Bordeaux
Duration: Three years including five months of work placement/year
100% French or 100% English
Next Start date: October 2024
The BA Confectionery Arts & Entrepreneurship programme is designed to train ambitious entrepreneurs in the fields of pastry, chocolate, confectionery, ice-cream and baking, while building on the strengths of the Galileo Global Education Group, which includes many renowned schools in the intersecting fields of management, marketing, creation, communication and interpersonal skills.
The programme includes a core curriculum during the first 2 years and a specialisation during the 3rd year in pastry, bakery, chocolate/confectionery or ice-cream.
This original programme includes not only the mastering of production but also marketing, economics and business management, in order to train autonomous entrepreneurs in all areas of the confectionery arts.
The course also teaches students nutritional aspects and dietary balance, and makes them aware of the challenges of sustainable development: organic produce, energy management, waste management, short supply chains, fair trade, etc.
In addition to this, students are encouraged to incorporate high-quality service right from the production stage: customer reception, customer information, sales support, tasting of new recipes, customer loyalty, etc.
Throughout their training, students are put in real-life professional situations. They are thus required to design their product line, its packaging, its price line, the design of the shop and the promotion of their product ranges while complying with legislation. They are also required to design and implement print and digital communication tools (social media management, management of communication media and customer relations).
Students are in professional immersion during vivas and exclusive masterclasses with major chefs and Meilleurs Ouvriers de France (such as Pierre Hermé, Johanna Le Pape, Jean-Thomas Schneider). Educational excursions are also organised within the professional world and to local producers, in a renowned gastronomic and wine-growing region in Bordeaux. In addition, each year they must complete a five-month work placement in a company. This is a real asset helping students to master the profession and prepare their entry into the professional world.
Pace of study
The training takes place over three years, including a four-month work placement each year. This experience within a business is a real asset helping students to better master the profession and prepare their entry into the professional world.
The course can be followed in French or English, translated live by an interpreter present in the room.
Course advantages
- Multidisciplinary training: students master the techniques of pastry making, baking, chocolate making, confectionery, ice-cream making
- High-end facilities: 16 students maximum per lab, ergonomic work stations facilitating exchanges between students and chefs, high-quality ingredients and state-of-the-art equipment (all cooking equipment, with thermal insulation, has been selected from the French company Pavailler’s professional range; the freezing, rapid cooling, conservation and fermentation equipment comes from the manufacturer Hengel’s professional range; and the stainless steel fixtures have been selected from the range by French company PV Labo Concept, located in Burgundy).
- Intensive training: six to seven hours of classes per day in the lab
- Motivated and professionally acclaimed teaching staff
- Cross-curricular teaching (management, marketing, law, hygiene, culture) enabling students to become autonomous professionals
- Work placement for five months per year
- Bachelor's degree from the Institut Culinaire de France awarded by Pierre Hermé, Chairman of the Teaching Committee
Candidates/requirements
Admission in 1st year: Students (over 18 years of age) with a baccalaureate level or equivalent.
Admission in 3rd year: Students with a 2-year degree or a Bachelor's degree in Management.
The programme includes a core curriculum during the first 2 years and a specialisation during the 3rd year in pastry, bakery, chocolate/confectionery or ice-cream.
This original programme includes not only the mastering of production but also marketing, economics and business management, in order to train autonomous entrepreneurs in all areas of the confectionery arts.
The course also teaches students nutritional aspects and dietary balance, and makes them aware of the challenges of sustainable development: organic produce, energy management, waste management, short supply chains, fair trade, etc.
In addition to this, students are encouraged to incorporate high-quality service right from the production stage: customer reception, customer information, sales support, tasting of new recipes, customer loyalty, etc.
Throughout their training, students are put in real-life professional situations. They are thus required to design their product line, its packaging, its price line, the design of the shop and the promotion of their product ranges while complying with legislation. They are also required to design and implement print and digital communication tools (social media management, management of communication media and customer relations).
