Pastry & Business Bachelor's

Program Overview

The Bachelor in Pastry & Entrepreneurship is a three-year program offered in Bordeaux, France, with instruction in either French or English. It combines core curriculum in business management, marketing, and economics with specialized training in pastry production, quality control, and technology. Graduates are equipped to become autonomous entrepreneurs in the confectionery arts, with a focus on high-quality service and sustainable development.

Program Outline

Degree Overview:

Name:

Bachelor - Pastry & Entrepreneurship

Duration:

Three years

Location:

Bordeaux, France

Language of Instruction:

100% French or 100% English

Objectives:

• Train ambitious entrepreneurs in the fields of pastry
• Build on the strengths of the Galileo Global Education Group, which includes renowned schools in management, marketing, creation, communication, and interpersonal skills
• Prepare students to become autonomous entrepreneurs in all areas of the confectionery arts

Program Description:

• Core curriculum during the first 2 years
• Specialization in pastry during the 3rd year
• Focus on not only the mastering of production but also marketing, economics, and business management
• Emphasis on nutritional aspects, dietary balance, and sustainable development
• Encouragement of high-quality service from the production stage
• Hands-on experience in professional settings

Specialization in Pastry (Year 3):

Product Manufacturing:

• Cakes
• Dough
• Creams
• Sugar baking
• Breads
• Pastries
• Chocolate
• Ganache
• Confectionery
• Decorations
• Sorbets
• Ice cream
• Frozen desserts

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:

• Working environment
• Staff
• Premises and equipment
• Raw materials
• Hygiene and food safety

Culture:

• History of French gastronomy

Careers:

• Pastry chef
• Pastry maker
• Lead pastry chef

€11,600/year