Food Service and Hospitality Management (3 years ./ 23 weeks of classroom study alternating with 20 weeks of placement training per year) This curriculum prepares future managers in the hotel and restaurant business so that they have multidisciplinary skills with an emphasis on adaptability and integration into an international economic and cultural environment.
Culinary Arts Management (2 years / 23 weeks of classroom study alternating with 20 weeks of placement training per year) This program trains tomorrow's chefs and restaurant managers. Specialists in culinary production, they have the skills and know-how of a qualified technician and are capable of managing a production unit and coordinating a team.
The Institut has a gastronomic restaurant "Saisons" giving hands-on experience, open to the public managed by the two "Meilleurs Ouvriers de France". It will have a three-star training hotel with 45 rooms in the year 2000.
With its growing worldwide recognition in the business, the school offers standard or specialized courses in either French or English. Throughout the year it receives professionals and amateurs who take various courses in cooking, pastry making, oenology, dining room service and decoration, hygiene, etc.