The International Master in food & cook design, fully taught in English, offers a high level of training in the field of culinary and cook design.
One of the few courses of its kind available in France and Europe, the International Master in food & cook design is taught at École de Condé Lyon, located in the capital of French gastronomy. The course brings together designers, renowned chefs, sociologists and scientists in a unique classroom setting that focuses on production and planning.
In addition to the design of food dishes, plates and eating places (restaurants, shops, etc.) the course goes into the relationship between the consumer and the product through historical, socio-cultural, marketing, but also nutritional and scientific analysis.
The International Master in food and cook design is a year-long program followed by internship experiences, which accounts, in total, for 60 ECTS credits.
This program allows designers, culinary arts and agribusiness students to investigate one of the most promising field of design, connecting multiple fields of expertise such as food sciences, food aesthetics, food sociology, etc.
Students graduated from bachelors in design, cooking, culinary arts, hospitality management and food sciences may apply to the International Master in Food and Cook Design.
Admission is based on an interview as well as on student academic record and portfolio review.
All applicants are required to have previously acquired, or to be in the process of acquiring, 180 ECTS credits in academic fields relating to design (space, graphic, product), culinary arts, hospitality management or food sciences.
International students may contact directly École de Condé international admissions office for further assistance.
This program has also been certified as a first level European Master’s degree (60 ECTS) by the European Accreditation Board of Higher Education Schools.
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