Patisserie BTM

Eligible candidates:

Young people aged 29 or under with a vocational diploma (Patisserie Mention Complémentaire)

Duration and pace:

Two-year sandwich course: 13 weeks at the School between September and June, the rest of the time working in a bakery or patisserie

Conditions of admission – Applicants must:

  • Have an identity card or an official residence permit that authorizes them to work in France
  • Have a vocational diploma (patisserie Mention Complémentaire)
  • Pass the placement test
  • Sign an apprenticeship contract


  • Professional practical work
  • Professional technology
  • Organisation of work
  • Innovation and sales
  • Team management
  • Management of production costs
  • Customised training
  • Professional vernacular


Free course, excluding cost of professional clothes and briefcase (approx. €350). An order form will be provided by the School with a letter sent before the start of the new school year



The apprentice’s monthly salary is calculated as a percentage of the minimum wage, depending on their age and year of study

Application procedure:

Submit a complete application file, with all the requested supporting documents. Only complete application files will be processed and examined by the admissions committee

Continuing training at the School:

Professional opportunities:


  • Artisan bakeries
  • Retailers
  • Patisseries
  • Wholesalers
  • Food industry
  • Hotels and restaurants
  • Catering

Types of jobs

  • Pastry chef
  • Confectioner
  • Ice cream maker
  • Caterer
  • Manager
  • Chef