PROFESSIONAL BACHELOR´S DEGREE IN
INTERNATIONAL GASTRONOMIC
RESTAURANT MANAGEMENT
PARIS, FRANCE
With an emphasis in «French and European Culinary Culture »
SUMMARY
About French American
Student Candidate Profile
Mission and Future
The Courses and Apprenticeship Places
The program
Student Admissions, Selection and
Program Exams Acreditation …
Formation dispensée à Paris
Lycée Guillaume Tirel237 boulevard Raspail - 75014 Paris
Sébastien Le Tacon :
Responsable de la formation
Maryse Lopez
Responsable pédagogique
www.versailles.iufm.fr/licencepro.html
www.u-cergy.fr
French American Culinary and
Hotel Institute Inc.4370 La Jolla Village Drive
Suite 400
San Diego, CA 92122
Tel. (858) 546-4332
Fax (858) 546 4334
www.frenchamericaninstitute.org
Muriel Schiffmann
International Program Director
CONTACT INFORMATION
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Photography of the actual program and facilities by Florian Kleinefenn
The French American Culinary and Hotel Institute is an educational
institution based in San Diego California in the United States of America
whose fundamental mission is to prepare its students to have the
professional capacity to successfully create, operate and direct a hotel or
a restaurant, a pastry shop, catering company or any food & beverage
business and therefore to actively participate in the betterment and
development of tourism in their towns, regions, states and in America.
It specializes in opening the French expertise, techniques, skills and
knowledge base in the food and beverage industry and in the luxury hotel
sector to students and professionals from America. The French
American Culinary and Hotel Institute also actively promotes educational
and professional exchanges between France and America.
The French American Culinary and Hotel Institute was created by a
group of French and American Hôteliers with over 15 years of full time
experience in training and education internationally and graduates of the
best schools in France. It is affiliated and works in collaboration with
EuroAmerica Hotel, Restaurant and Culinary Institute.
About French American
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Student Candidate Profile
•You have completed two, three or four years in hotel
management, restaurant management and/or culinary arts at a
EuroAmerica School or you have an equivalent Associate or
Bachelors degree approved by EuroAmerica.
• You are dynamic, organized and disciplined.
• You have experience in the restaurant industry and know a
little French.
• You are cosmopolitan, well mannered and cultured.
• You will operate a restaurant team in a real operational
context.
• You will study in Paris France with French and other foreign
students.
• You will do an internship in the most prestigious
hotels in Paris and the world.
Multi-skilled bilingual or trilingual manager (English,French, Spanish) whose tasks will be:• To coordinate the operation of a real French gastronomic
restaurant in the center of Paris
• To prepare gastronomic high-end dishes, to welcome the
most discerning of guests, to offer wines and cheeses in
perfect combination with different menus and meals
• To analyze the organization and layout of a new food and
beverage establishment
• To work abroad in order to do the opening of new ventures.
In your future companies• To work in food and beverages of a prestigious hotel group
(restaurants, banquets, breakfast set up, bars…)
• To run a gastronomic high-end restaurant
• To be involved in the operations of a restaurant group
• To deliver quality banquets and organize receptions, to open
a food take-out boutique
• To work for a food processing group
Mission and Future
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Some examples of our renowned professional partners:•The HYATT group with their Palace Hotels Place Vendôme and
Madeleine
• The Dorchester group with their Palace Hotels Plaza Athénée (with
the restaurant of Alain Ducasse) and the Meurice
• The Lenôtre group with their high-end boutiques and their restaurant
le Pré Catelan
• The Ritz hotel in Paris
• The Concorde group with their Palace Hotels the Crillon and the
Lutécia
• The Four Seasons group with their George V Palace Hotel
• The Lucien Barrière group
• The Relais et Château Cazaudehore
• The Accor group with their Pullman Sofitel hotels
• The Méridien group
• The Hilton group
• The Marriot group
The Courses and Apprenticeship Places
** Remerciements : Hôtel Hyatt - Paris Vendôme. Hôtel Méridien
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The programOperational management of the Restaurant /Food & Beverage Industry
UE1 Culinary skill and professional techniques
• Culinary quality approach and knowledge of French and European food
products
• Restaurant / Food and beverage engineering
• Professional French culinary techniques (demonstrations and training)
• Pastry and baking high-end techniques
• The food cycle (a visit to the Rungis Market, the biggest in all of Europe)
