Arts culinaires – Pâtisserie et boulangerie

Master the art of pastry and bakery. Join our ASEAN-certified program and launch your career in luxury hospitality.

EHT Paul Dubrule culinary arts pastry and bakery students

The excellence of Culinary Arts

From classic French techniques to creative modern desserts, the Culinary Arts – Pastry & Bakery program trains students to craft exceptional baked goods and artistic confections. This curriculum goes beyond fundamental recipes to include advanced sugar work, laminated doughs, et ice cream production.

All training is delivered according to rigorous HACCP hygiene and food safety standards, ensuring global recognition and alignment with the practices of top luxury hotels and bakeries. The program focuses on developing versatile pastry chefs capable of balancing precision with creativity. By mastering both traditional methods and contemporary "freestyle" decoration, graduates are prepared to excel in the world's most prestigious kitchens or launch their own entrepreneurial ventures.

Program overview

Led by experienced industry pastry chefs, this program combines competency-based theory with intensive practical application to prepare students for high-quality pastry production. The training structure follows a flexible 30% theory and 70% practical split, ensuring students spend most of their time creating real products in professional conditions. The curriculum strictly adheres to international food safety and hygiene standards and encourages artistic expression through creative dessert projects and collaboration with industry partners. This hands-on approach ensures students master current market trends, from wedding cakes to sustainable kitchen practices, from day one.

Key Pedagogical Pillars

Real-World Simulation

Practice in our climate-controlled pastry labs with professional tools. Experience the pressure of real production by creating desserts for school events, weddings, and external catering.

Luxury Standards Focus

Master the rigorous HACCP standards used by global hotel chains. Learn professional grooming, kitchen etiquette, and food safety protocols aligned with international expectations.

Seamless Internship Integration

The extended internship is the culmination of the training at EHT Paul Dubrule. We partner with premium establishments to place students in roles that match their new skills and career ambitions.

Our professional kitchen

A cornerstone of the program is access to specialized facilities that mirror real professional pastry kitchens. Students spend significant time in our climate-controlled training labs, practicing dough lamination, sugar work, chocolate tempering, et ice cream production using industry-standard tools and equipment. This realistic setting allows for the rehearsal of complex recipes and precise temperature management in a comfortable, high-pressure environment.

Complementing the labs is our digital learning area, equipped for presentations and e-learning modules on food cost control and entrepreneurship. The emphasis is placed on precision, creativity, and sustainability, with strict adherence to HACCP protocols and food waste reduction strategies. These hands-on sessions enable students to rotate through diverse pastry stations, building the versatility and technical resilience required for leadership positions in top international hotels and boutique bakeries.

What students will master

By the end of the program, students will have acquired the technical skills, creative knowledge, and professional mindset required to excel in international pastry kitchens.

Execute Professional Pastry Techniques: Create a wide range of French pastries, laminated doughs, and cakes using advanced baking methods.
Master Sugar & Chocolate Work: Demonstrate precision in tempering chocolate, pulling sugar, and creating artistic decorations for high-end desserts.
Produce Ice Cream & Sorbets: Formulate and churn frozen desserts, balancing flavors and textures according to professional standards.
Design Creative Cakes: Plan and execute custom birthday and wedding cakes, combining aesthetic design with flavor profiling.

Control Food Costs & Waste: Apply efficient production methods to minimize waste and manage food costs, preparing for future entrepreneurship.
Apply Food Safety Standards: Implement strict HACCP protocols for storage, handling, and sanitation to ensure compliance and guest health.
Manage Sustainable Practices: Adopt eco-friendly kitchen habits and understand the eco-system of a professional pastry department.
Demonstrate Professionalism & Creativity: Maintain composure and artistic vision in high-pressure environments, ready for employment or business ownership.

Internship spotlight:
build your career in hospitality and tourism

The three-month internship is the cornerstone of training at EHT Paul Dubrule. We leverage our extensive network of luxury partners to place students in real-world settings, transforming classroom knowledge into professional expertise.

More information

Pov Mongkul
Gestion des services de restauration

Meet Mongkul - 2025 alumni

After graduating from the Food and Beverage Service program in 2025, Pov Mongkul completed a transformative internship at Rosewood Hotel Phnom Penh. She rapidly leveraged this luxury experience to become a Barista Trainer at KOFI Academy, where she now instructs the next generation of coffee professionals in technical excellence and service standards.

Mongkul credits EHT Paul Dubrule for building her confidence, practical skills, and deep understanding of the hospitality industry. She highlights the invaluable mentorship from teachers and the real-world exposure during her internship as key factors that prepared her for her first job. For Mongkul, the school’s focus on discipline and teamwork continues to drive her professional success every day.