Cuisine
& Horizon : Professional Culinary Career Transition Program

A Structured Program to Become a Professional Chef

This program aims to equip you with all the necessary skills to become a professional chef. You will learn the fundamentals of cooking and pastry, restaurant management basics, and become familiar with sanitary requirements and professional practices. Upon completion, you will be prepared to join kitchen teams in various culinary environments, such as restaurants, guesthouses, or as a private chef.
Programme provided in French only.

Who Is the Cuisine & Horizon Program For?

This program is designed for individuals seeking a career change into the culinary and restaurant industry. Whether you are employed, unemployed, or undergoing professional retraining, this program is open to all who have the desire to learn a new profession and specialize in the culinary arts.

Obtain a Recognized Diploma

This program leads to the “CUISINIER” title, Level 4, NSF code 221, registered with the National Directory of Professional Certifications (RNCP) as per the decision dated February 9, 2024 (RNCP sheet No. 38611), subject to validation of each competency block. You also have the option to prepare for the CAP Cuisine certification.

Learn more about our diplomas here.

Program

The program comprises several modules covering different aspects of the culinary profession. Each module is designed to provide a balanced approach between theory and practice.

Culinary Training

154 hours

Theoretical Approach to the Culinary World

You will begin by exploring the origins of cuisine with an introduction to the history of gastronomy, various types of cuisines, current trends, and essential professional vocabulary. You will also cover the indispensable principles of nutrition and dietary balance.

Acquiring Culinary Technical Skills – Culinary Fundamentals

By the end of your training, you will have mastered basic techniques in professional cooking, organized according to major product categories and preparation techniques:

• Culinary fundamentals within responsible dining: cutting, cooking, flavor pairing, plating, and color harmony

• Basic culinary techniques and practices: vegetable cutting, stocks, sauces, egg preparations, soups, and broths

• Meats and poultry: classification, cutting, cooking, and presentation

• Fish and shellfish: classification, cutting, cooking, and presentation

Working in a responsible and sustainable manner in both cooking and pastry is now an essential and crucial aspect of the future of the restaurant industry. These aspects will be addressed throughout your training journey.

Pastry Training

35 hours

Develop specific skills – Pastry techniques

French pastry recipes, fundamental techniques, and pastry technology will no longer hold secrets for you by the end of this module. You will acquire the techniques specific to pastry to practice this profession as a chef.

• Pastry techniques through the great classics

• Execution of essential recipes: choux pastry, creams, ganaches, and tarts

• Variations of these recipes according to your own sensitivity and creativity

• Gourmet plated desserts and petits fours: fondants, millefeuilles, rum babas, coconut macaroons, croquembouches

Food Hygiene and Safety Regulations

14 hours

Food safety and hygiene in the kitchen are essential for working in an establishment. You will learn the strict hygiene and safety rules necessary to ensure the quality of dishes and guarantee consumer safety.

• Key principles of regulations and risk analysis

• Best hygiene practices in commercial catering

Understanding Restaurant Management

48 hours

Operational Management

• Defining your target audience and building your offering: positioning, developing the food offering, menus

• Establishing a forecast budget and monitoring your activity: dashboards, revenue, expense control, sales optimization, and upselling

Restaurant Operating License

In collaboration with the Union des Métiers et des Industries de l’Hôtellerie – UMIH FORMATION.

Practical Scenarios – 28 hours

42 hours

To closely align with our professions, practical scenarios are organized to provide you with a comprehensive view of professional expectations. These exercises are complemented by product discovery workshops that are part of the hospitality and catering universe.

• Through workshops focusing on key restaurant products (wine, cheese, tea, coffee…), you will be able to personalize and enrich your customer offering

• You will learn to describe, enhance, and sell your service

• You will perform kitchen and dining room service in real-life situations within a restaurant at Institut Lyfe (formerly Institut Paul Bocuse

Assessment Methods

Preparing for and Achieving the “Cuisinier” Certification

Various types of assessments are implemented throughout the training. Skills, behavior, and acquired knowledge are continuously evaluated using criterion-based grids.

Educational objectives are assessed through practical scenarios, technical tests, and case studies. Knowledge, technical, and technological expertise are evaluated through written tests such as multiple-choice questionnaires (MCQs) and case studies.

It is essential to work consistently throughout the program to prepare effectively and succeed in your certification.

Each training module includes a satisfaction questionnaire to be completed by the trainee.

CPF Eligibility

This training is eligible for funding through the Compte Personnel de Formation (CPF). You can thus benefit from full or partial coverage of your training, depending on your situation.

Information Sessions

To learn more about the Cuisine & Horizon program, information sessions are organized at our premises in Écully, attended by Dominique Brunet, Director of Institut Lyfe Executive Education, and Fabienne Novelli, our Client Relations Manager, who will answer all your questions to guide you through your training journey.

Date: Wednesday, June 4, 2025
Time: 6:30 PM to 8:30 PM
Location: Institut Lyfe Executive Education – Château du Vivier – 1A, Chemin de Calabert, 69130 Écully – FRANCE

Register for the information session here.

Embarking on a New Professional Life Through Career Transition

Professional retraining through our chef training program is a solid and effective springboard to access a new and exciting profession.

The training course in figures*