Our school

Who we are 

The School of Culinary Arts : “A Trip Through the World of French Gastronomy

Founded in 1969 within the European Center for Culinary Professions (Ceproc), the School of Culinary Arts proudly cultivates its outward-looking international perspective. In this era of globalization, the School is devoted to making French gastronomic know-how a common bond between human differences, and to put this bond to use in promoting well-being and the art of living, the French way. 

Building on the strength of our highly experienced professionals, the School of Culinary Arts, situated in Paris, puts its expertise in the hands of businesses, organizations, and individuals who are working in education, in the hotel and restaurant industry, and in catering and events planning. Courses and internships, consulting, custom contracting (including trademark licensing and franchising) are all within the realm of what we offer to assist our partners in gaining the skills they need to strive for excellence. 

Every year, over a thousand students come to study in one of our initial training programs, and 3500 professionals participate in our ongoing education courses. The vast range of profiles, specializations, and disciplines are what confer the School of Culinary Arts its exceptional character in the art of culinary education. 

All you have to do now is create your own customized curriculum: we propose a wide variety of flexible program modules so that you can elaborate a program that best fits your needs.


Our team consists of experienced trainers. Most of them have worked in prestigious restaurants, charcuteries, caterers, bakers in France or abroad. Graduate in gastronomy, chefs, Meilleurs ouvriers de France (MOF), they are passionate about teaching and transmitting their knowledge and know-know.

Our aim, excellence in education oriented towards

  • A combination of tradition and innovation
  • A diversity of training offerings 
  • A customized flexible unit program based on the particular culinary ambitions of each participant

A highly experienced faculty

  • Award-winning chefs and Meilleurs Ouvriers de France (MOF) from all fields of the French culinary arts fields
  • Expert consultants in service, restaurant service, decoration, event staging
  • Specialists and engineers in new technologies and in hygiene
  • Consultants in sales, management, organization, and administration

A few key figures

  • 1000 students and 3500 professional course participants trained each year 
  • 200 professional course participants trained internationally or on our campus  

Businesses, at the heart of our educational activity

  • More than 1000 business partners in the culinary craft and luxury industries


School life is a key part of our students experience. So we’ve ensured that everything they need, both for their studies and general day-to-day life, is only a short distance away.

• 2 high-tech laboratories • 8 laboratories • 2 amphitheaters • 1 on-site training restaurant • 1 computer laboratory • 1 school dormitory with 108 rooms • 1 gym hall


In France : • The Ritz • George V • Hôtel Plaza Athénée • Hilton • Hôtel Westminster • Le Grand Hôtel • Intercontinental • Potel & Chabot • Lenôtre • Fauchon • La Grande Épicerie (LVMH) • Riem Becker • Stohrer • Rodolphe Landemaine • Eric Kayser • The Elysée Palace • The Assemblée Nationale • The Sénat • The Regional Council of Ile-de-France
lnternational : • Jikeï School (Japan) • Fundatia Nejloveanu (Romania) • French Center of Berlin (Germany) • International Catering Cup (France) • Groupe Koutoubia (Morocco) • Alliance francophone (Throughout the world)