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.

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).

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).

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.

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.

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).

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).

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.

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).

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).

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).

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).

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.

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.