PROFESSIONAL CHEF
Pastry Bakery
LEARN PASTRY BAKERY ARTS
WORLDWIDE EXPERIENCE & ENTREPRENEURSHIP
30 JULY 2025
18 MONTHS
INCLUDED
MORE THAN JUST A SCHOOL
YOUR GATEWAY TO THE world of gastronomy
Every great chef begins with a strong foundation. At Bali Culinary Pastry School, we go beyond theory.
Our intensive hands-on training prepares you for the real demands of professional kitchens,
with daily practice that builds precision and consistency.
WHERE THIS PROGRAM
CAN TAKE YOU?
Launch your global culinary career with Professional Chef Culinary program where world-class training opens doors to luxury hospitality, Michelin-starred kitchens, and entrepreneurial ventures around the world.
- Pastry / Bakery Entrepreneur
- F&B Consultant
- R&D Chef or Food Innovation Specialist
- Culinary Instructor
- Professional Chef in Fine Dining, Michelin-star restaurant, luxury 5-star hotels
- International Internships & Apprenticeship in France, Italy, Hong Kong, and beyond
At BCPS, we don’t just prepare students to work, we empower them to lead, innovate, and make an impact in the culinary world.
Program Highlights
Pedagogy
“Learning by doing” is the root of our culinary training, with hands-on practice in a real kitchen.
Experiential Learning
Daily immersive learning in a live restaurant setting, turning theory into practice.
Entrepreneurship
A robust curriculum integrating F&B business fundamentals, financial management, marketing, and operational strategy.
Culinary Trip
Global exposure through curated culinary trips in France, Japan, South Korea, and beyond.
Internships
6 months at luxury 5-star hotels or Michelin-starred restaurants across Asia, Europe, and beyond.
CURRICULUM OVERVIEW
PASTRY PEDAGOGY FUNDAMENTALS
Mastering the bakery and pastry arts begins with mastering savoir-faire, the confidence, skill, and instinct that come from hands-on learning. The approach of learning is rooted in daily practical training, where students learn by doing in real kitchen environments.
- Pastry Pedagogy Fundamentals
- Contemporary Modern Pastry & Bakery – Soul of Heritage
- Basic Pastry: Travel Cakes, Choux & Tartlets
- Basic French Breads & Viennoiseries
- Basic Indonesian “Jajanan Pasar”
- Tea, Coffee & Indonesian Traditional Beverages
- Basic Hygiene & Good Practice
- Food Safety
- Technology and Innovation
- Well-being, Cultural & Craftsmanship
REPETITION, REFINEMENT, AND GLOBAL EXPOSURE
Step into the intermediate stage, where students will refine their culinary techniques through repetition by the gestures, focusing on Southeast Asian and European cuisines. This term also includes a Culinary Overseas Journey, offering international exposure and cultural immersion to broaden their global perspective.
- Culinary Pedagogy Fundamentals
- Introduction of Southeast Asian & Basic Europe Cuisine
- Basic & Traditional Beverages Experiential Services
- Gastronomic Cocktail Experience “Cold & Hot Savories”
- Sustainability
- Basic & Culinary Introduction Language
- Intermediate Food Safety, Hygiene & Good Practice.
- Technology and Innovation
- Well-being, Cultural & Craftsmanship
CULINARY INNOVATION AND GLOBAL GASTRONOMY
In this advanced stage, students refine their culinary mastery through global gastronomy, with a focus on Southeast Asian and French cuisines, pastry techniques, and high-excellence service. Through immersive hands-on practice, students gain the confidence and skills to turn their ideas into reality in the Pop-Up Final Project, an opportunity to lead with creativity, showcase innovation, and deliver an exquisite dining experience.
- Gastronomy Global, Southeast Asian and French Cuisine
- Basic Oenology & Mixology “Gastronomic Service Class”
- Pop Up Final Project “Gastronomic Innovative Restaurant”
- Nutrition, Health and Dietary
- Sustainability, Hygiene & Food Safety Final Project
- Technology & Digital
- Pop Up Final Project Business Strategies
- F&B Marketing Essentials
INTERNSHIP & GLOBAL EXPERIENCE
Gain real-world experience through global internships in Michelin-starred
restaurants and luxury palace hotels, learn directly from the best in the industry.
BE PART OF OUR DYNAMIC COMMUNITY WHERE
passion meets innovation
THIS COULD BE YOU
"I graduated as a Marine Scientist, and never imagine that my passion for cooking could lead to a global culinary career. Now, I had the once-in-a-lifetime opportunity to work at the Michelin-starred restaurant, La Maison Paul Bocuse in France!"
Yovita Ariandini
Professional Chef Culinary
Commis de Cuisine La Maison Paul Bocuse
"Working abroad was never something I imagined, but Bali Culinary Pastry School (BCPS) made it possible. The support and training I had during mu study finally led me to my dream of becoming a Pastry Chef at a renowned fine pastry shop in France."
Angelina nathasya wijaya
Professional Chef pastry bakery
Alumni Class of 2024