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INSTITUTPAUL BOCUSESCHOOL of MANAGEMENTHotel, Restaurant& Culinary ArtsTransmettre,Révéler les talents INSTITUT PAUL BOCUSE

Lyon: the world capital of gastronomy(Curnonsky, Food critic- 1935)ParisLyonFrench Riviera

LYONUNESCOWORLD HERITAGE

LYONCAPITAL OFGASTRONOMY

LYONFORWARD-LOOKING CITY

Institut Paul Bocuse is presided by2 exceptional talents Paul BocuseFounder in 1990 &honorary PresidentGérard PélissonCo-president Founder Accor &board chairman since 1998

INSTITUT PAUL BOCUSELifestyle & Creativity

INSTITUT PAUL BOCUSELifestyle & Creativity

INSTITUT PAUL BOCUSELifestyle & Creativity

INSTITUT PAUL BOCUSEValues: Respect – Professionalism - Generosity – Ethics

Activities of the Institut Paul BocuseMANAGEMENTSCHOOLBachelors’s andMaster’s degrees( DINSTITUT PAUL BOCUSECONSULTING ANDVOCATIONALTRAININGSCOOKING SCHOOL(for amateurs)

International co-operationsMembers of the Institut Paul Bocuse WorldwideAllianceSchool-RestaurantsConsulting and programs developmentJoint projects researchInstitut Paul Bocuse’s Bachelor’s degree in Culinary Arts

OUR MISSIONInstitut Paul Bocuse provides training for the Hospitalityindustry and Culinary Arts.Integrating tradition, modernity, innovation and research,it transmits the technical and managerial know-hownecessary to prepare its students to take on key positionsin the profession internationally and to meet the currentand future challenges in the industry.

OUR DIPLOMAS 470 Students of 37 nationalities 2 programs Bachelor degree2 programs Master degreeWorldwide Alliance : network of 14 Universities in the world 33% of our Alumni create their company5 years after leaving school« Together we defend an excellent teaching which broadens to culinary art and innovative management. And thosethings in service of schooling composed by 470 Students of 37 different nationalities, who make a choice to be ahotel and restaurant actor in the world »Hervé Fleury,CEO Institut Paul Bocuse

MANAGEMENT SCHOOLOUR PROGRAMS AND DEGREESMSc. inInternationalHospitalityManagementYEAR 5MSc.Total RevenueManagementE-DistributionInt.al Wine &BeverageManagementYEAR 4SPECIALIZATIONMaster inInnovation &CulinaryManagementYEAR 4-5Master – 18 monthsLifestyleHospitalityManagementBachelor (Hons)iInternationalHotel &RestaurantManagementYEAR 3LicenceProfessionnelleYEAR 3YEAR 2YEAR 2YEAR 1YEAR 1HOSPITALITYBachelor’s inCulinary Arts &RestaurantManagementCULINARY ARTSAdvancedPastry andBaking

Paul Bocuse Institute campusÉCULLY-LYONCAMPUSThe EducationalBuildingCentre deRecherche(Researches)ClipperStudents residenceChâteau du VivierNEWBELLECOUR LYONCENTER CAMPUSLe Royal 5* hôtel-écolel’Institut restaurant-école

Unique facilitiesu

Our educational restaurantsOpen to the publicSaisons restaurantThe pedagogical restaurant Saisons is open to the public. Here,students are in a real situation of gastronomic dining andacquire knowledge linked to profession in fine dining and its highstandards.The experimental restaurantA place for creative thinking fostering cross-fertilization ofideas, this area enables students to give free rein to theirimagination for unfettered thinking on the forerunnerconcepts of tomorrow.

Our Restaurant-ÉcoleOpen to the publicl’Institut Bellecour-LyonOpen to the public, l'Institut restaurant-école located in theheart of Lyon allows students to practice cooking and service inlive situations in the brasserie.The kitchen and pastry kitchen can be observed from the diningroom. This concept creates additional demands on these youngstudents who are seen ‘live’ by their guests.ShanghaiSupervised by professionals amongst them five graduates fromInstitut Paul Bocuse, students from the Institut Paul Bocuse cancarry out internships in this restaurant and can also participatein the training of students from the Jiangsu Food Science Collegeand the Shanghai Institute of Tourism.

Our internal educationalrestaurantsF&B restaurantIn this brasserie-style restaurant concept, students acquire speed,professionalism, efficiency, rigor and a sense for detail. Morethan 400 guests are served daily.Square FlaveurAn innovative concept for quick and cooked dining, it offers ahealthy and balance menu. It completes the range ofrestaurant models at the institut.

Our Hôtel-ÉcoleLe Royal 5*This first hôtel-école in Europe gives Institut PaulBocuse students the opportunity to develop andperfect their operational and managerialcompetence in hotel and restaurant management.

