LEVEL EQUIVALENT TO FRENCH BACCALAUREATE + 5 YEARS
Course objective
To train students over a period of 24 months in a full-time course and a « long stay » work placement in a foreign country, in the sector of culinary design associated with ‘Art de Vivre’ by integrating the four main disciplines of design, namely: Graphic Design, Product Design, Packaging Design and Spatial Design.
Jobs studied for
Design manager or head of project overseas specialising in culinary design, assimilating the processes linked with sustainability, management of complex projects and development and creation teams.
Businesses targeted
Producers and transformers of food products (winegrowers, foie gras producers, salmon farmers, pastry chefs, starred chefs…) managers of establishments such as restaurants, leisure centres, tasting areas, thalassotherapy centres, specialist national or international design agencies.
Main Course Content
1st year: 6 principal teaching units: 60 ECTS units for the academic year
TU1: Creation and expression techniques
TU 2: Culture and new economic processes, management
TU 3: Applied technology, new materials and eco-design procedure
TU 4: Research and creativity module
TU 5: Application of projects
TU 6: International module (work-placement and workshop)
Design Sectors studied
- Graphic Design
- Product Design
- Packaging Design
- Spatial Design
- Food Design
Sponsored by Michel Guérard starred chef
“Mettons le design au service de la cuisine française” Michel Guérard, Chef étoilé “Les Prés d’Eugénie“
Crédit photo : Tim Clinch