Program Overview

University Programs

The university offers a range of programs in the field of culinary arts.

Bachelor's Degree

• Bachelor - Arts culinaires sucrťs & Entrepreneuriat (3 years)
• Licence pro MACAT - options Arts Sucrťs (1 year)

CAP Programs

• CAP P‚tissier en reconversion (8 months)
• CAP Glacier fabricant en reconversion (8.5 months)
• CAP P‚tisserie en apprentissage (2 years)
• CAP Boulanger en apprentissage (1 year)
• CAP Chocolatier en reconversion (1 year)

Certificat de Spťcialisation

• Certificat de spťcialisation ę P‚tisserie de boutique Ľ

Formations Intensives

• Spring camp P‚tisserie (2 months)
• Summer Camp P‚tisserie (2 months)

CAP P‚tisserie for Adults

The CAP P‚tisserie program for adults is designed for individuals who wish to pursue a career in pastry-making. The program is recognized by the state and offers a flexible formation adapted to the student's situation.

Why Choose CAP P‚tisserie for Adults?

The pastry sector offers attractive professional prospects for adults in career transition. The CAP P‚tisserie program allows students to acquire the essential skills for the profession quickly, with a pedagogical approach adapted to each student's rhythm.

The program covers rules of hygiene, mastery of puff pastry, and the creation of small pastries, taught by experienced professors, often Meilleurs Ouvriers de France. The weeks of internships in companies guarantee concrete immersion in the world of pastry-making and facilitate entry into the job market.

Program Accessibility and Flexibility

The program is accessible and flexible, with several modalities adapted to the student's personal situation. The Institut Culinaire de France examines each application on a case-by-case basis, without age limits or specific prerequisites.

The training course is organized according to the student's availability: in-person over a complete academic year, in an accelerated format over 8 months, or in alternation via an apprenticeship contract. Theoretical and practical courses are taught in professional laboratories by experienced chefs.

A personalized admission interview allows the student's curriculum to be adapted to their professional project in the pastry sector. The institution also welcomes people with disabilities, with specific support.