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

Sebastian.le-tacon@u-cergy.fr

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

info@frenchamericaninstitute.org

Muriel Schiffmann

International Program Director

m.schiffmann@frenchamericaninstitute.org

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

info@frenchamericaninstitute.org m.schiffmann@frenchamericaninstitute.org

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 »