How to educate young generation in such a changing environement?

Dr Martine FERRY

Post-graduate Program Director Master's Programs @ Institut Paul BOCUSE

AMFORHT Ambassador

Who I am?• AMFORHT Ambassador

• Programs Director @Institut Paul Bocuse Lyon, France

• MSc International Hospitality Management with • emlyon Business school

• Master’s in Culinary Leadership & Innovation with Haaga Helia (Finland)

• Full-time Professor also involved in research

• Member of UNWTO Panel of Tourism Experts

• Doctorate Degree from La Sorbonne University in Paris

LEARN BETTER DREAM BRIGHTER

TRANSMIT THEIR PASSION

PAUL BOCUSE

Chef of the century

3 Michelin stars since 1965.

4 //

GÉRARD PÉLISSON

Co-Founder of the Accor

Group .

FLEXIBLE Learning PATHS to meet yourown project

more than 30 differentcourses

Afrique du Sud Italie

Algérie Jordanie

Allemagne Liban

Angleterre

Luxembourg

Australie

Madagascar

Autriche Malawi

Belgique Maroc

Biélorussie Mexique

Brésil Mongolie

Bulgarie Népal

Burkina Faso Nigeria

Cameroun Palestine

Canada Philippines

Chine Pologne

Colombie Portugal

Corée République

Tchèque

Cuba Russie

Equateur Salvador

Espagne Slovaquie

France Suisse

Grèce Taiwan

Guatemala Thaïlande

Honduras Tunisie

Inde Turquie

Iran USA

Islande Venezuela

Israël Vietnam

1000 STUDENTS FROM 55 COUNTRIES

LE ROYAL

5* SCHOOL HOTEL

L’INSTITUT RESTAURANT

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SAISONS

SAISONS RESTAURANTBY DAVY TISSOT

RECOGNISED EXCELLENCE

the 1st private school of higher education in Hospitality, Food Service and Culinary Arts to be both recognised by the Ministry of Higher Education and registered in the RNCP - National Repertoireof Professional Certifications

PROGRAMS REWARDED

The Hospitality sector changes atsuch a rapid pace…Disruption, disruption disruption!!

Expected Unexpected

Le Dorchester - Londres

Le Peninsula – Shanghai- Speakeasy

Generator – London

Functional Emotional

W - Starwood - Shanghai

The rooms

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son

cham

pse

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es.c

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SANDERSON - London

Off Seine - Paris

www.offparisseine.com

Banke Hotel – Paris

www.hotelbanke.com

Townhall Hotel - LondonOld city hall

www. thehoxton.com/fr/paris

The Hoxton - Paris

The Hoxton - Londres

Easy to use Fun

Botlr chez Aloft

With the client• The client journey client is crucial

(ex : Mama Shelter)• Customer experience

• co-creation

• Personalized approach• First nam is the rule

• Kids

Experiential Functional

And tomorrow?

In one word…

You MUST be« instagrammable »

You should be amongthe 10 best

instagrammable places in your area

How can we improve Hospi ta l i ty

Educat ion?

E x a m p l e s f r o m I n s t i t u t P a u l B o c u s e

Mas t e r ’ s p r o g r a m s

So many challenges for universities…

• The difficulty of judging what is needed• The needs of the Industry

• The needs of High Education

• The needs of Students

• Some ideas:• Curriculum must serve the needs of the evolving industry

• Education must fit into the higher education context ensuring it will be accreditated and meet the intellectual and social standards associated with higher education

• Education must be able to be priced in line with the salary expectations in the industry

(Source: Catrett, J. 2018)

Integrat ive Learning

E x a m p l e s f r o m M S c i n

I n t e r n a t i o n a l H o s p i t a l i t y M a n a g e m e n t

One MSc. Several locations

3 Semesters, 3 Focuses, 3 Projects, 3 Locations

•The Restaurant Concept, Lyon

Foodservice

Management

•The Hotel Concept, ParisLodging Management

• In-Company Project, Shanghai

International Hospitality & Consulting

E x a m p l e s f r o m M S c i n

I n t e r n a t i o n a l H o s p i t a l i t y M a n a g e m e n t

Entrepreneurial project

Professional Immersion Module

Service Experience

Study visits

Field trips to Paris, London, Shanghai

E x a m p l e s f r o m t h e c u l i n a r y M a s t e r ’ s P r o g r a m

The teaching methods are based on an adapted pedagogy

Providing a balance between theory, analysis, creativity, and practical projects, this tailor-made approach allows students to capitalize on their strengths, pinpoints the areas of expertise they must improve and adapts to their previous background.

E x a m p l e s f r o m M a s t e r ’ s i n C u l i n a r y

L e a d e r s h i p & I n n o v a t i o n

The program is delivered in partnership with leading universities 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.

E x a m p l e s f r o m M a s t e r ’ s i n C u l i n a r y

L e a d e r s h i p & I n n o v a t i o n

8 projects per year! With industrial partners, foodservicecompanies, chefs… such as Haagen Dazs, Yoplait, Arytza…

An unique joint-project with a reknown school of Design

Research with a project about healthy food for vending machines

Some t ips…

Create a friendly atmosphere among studentsFacilitate everyday lifeDevelop intercultural skillsA common project with the 2 Master’s program: ‘concept design & development’

Tr y t o m a k e t h e m h a p p y !

In conclusion…