• Production and elaboration of technical sheets and recipes
UE2 Production and commercialization in the gastronomic restaurant
• Menu knowledge and team structure / organization
• Commercialization in the gastronomic restaurant (welcoming and guest service)
• Culinary organization and production in the high-end gastronomic restaurant
UE3 Commercialization, wine knowledge and the understanding of luxury
hotels
• Oenology and French wine knowledge (with the visit of one or two wineries /
vineyards and the wine « salon »)
• Service techniques
• The discovery and knowledge of French cheeses
• Organization and structure of a Parisian Palace Hotel (the Meurice or the
Fouquet’s)
UE4 Cultural Area: discovery and study of French culture
• The geography of French gastronomy
• The culture concerning the art of entertaining
• Visit to the Louvre and Orsay museums, visit to the Versailles Castle
UE5 French language and communication
• French usage in the hotel / food and beverage industry
• Conversation skills
• Internship preparation
• Communication skills inside the company environment
UE6 Tutorial project: organization of a prestige Gala catering event in
conjunction with the French students of the “licence”
UE7 Professional internship with activity reporting
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At the end of their program, the Université de Cergy-Pontoise and the IUFM de
l’Académie de Versailles will grant the « diplôme de licence professionnelle » degree to all
students that have passed all exams and requirements of the 7 UE.
First trimester: partial exams of the UE1, UE2 and UE3
Second trimester: final examinations of the UE4, UE5, UE6 and UE7
EuroAmerica Hotel Restaurant & Culinary Institute is a school that is based /
headquartered in San Diego California in the United States of America and whose
fundamental mission is to prepare students to have the professional capacity to successfully
create, operate and direct a hotel, a restaurant, a bar, a SPA or any other
service establishment and to actively participate in the betterment and development of
tourism in America.
The Université de Cergy-Pontoise is authorized to deliver the “diplôme de licence
professionnelle de restauration gastronomique à vocation internationale” (Professional
“Licence” Degree in International Gastronomic Restaurant Management) with the
emphasis in French and European Gastronomic culinary culture.
It is facilitated by the “Ministère Français de l’Enseignement Supérieur et de la Recherche ”
and is therefore official in Europe and is recognized in many countries around the world.
Student admission to the program is open to students who have completed two, three or
four years of schooling in the hotel, restaurant and / or culinary sections of a EuroAmerica
school or in any other affiliated school of the American Hotel and Lodging Association.
The student candidates will have to have attained the equivalent of a B1 level in the French
language (high intermediate) before the end of June 2009.
If this is not the particular case, the student will have to follow a French course at the
Alliance Française in Paris during the months of July and August.
EuroAmerica and the Université de Cergy-Pontoise will do the student candidate selection
and admission.
Student Admissions, Selection and Program Exams Acreditation
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Alliance Française
101, boulevard Raspail – 75014 Paris
www.alliancefr.org
Foyer Tolbiac de Jeunes travailleuses
234, rue de Tolbiac – 75013 Paris
www.foyer-tolbiac.com
Foyer CLJT Didot
41, rue Didot – 75014 Paris
www.cljtdidot.fr
Program location
In Paris, in the facilities of the Lycée hôtelier
Guillaume Tirel – 237, boulevard Raspail - 75014 Paris
www.lyceehotelierdeparis.fr
Other program partners
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The IUFM de l’Académie de Versailles is a school that has the mission of
preparing 4000 students professors to the national competition / exam of
France for all the schools, junior high schools, high schools and colleges in
both the general and technical areas and also in the final preparation of more
than 2200 of the winning professors of these competition /exams.
The Université de Cergy-Pontoise offers154 degrees divided in several areas:
law, economic and management, literature, foreign languages, social and
human science, science and technology.
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www.lyceehotelierdeparis.frwww.versailles.iufm.fr/licencepro.html
www.u-cergy.fr
The French American Culinary and Hotel Institute Inc.
www.frenchamericaninstitute.org
4370 La Jolla Village Drive - Suite 400. San Diego, CA 92122
Tel. (858) 546-4332 Fax (858) 546 4334
[email protected] [email protected]
PROFESSIONAL BACHELOR´S DEGREE IN
INTERNATIONAL GASTRONOMIC
RESTAURANT MANAGEMENT
P A R I S , F R A N C E
With an emphasis in «French and European Culinary Culture »