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How to educate young generation in such a changing environement? Dr - - PowerPoint PPT Presentation

Oct 27, 2023 283 likes •815 views

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 I am am? AMFORHT Ambassador Programs Director

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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

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Who I I am 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
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LEARN BETTER DREAM BRIGHTER

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TRANSMIT THEIR PASSION

PAUL BOCUSE

Chef of the century 3 Michelin stars since 1965.

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GÉRARD PÉLISSON

Co-Founder of the Accor Group .

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FLEXIBLE Learning PATHS to meet your

  • wn project

more than 30 different courses

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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

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LE ROYAL

5* SCHOOL HOTEL

L’INSTITUT RESTAURANT

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SAISONS

SAISONS RESTAURANT

BY DAVY TISSOT

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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 Repertoire

  • f Professional Certifications

PROGRAMS REWARDED

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The Hospitality sector changes at such a rapid pace…

Disruption, disruption disruption!!

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Expected Unexpected Le Dorchester - Londres Le Peninsula – Shanghai- Speakeasy

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Generator – London

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Functional Emotional

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W - Starwood - Shanghai

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The rooms

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www.Lamaisonchampselysees.com

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SANDERSON - London

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Off Seine - Paris

www.offparisseine.com

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Banke Hotel – Paris

www.hotelbanke.com

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Townhall Hotel - London Old city hall

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  • www. thehoxton.com/fr/paris

The Hoxton - Paris

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The Hoxton - Londres

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Easy to use Fun Botlr chez Aloft

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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

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And tomorrow?

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In one word…

You MUST be « instagrammable » You should be among the 10 best instagrammable places in your area

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How can we improve Hospitality Education?

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 M a s t e r ’s p r o g r a m s

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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)

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Integrative Learning

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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

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One e MSc Sc. . Se Several lo locatio ions

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3 Semesters, 3 Focuses, 3 Projects, 3 Locations

  • The Restaurant Concept,

Lyon

Foodservice Management

  • The Hotel Concept, Paris

Lodging Management

  • In-Company Project,

Shanghai

International Hospitality & Consulting

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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
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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.

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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.

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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, foodservice

companies, 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
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Some tips…

  • Create a friendly atmosphere among students
  • Facilitate everyday life
  • Develop intercultural skills
  • A common project with the 2 Master’s program:

‘concept design & development’

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Tr y t o make t hem happy! 

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In conclusion…

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