Helping you
develop your talent
Each year, the Qualiopi branded Institut Lyfe Executive Education (formerly Institut Paul Bocuse Executive Education Centre), coaches over 400 adult students in hospitality and the culinary arts:
- Independent professionals wishing to develop their skills
- Individuals seeking a career change
- Businesses keen to reinforce the competencies of their staff
- Imparting knowledge and savoir-faire to facilitate your path to excellence.
Our learning modules
Our learning modules are designed to ensure you reach your goals by developing techniques and instilling a management culture in line with the specifics of the hospitality industry and the culinary arts.
- Cuisine
- Pastry
- Bakery
- Wine & Beverage
- Entrepreneurship
- Management & Business Administration
- Regulations
Our key figures
2025 insights
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Trainees completing the courses
0%
Trainees satisfied
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Retraining sessions
0
Refresher sessions
Schedule
A wide range of modules at regular intervals to fit in with your project.
31 Aug 2026
Cuisine & Horizon: Professional Culinary Career Transition Programme
Cuisinier (Level 4) n°41647 - Salima Boutemtam Career retraining - Cuisine 10 weeks -301 hours
1 / 1
07 Sep 2026
10 Sep 2026
F&B Management: Operational Restaurant Management
Advanced level - Management & Business Administration 3 days
28 Sep 2026
28 Sep 2026
Becoming a Pastry Chef & Baker: the Fundamentals
Xavier Sacriste & Charles Liets Career retraining - Bakery 10 weeks
1 / 4
05 Oct 2026
Cuisine & Horizon: Professional Culinary Career Transition Programme
Cuisinier (Level 4) n°41647 - Salima Boutemtam Career retraining - Cuisine 10 weeks -301 hours
06 Oct 2026
07 Oct 2026
12 Oct 2026
12 Oct 2026
15 Oct 2026
F&B Management: Operational Restaurant Management
Advanced level - Management & Business Administration 3 days
19 Oct 2026
19 Oct 2026
Delivering a premium customer experience
Advanced level - Management & Business Administration 2 days (14 hours) - Institut Lyfe, Ecully, France
20 Oct 2026
27 Oct 2026
French pâté en croûte, pies & creative charcuterie
Advanced level - Cuisine 3 days - 21 hours - Institut Lyfe, Ecully, France
1 / 10
09 Nov 2026
16 Nov 2026
17 Nov 2026
Developing an Effective Digital Strategy
Advanced level - Management & Business Administration 2 days
19 Nov 2026
19 Nov 2026
19 Nov 2026
Planning and Financing Performance in Hospitality and Restaurant Management
Advanced level - Management & Business Administration 3 days
23 Nov 2026
1 / 7
14 Dec 2026
Marketing Essentials to Optimize Your Establishment’s Performance
Advanced level - Management & Business Administration 4 days - Institut Lyfe, Ecully, France
1 / 1
18 Jan 2027
Cuisine & Horizon: Professional Culinary Career Transition Programme
Cuisinier (Level 4) n°41647 - Salima Boutemtam Career retraining - Cuisine 10 weeks -301 hours
18 Jan 2027
1 / 2
01 Feb 2027
02 Feb 2027
French pâté en croûte, pies & creative charcuterie
Advanced level - Cuisine 3 days - 21 hours - Institut Lyfe, Ecully, France
08 Feb 2027
15 Feb 2027
15 Feb 2027
22 Feb 2027
1 / 6
01 Mar 2027
Marketing Essentials to Optimize Your Establishment’s Performance
Advanced level - Management & Business Administration 4 days - Institut Lyfe, Ecully, France
02 Mar 2027
08 Mar 2027
Delivering a premium customer experience
Advanced level - Management & Business Administration 2 days (14 hours) - Institut Lyfe, Ecully, France
15 Mar 2027
15 Mar 2027
Developing an Effective Digital Strategy
Advanced level - Management & Business Administration 2 days
17 Mar 2027
Financial Analysis in Hospitality and Restaurant Management
Advanced level - Management & Business Administration 3 days
22 Mar 2027
30 Mar 2027
Cuisine & Horizon: Professional Culinary Career Transition Programme
Cuisinier (Level 4) n°41647 - Salima Boutemtam Career retraining - Cuisine 10 weeks -301 hours
31 Mar 2027
1 / 9
August2026
September2026
October2026
November2026
December2026
January2027
February2027
March2027
News
A career change into baking and pastry-making: a booming trend
Published on 19 June 2026 . Trends & Industry
The story of Véronique and Frédéric, graduates and owners of Maison 1643
Published on 13 May 2026 . Alumni