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

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 @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 GÉRARD PÉLISSON Chef of the century Co-Founder of the Accor 3 Michelin stars since 1965 . Group . 4 //

FLEXIBLE Learning PATHS to meet your own project more than 30 different courses

1000 STUDENTS FROM 55 COUNTRIES 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

L’INSTITUT RESTAURANT LE ROYAL 5* SCHOOL HOTEL 7 //

SAISONS SAISONS RESTAURANT BY DAVY TISSOT 8 //

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 of Professional Certifications PROGRAMS REWARDED

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

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

Generator – London

Functional Emotional

W - Starwood - Shanghai

The rooms

www.Lamaisonchampselysees.com

SANDERSON - London

Off Seine - Paris www.offparisseine.com

Banke Hotel – Paris www.hotelbanke.com

Townhall Hotel - London Old city hall

The Hoxton - Paris www. thehoxton.com/fr/paris

The Hoxton - Londres

Fun Easy to use 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 among the 10 best instagrammable places in your area

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

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)

Integrative 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 e MSc Sc. . Se Several lo locatio ions

3 Semesters, 3 Focuses, 3 Projects, 3 Locations Foodservice • The Restaurant Concept, Lyon Management • The Hotel Concept, Paris Lodging Management • In-Company Project, International Hospitality & Consulting Shanghai

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, 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

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 ’

Tr y t o make t hem happy! 

In conclusion…