The Bachelor of Arts in Pastry Chocolate and Bakery at Business and Hotel Management School focuses exclusively on pastry, chocolate, and bakery arts. Students master advanced patisserie and boulangerie techniques, chocolate tempering and moulding, decorative showpieces, and artisan bread and confections. The programme also includes business and leadership skills for the kitchen, including cost management, supplier sourcing, brand building, and innovation in desserts and baked goods.
The programme runs for three years and combines practical training in kitchens with academic study. It progresses through intensive practical modules and academic modules, and it culminates in industry internships. The first year includes practical lab modules and then an internship. The second year includes academic studies and a further paid internship. The final year blends pathways to build leadership and business skills, supported by academic modules and a final internship.
Modules
- Pastry and Bakery Foundations
- Classic Patisserie
- Boulangerie and Viennoiserie
- Traditional European Cakes
- Chocolate Work Foundations
- Culinary Foundations
- Nutrition
- Food Safety
- Academic Study Skills
- German or French Communications
- Career Development and Professional Integration
- Pastry Design and Innovation
