School profile

Paul Bo Gu Hotel & Culinary College is located in Lyon, known as the "French Food Capital". The school was founded in 1990 by the famous French chef Paul Bo Gu, and the current chairman is Gillard Berisson, the founder and co-chairman of Accor Group. The school was built in Grandville Castle in the19th century, and receives more than 300 students from 35 countries and regions to study in traditional French hotels and culinary arts every year. In order to let students give full play to what they have learned, the college is also equipped with a practical kitchen, a pastry room, a bakery and a vacuum baking room. Recently, a new technical kitchen was built. The curriculum of the college is beneficial to students engaged in the hotel and hotel management industry. In addition to financial, human resource management, marketing and other theoretical knowledge, I also learn vocational skills such as cooking, lobby, reception, etc., in order to better connect with my career. The school has a large number of high-level full-time teachers, four of whom have won the title of "the best worker in France". There are also a large number of teachers from comprehensive universities who teach theoretical courses. In the study of culinary science and hotel management, students have six months of courses and six months of internships in French or overseas enterprises. The major setting of the school is closely related to the occupation. The 4-star Royal Hotel, the first hotel school in Europe, is located in Bllecours Square in the center of Lyon, where students can have on-site vocational training. In addition, the school has very close cooperation with many large catering enterprises, and organizes students to participate in internships in French or foreign companies for 65,438+08-24 months every year, such as: collonges au mont d 'or, ré GIS Marcon, Le Clos des CIMES-ST Bonnet Le Froid, Jacques Lameloise-Chagny and Daniel Boulud -New-. The college can award the vocational bachelor's degree and MBA national diploma of Lyon No.3 Middle School and other diplomas recognized by the industry.

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Culinary art and catering management specialty

French cooking art has always been famous all over the world. French food is not only delicious, but also has many kinds of dishes and unique cooking methods. In France, cooking is regarded as a noble art. Since 1998, Paul Bocuse College has cooperated with the School of Business Administration of the University of Lyon III. Became the first hotel and restaurant management college in France that can provide culinary arts and management majors and university diplomas, and its academic qualifications and diplomas have been highly recognized by the same industry. As the world's largest cooking group, Accor has successfully acquired more than 65,438+000 hotels in China, which has made a great impact in the world and has a group of well-known full-time professors. The college recruits students from all over the world, of which 62.4% are from France, 10.3% from other European countries, 2.8% from Asia, 8.6% from Latin America and 9. 1% from North America. Educational system arrangement: two and a half years, French teaching. Upon the expiration of the study period, the school will award the Diploma of Culinary College and the National Qualification of Culinary Art and Restaurant Management (Grade III Certificate). In addition, the school also cooperates with three universities in Lyon to offer undergraduate and master courses in catering management, which is convenient for students who want to obtain a French national diploma. That is, after two and a half years of study and one year of supplementary study, students can get double bachelor's degrees: bachelor's degree in international management of hotels and restaurants awarded by Lyon III and bachelor's degree in international management of hotels and restaurants awarded by Paul Bocuse College, as well as the qualification of international director of hotels and restaurants. Because of the excellent teaching quality, the graduation certificate of this school has been highly praised by the French catering industry. The school starts in April every year, 10, and the course is 6 months of study and 6 months of internship (in France or foreign companies). If students complete five years of study, they can get MBA diplomas jointly issued by three IAE colleges in Lyon. Main courses: cooking, baked goods, bread making and purchasing, food safety and hygiene, restaurant organization and management, wine research, table service skills, wine and food collocation, service organization, history of gastronomy, taste and feeling, cooking and cultural differences, career planning, foreign languages, food and beverage, management accounting, economic accounting, strategic management, statistics, quality control and innovation. Hotel introduction, architecture and design, computer employment, etc. According to the survey results of graduates since 2003 in 2007, 65,438+0,000% of graduates found jobs or internships immediately or within two months after graduation, 92% of graduates engaged in this industry, 50% engaged in traditional catering, 48% engaged in hotel catering, and 2% engaged in teaching and training within three years after graduation: 25%.

International management of hotels and restaurants

International Management Association? Hotel and hotel management has become the most dynamic industry in the world. From a professional point of view, combining traditional knowledge with the understanding of modern new technologies can increase the commercial value of market mediation. The college has successfully inherited this tradition of "the art of living" in France, with a history of 2,000 years and a world-renowned reputation. This major is bilingual in English and French for three years. After graduation, you can get double bachelor's degrees: bachelor's degree in international management of hotel and catering awarded by Lyon III, bachelor's degree in international management of hotel and catering awarded by Paul Bocuse College, and international director qualification of hotel and catering (second-class certificate). If students complete five years of study, they can get MBA diplomas jointly issued by three IAE colleges in Lyon. Main courses: reception, housekeeping, breakfast service, waiter service, cooking methods, baking food and bread making and purchasing, wine research, quality insurance, food safety and hygiene, nutrition, sensory analysis, aesthetics and color, food and beverage, management accounting, new technology, production management, marketing, sales and marketing, commercial law, tax law-company law, and human resources. Tax management, strategic management, dining table art history, customer relationship, tourism economy, architecture and design employment: According to the statistics of the class of 2005 in June 2008, 65,438+0,000% of the graduates engaged in the expected industries, 65,438+0,000% found jobs within three months after graduation, and 76% of them started working immediately after the completion of the course.

This school has teaching points in Shanghai, and it also entered the Expo site during the Expo. Go visit yourself.