Bachelor
Chocolate & Business

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

Next available session: January 2021

The "Chocolate & Business" Bachelor's degree is designed to train qualifed entrepreneurs in the chocolate sector. It draws on the strengths of the Galileo Global Education Group, which includes many renowned schools in the domains of management, marketing, creative arts and communication.

The particularity of this training is that it takes a "bean to bar" approach, providing our students with a wide scope of knowledge, from artisan techniques to the agronomics of cocoa (regional and vintage) cocoa tasting, fostering the discovery and protection of ancient cocoa varieties.

Throughout their training, students are placed in a practical industry context. Taking into account current applicable legislations, they are tasked with designing their own line of products, from packaging to pricing, including shop design and promotional strategies. It is also compulsory that the students devise and implement a print and digital marketing strategy (animate social media, management of communication tools, and customer care).

Course advantages

  • Location in a city known for its gastronomy and the quality of its local products
  • High-end facilities: two baking labs, entirely equipped with material made in France, hosting up to 16 students at a time, ergonomically designed to facilitate exchanges between students and chef-instructors
  • Intensive training: 7 hours of classes per day in the laboratory
  • Motivated and acclaimed teaching staff
  • Cross-curricular teaching (management, design, marketing, dietetics, hygiene) allowing students to become independent professionals
  • Five-month work placement per year
Bachelor Chocolat

Classes

  • 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 and practical knowledge

les-acquis-bachelor-chocolaterie-institut-culinaire-de-france
  • Tempering chocolate (chocolate tempering methods, tabling, seeding), moulding and making commercial arrangements (moulding techniques, chocolate cutting, chocolate spraying), creation of chocolate decorations (chips, fans, strips, openwork decorations, thickened chocolate), introduction to artistic chocolate pieces
  • Chocolate confectionery: manual coating techniques and chocolate filling; making ganaches to coat, mould, sculpt; ganaches infused with fruit, butter, alcohol, truffles; fillings made from praline, marzipan, fondants; two-layer confectionary and fruit jelly; canapés and snacks; introduction to automatic machine coating and coating chocolate balls
  • Confectionery: French pink pralines, nougat, caramels, berlingots, marzipan, pralines, gianduja, marshmallows, candied fruits, fruit jellies, jelly candies
  • Creative chocolate pieces: cutting chocolate, spraying subjects, modelling
  • Chocolate decorations: elaborate techniques of chocolate decoration
  • Chocolate-based pastries: desserts, classic and modern pies, cakes

Our teaching team

Damien Julia, directeur de l'Institut Culinaire de France
Damien Julia
Managing Director
Damien Julia, directeur de l'Institut Culinaire de France
Damien Julia has worked for many gourmet restaurants including those at the Intercontinental Hotel in Geneva, the Grand Hotel in Paris, the Crillon, the Hilton Arc de Triomphe and even the QE2 cruise ship. After graduating with a professional qualification in catering from the Louis Darmanté Hotel School in Capbreton and a degree in hotel management from the University of Brighton in England, he moved abroad several times before returning to France and entering the world of training. He began teaching at CFA Médéric in Paris before becoming Director of Le Cordon Bleu Paris school in 2010 and then of the ateliers Ferrière at Ecole Ferrière in 2015. Finally, in 2016 he took advantage of his diverse experience and set up his own company, Education and Culinary Arts Consulting, which provides market research on the evolution of culinary training.

kyung ran baccon
Kyung Ran Baccon
Executive Pastry Chef
kyung ran baccon
World Pastry Championship silver-medallist (SIGEP Rimini 2012), finalist Pastry Meilleur Ouvrier de France (Best Artisan of France) in 2015, trained in fine arts and sculpture in South Korea, graduated with a CAP, BP, BM in pastry with honors from INBP in Rouen. Kyung Ran Baccon has worked as a pastry sous-chef for Joël Robuchon's two Michelin-starred restaurants in Las Vegas, has been an instructor in major hotels and a consultant to several international companies (in Saudi Arabia, South Korea and China).

Admission école de pâtisserie

Requirements

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

Applications

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 via video-conference. This enables the candidate’s motivation and level of English to be evaluated. Basic knowledge of French is necessary for the course. The candidate will be informed of the outcome in the days following the interview.

Fees

€9,900 per annum

Enrollment

A registration form will be sent to successful applicants. This must be completed and returned to Institut Culinaire de France along with the requested documents within 30 days.

Visa application

Once your enrollment has been confirmed, you will receive an enrollment confirmation letter. This document is necessary to request your visa from the French consulate in your country. According to French law, any stay of a duration exceeding 90 days requires a long-term visa. However, for some nationalities, a visa may be required for any length of stay. This procedure might take a considerable amount of time. As such, we advise students to start their visa application upon receipt of their acceptance letter.