A teaching purposefor each space L’École du ThéIn parternship with Dilmah, anchored in the respect ofpicking traditions, L’École du Thé trains students in thesubtleties of tea preparation, the service and tasting.Le Studio CaféDeveloped in partnership with Malongo, fair-trade coffees,This unique pedagogical tool conducts exclusive training incaféologie, a great asset for future professionals.La Maison de la DégustationLocated in the cellars of the château, this venue allowsstudents to discover wines and become initiated to tastingand wine service.

INSTITUT PAUL BOCUSEincomparable

The Institut Paul BocuseWorldwide Alliance

A selective networkThe Institut Paul Bocuse aims to encourage cross-educational experience bysharing the French heritage of hospitality and culinary arts, promoting the traditionand modernity of the profession and by learning from each other.In this way, the Worldwide Alliance is a unique and innovative internationalnetwork dedicated to schools and universities sharing the same philosophy andeducational objectives

14 schools in 14 countries

TheAlliance : open to the worldA network of selected schools and universities To share experience and culinary culture To innovate for the benefits of our students, our facultyand for the industry To give an international exposure to our mutual expertise To promote the richness of our culinary cultures To be the leaders in the field of culinary arts technicsand management skills

Vision of the Worlwide AllianceEmphasizing history, tradition andpursuit of excellence.Sharing passion for gastronomy andhospitality.Being ambassadors of thegastronomic know-how and ourculinary cultures.

Missions of the Worldwide AllianceServing & Transmitting the state of mind Serving the ambitions of the students by providing them the opportunity to learn, develop skills andface new challenges Serving the community Emphasizing the spirit of hospitality Offering the best culinary experience to every guestSharing & Team Work Sharing the knowledge and taking advantage of the resources and skills that come to our disposalthrough the Worldwide Alliance Sharing the gastronomic heritage and cultural diversity of each country Sharing the passion of cuisine and art of living Creating a strong link between the Worldwide Alliance membersQuality & Product Promoting the quality and respect of products Combining both tradition and modernity in recipes Preserving authentic tastes Promoting harmony and creativityCreating & Entrepreneurship Reinforcing our brand Training tomorrow’s best chefs Helping students build their careers and professional projects Supporting entrepreneurship4

Actions : Roots & sucess of the Alliance Education and training : a 14-week culinary arts program for students Practical classes in cuisine, pastry, bakery Training in our restaurants French wines and cheeses French classes (even for beginners) valorization of our different culinary cultures Program taught in French /english From May to August Credits in accordance with the allied member's program Certificate in Culinary Arts upon completion Cost : 5550 (including accommodation, lunch from Monday to Friday) Exchange faculty members program : A one-week seminar per year for chefs, hosted by a school member (not includedtransportation, accommodation) Seminars for faculty at the Institute or at the member’s school with special rate2010: in Peru, Lima, at Universidad San Ignacio de Loyola2011: in France, Institut Paul Bocuse2012: in Taiwan at Kaohsiung Hospitality University2013: in Santiago de Chile, INACAP2014: in Lyon, France, Institut Paul Bocuse to celebrate the 10th year anniversary

Dynamism of a network The Alliance Committee Each member is part of the Alliance Committee The committee will meet every 2 years to deal with an educational subject and to benefitfrom the experience of the allied members The Alliance Communication Every semester, the Institut Paul Bocuse will send a newsletter on the Worldwide Allianceactivity, news about the members, key information regarding education and the industry. The Alliance Alumni network Students attending the 16-week program will benefit from the Institut Paul Bocuse Alumniassociation’s support regarding training and job opportunities The International Laboratory of Eating Habits Created in 2011, the ILEH aims to promote the culinary cultures and practices 10th anniversaryThe Institut Paul Bocuse celebrates the 10th anniversary of the Alliance and to pay tribute toChef Paul Bocuse in all the members campuses. The guideline of the events are the 4 cardinalpoints in reference to Chef Paul Bocuse brasseries in Lyon and respecting : 4 fundamental principles : guest, product, team work & entrepreneurship. 4 values : gastronomy, culture, education and sharing.

Alliance 20162nd of May – 5th of August 2016

12thpromotion From 2nd of may 2016To 5th august 2016Let ‘s goFor a fantastic human adventureTo share an international experienceTo improve your skills, master varioustechniques key to France culinary heritage

Practical Learning13 full weeks in the cuisines,pastry, Bakery & restaurantsPerfecting cookingVolailles – Viandes – Poissons - regions pastrycuisine & service BistronomieCuisine & service à la cartebakingdemonstrations & workshopsCuisine of the world« Mini Bocuse d’Or Contest »

Specific learningExpert knowledgesŒnology : theory and tastingVisit of wineyardsHistory of French gastronomyFrench cheeses tastingPaul Bocuse, his life his workconferenceCuisine & pastry demonstrationsCoffee conference

The Alliance spiritCuisine du monde exposure

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5 years after leaving school « Together wedefend an excellent teaching which broadens to culinary art and innovative management. And those things in service of schooling composed by 470 Students of 37 different nationalities, who make a choice to be a hotel and restaurant actor in the world » Hervé Fleury, CEO Institut Paul Bocuse