About Institut Culinaire de France

Institut Culinaire de France in association with Pierre Hermé opened its first campus in Bordeaux in 2020, offering training programs in bakery, pastry, chocolate-confectionery and ice cream arts management.

Institut Culinaire de France in association with Pierre Hermé, is a private higher education institution, training in all the fundamental techniques of the French culinary arts. It opened its first school dedicated to pastry, bakery, chocolate, confectionery, ice cream and confectionery arts management in 2020 in Bordeaux, France.

State-of-the-art facilities and equipments

With fully equipped and contemporary facilities, Institut Culinaire de France's training facilities and equipments meet the most stringent requirements in terms of ergonomics and safety. Each student is assigned an ergonomic work station facilitating their practice and learning in the best conditions. Each lab has a maximum of 16 students.

All cooking equipment, with thermal insulation, has been selected from the French company Pavailler’s professional range; the freezing, rapid cooling, conservation and fermentation equipment comes from the manufacturer Hengel’s professional range; and the stainless steel fixtures have been selected from the range by French company PV Labo Concept, located in Burgundy

Renowned teachers

The Academic Board of Institut Culinaire de France is led by the world-famous pastry chef Pierre Hermé. The educational team is comprised of the best chefs and expert educators in their respective fields, thus guaranteeing the excellence of our training programs.

World Pastry Championship silver-medallist (SIGEP Rimini 2012), finalist Pastry Meilleur Ouvrier de France (Best Artisan of France) in 2015, the Executive Pastry Chef Kyung-Ran Baccon was trained in fine arts and sculpture in South Korea, graduated with a CAP, BP, BM in pastry with honors from INBP in Rouen. Kyung Ran Baccon has worked as a pastry sous-chef for Joël Robuchon's two Michelin-starred restaurants in Las Vegas, has been an instructor in major hotels and a consultant to several international companies (in Saudi Arabia, South Korea and China).

Campuses

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Offered Courses

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BA Confectionery Arts & Entrepreneurship

  • 3 Years |  Full-time |Specialisations available | 5 month work placement/year

The BA Confectionery Arts & Entrepreneurship programme is designed to train ambitious entrepreneurs in the fields of pastry, chocolate, confectionery, ice-cream and baking, while building on the strengths of the Galileo Global Education Group, which includes many renowned schools in the intersecting fields of management, marketing, creation, communication and interpersonal skills.

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.

Bordeaux Campus

Next intake: September

Language:   English


BA Pastry & Entrepreneurship

  • 3 Years |  Full-time |Specialisations available | 5 month work placement/year

The BA Pastry & Entrepreneurship programme is designed to train ambitious entrepreneurs in the fiselds of pastry, while building on the strengths of the Galileo Global Education Group, which includes many renowned schools in the intersecting fields of management, marketing, creation, communication and interpersonal skills.

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).

Bordeaux Campus

Next intake: September

Language:   English


BA Bakery & Entrepreneurship

  • 3 Years |  Full-time |Specialisations available | 5 month work placement/year

The BA Bakery & Entrepreneurship programme is designed to train ambitious entrepreneurs in the fields of baking, while building on the strengths of the Galileo Global Education Group, which includes many renowned schools in the intersecting fields of management, marketing, creation, communication and interpersonal skills.

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 bakers. 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).

Bordeaux Campus

Next intake: September

Language:   English


Summer Camp Pastry

  • 2 Months |  Full-time |280hrs | 35hrs a week | 7 hours a day in the laboratory

Kyung-Ran Baccon, Executive Pastry Chef at Institut Culinaire de France and World Pastry Championship silver-medallist, and Pierre Hermé, Chairman of the Education Committee, have put together an intensive programme covering the best French techniques for classical and modern confectionery arts in pastry, bakery, chocolate and ice-cream. Participants will use premium products exclusively.

Bordeaux Campus

Next intake: Upon request

Language:   English


Professional certificate

  • 6 Months |  Full-time |2 month work placement

The Professional certificate aims to train professionals to master the techniques of French pastry and confectionary arts. Thanks to an intensive pace in the laboratory, this six-month training course covers all specialities in depth: pastry, bakery, chocolate, confectionery and ice cream making. International graduates are then able to work with local products using French techniques. Students also learn the rules and know-how of the profession.

Bordeaux Campus

Next intake: September

Language:   English


BA Ice cream & Entrepreneurship

  • 3 Years |  Full-time |Specialisations available | 5 month work placement/year

The BA Ice cream & Entrepreneurship programme is designed to train ambitious entrepreneurs in the fields of ice-cream, while building on the strengths of the Galileo Global Education Group, which includes many renowned schools in the intersecting fields of management, marketing, creation, communication and interpersonal skills.

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 ice cream makers. 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).

Bordeaux Campus

Next intake: September

Language:   English


BA Chocolate/Confectionery & Entrepreneurship

  • 3 Years |  Full-time | Specialisations available | 5-month work placement/year

The BA Chocolate/Confectionery & Entrepreneurship programme is designed to train ambitious entrepreneurs in the fields of chocolate while building on the strengths of the Galileo Global Education Group, which includes many renowned schools in the intersecting fields of management, marketing, creation, communication and interpersonal skills.

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 chocolatier. 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).

Bordeaux Campus

Next intake: September

Language:   English



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