Master's* in Culinary Leadership & Innovation


Nature :
Diploma training
Level :
Niveau I
Accessible from :
Initial training

Master's in Culinary Leadership & Innovation

Foodservice, culinary arts and hospitality are in constant evolution, and today the industry demands leaders with advanced management skills who know how to innovate.
Haaga HeliaThe Culinary Leadership & Innovation program is delivered in partnership with leading university in innovation and culinary leadership, Haaga-Helia University of Applied Sciences in Helsinki, Finland, which delivers the Master.
It is based on a unique blend of strategic management concepts, culinary R&D, food science and engineering, and new concept development and innovation delivered through a ground-breaking pedagogical approach balancing theory, analysis and creativity.
  • Master's degree awarded by Haaga-Helia
  • Post-Grad Title awarded by Institut Paul Bocuse


Master's in Culinary Management and Innovation
The program provides, in three semesters, a solid grounding in marketing, human resources management, operations management and accounting and finance and features cutting edge courses in culinary trends, service design, sensorial exploration, research and development, food science, food design, concept development, restaurant revenue management, e-marketing, and brand design.

Students participate in culinary workshops and contribute to strategic projects with large multinational corporations such as Häagen-Dazs/Yoplait, Servair, Haviland, Bonduelle, Parmigiano Reggiano among others.

They also participate in ongoing applied research studies at the unique Institut Paul Bocuse Center for Food and Hospitality Research and Living Lab restaurant.

The programme provides personalized career counseling enabling students to structure their own career goals.

The Master's in Culinary Leadership & Innovation is a full-time program delivered exclusively in English. It includes minimum 6 months of internship and a dedicated Master’s dissertation. It constitutes a first step towards becoming the complete professional, offering unique opportunities for the student to demonstrate aptitudes and competencies in culinary management and innovation.

  • Institut Paul Bocuse (Écully-France)
  • Haaga-Helia University of Applied Sciences (Finland)
In the interest of the students, the program is subject to change.

Benefits of this training


Through the many industry connections of Institut Paul Bocuse, the Master's in Culinary Leadership & Innovation students participate in R&D studies conducted by the Institut Paul Bocuse Center for Food and Hospitality Research. In so doing, they complement their managerial education with applied scientific research in foodservice.

Students also contribute to strategic projects entrusted to the Institut Paul Bocuse by large French and international companies giving them insight into the real world issues facing the food industry today.

  • Culinary workshops featuring various themes conducted by thought leaders in various industry sub-sectors
  • Live case studies and in-company projects
  • Dynamic exchanges with culinary and foodservice innovators
  • An international educational and professional platform

What next ?

Job opportunity

Master's in Culinary Management and Innovation
Upon completion of their degrees, graduates will be able to create their own businesses or integrate into large restaurant groups, institutional catering enterprises, agro-business concerns, international hotel chains or events management companies in key positions such as Concept Developer, Food and Beverage Manager, Executive Chef, or R&D Chef.


Admissions supervisor

Olivier Rejany
+33 (0)4 72 18 02 20

Program Supervisor
Martine Ferry
+33 (0)4 26 20 71 79


Tel. pedagogy
+ 33 (0)4 27 01 23 45


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