Two, 24-week professional internships are crucial components of the Bachelors program. Working in a real-world food and beverage environment enables you to experience a full range of practical and operational challenges. It is an education that cannot be replicated in the classroom.
Examples of establishments offering internship positions include:
As a state-of-the-art center for culinary education, the new Paris Campus incorporates six technical kitchens for individual cooking and brigade set-up, a pastry lab, a bakery lab, an innovation lab and two signature restaurants that will be open to the public. The campus also incorporates seven classrooms, plus a knowledge center and co-working spaces.
Yssingeaux campus is situated in France’s Auvergne-Rhône Alpes region, close to the vibrant city of Lyon.
This is an area of spectacular landscapes, offering year-round leisure activities, from hiking in summer to skiing in winter. In Yssingeaux itself, you can enjoy more than twenty restaurants, plus bakery and pastry shops as well as local farmers’ markets.
The high level of practice and the quality of the pedagogical content are definitely the key strengths of the Bachelor in French Pastry Arts. The program is intensive, with a wide scope, which allowed me to acquire a lot of skills as well as confidence. On top of that, the Chef instructors team is fantastic in the way they manage and support us. All of this truly helped me to be well trained and well prepared.
Antoine Dubois
Bachelor in French Pastry Arts student