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Bachelor in International Pastry Management

Institut Paul Bocuse
3 years
Full time
Bachelor's degree
Scholarships available

Program description

Bachelor in International Pastry Management

Our learning approach is unwaveringly experiential and interactive, offering students both a strategic and operational perspective of the industry. Your course has been designed to include regular creative projects and incorporates the latest digital tools to support your learning, prior to the practical courses with our trainers, thanks to the Learning Management System.

As the course advances, you’ll progressively gain confidence as a manager, developing the soft skills that will equip you with the agility to progress rapidly in your career. At Institut Paul Bocuse, you’ll also acquire a team spirit as well as the leadership, communication and multidisciplinary skills expected by employers.

The course is only available in French at the time being

Find out more about Bachelor in International Pastry Management by filling in your details and the school will contact you.

Admission requirements

Entry requirements:

French baccalaureate or international equivalent

Admission requirements

Good English level (B2 level)
Selection: tests (5 different computer-based exams) and individual interview


  • September
  • April

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Program content

*Given only as examples

YEAR 1: develop your curiosity and analytical skills

  • Introduction to culinary and pâtisserie techniques
  • Food science
  • Culinary operations management
  • Managing a restaurant business
  • Human resources, interpersonal communication, modern foreign languages
  • Individual supervision of your career project
  • Nutrition, health and well-being

YEAR 2: learn how to reason effectively and develop your creativity

  • Management communication
  • Management control and financial analysis
  • French pastry classics, entremets, contemporary cakes
  • Croquembouches, the art of spun sugar and pastillage sugar decorating
  • Viennese pastry and bread making
  • Pastry-making and chemistry: understanding chemical reactions
  • Management of sustainable development
  • Marketing and communications
  • Creative project inspired by sous vide cooking applied to pastry making

4-month work placement, and international exchange programme opportunities at one of our partner schools

YEAR 3: learn how to make decisions and develop your confidence

  • New pastry-making trends (pastry-making “without” and responsible pastry-making)
  • Advanced pastry, chocolate and confectionary making techniques
  • Technologies associated with ice cream making, baking and catering
  • Pastry art, drawing and design
  • Food safety and regulations
  • Produce chains, supply management, performance analysis
  • Final year entrepreneurial project: setting up a pastry outlet

6-month work placement

YEAR 4 (optional): specialisation

Scholarships & funding

Several scholarship options may be available. Please visit the university website for more information.


State Certified Level II (Bachelor) Qualification

Career opportunities

You will be able to choose from a wide variety of careers:

Perhaps you dream of becoming

  • Restaurant pastry chef
  • Pastry outlet owner
  • Pastry chef at home
  • Pastry consultant
  • Chocolate-confectionary chef

Or even …

  • Entrepreneur
  • Trainer
  • Boutique pastry chef
  • Catering pastry chef
  • Product development manager

Contact school

Want to know more about this program, Bachelor in International Pastry Management? Fill out the following form and include any questions you have. This information will be sent directly to the school, and a representative will respond to your enquiry.

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About this institute

Institut Paul Bocuse

Inspired by the visionary leadership of our two iconic founders –Paul Bocuse and Gérard Pélisson– Institut Paul Bocuse has developed into a renowned International School of Culinary Arts, Hospitality and Food Service Management. Institut Paul Bocuse trains more than 1,200...

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Why study at Institut Paul Bocuse

  • A unique approach to learning with a real-world environment includes 6 training restaurants, a 5-stars school hotel and an apartment hotel
  • Students work alongside an exceptional and multiskilled international team
  • Tailor-made programme with a team of Talent Managers
  • A rich and varied campus life
  • Recognised qualifications

Contact info

Institut Paul Bocuse

Château du Vivier, 1A Chemin de Calabert BP25
69131 Ecully Cedex

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