Bachelor in International Pastry Management

• Fundamentals of pastry techniques, tea rooms, pastry shops, plated desserts
• Nutrition, health and pleasure
• Agricultural economics & food systems
• Management sciences: marketing, management, CSR, human resources, accounting
• Modern languages

During your first year in patisserie, you will be required to complete a minimum 12-week work placement from December to February, based on the seasonality of the business

• In-depth knowledge of French pastry, travel cakes and petit fours, desserts, contemporary tarts, croquembouches and sugar art, chocolates
• Management sciences: marketing, team management, sustainable development, human resources, management control
• Chef brand management & social media
• Chemistry of sweet foods

12-week placement and/or international mobility in one of our partner schools

• New trends and advanced pastry techniques
• Art, drawing and design in pastry
• Management sciences: marketing, diversity management, human resources, finance
• Choice of specialisation: restaurant pastry chef, outlet pastry chef
• Choice of specialisation: chocolate or ice cream
• Collective final-year entrepreneurial project: creation of a pastry shop

In the 3rd year, you can choose between several specialisations :

• Retail patisserie
• restaurant patisserie
• chocolate making
• ice cream making
• Event patisserie
• Balanced patisserie
• Patisserie & Inovation
• Bread & Pastry making

Focus on your main project :

Imagine being an entrepreneur and lauching your own project! As a team you will call on your creativity to define your appetising identity and propose a concept focused on patisserie and based on a detailed business plan.

To complete your third year in management and pastry arts, you will need to complete a 12-week internship in France or abroad.

To join our Bachelor’s in International Pastry Management, it is not mandatory to have completed your secondary education in the field of cookery or patisserie. You must have completed a baccalaureate (general, technological or professional) or an international equivalent.

The Bachelor’s in International Pastry Management is open to all candidates who have a baccalaureate or an equivalent international qualification.

Applications should be made via Parcoursup for French high school students who have or are completing a baccalaureate to join the 1^st year, or directly on our website  for foreign qualifications or parallel admissions.

The course offers progressive and structured learning over three years, combining techniques, management sciences and creativity.

• The first year focuses on technical fundamentals (patisserie, breadmaking, nutrition) and management foundations, complemented by a work placement.
• The second year develops techniques (chocolate, desserts, croquembouches) and includes a placement from December to February that enables students to experience the key festive periods for patisserie, or an international exchange.
• The third year explores trends and advanced techniques and allows you to choose a specialisation (chocolate, wellness and sustainability in patisserie, restaurant patisserie, etc.) with a related creative team project and a final placement.

You can then choose to enter the world of work or continue your studies with the Master of Science (MSc).

Various technical and managerial skills are essential to succeed in the patisserie sector. A high degree of precision and attention to detail are essential to mastering pastry techniques. Creativity also plays a key role, in order to innovate and propose unique creations. Finally, qualities such as diligence, patience, adaptability and good organisation are essential elements of good management of time and production processes, which can often be very demanding. As a future manager, you must also possess management skills (in relation to teams, inventory, budget, sales, etc.), and leadership skills to inspire, motivate and guide your team.

Yes, each  year of the course includes a 12-week placement, providing an immersive experience within a real-world company where you can put your knowledge into practice.  These placements represent a unique opportunity to develop your professional network and gain concrete experience in prestigious institutions. In addition, during your course, you will have the opportunity to work with real customers during your work experience in our exceptional applied learning establishments, including our Michelin-starred Restaurant, the Pavyllon-Lyon training restaurant co-founded with chef Yannick Alléno, or our Pâtisserie Boulangerie, located at the Em Lyon campus.

After completing a bachelor’s degree in pastry management, you will be equipped to become a pastry chef in a large establishment, restaurant or hotel, an entrepreneur with your own retail patisserie business, a home pastry chef, a catering pastry chef, etc.

The soft skills developed during your course could also open up many more career prospects. For example, you could work on innovative dessert concepts for brands, or become a culinary designer.

VARIED PROFESSIONAL PROSPECTS AND INSPIRING CAREERS

• Restaurant pastry chef
• Owner of pastry outlet
• Personal pastry chef
• Pastry consultant
• Chef chocolatier-confectioner

AS WELL AS …

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

At Institut Lyfe, we believe in everyone’s potential, which is why we make every effort to facilitate access to our courses. As a State-certified school, we qualify to receive CROUS bursaries. Our Institut Lyfe Foundation offers scholarships, under specific conditions, to help fund your studies. We can put you in touch with our banking partners, where you can benefit from student loans at preferential rates. To find out more about all the funding options, visit our dedicated page.

Yes, we can organise immersion days at the school, allowing you to experience it firsthand by attending classes alongside our students.   To request this, please contact our dedicated team > Request an immersion day < We would also encourage you to visit during one of our open days.