’s knowledge in a particular area (see specialization flyer). It serves as a springboard for a first job or for further studies in our one-year (plus internship) MSc program offered in partnership with EMLYON Business School. By the end of the Bachelor’s program, students will have completed two 4-6 month internships as well as a 4-month personal development project related to their specialization. The primary teaching modules - taught in French and English depending on the subject - include: The fundamentals of the professions in hotel and restaurant management and culinary practice Company culture and environment General management as it applies to the sector (marketing, human resources, finance, operations management, etc.) Strategic management in hotels-restaurants (revenue management, CRM, financial control, information management and e-reputation, etc.) The three specializations offered in the 4th year are: Revenue Management & E-Distribution International Management of Wine and Beverage Lifestyle Hospitality Management INTERNSHIPS AND PROFESSIONAL PROJECTS In line with the recommendations of the pedagogical team for the International Hotel and Restaurant Management program, the internships department builds the best professional project for and with each student. It accompanies them in their search for opportunities. This program also allows students to live in France or abroad at the rhythm of the host company. During these periods, the student-intern remains in close contact with his internship supervisor at the Institut who ensures the positive progression of this experience. In the interest of the students, the program is subject to change. KEY BENEFITS An education that is recognized in France and abroad and provided by professors, professionals and experienced consultants with international backgrounds Cutting edge infrastructure: Le Royal MGallery by Sofitel training hotel, 6 restaurants located in Ecully, Lyon and Shanghai A year of specialization to develop focused expertise Personalized assistance throughout one’s education and two 4-6 month internships EDUCATION COMBINING CREATIVITY AND AN ENTREPRENEURIAL SPIRIT The International Hotel and Restaurant Management program is part of innovative pedagogical dynamics hat encourage managerial creativity. Each year, tutored projects enable the development of project management methodology, group dynamics, leadership and creativity. These projects are evaluated and appraised by experts who discuss the concept and offer their expert advice to students. Institut Paul Bocuse also encourages students to explore the avenues of entrepreneurship. This was illustrated by the creation of the 1st incubator for the hotel-restaurant sector created in 2011 to support the best ideas to create companies presented in the framework of an Innovative Entrepreneurship Project. This challenge allows students to mobilize all of the competencies acquired and to demonstrate the ability to think quickly in a context of operational and managerial feasibility as well as financial realism. Admission requirement Teaching languages: French and English Post-secondary studies Integrate a 4th year of specializationBachelor International Hotel and Restaurant Management Integrate the MSc in International Hospitality Management, in partnership with EMLYON Business School This choice enables students to become responsible leaders in order to contribute to the company’s strategic orientations. Job opportunity IMMEDIATE, VARIED AND INTERNATIONAL CAREER OPPORTUNITIES 80% of our young graduates in International Hotel and Restaurant Management occupy jobs requiring managerial competence from their first job. The progression towards general management positions is observed in the two years that follow* to evolve, depending on the size of the company, into positions with big responsibilities. Our students can also count on a solid network of some 2000 graduates, present on every continent. More than 70% of young graduates start their careers internationally. 100% of our young graduates find employment three months after their training, taking into account the specific professional wishes of each student. OPPORTUNITIES AT THE HEART OF OUR PROFESSIONS HOSPITALITY: front office, operations management, guest relations, management control, human resources, events, sales and marketing, accounting, events, etc. FOOD SERVICE: restaurant management, concept creation, consulting, financial control, import/export of food products, etc. OTHER PERSPECTIVES: teaching, training, press relations, customer relations manager, gastronomic publishing, etc. Nabil Faher TESTIMONY "I chose this school for its human proportions, the ambiance that pervades, and its anglophone environment. Today, I hold a position that requires flexibility, multi-tasking and stress management while uniting strategic vision, on-the-ground presence, and legal and operational insight. These are the competencies Institut Paul Bocuse instilled in me as part of my education." Nabil Faher (Class of 2011) - property general manager fot the Louvre Hotels Group [-]

Bachelor's degree in Culinary Arts and Restaurant Management

Institut Paul Bocuse
Campus Full time 4 years September 2017 France Écully

Today, kitchen chefs are professionals with multiple skills: they need to demonstrate thorough technical expertise, be open to innovative technologies, adapt to changing management methods and demonstrate their imagination and creativity in order to be on the cutting edge of the culinary arts. [+]

