Bachelor in Sweet Culinary Arts & Entrepreneurship

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
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The Bachelor's program includes a common core for the first two years, followed by specialization in the third year. It aims to train independent entrepreneurs in all areas of the confectionery arts, including production mastery, marketing, economics, and business management. Students also learn about nutritional aspects, food balance, and sustainable development issues. They are encouraged to provide high-quality service from production, offering warm hospitality, clear information, sales support, tastings of new recipes, and customer loyalty.

In the third year, students are placed in real-life situations to design their product line, packaging, pricing strategy, boutique design, and promotion of their product ranges, while adhering to legislation. They must also create and implement print and digital communication methods. Students benefit from professional immersion through exclusive juries and masterclasses with top chefs, educational visits to the professional world and local producers, as well as a 4-month internship in a company each year. This training is a real asset for better mastering the profession and preparing for their entry into the professional world.

• Respect hygiene and production rules by organizing your work station.
• Be autonomous in the laboratory to analyze, control, and present your production.
• Develop and lead a marketing and sales strategy to achieve sales objectives and meet the demands of the targeted clientele.
• Work in a team while respecting colleagues.
• Expand your cultural knowledge in gastronomy to transmit and promote this culture.
• Analyze and synthesize data for exploitation.
• Understand financial management techniques to drive business performance.

At the end of this training, you will be able to:

• Master the fundamentals and culinary techniques of sweet arts;
• Master production while respecting food hygiene and safety rules;
• Work effectively and respectfully in a team;
• Define and implement a commercial action plan;
• Implement marketing and communication actions;
• Develop a client portfolio and implement a customer management strategy;
• Understand the financial management of a company;
• Integrate a managerial posture.

Methods used:

In the laboratory:

• Intensive practice in the laboratory;
• Discovery of new techniques through step-by-step demonstration by the training Chef;
• Implementation of techniques under the supervision of the training Chef;
• Application of professional techniques through various recipes;
• Presentation and enhancement of products;
• Analysis of product defects and qualities with the training Chef;
• Professional situation simulation in collective or individual work;
• Setting up a pop-up shop in the third year through our operating boutique in our application boutique.

Theoretical courses:

• Development of marketing and communication action plans;
• Role-playing games to acquire skills;
• Practical case studies integrating a professional situation simulation;
• Illustration of theoretical contributions through concrete examples;
• Realization of practical analyses.

• Gastronomy Engineering Module
• Management Module
• Business Environment Module
• Tools and Support Module
• Living Languages Module
• Culture and Cultures Module
• Professional Training
• Business Management
• Business Environment
• Communication
• Culture
• School Life and Professionalization