RRC Joins Worldwide Culinary Alliance

At a special ceremony in France, representatives from Red River College signed an agreement making RRC the only Canadian partner to be inducted into the Institut Paul Bocuse Worldwide Alliance.

“We are joining a network of expertise that will further benefit our students, staff and programming at the Paterson GlobalFoods Institute, Red River College’s School of Hospitality and Culinary Arts,” said Stephanie Forsyth, President & CEO of Red River College. “The Institut Paul Bocuse is located in Lyon, France, the heartland of food and wine country and this agreement signals partnerships that provide countless benefits to staff, students and our programming.”

“We are pleased to welcome our Canadian partner to the Alliance,” said Eleonore Vial, Dean, Director of Academic Development, Institut Paul Bocuse.  “We look forward to the opportunities this partnership represents and the educational opportunities we both shall realize.”

“By joining this Worldwide Alliance we have the opportunity of sharing skills and best practices by participating in exchanges of teaching staff from the Institut Paul Bocuse and its partners,” said Keith Muller, Dean, School of Hospitality and Culinary Arts, RRC. “It’s a tremendous opportunity and a positive reflection on the innovative educational programming the College offers.”

The Institut Paul Bocuse formed the Institut Paul Bocuse Worldwide Alliance in 2004.  Today this unique alliance covers 14 partners in 15 countries, all among the world’s top Hospitality Management & Culinary Arts schools. Partners of this Alliance are located  in Canada, Chile, Colombia, Ecuador, Finland, France, Greece, Japan, Mexico, Peru, Singapore, South Africa, Taiwan and the United States.

Each institution can select its top students for an intensive four-month session at the Institut Paul Bocuse. Every year, this innovative educational program gives 40 students a unique opportunity to perfect their technical skills, discover French culture, while at the same time sharing and showcasing their own culinary culture.

This partnership also brings with it opportunities for student exchange, instructor exchange, curriculum development and design. It also offers master classes in food, wine and service. Student transfer credit opportunities exist as does a Bachelors and Masters program in either International Hotel and Restaurant Management or Culinary Innovation in conjunction with the University of Lyon and University of Helsinki.

Lyon, France is a great city for students and as the capital of gastronomy, enjoys international recognition. Its exceptional quality of life and economic dynamism also make it one of the most attractive cities in Europe.

Its climate is enjoyable and its wooded parks offer great compromise between city and country, a stone’s throw from the highest mountain summits in Western Europe and the Mediterranean Sea. At the crossroads of major rail and airline connections, Lyon is connected to 112 French and European metropolitan areas. Lyon, a city of art and culture, with a rich heritage, welcomes more than 120,000 students in higher education including 16,000 international students.

The School of Culinary and Hospitality Arts at Red River College offers full-time programs in Culinary Arts, Hospitality Management, Professional Baking and Patisserie. These programs prepare students for careers in the growing and demanding hospitality industry. From award-winning instructors to hands-on training, RRC’s Culinary and Hospitality Arts programs are highly recognized and praised by industry professionals. Graduates are work-ready and in high-demand throughout the hospitality industry.

For more information on the Institut Paul Bocuse visit them online: http://www.institutpaulbocuse.com/us/