INBP International

INBP International

International programmes and courses, hands-on trainings, master classes and demonstrations, consulting services.
For beginners and professionals, for amateurs and international students, for schools and companies.
At our Institute in France or on site.

About us

The French National Baking and Pastry Institute is more commonly known as the INBP.
The foundation was established in 1974 by the French National Union for Bakers and Pastry Chefs.
It was labelled “Innovation Center” in 1993 by the French Ministry of Trade & Crafts.
It is the interlocutor of major institutions like the “French Agency for Food Environmental and Occupational Health and Safety”, the “Public Health Branch” and the “Ministry of Education”
It is a member of Campus France, the French National Agency promoting Higher Education.

The INBP is committed to providing training of the highest quality in French Bakery, Viennese Pastry, Pâtisserie, Chocolate, Sweets, Confectionary, Ice, Catering as well as advise Bakers and Pastry Cooks on all aspects of the French Boulangerie-Pâtisserie (R&D, skills improvement, laboratory layout, staff training).

The National Institute is a reference in France and abroad with strong industry links. It boasts some of the most influential French Bakers and Pastry Cooks among its thousands of alumni settled all over the world as well as award-winning and outstanding Chefs in its teaching staff.

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About INBP

The INBP active pedagogy focuses on hands-on training in adapted bakery and pastry training rooms while keeping abreast of the latest evolutions of products, techniques and equipment and sharing field experience.

The INBP core values, professionalism, innovation and guidance, reflect the Institute’s purpose to achieve excellence.

The INBP Instructors are highly qualified and award-winning professionals, including recipients of the prestigious titles of World Champions or MOF (“MOF” stands for “one of the Best Craftsmen in France”). They all are committed to sharing their expertise, know-how and passion for their trade in a professional and convivial atmosphere. They take part in prestigious competitions and continually create new products.

The Institute is located in Rouen, the capital city of Normandy, a very touristic region, only an hour and a half away from Paris.

The 4800 square meters of the Institute are divided into:

  • 4 training bakeries
  • 4 pastry laboratories
  • 1 R&D laboratory
  • 5 classrooms
  • 1 culinary demonstration theatre
  • 1 dining space
  • 1 resource and documentation centre open to public (the FIRST in France)
  • 1 in-house publishing service (

Across the street, the INBP RESIDENCE HALL offers fully equipped flats.

Course Offer in French at the Institute:


About us, INBP International

The INBP International is the department of the INBP dedicated exclusively to international programmes and projects.

It provides tailor-made answers in four languages to visitors, amateurs, students, professionals, schools, companies and agencies from around the world.

Since 1981, the INBP International has developed partnerships on all 5 continents and the INBP Chefs travel the globe to offer their know-how and expertise in French Boulangerie-Pâtisserie.

The INBP International offers workshops, master classes, demonstrations, courses and especially hands-on training at the Institute or on site, in French, in English or other languages.

Actor of tailor-made, the INBP International proposes many individual or group classes and services à la carte. Participants can choose the dates, the duration and the content that best suit their needs.



The INBP 45 years’ experience in the teaching of the FRENCH BOULANGERIE AND PÂTISSERIE is recognised as a reference among universities, colleges and culinary schools abroad. The INBP International is specialised in the creation of bakery and pastry curriculum, bringing also its expertise on the teaching materials, the bakery and pastry equipment and the organisation of the classes and exams.



The INBP international helps companies start, run and improve their bakery business abroad offering wide-ranging services related to the bakery creation like equipment selection, product development, product improvement, staff training.

For further details (content, organisation, prices), feel free to fill in the contact sheet, click here.


INBP Bakery and Pastry Summer Class

July 5th to 23rd, 2021


Bake like a French, in English!
For all English-speaking motivated adults, eager to discover the French art of baking in a professional way.
Enjoy a hands-on training in small groups and join our 1 to 3-week course. Benefit from more than 45 years of experience and know-how in teaching French bakery and pastry, at the famous French National Baking and Pastry Institute (INBP). Our highly qualified INBP Chefs, experts in their fields, are committed to sharing their passion for their craft in spacious and well-equipped facilities.
Both Bakery and Pastry Summer Courses will take place in our Institute in Rouen, France.

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    Bakery course

    100% hands-on course where you will make the classics but also the new trends of French Bakery: tradition baguette, croissant, pain au chocolat, pain viennois, pain de campagne, brioche, two-toned croissant, organic bread. Complete programme available on demand.

    Discover the professional baking techniques and make the different steps of the French Bakery your own. In a professional yet friendly atmosphere, learn how to shape, score as well as the different French proofing techniques and the use of French traditional flour, organic flour, sourdough, fermented dough.

    Discover how various and creative the shapes of French bakery products can be, at the side of your INBP baker Chef.


    Week 1 : from Monday July 5th to Friday July 9th, 2021

    Week 2 : from Monday July 12th to Friday July 16th, 2021

    Week 2 can only be done after completing week 1

      Pastry course

      100% hands-on course where you will make the classics of the French « Pâtisserie » but also classics « revisited » and modern innovative products.

