✔ Specialized in the Art and Management of Cooking
✔ Intensive programs available in French and English
✔ Located in France, renowned and certified by Qualiopi
Institut Culinaire de France
44 Rue de la Faïencerie
33300 Bordeaux
France
Located in Bordeaux, Institut Culinaire de France provides a welcoming and inclusive environment where your culinary creativity can flourish. Our innovative programs, developed in collaboration with renowned chef Pierre Hermé, combine technical excellence, creativity, and an entrepreneurial spirit.
Join a dynamic community that supports you at every step, preparing you for a fulfilling international career in pastry arts and culinary management.
Key Figures
Our teaching committee brings together renowned chefs, instructors, and entrepreneurs, ensuring an exceptional training experience. Among them, Kyung-Ran Baccon, World Pastry Vice-Champion and former Sous-Chef Pastry Chef at Joël Robuchon's Michelin-starred restaurants, brings her international expertise and unique artistic approach.
With high-end facilities, an international learning environment, and a strong professional network, we provide you with all the tools to turn your passion into a career of culinary excellence.
Institut Culinaire de France offers world-class culinary education, backed by Pierre Hermé and a faculty of award-winning chefs.
Students train under top industry professionals specializing in pastry, bakery, chocolate-making, and ice cream arts, ensuring a rigorous, hands-on learning experience that meets the highest industry standards.
Institut Culinaire de France connects its students with top hotels, bakeries, and pastry houses in France and worldwide.
The school specializes in management, marketing, and design, expanding career opportunities beyond traditional culinary roles. With internationally recognized certifications and a vast network of industry partners, graduates are fully prepared for a successful global culinary career.
Equipped with professional-grade facilities, each student benefits from high end culinary labs designed for top training. With small class sizes of 16 students per lab, personalized support and intensive practice ensure an optimal learning experience.
Additionally, the cultural diversity of our international student community fosters an exchange of culinary traditions, a key advantage in today’s globalized gastronomy industry.
