Bachelor in French Pastry Arts

Graduates of the Bachelor in French Pastry Arts will acquire skills in the pastry industry, in the broadest sense. On one hand, they will manage supply operations, design, and create pastry products, viennoiserie goods, chocolate, confections, ice creams and delicatessen, while using colors, materials, volumes, shapes, etc., while complying with hygiene and safety regulations.

On the other hand, they will also learn how to create/take over and manage a company. They will define the global strategy for their company, manage activities and employees on a day-to-day basis, and analyze the environment to anticipate and adapt their company to the constantly evolving socio‐economic context (technology, regulations, competitors, environment).

Throughout this program, students learn how to become a leader, a creative and a manager. They will adapt products to customer needs and evolutions in customer behavior, producing high-quality goods while taking budget constraints into account. Throughout their three professional internships, students will be able to update and improve their knowledge and professional skills.

Success in the pastry business requires a toolbox of soft skills and commercial acumen to supplement your technical expertise. So throughout your three semesters on campus you will study a comprehensive program of academic courses focused on business and management topics.
Academic courses include (but are not limited to):

- Entrepreneurship Initiation
- Sustainability Practices in Operations
- Design of Sales and Production Areas
- Financial and Managerial Accounting
- Talent Management and HR Processes
- Business Law and Legal Risk
- Marketing New Trends
- Financial Performance Management
- Strategy and Business Models

Your academic studies culminate in a final project, where you will create your own entrepreneurial concept and develop a business plan to bring it to market.

Your on-campus technical training and classroom learning is complemented by three, 24-week professional internships at renowned companies within our network. Here you will be able to put what you’ve learned directly into practice.

This direct exposure to practical and operational challenges provides a ‘real world’ education that cannot be replicated in the classroom.

Examples of internship positions include:

· Pierre Hermé Paris

· Angelina

· Dorchester Collection

· Potel & Chabot

· Maison Pic

· Sadaharu Aoki

French pastry has never been more popular – or influential – worldwide as it is today, with skilled practitioners in high demand. With our Bachelor degree to your name, you will be ready to become a leader in the industry, or to forge your own path as an entrepreneur.

Career and entrepreneurial opportunities for our Bachelor in French Pastry Arts graduates include:

· Pastry boutique owner

· Product development manager

· Manager in pastry industry

· Pastry consultant

· Entrepreneur