State-of-the-art facilities and equipments
With fully equipped and contemporary facilities, Institut Culinaire de France's training facilities and equipments meet the most stringent requirements in terms of ergonomics and safety. Each student is assigned an ergonomic work station facilitating their practice and learning in the best conditions. Each lab has a maximum of 16 students.
All cooking equipment, with thermal insulation, has been selected from the French company Pavailler’s professional range; the freezing, rapid cooling, conservation and fermentation equipment comes from the manufacturer Hengel’s professional range; and the stainless steel fixtures have been selected from the range by French company PV Labo Concept, located in Burgundy
Renowned teachers
The Academic Board of Institut Culinaire de France is led by the world-famous pastry chef Pierre Hermé. The educational team is comprised of the best chefs and expert educators in their respective fields, thus guaranteeing the excellence of our training programs.
World Pastry Championship silver-medallist (SIGEP Rimini 2012), finalist Pastry Meilleur Ouvrier de France (Best Artisan of France) in 2015, the Executive Pastry Chef Kyung-Ran Baccon was trained in fine arts and sculpture in South Korea, graduated with a CAP, BP, BM in pastry with honors from INBP in Rouen. Kyung Ran Baccon has worked as a pastry sous-chef for Joël Robuchon's two Michelin-starred restaurants in Las Vegas, has been an instructor in major hotels and a consultant to several international companies (in Saudi Arabia, South Korea and China).
A strategic location
Institut Culinaire de France first headquarters are located in Bordeaux, a dynamic and constantly evolving district.
Belonging to a rich ecosystem of higher education institutions
Part of the international group of higher education Galileo Global Education, Institut Culinaire de France's students have access to a spectrum of disciplines related to their respective fields, such as design, marketing and management, allowing them to specialize respectively.
A network of specialists and companies in the hospitality sector
Institut Culinaire de France is well connected with the largest food retail groups and the most distinguished artisan bakeries and confectionery arts, providing our students with high-quality internship placements following their training.
Students from all over the world
Institut Culinaire de France aims at welcoming students from the four corners of the world, who are coming for qualitative training and perfecting their skills in specific areas. This cultural diversity is a wealth for the students and the institution as well.
A wide range of 'à la carte' programs
Institut Culinaire de France offers many specialized intensive programs in French and English, allowing students to become rapidly employable and full-fledged members of the culinary world.
Professional acknowledgment
Institut Culinaire de France works in collaboration with international sponsors, which guarantees that our curriculum is designed to be highly demanding and of the best quality.