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Les formations et programmes


Bachelor in Culinary Arts and Restaurant Management ( 063LCAR )
Institut de gestion des entreprises

The Bachelor of Culinary Arts and Restaurant Management is designed to develop first-rate professionals and is organized to maximize field exposure to master the skills of culinary arts. Students will gain valuable hands-on experience through apprenticeships under the supervision of professionals and dedicated mentors. Kitchen class sizes are limited to a maximum of 12 allowing for closer interaction with the tutors and increasing student confidence and achievement. Future graduates will become knowledgeable in the most recent techniques and culinary trends enabling them to set new standards and help restaurants and culinary businesses reach new heights.
Responsable pédagogique : Joseph CHÉHAB

Organisation des études
180 crédits , dont 6 crédits optionnels ouverts
Langue d'enseignement : Anglais

Prérequis
Baccalauréat (y compris les formations techniques, sur équivalence)

Admission
Pour plus de détails sur l'admission, visitez la section Admission au 1er cycle.


Première année
Semestre 1
Matières obligatoires
Art de la table | The Art of Service
Bureautique | Office Automation
Droit du travail et sécurité sociale | Labor Law and Social Security
Food Preparation I
Hygiène et sécurité | Hygiene and Safety
Introduction à l'hôtellerie et à la restauration | Introduction to Hospitality and Food and Beverage Industries
Introduction to Mixology and Cocktails
Management I
Oenologie | Oenology
Pastry I
Probabilités et statistiques | Probability and Statistics
Protocole et étiquette | Business Etiquette and Protocol
Semestre 2
Matières obligatoires
Comptabilité générale | Financial Accounting
Diététique | Dietetics
Food Preparation II
Gestion opérationnelle en restauration | Operational Management in Food and Beverage
Introduction au marketing | Introduction to Marketing
Pastry II
Product Knowledge
Sales and Communication Skills


Deuxième année
Semestre 3
Matières obligatoires
Apprenticeship II
Banquet and Catering Operations and Management
Food and Beverage Tasting and Pairing
Food Preparation III
Fundamentals of Hospitality Managerial Accounting
Kitchen and Restaurant Infrastructure Design
Lebanese Cuisine
Management II
Operational Training - USJ Events I
Pastry III
Spirits and Cigars
Semestre 4
Matières obligatoires
Apprenticeship III
Banquet and Catering Project
Bread Baking
Cooking from Around the World
Dietetic Cooking
Matières optionnelles
Comportement du consommateur | Consumer Behavior
E-commerce
Photographie culinaire | Food Photography
Social Networking for Business
Total Quality Management


Troisième année
Semestre 5
Matières obligatoires
Cost Control
Culinary Concept Planning (Project) - Part I
Gastronomic and A La Carte Cuisine
Introduction to Food Design for Restaurants
Operational Training - USJ Events II
Prévision de ventes | Sales Forecasting
Purchasing and Procurement Management
Vacuum Cuisine
Matières optionnelles
Basic French
Echantillonnage et analyse de données | Sampling and Data Analysis
Emotional Intelligence
International Hospitality Market Trends
Politique de distribution | Distribution
Techniques de négociation | Negotiation Skills
Semestre 6
Matières obligatoires
Culinary Concept Planning (Project) - Part II
Operational Internship II
Operational Training - USJ Events III


Quatrième année
Semestre 7
Matières obligatoires
Apprenticeship I
Operational Internship I (Apprenticeship IV)


 

 

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