MSc in Culinary Arts & Responsible Entrepreneurship (CARE)
Dive into sustainable culinary arts and responsible entrepreneurship.
The MSc in Culinary Arts & Responsible Entrepreneurship (CARE) trains future food managers to master responsible culinary and entrepreneurial practices, helping them to implement more responsible business management, robust and adaptable to future socio-ecological crises.
Duration
Type of diploma
Frequency
Campus
A program committed to a sustainable future
With the MSc in Culinary Arts & Responsible Entrepreneurship (CARE) from FERRANDI Paris, join a community of passionate learners, guided by a dedicated and expert teaching team, and benefit from personalized support to unlock your potential and build a professional career aligned with your personal values.
This innovative program responds to the contemporary challenges of ecological and societal transition in the culinary sector.
You will become an expert in sustainable culinary arts and in responsible business management, capable of combining gastronomic excellence with sustainability, and of consolidating a robust business model that can withstand socio-ecological disruptions.
Who is this program for?
Thanks to its unique pedagogy and cross-disciplinary approach, this MSc is open to:
- Learners without culinary skills who wish to enter the world of gastronomy with ethical/responsible values – minimum Bac+3.
- Learners with previous culinary experience who wish to specialize in CSR/sustainability and develop responsible entrepreneurial skills.
Learning Objectives and Pedagogical Approach
• Provide and strengthen knowledge and skills in sustainable culinary arts.
• Assess and adapt culinary offerings from the perspective of ecological and sustainable transition.
• Implement more responsible, resilient, and adaptable business management practices.
• Acquire the cross-functional skills necessary to create and manage a responsible and resilient business.
Program Advantages
- A unique combination of gastronomic excellence and responsibility.
- Bilingual curriculum, alternating between French and English teaching.
- Meetings with committed professionals, as well as the opportunity to immerse oneself in innovative and responsible ecosystems.
Course Content
(non-exhaustive list)
Sustainable Culinary Arts
- Food ethics and responsible sourcing
- Sustainable culinary art techniques (cuisine, pastry, and catering)
- Culinary biochemistry applied to sustainable gastronomy
- Sustainable culinary design
- Sustainable menu and recipe development
Responsible Entrepreneurship
- Responsible entrepreneurship & innovative project management
- Responsible supply chain management
- Sustainable culinary marketing
- Ethical management
- Responsible finance
Career Development & Professional Integration
- Career preparation
- Conferences and professional meetings
Teaching Methods
- Technical demonstrations
- Case studies
- Real-world simulations
- Professional conferences, roundtables, and visits
- Group projects
Assessment Methods
- Continuous assessment
- Exams
- Final thesis or entrepreneurial project
After completing the MSc, you can take on key roles in the transformation of the restaurant industry, in France or internationally:
- CSR Culinary Consultant
- Sustainable Culinary Innovation Manager
- CSR Food Supply Chain Manager
- Food Business Developer
- Executive Chef (with significant prior professional experience)
- €22,000 (net of tax, excluding additional fees)
For details on additional fees, refer to the Admissions guidelines.
Calendar
- Academic Year Start: September 2026
- Applications Open: January 7th 2026, 2025
- Application Deadline: August 31, 2026
Admission Process:
- Application file and interview (in English or French)
- Download the admission guidelines
Your CV, signed FERRANDI Paris!
- Highly personalized curriculum: support for your entrepreneurial project, as well as the our Career Centre
- The best in the world for gastronomy and business management
- An exceptional opportunity to gain international experience through an internship abroad
- High-quality faculty: academic researchers and professional experts
- Rigorous training with small class sizes
- Participation in an annual conference on New Practices in Responsible Gastronomy – see 2025 edition
- A global alumni network and partner companies in hospitality and food service to ease professional integration