Gastronomy School by INSTITUT PAUL BOCUSE
Chef's name is a brand. Their names are the biggest in industry
Gastronomy School by INSTITUT PAUL BOCUSE
Chef's name is a brand. Their names are the biggest in industry
- Training direction 38.03.02 «management»
- Training profile 38.03.02.16 « Gastronomy School by INSTITUT PAUL BOCUSE»
- Educational program is realized by Gastronomy Institute (main department «Gastronomy Institute INSTITUT PAUL BOCUSE»)
- Education level: higher
- Qualification: bachelor
- Period of study - 4 years
- Educational format: practice-oriented education
- Graduates get an international diploma of INSTITUT PAUL BOCUSE and Russian National Diploma of higher education of Siberian Federal University
We teach the art of kitchen, ideas, resources and staff management. Our students graduate with two diplomas: Russian and International.
The only one in Russia and the seventh in the world campus of legendary French higher school INSTITUT PAUL BOCUSE. Professors have internships in Lyon and teach upon an international program that is adapted to Russian higher school standards.
Graduates are ready to work in any restaurant of the world.
The only one in Russia and the seventh in the world campus of legendary French higher school INSTITUT PAUL BOCUSE. Professors have internships in Lyon and teach upon an international program that is adapted to Russian higher school standards.
Graduates are ready to work in any restaurant of the world.
INSTITUT PAUL BOCUSE
INSTITUT PAUL BOCUSE is named after the most talented chef, recognized as the best chef of the twentieth century. Paul Bocuse was one of the founders of the Institute and its honorary Chairman.
The history of the School began in 1990 in Lyon with the Foundation of the School of culinary arts and hospitality "Ecole des Arts Culinaires et de l'hotellerie", Paul Bocuse was elected the honorary Chairman, which spoke for itself about the prestige and quality of education. Thus, the restaurant of Paul Bocuse is one of the few restaurants in the world that has long maintained three Michelin stars.
In 1975, Paul Bocuse was awarded the Legion of Honor, which is the highest distinction and official recognition of special services in France.
In the 1970s, Bocuse, along with like-minded people, became one of the founders of the "new cuisine", which focused on the quality and naturalness of products and reduced calorie content of dishes.
In 1987, he established the international culinary competition "Golden Bocuse" (Bocuse d'or), now considered the most prestigious international competition of Haute cuisine
In 2002, the school was renamed INSTITUT PAUL BOCUSE. Today, it is one of the most prestigious educational institutions of hotel and restaurant management, and its graduates get a job within three months after completing their training or internship.
The history of the School began in 1990 in Lyon with the Foundation of the School of culinary arts and hospitality "Ecole des Arts Culinaires et de l'hotellerie", Paul Bocuse was elected the honorary Chairman, which spoke for itself about the prestige and quality of education. Thus, the restaurant of Paul Bocuse is one of the few restaurants in the world that has long maintained three Michelin stars.
In 1975, Paul Bocuse was awarded the Legion of Honor, which is the highest distinction and official recognition of special services in France.
In the 1970s, Bocuse, along with like-minded people, became one of the founders of the "new cuisine", which focused on the quality and naturalness of products and reduced calorie content of dishes.
In 1987, he established the international culinary competition "Golden Bocuse" (Bocuse d'or), now considered the most prestigious international competition of Haute cuisine
In 2002, the school was renamed INSTITUT PAUL BOCUSE. Today, it is one of the most prestigious educational institutions of hotel and restaurant management, and its graduates get a job within three months after completing their training or internship.
Admission requirements
Minimum points required for submitting documents
For applicants with a certificate of secondary education based on the results of the unified state exam:
· Mathematics (profile) 39 points
· Russian language 45 points
· Social studies 45 points
For applicants with a diploma of secondary special or higher education based on the results of internal entrance examinations of the SFU*
· Mathematics (profile) 39 points
· Russian ya zyk 45 points
· Social studies 45 points
*exam dates can be specified in the SFU Admissions office
· Mathematics (profile) 39 points
· Russian language 45 points
· Social studies 45 points
For applicants with a diploma of secondary special or higher education based on the results of internal entrance examinations of the SFU*
· Mathematics (profile) 39 points
· Russian ya zyk 45 points
· Social studies 45 points
*exam dates can be specified in the SFU Admissions office
Package of documents
To apply for admission, you must contact the admission Committee of the Institute within the terms of the admission campaign.
Documents:
· Application for admission to training
· Passport, INN (taxpayer identification number ) and SNILS (Insurance Number of Individual Ledger Account)
· School certificate
· 2 3×4 photos with the right corner, without a headdress
· Certificates, diplomas, certificates of victories in Olympiads (optional)
Documents:
· Application for admission to training
· Passport, INN (taxpayer identification number ) and SNILS (Insurance Number of Individual Ledger Account)
· School certificate
· 2 3×4 photos with the right corner, without a headdress
· Certificates, diplomas, certificates of victories in Olympiads (optional)
Tuition fees
99,500 RUB/ semester
74,500 RUB / semester is the cost for applicants who have accumulated the total number of points for admission of 210 or higher. The cost is saved when sessions are completed successfully.
