Institute Culinaire De France
Institut Culinaire de France is a private higher education school based in the Bassin à Flot campus in the strategic location of Bordeaux District and Paris.
Knowing very well that food industry is one of the most important business sectors in France, the Institut Culinaire has stocked itself with contemporary equipment and training facilities that meet the most stringent requirements in terms of ergonomics and safety; and to add to its excellence, the institute recruits the best chefs and expert educators in their respective fields. Institut Culinaire de France has collaborated with some of the largest food retail groups and the most distinguished artisan bakeries and sweet arts in France. These high-profile partnerships provide its students with high-quality internship placements following their training. This is what has added to the excellence of the Institute and has attracted students from across the globe. The global cultural diversity mixed with the rich cultural heritage of the country offers a fulfilling experience of learning and immersion.
Institut Culinaire flourishes in the dynamic evolving district of Bordeaux, which makes it a leading institute belonging to the rich ecosystem of higher education group of Galileo Global Education institutions in France.
Institut Culinaire offers a wide spectrum of programs and disciplines in the fields of design, marketing and management.
Academics
The wide spectrum of program offerings coupled with strategic partnerships gives its students a clear edge so far as their employability skills are concerned. The very fact that major part of the course curriculum is conducted in kitchen labs with not more than 15 students gives the students an opportunity to study in close proximity with the tutor. Whatever the backgrounds they come from, in no time the students gather all the culinary tricks and become employable in the culinary world.
International sponsorship for their programs ensures that the Institute keeps track of the changing environment in the field of culinary arts and customises its course curriculum in accordance with such demands. This gives the Institute a professional acknowledgment and recognition.
