Course Content
Semester 1:
Principles of Modern Gastronomic Cuisine
Professional Patisserie and Boulangerie Studies
Semester 2:
Industrial Training
Semester 3:
Cuisines des Grands Chefs
Advanced Patisserie and Boulangerie
Applied Gastronomic Management
Internship*:
*January intake is after Semester 1.
*August intake is after Semester 2.