Professional Baking & Pastry Certificate

Institut Paul Bocuse

Program Description

Professional Baking & Pastry Certificate

Institut Paul Bocuse


Two 15-week semesters

Baking and pastry is evolving and modernizing internationally in terms of shapes, taste combinations and products. Today’s profession requires sophisticated technique, high-performance technological equipment, and boundless creativity. From the traditional to the innovative, today’s gourmet delights are the products of small and medium enterprises featuring artisanal craftsmanship (pastry shops, caterers, hotels, restaurants, etc.) and large-scale industrialized production (airline catering, cruise catering, etc.). In today’s marketplace, every consumer, regardless of personal taste or dietary constraint, should be able to enjoy bread, pastry and dessert with every meal. This truly unique and highly technical Baking & pastry program: - combines tradition with design and creativity enabling students to revisit the grand classics addresses issues relating to health, nutrition and balanced diets in order to create an offer that meets the needs of consumers and their particular tastes encompasses a new curricular approach for France highlighting pastries of the world and the different cultures of taste in desserts, through the guidance and expertise of our international pastry chefs.


Emphasis is placed on the culture and latest developments of the profession, as well as on design and aesthetics through our close partnership with the highly esteemed École Supérieure d’Art et Design Saint-Étienne. Participants attend a three-week course at École Lenôtre, led by a highly qualified team including Meilleurs Ouvriers de France (French Master Craftsman), devoted to chocolate, plated desserts and ice carving. École Lenôtre offers the option of an internship at one of its Paris production facilities following the two semesters of instruction.


The program’s in-depth approach is ideal both for young graduates and professionals who want to upgrade their skills and benefit from exposure to an innovative and creative way of viewing the business. Professional options: launch of a company specializing in pastries, confectionary and/or baking, specialized catering, deluxe hotel-restaurant services, production management, pastry design, etc.

This school offers programs in:
  • English
  • French

Last updated January 18, 2016
Duration & Price
This course is Campus based
Start Date
Start date
Jan. 2017
30 weeks
Full time
Start date Jan. 2017
France Écully, Rhone-Alpes
Application deadline Request Info
End date Request Info
Duration 30 weeks
Price Request Info