Bakery / Snacking & Business

Bachelor's degree
Duration: 3 years
Taught in
100% French or 100% English

Next available session: September 2020

The "Bakery/Snacking & Business" Bachelor's will train ambitious entrepreneurs in the Bakery/ Snacking industry.

This innovative program is a oneof-a-kind: its curriculum includes both in-depth knowledge of high-quality bread production and also a solid foundation in nutrition and dietary balance.

The program also raises students' awareness of sustainable development: organic products, energy and waste management, short supply chains, fair trade... Furthermore, students are encouraged to take a full-cycle approach: when first thinking about their choice of bread varieties, snacks and pastries, they will also have to plan how to provide a high quality service, considering customer information, promotional materials (flyers, iconography, packaging, etc.), new recipe tastings, communication with customers, and more.

Renowned professional bakers regularly provide master-classes and participate in juries, which allows our students to be in contact with the best in the industry. Students will also complete a 5-month hands-on internship each year which provides them with deeper knowledge and eases their transition into the professional baking world.

The strengths of the training

  • Location in a city known for its gastronomy and the quality of its local products
  • High-end infrastructure: 16 students per laboratory maximum, ergonomic workplan favoring exchange between students, advanced equipments
  • Intensive course: 7 hours of classes per day in the laboratory
  • Recognized faculty
  • Cross-curricular teaching (management, design, marketing, dietetics, hygiene) allowing students to become independent professionals
  • Internship in a company


  • Intensive practical laboratory training (300h/year)
  • Marketing / Management (in partnership with ESG business schools): to forge and sharpen your entrepreneurial skills
  • Nutrition and health: to target the nutritional balance of culinary creations
  • Biochemistry: to know and identify the properties of a food and keep all its flavor
  • Culinary design (in partnership with LISAA school of design): for the ultimate search for visual and taste beauty
  • Digital training (in partnership with Digital Campus): to master social networks and improve the projection capacity of the taste experience
  • History of gastronomy: for the transmission of the French culinary tradition
  • Design / styling: for monitoring trends and highlighting products
  • Foreign languages: for the international ambitions of the artisans of tomorrow
  • Soft skills (in partnership with Cours Florent): to enrich students' relational skills
  • Company internships (280h/year)

Theoretical & practical knowledge


  • Development of practical skills: supply, receipt of goods, detecting quantitative and qualitative anomalies, storage
  • Production/Manufacturing: putting a workstation in place, calculating raw materials, implementing various methods of kneading, weighing and shaping, monitoring various fermentation methods, putting in the oven and controlling cooking and cooling, identifying defects and presenting products for sale
  • Baking and other products: French sourdough, wholemeal bread and rye bread, making rolled puff pastry products, croissants, chocolate croissants, two-colour breads, making leavened dough products, pain au lait, brioche, pastries, etc.
  • Maintenance and security: cleaning and disinfecting premises, equipment and materials, checking the correct operation of equipment and safety devices
  • Quality control: checking the conformity of raw materials and products throughout the manufacturing process, checking weights and quantities, checking the appearance of finished products
  • Technology: history of baking, professional vocabulary, personnel and workstations, equipment, organisation methods, supply, preservation methods and inventory management
  • Raw materials: manufacturing techniques and finished products, sensory education, hygiene and food safety
  • Know-how: organising, kneading, adding water or flour to dough, conducting fermentations, dividing and shaping dough pieces, forming various shaped dough pieces, multiple scoring, putting in the oven using a baking mat and spatula, managing cooking and cooling, selling and displaying products for sale

Our teaching team

zakari benkhadra
Zakari Benkhadra
Managing Director
zakari benkhadra
A graduate of Assas and Georgetown University (Washington), Zakari Benkhadra has worked for internationally renowned companies such as Générale des Eaux, Vivendi and Unibail-Rodamco. In 2007, Alain Ducasse entrusted Zakari with the general management of his education division, which included ENSP - École Nationale Supérieure de Pâtisserie. He created the first CAP professional retraining qualification in Pastry in French and English, followed by the first Bachelor’s course as well as various intensive short bilingual programmes. In 2018, thanks to his collaborations with the greatest chefs, he founded the Salon de la Pâtisserie in Paris.

Damien Baccon
Baker Chef - Trainer
Born into a family of bakers for four generations, Damien Baccon trained in baking at INBP. He worked for Joël Robuchon's Michelin-starred restaurants in Las Vegas and then worked as an international consultant in China and the Middle East. He then turned his hand to teaching at ENSP alongside Jean-Marc Guillot, Meilleur Ouvrier de France (Best Artisan of France) in 1997 and World Pastry Champion in 1993. He is now a bakery consultant mainly in Asia and Europe and is a member of the Ambassadeur du Pain association.


Admission école de pâtisserie


This program is open to candidates with strong motivation and to people with previous work experience (job seekers, those changing careers...).


An application request must be made through the website. Within the next 48 hours, the candidate will receive an invitation for an interview, either in person or video-conference (Skype). The candidate will be informed about the results following the interview.


A registration form will be sent to successful applicants. The form must be filled and returned to Institut Culinaire de France within 30 days, along with required documentation.

Visa application

Once his admission is confirmed, the candidate will be issued an acceptance letter. This letter is required for his visa application in the French consulate in the applicant’s respective country. According to French law, any stay longer than 90 days requires a long-term visa. However, depending on his nationality, a visa may be required for any length of stay. This procedure might take a considerable amount of time. Therefore, we advise the future students to start their visa application upon the receipt of their acceptance letter.


Institut Culinaire de France traite les données recueillies afin de gérer vos demandes d’information et vous accompagner dans votre orientation. Nous vous informons que Institut Culinaire de France utilise vos données à des fins marketing pour personnaliser et adapter ses offres de services à vos besoins et établir des statistiques et des modèles de profils marketings. Vos données seront conservées pour une durée de 3 ans ; pour en savoir plus sur la gestion de vos données personnelles et pour exercer vos droits, veuillez consulter la politique de protection des données de l’école ou envoyer un mail à l’adresse