74,500 RUB / semester is the cost for applicants who have accumulated the total number of points for admission of 210 or higher. The cost is saved when sessions are completed successfully.
Terms of the enrollment campaign
From 20.06.2020 to 10.08.2020
The terms of the admission campaign are determined by the Siberian Federal University
Addresses of the Institute's admission campaign:
Lida Prushinskaya str., 2
av. Svobodny, 79, office 4-07
+7 (391) 271 1312
The terms of the admission campaign are determined by the Siberian Federal University
Addresses of the Institute's admission campaign:
Lida Prushinskaya str., 2
av. Svobodny, 79, office 4-07
+7 (391) 271 1312
Callback
Education plan
Disciplines list of the main department of Gastronomy School by INSTITUT PAUL BOCUSE
Basic part
1. History
2. Foreign language
1. History
2. Foreign language
- English for culinary 1
- English for culinary 2
- English for culinary 3
- English for culinary 4
Elective component.
Compulsory disciplines:
4. Restaurant business concept: restaurant business history
5. Restaurant business concept: introduction into the profession
6. Restaurant business concept: management in restaurant business / Management en restauration
7. Modern economics: pricing and calculations / Gestion culinaire
8. Modern economics: production management / Gestion de la production
9. Restaurant business quality monitoring: culinary process organization / Management des operations culinaires
Compulsory disciplines:
4. Restaurant business concept: restaurant business history
5. Restaurant business concept: introduction into the profession
6. Restaurant business concept: management in restaurant business / Management en restauration
7. Modern economics: pricing and calculations / Gestion culinaire
8. Modern economics: production management / Gestion de la production
9. Restaurant business quality monitoring: culinary process organization / Management des operations culinaires
Elective component.
Compulsory disciplines:
4. Restaurant business concept: restaurant business history
5. Restaurant business concept: introduction into the profession
6. Restaurant business concept: management in restaurant business / Management en restauration
7. Modern economics: pricing and calculations / Gestion culinaire
8. Modern economics: Production management
9. Restaurant business quality monitoring: culinary processes management
10. Culinary technological processes management: Technology and culinary management 1/Techniques et management culinaire 1
11. Culinary technological process management: culinary arts technologies /Techniques de patisserie
12. Applied physical education and sports
Compulsory disciplines:
4. Restaurant business concept: restaurant business history
5. Restaurant business concept: introduction into the profession
6. Restaurant business concept: management in restaurant business / Management en restauration
7. Modern economics: pricing and calculations / Gestion culinaire
8. Modern economics: Production management
9. Restaurant business quality monitoring: culinary processes management
10. Culinary technological processes management: Technology and culinary management 1/Techniques et management culinaire 1
11. Culinary technological process management: culinary arts technologies /Techniques de patisserie
12. Applied physical education and sports
Courses by choice:
13. Nutrition 1
14. Balanced diet basics
15. French history and culinary trends
16. Gastronomy trends
17. Food systems / Systemes Alimentaires
18. Food commodities science
19. Culture of product / Culture produits
20. Commodity science and product expertise
21. Nutrition 2
22. Nutrition and health
23. Professional English
24. Second language in the restaurant business
25. French for culinary 5
26. French for culinary 5
13. Nutrition 1
14. Balanced diet basics
15. French history and culinary trends
16. Gastronomy trends
17. Food systems / Systemes Alimentaires
18. Food commodities science
19. Culture of product / Culture produits
20. Commodity science and product expertise
21. Nutrition 2
22. Nutrition and health
23. Professional English
24. Second language in the restaurant business
25. French for culinary 5
26. French for culinary 5
Elective
27. Professional competences basics: Professional project development 1 / Developpement du projet professionnel 1
28. Professional competences basics: effective job seeking skills
29. Training «Practical management»: alcohol free beverages management
30. Training «Practical management»: sales skills
31. Training «Practical management»: Сatering and event management
32. Training «Practical management»: alcohol beverages management
33. French
27. Professional competences basics: Professional project development 1 / Developpement du projet professionnel 1
28. Professional competences basics: effective job seeking skills
29. Training «Practical management»: alcohol free beverages management
30. Training «Practical management»: sales skills
31. Training «Practical management»: Сatering and event management
32. Training «Practical management»: alcohol beverages management
33. French
- French for culinary 1
- French for culinary 2
- French for culinary 3
- French for culinary 4
Internships
1. Educational internship: primary and professional skills internship
2. Manufacturing internship: professional skills and professional experience internship
3. Manufacturing internship: graduation internship
1. Educational internship: primary and professional skills internship
2. Manufacturing internship: professional skills and professional experience internship
3. Manufacturing internship: graduation internship
ABOUT THE INSTITUTE
PROGRAMS
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ABOUT THE INSTITUTE
PROGRAMS
SCIENCE
