Bachelor
Sweet Arts
& Sales Network Management

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Location:
Bordeaux
Bachelor's degree
Duration: 1 year
Taught in
100% French or 100% English

Next available session: September 2020

The goal of the Bachelor's degree in "Sweet Arts & Sales Network Management" is to train professionals with expertise in the intersecting felds of management, marketing, creativity and communication, while also providing them with in-depth knowledge of production processes in sweet arts.

This innovative and unique program is designed to meet a growing worldwide need for business and human resources managers that are knowledgeable in the production of bakery products, ice cream, chocolate, confectionaries, and pastry.

Students gain a solid foundation in management, communication, marketing, and law and add to this deep knowledge of production processes.

Renowned pastry professionals regularly participating in master-classes and as exam juries, allowing our students to be in guided by the industry’s fnest actors.

Students will also be required to complete a 5-month internship each year, aimed at providing them with insight and practical knowledge, easing their professional transition.

The strengths of the training

  • Location in a city known for its gastronomy and the quality of its local products
  • Recognized faculty
  • Cross-curricular teaching (management, marketing, hygiene, law) allowing students to become independent professionals
  • Internship in a company
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bachelor-arts-sucres-management-des-reseaux-de-vente-trio1
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Classes

  • Intensive practical laboratory training (300h/year)
  • Marketing / Management / Communications / Law (in partnership with ESG business schools): to forge and sharpen your entrepreneurial skills
  • Nutrition and health: to target the nutritional balance of culinary creations
  • 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
  • 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)

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).

Damien Baccon
Damien Baccon
Baker Chef - Trainer
Damien Baccon
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

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.

Languages