Bachelor in French Pastry Arts - Paris

Working in small classes, you will receive hands-on practical training under the instruction of world-class pastry professionals. The program begins by teaching you the fundamentals of French pastry arts, including bakery, chocolate and confectionary, ice creams and sorbets. After your first professional internship, you’ll continue through advanced practice, incorporating modern entremets, gastronomic desserts and new trends in French pastry. A second professional internship is the prelude to two semesters of master classes, which represent the pinnacle of the program. These are taught alongside a two-part Innovation Lab that will give you a uniquely strong perspective on future trends in French pastry. Success in the pastry business requires a toolbox of soft skills and commercial acumen to supplement your technical expertise. So throughout your four semesters on campus you will study a comprehensive program of academic courses focused on business and management topics. Academic courses include (but are not limited to): - Food technologies - Food & beverage economics and business landscape - Etiquette & effective communications - F&B management - Purchasing & supply chain - Financial & managerial accounting - Food science & nutrition - Concept design, architecture & engineering - Digital marketing, social media & sales - Entrepreneurship & business models - Project management Your academic studies culminate in a Bachelor Business Project, where you will create your own entrepreneurial concept and develop a business plan to bring it to market.