The Culinary Institute of France offers high-level professional infrastructure and equipment for training that meets the strictest requirements in terms of ergonomics, quality of knowledge transmission, and safety. Each student has a high-quality workspace that provides them with ease to practice and acquire technical knowledge in the best conditions. Each laboratory accommodates a maximum of 16 students.
All cooking equipment, with thermal insulation, has been selected from the professional range of the French company Pavailler; freezing, rapid cooling, storage, and fermentation equipment comes from the professional range of the manufacturer Hengel; and the stainless steel furniture has been chosen from the range offered by the French company PV Labo Concept located in Burgundy.
INTENSIVE CUSTOMIZED TRAINING
Whether you are passionate about bakery, pastry, ice cream, or want to embrace all these areas at once, the school offers many specialized programs that allow you to successfully complete your project. You will practice as closely as possible with the masters, in small groups of a maximum of 15 students per laboratory. Optimal conditions that allow you to quickly become a skilled and autonomous professional.
TEACHINGS ACCESS TO A WIDE PROFESSIONAL NETWORK
Inst
The Bakery & Entrepreneurship training program consists of a two-year core curriculum followed by a specialization in bakery for the third year. This unique program allows students to master not only the production of bakery products, but also marketing, economics, and business management, in order to become independent entrepreneurs in all areas of the pastry arts. Students also learn about nutritional aspects and food balances, as well as sustainable development issues. Additionally, they are encouraged to offer high-quality service from production, including customer service, sales support, tasting new recipes, and customer loyalty.
During the third year, students are placed in a real professional bakery setting and must design their product line, packaging, pricing, store design, and promotion of their product ranges, while complying with legislation. They must also design and implement print and digital communication methods. Students benefit from professional immersion during exclusive juries and masterclasses with top chefs and Best Craftsmen of France Bakery, as well as educational visits to the professional world and local producers. They must also complete a 4-month internship in a company each year to better master the profession and prepare for their entry into the professional world.
At the end of this training, you will be able to:
Methods used:
In the laboratory:
Theoretical courses:
Input:
Product manufacturing: pastries, pasta, creams, sugar cooking, breads, pastries, chocolate, ganache, confectionery, decorations, sorbets, ice creams, frozen desserts...
Business management:
accounting, fundamentals of law, competition and consumer law, marketing, sales techniques, business economics, statistics, office automation (software), languages, written and oral expression techniques
Quality control:
control of the conformity of raw materials and products throughout the manufacturing process, control of weights and quantities, control of the appearance of finished products
Technology:
work environment, personnel, premises and equipment, raw materials, food hygiene and safety
Culture:
history of French gastronomy, regional specialties, evolution of tastes and customs
Output:
By filling out the following form, you get:
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