The programme includes a core curriculum during the first 2 years and a specialisation during the 3rd year in pastry.
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 as pastry chefs. 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 pastry 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.
