Find Hospitality Courses & Degrees

Be instrumental in providing excellent hospitality service

Master the art and science of contemporary cuisine Taught at our world-class Paris campus, you'll gain the practical skills as well as the management training needed to take your culinary career to the next level in just eight months.

An immersive and practical program to master the fundamentals of French cuisine With demonstrations by renowned chefs and experts, you will apply traditional and modern techniques and discover the secrets of French cuisine classics.

An intensely focused, two-month program for pastry professionals looking to accelerate their career The curriculum is inspired by chef Alain Ducasse’s philosophy around high quality produce and a natural and sustainable approach to pastry arts.

Master the fundamentals of gourmet cuisine

Geared towards career changers, food and beverage entrepreneurs and culinary enthusiasts, acquire relevant managerial skills, develop your own food concepts, create recipe books, and develop a business plan.

Gain a unique toolbox of culinary and management skills This diploma program combines in-depth exposure to a variety of international cuisines with a strong focus on managerial and entrepreneurial skills.

The Bachelor of Culinary Arts and Business Degree prepares graduates to enter and manage world-class culinary businesses in a globally competitive environment, gives students the option to choose from a Food Entrepreneurship or Hospitality Management stream and a chance to intern anywhere in the world! This prestigious degree programme ensures graduates are highly sought after, can climb the industry ladder with confidence and achieve their dream culinary career.

Be prepared to be part of the next generation of global hospitality leaders! 🎓A double Master’s degree from emlyon business school and Institut Lyfe 🏙️ Delivered in Lyon, Paris & Las Vegas 🇬🇧Taught in English 💰SCHOLARSHIPS AVAILABLE!

A short course for High school leavers, offering an exciting opportunity to sharpen culinary skills

This unit has theoretical and practical components and focuses on the development of food preparation and cooking skills under Swiss health and hygiene regulations. Learners have the opportunity to explore different types of European food, as well as to develop a wide range of knowledge and practical skills. Dishes must be prepared and cooked to a standard and quality suitable for paying customers, although learners will get extensive support during the initial stages of delivery. To achieve the learning outcomes learners are given the opportunities to visit regional food suppliers. Guest lecturers are invited to give the learners a better understanding from what is needed and expected in the industry and also on the international market. Learners will run an à la carte kitchen and take part in events to apply their skills from purchasing till selling food items. Learners also will take part in Culinary Hospitality Enterprise Project, where they are given the opportunity to plan and design a hotel with all facilities needed to operate it as for real customers. Menus will be created according to the customers, theme and location of the hotel.

O curso Técnico Superior Profissional em Turismo e Informação Turística visa preparar profissionais com competências técnicas para a prestação de serviços de informação turística, gestão e organização de itinerários turísticos e acompanhamento de visitas.

A Tourism and Leisure graduate has the ability to collect, select and interpret relevant knowledge, particularly in the area of tourism, in order to discover the solutions they advocate and the judgements they issue, including through the analysis of relevant social, scientific and ethical aspects. A professional in this area also has the skills to communicate information, ideas, problems and solutions.

A graduate in Hotel Management has the ability to manage physical, human and financial resources, with a sense of responsibility, a spirit of service and a taste for leadership, as well as the ability to work individually and in groups. They also have a keen sensitivity for the hotel and restaurant business, creative capacity, innovation and acumen for entrepreneurship and new ideas and businesses.