Students are in professional immersion during vivas and exclusive masterclasses with major chefs and Meilleurs Ouvriers de France (such as Pierre Hermé, Johanna Le Pape, Jean-Thomas Schneider). Educational excursions are also organised within the professional world and to local producers, in a renowned gastronomic and wine-growing region in Bordeaux. In addition, each year they must complete a five-month work placement in a company. This is a real asset helping students to master the profession and prepare their entry into the professional world.
The training takes place over three years, including a four-month work placement each year. This experience within a business is a real asset helping students to better master the profession and prepare their entry into the professional world.
The course can be followed in French or English, translated live by an interpreter present in the room.
- Multidisciplinary training: students master the techniques of pastry making, baking, chocolate making, confectionery, ice-cream making
- High-end facilities: 16 students maximum per lab, ergonomic work stations facilitating exchanges between students and chefs, high-quality ingredients and state-of-the-art equipment (all cooking equipment, with thermal insulation, has been selected from the French company Pavailler’s professional range; the freezing, rapid cooling, conservation and fermentation equipment comes from the manufacturer Hengel’s professional range; and the stainless steel fixtures have been selected from the range by French company PV Labo Concept, located in Burgundy).
- Intensive training: six to seven hours of classes per day in the lab
- Motivated and professionally acclaimed teaching staff
- Cross-curricular teaching (management, marketing, law, hygiene, culture) enabling students to become autonomous professionals
- Work placement for five months per year
- Bachelor's degree from the Institut Culinaire de France awarded by Pierre Hermé, Chairman of the Teaching Committee
Admission in 1st year: Students (over 18 years of age) with a baccalaureate level or equivalent.
Admission in 3rd year: Students with a 2-year degree or a Bachelor's degree in Management.
Theoretical & practical knowledge
- Product manufacturing: cakes, dough, creams, sugar baking, breads, pastries, chocolate, ganache, confectionery, decorations, sorbets, ice-cream, frozen desserts, etc.
- Business management: accounting, legal basics, competition and consumer law, marketing, sales techniques, business economics, statistics, office automation (software), languages, written and oral expression skills
- 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: the working environment, staff, premises and equipment, raw materials, hygiene and food safety
- Culture: history of French gastronomy, regional specialities, evolution of tastes and customs
Classes
Gastronomic Engineering Module
Management Module
Business Environment Module
Tools and Materials Module
Modern Languages Module
Culture and Cultures Module
- Product manufacturing: cakes, dough, creams, sugar baking, breads, pastries, chocolate, ganache, confectionery, decorations, sorbets, ice-cream, frozen desserts, etc.
- Business management: accounting, legal basics, competition and consumer law, marketing, sales techniques, business economics, statistics, office automation (software), languages, written and oral expression skills
- 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: the working environment, staff, premises and equipment, raw materials, hygiene and food safety
- Culture: history of French gastronomy, regional specialities, evolution of tastes and customs
Candidates/requirements
This programme is open to all motivated candidates over 18 years of age with baccalaureate-level qualifications.
Fees
€11,600/year
Admissions procedure
Candidates should request an admissions interview via the website. An appointment time will be offered within 48 hours and the interview can be conducted by Skype. This enables the candidate’s motivation to be assessed and their level of English to be tested if they wish to join the English-speaking programme. A basic knowledge of French is necessary for the course. Candidates will be informed of the admissions decision in the days following their interview.
Enrollment
An enrollment form will then be sent to successful candidates. This should be completed and returned to the Institut Culinaire de France with the required documents within one month.
Our teaching team
Candidates/requirements
This programme is open to all motivated candidates over 18 years of age with baccalaureate-level qualifications.
Fees
€11,600/year
Admissions procedure
Candidates should request an admissions interview via the website. An appointment time will be offered within 48 hours and the interview can be conducted by Skype. This enables the candidate’s motivation to be assessed and their level of English to be tested if they wish to join the English-speaking programme. A basic knowledge of French is necessary for the course. Candidates will be informed of the admissions decision in the days following their interview.
Enrollment
An enrollment form will then be sent to successful candidates. This should be completed and returned to the Institut Culinaire de France with the required documents within one month.