Today, kitchen chefs are professionals with multiple skills: they need to demonstrate thorough technical expertise, be open to innovative technologies, adapt to changing management methods and demonstrate their imagination and creativity in order to be on the cutting edge of the culinary arts. By asserting themselves as leaders and entrepreneurs, they will also be able to meet the expectations of customers, as well as standards relating to health and balanced diet. This training leads to obtaining a Bachelor’s degree in Culinary Arts and Restaurant Management as well as the official title as Gastronomic Cuisine and Restaurant Manager (level II certification) registered on the National Register for Professional Certification and granted by Institut Paul Bocuse. BECOME A CHEF, MANAGER AND ENTREPRENEUR WITH AN INNOVATIVE VISION The Culinary Arts and Restaurant Management curriculum meets the growing demands of this constantly evolving sector. Two school years are held in the 1st year: January and September. The first two years address kitchen fundamentals and basic management practice through: Three semesters of theoretical and practical courses that include creative and analytical projects One semester of real life experience in our various application restaurants A 4-month internship The final year consolidates previous learning and adds new levels of technical, creative, managerial and entrepreneurial expertise. It also serves as a springboard for further education or a first job via an internship secured in France or abroad. The main teaching modules cover the following: Creativity and culinary aesthetics The organization and optimization of production Operational and financial management Team management and leadership Balanced meals and health, restaurants and sustainable development Entrepreneurship, creating a comprehensive dining offer that is both innovative and sustainable INTERNSHIPS AND PROFESSIONAL PROJECTS In line with the recommendations of the pedagogical team for the Culinary Arts and Restaurant Management program, the internships department builds the best professional project for and with each student. It accompanies them in their search for opportunities. This program also allows students to experience the rhythm of a company. During these periods, the student-intern remains in close contact with his/her internship supervisor at the Institut who ensures the positive progression of this experience. In the interest of the students, the program is subject to change. KEY BENEFITS Instruction that is recognized in France and abroad and provided by master chefs, teaching-rofessionals, and experienced consultants with international experience Teaching methods that are based on creative and analytical project management An advanced technical environment: 6 kitchen labs, each one dedicated to a specific culinary technology and/or cooking method, 3 pastry shops, 1 bakery, 6 restaurants... Creativity and innovation modules in partnership with ESADSE (École Supérieure d’Art et Design Saint-Étienne) Further pursuit of studies in a specialized field or within the context of a Master’s degree, or the possibility of joining our incubator in order to develop a new business. Personalized assistance throughout one’s education and two 4-6 month internships Admission requirement Teaching language: French WHAT STUDIES TO PURSUE AFTER GRADUATION? Integrate a 4th year of specializationBachelor Culinary Arts and Restaurant Management Integrate the Bachelor’s degree in International Hotel and Restaurant Management, in partnership with IAE Lyon. This choice develops students’ skills in the international hotel-restaurant sector and gives them access to operational management positions in an establishment. Integrate the Culinary Management and Innovation program, in partnership with the University of Applied Sciences HAAGA-HELIA of Helsinki, Finland and the University of Stavanger, Norway. This precursor program meets new needs in a rapidly changing sector. Job opportunity IMMEDIATE AND VARIED CAREER OPPORTUNITIES Our curve of progression shows that 45% of our young graduates from the Culinary Arts and Restaurant Management program occupy positions including managerial competence beginning with their first job. After 4 years of experience, the rate of placement at a managerial level is 88%*. Depending on the size of the company, they consequently progress towards higher positions: Head chef to Corporate chef or Executive chef. 100% of our young graduates find a job at the end of their studies. OPPORTUNITIES IN THE INDUSTRY: Chef, events caterer, airline/railway/maritime catering, chef/owner, personal chef, etc. THERE ARE ALSO OPPORTUNITIES TO USE THE CULINARY SKILLS: Training, consulting and quality audits in culinary production, technical sales in equipment companies, publishing and communications for culinary magazines, purchasing and procurement manager, etc. *Source: an RNCP survey conducted for the classes from years 2007 to 2011 for the certification of the program. Dan Bessoudo TESTIMONY Dan Bessoudo gained experience in several of the great gastronomic centers in France. His references? The gastronomic restaurant of Guy Savoy (Michelin 2-star), restaurant Les Elysées (Michelin 2-star), the restaurant Laurent (where he worked side-by-side with Chef Philippe Braun - Lead Chef of Les Ateliers de Joel Robuchon), as well as the Ministry of Health and several prestigious private estates. "Institut Paul Bocuse encouraged me to succeed by giving me the assets I needed thanks to the education I received but also through their network of companies and professionnels who opended doors for us". Dan Bessoudo (Class of 1994) - chef owner of La Table de Ventabren, Michelin-starred restaurant since 2009 [-]