Program in Culinary Arts and Restaurant Management - Paul Bocuse

Program in Culinary Arts and Restaurant Management - Paul Bocuse

The success of Institut Paul Bocuse, which was founded in 1990, is due to the vision of its presidents, Paul Bocuse and Gérard Pélisson. It started its operations in a 19th century castle on the outskirts of Lyon, France.


Today, it is considered one of the world’s best hospitality, culinary and restaurant management schools. Every year, it has an enrollment of 400 students from more than 35 countries.

To Institut Paul Bocuse, each student is unique; that is, his or her personality and skills are taken into account in order to accompany him or her individually in his or her professional plans. Tradition, modernity, creativity and innovation are the educational principles of Institut Paul Bocuse that make it possible to motivate and develop a visionary spirit of entrepreneurship. Institut Paul Bocuse values are Respect, Rigorousness, Generosity and Ethics.
This program paves the way for rapid advancement in the hierarchy of a kitchen and for the establishment of a high-quality restaurant anywhere in the world.


Details on the Program:
  1.  Lasts 34 months.
  2.  Classes taught at the USIL School of Culinary Arts in Lima, with 4 months of national and international (France or other countries) internships, at the end of each term.
  3.  Rotations at Don Ignacio restaurant and Di Café & Gourmet Store.
  4.  Courses taught by French instructors and chefs from the Institut Paul Bocuse.
  5.  Classes with emphasis on practice.