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.