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Bachelor in French Pastry Arts - Ecole Ducasse (Paris)
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Bachelor in French Pastry Arts - Ecole Ducasse (Paris)

Ecole Ducasse
On campus
 1025 Points
3 Years
Start date
Aug 2024

Program Description

This highly specialized, bachelor in French Pastry Arts can be studied in English at Paris Campus. It offers a unique combination of mastery in pastry arts with the professional and managerial know-how you’ll need to become a leader in the field.

With class sizes for this bachelor in French Pastry Arts capped at an exceptionally small 14 students, you will have every opportunity to take maximum benefit from more than 1,800 hours of practical training and management master classes – all taught by world-class pastry professionals.

The classroom time is complemented by two professional internships at renowned companies which are part of our network, where you will be able to put what you’ve learned into practice.

Entry Requirements

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Year 1

Semester 1

Fundamental Techniques in French Pastry Arts

Fundamental Techniques in Bakery, Chocolate

and Confectionary, Ice Creams and Sorbets

Tea Time and Travel Cakes

French Classics

Bistronomic Desserts

Food Technologies

Food Science and Nutrition

Professional Communication

French or English

Semester 2

Internship I

Year 2

Semester 3

Advanced Techniques in French Pastry Arts

Advanced Techniques in Bakery, Chocolate

and Confectionary, Ice Creams and Sorbets

Modern Entremets

Gastronomic Desserts

New Trends in French Pastry

F&B Business Landscape and Economics

F&B Management

Marketing Fundamentals

IT Tools

Food Photography

Business English and Communication

French or English

Semester 4

Internship II

Year 3

Semester 5

Pastry Masterclasses

Artistic Showpieces

Innovation and Development

Entrepreneurship Initiation

Sustainability Practices in Operations

Design of Sales and Production Areas

Financial and Managerial Accounting

Talent Management and HR Processes

Business Law and Legal Risk

Marketing New Trends

Financial Performance Management

Strategy and Business Models

Final Project

Semester 6

Internship III

Jobs - Careers

  • Pastry Boutique Owner
  • Product Development Manager
  • Pastry Industry Manager
  • Pastry Consultant
  • Entrepreneur
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