Bachelor in Confectionery Arts & Entrepreneurship

Program Overview

The "Bachelor - Confectionery Arts & Entrepreneurship" program equips students with entrepreneurial skills in pastry, chocolate, confectionery, ice-cream, and baking. It combines a core curriculum with a specialization in the third year, fostering not only production proficiency but also knowledge in marketing, economics, and business management. Graduates are expected to become autonomous entrepreneurs in all aspects of the confectionery arts, with a focus on high-quality service and sustainable development.

Program Outline

Degree Overview:

The "Bachelor - Confectionery Arts & Entrepreneurship" program equips ambitious individuals with entrepreneurial skills in pastry, chocolate, confectionery, ice-cream, and baking while tapping into the strengths of the Galileo Global Education Group, which boasts renowned schools in management, marketing, creation, communication, and interpersonal skills. The program includes a core curriculum during the first two years and a specialization in pastry, bakery, chocolate/confectionery, or ice-cream in the third year. Graduates are expected to become autonomous entrepreneurs in all aspects of the confectionery arts. It fosters not only production proficiency but also knowledge in marketing, economics, and business management. Additionally, the course emphasizes nutritional aspects and dietary balance, while making students aware of sustainable development challenges like organic produce, energy management, waste management, short supply chains, and fair trade. Students are encouraged to incorporate high-quality service right from the production stage, including customer reception, information, sales support, tasting of new recipes, and customer loyalty.

Outline:

First-Year Classes

Gastronomic Engineering Module

• Cakes, chocolate, confectionery, ice-cream, and baking
• 140 hours
• 2 ECTS credits

Management Module

• General accounting
• 30 hours
• 2 ECTS credits
• Health & safety / forward flow
• 45 hours
• 2 ECTS credits
• Legal principles
• 30 hours
• 2 ECTS credits
• Competition and consumer law
• 30 hours
• 2 ECTS credits
• Sales and sales techniques
• 30 hours
• 2 ECTS credits
• Operational marketing and hospitality marketing
• 30 hours
• 2 ECTS credits

Business Environment Module

• Macroeconomics and microeconomics
• 30 hours
• 2 ECTS credits
• Business Economics
• 30 hours
• 2 ECTS credits
• Quantitative methods
• 30 hours
• 2 ECTS credits

Tools and Materials Module

• General office software
• 21 hours
• / ECTS credits
• Applied office software
• 21 hours
• / ECTS credits

Modern Languages Module

• Modern language 1
• 30 hours
• 4 ECTS credits
• Modern language 2
• 30 hours
• 2 ECTS credits

Culture and Cultures Module

• French gastronomic culture
• 30 hours
• 2 ECTS credits
• Written and oral expression techniques (Voltaire Project)
• 30 hours
• 2 ECTS credits
• Professionalization
• / hours
• 4 ECTS credits

Theoretical & Practical Knowledge

• Product manufacturing: cakes, dough, creams, sugar baking, breads, pastries, chocolate, ganache, confectionery, decorations, sorbets, ice-cream, frozen desserts, etc.
• Business management: accounting, legal basics, competition and consumer law, marketing, sales techniques, business economics, statistics, office automation (software), languages, written and oral expression skills
• Quality control: checking the conformity of raw materials and products throughout the manufacturing process, checking weights and quantities, checking the appearance of finished products
• Technology: the working environment, staff, premises and equipment, raw materials, hygiene and food safety

Teaching:

Teaching Team

• Damien Julia - Managing Director
• Kyung Ran Baccon - Executive Pastry Chef
• Damien Baccon - Baker Chef - Trainer

Teaching Methods

The program involves six to seven hours of classes per day in the laboratory, providing intensive training. Hands-on experience is emphasized, with students actively involved in various aspects of production, such as designing product lines, packaging, pricing, shop design, and promotion of product ranges. They also learn to design and implement print and digital communication tools, including social media management and customer relations.

Careers:

Graduates are expected to have a wide range of career opportunities in the fields of pastry, chocolate, confectionery, ice-cream, and baking. They can pursue careers in establishments such as hotels, restaurants, pastry shops, chocolate shops, and ice-cream parlors. Additionally, they can work in consulting, research and development, production management, quality control, and sales and marketing.