      Your INBP Pastry Chef, expert in his field, will have at heart to teach you the different techniques of French Pâtisserie like lining, piping, glazing, decorating. Learn the different French dough techniques like puff pastry, choux pastry as well as the various creams and fillings of the French Pâtisserie.

      In one week, how to make tarts, individual gâteaux, cake, modern entremets, macaroons, éclairs, saint honorés, cannelés will have no more secrets for you. Complete programme available on demand.

      From Monday July 19th to Friday July 23rd, 2021


      Admission requirements : our Summer Classes are opened to all English-speaking adults (+18), amateurs or professionals, who are eager to learn about French Boulangerie-Pâtisserie.

      Timetable : From Monday to Friday: 7 hours of training per day (total of 35 hours per week), from +/- 8:30 AM to +/- 4:30 PM with one-hour lunch break

      Language : English

      Location : INBP, 150 Boulevard de l’Europe, 76 100 Rouen, France

      Facilities : inside a three-storey building of 4.800 m² dedicated to culinary arts: professional laboratory, locker room with shower, dedicated trainee’s entrance with badge, access to the first documentation centre in France with more than 4.000 books on the sector.

      Included :

      • Professional laboratory equipment and material
      • Teaching material: recipe book in English
      • Lunches

      Not included :

      • Accommodation: the INBP Residence Hall is located just across the street, with fully equipped flats (kitchen area, shower, desk). 40€ per night, booking via our International team only.
        Other accommodation options available on demand.
      • Professional clothes: you can come with your own professional clothes or you can order INBP professional outfits (T-shirt/trousers/shoes).

      Prices :

      • 1-week course in bakery or in pastry : 1.740€
      • 2-week bakery course : 3.180€

      Registration: before May 15th, 2021

      For further details (content, organisation, prices), feel free to fill in the contact sheet, click here.


      3-day Master Class with Richard Hawke

      October 8th to 10th, 2020


      Gluten-free and vegan pâtisserie

      Chef Richard Hawke is a full-time pastry consultant, travelling the world to advise, teach and demonstrate how to make exceptionally light yet tasty pastries – gluten free!

      Rediscover classic recipes in a modern format, using 100% gluten-free ingredients, to create different textures (shortbread, crumbles, choux pastry…). Learn to convert your existing recipes into gluten-free, by understanding them and learning how to adapt them to your requirements, also converting them to lactose-free and vegan. The point is not only to create a lighter product, but to be able to have innovative flavours and textures with a clean and attractive finishing.

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        Gluten-free and vegan pastry

        Around 10 products, including :

        • Lemon tart (gluten-free and vegan almond shortbread, vegan almond cream, vegan lemon jelly, vegan lemon cream)
        • Tiramisu (gluten-free coffee choux pastry sponge, milk chocolate coffee ganache aerienne, mascarpone ganache aerienne)
        • Choux (gluten-free choux pastry, lemon jelly, green tea ganache aerienne, semi-liquide sesame praline)

        This hands-on class will be composed of maximum 10 participants.


        Booking before June 30th, 2020

        Privatized individual or group course.

        For further details (content, organisation, prices), feel free to fill in the contact sheet, click here.


        3-day Master Class with Christophe Rhedon

        June 11th to 13th, 2020


        Trendy Classics

        Chef Christophe Rhedon holds the prestigious title of MOF (One of the Best Craftsmen in France) and travels around the world to share his expertise with professionals. Working with classic ingredients, thoroughly selected, the priority in this Master Class is the taste, with surprising shapes to make the classics of the French pastry look impressive.

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          Trendy classics

          Around 10 products, including:

          • Choux praline coriander (choux pastry, coriander praline cream and coriander praline, vanilla custard)
          • Chocolat framboise (flourless chocolate biscuit, feuilletine, chocolate mousse, raspberry cream)
          • Opéra (Joconde biscuit, buttercream with coffee beans, chocolate ganache, icing)
          • Sugared almond macaroons, Pina Colada Millefeuille, Croquant Noisette, …

          This hands-on class will be composed of maximum 10 participants.


          Booking before May 11th, 2020

          Privatized individual or group course.

          For further details (content, organisation, prices), feel free to fill in the contact sheet, click here.


          3-day Master Class with Jérôme Langillier

          October 15th to 17th, 2020


          Trendy individual gâteaux

          Chef Jérôme Langillier is a World Champion in Pâtisserie. He has taken part in many prestigious competitions, during which he could express his creativity and his passion for this art. While he is attached to the values and legacy of the French Pâtisserie, he nevertheless shows great originality in the design and textures of his recipes, while keeping the just balance between flavours.

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          Trendy individual gâteaux

          Around 10 products, including:

          • Raspberry pistachio Ingot (almond cake with pistachio mousseline cream, raspberry compote, raspberry sauce with honey)
          • Lady Pink (almond sweet dough with grapefruit compote, strawberries and ladyfinger biscuit)
          • Pina colada (layer cake with lemon cream, lime and pineapple sauce, coconut shreds)

          This hands-on class will be composed of maximum 10 participants.  


          Booking before June 30th, 2020

          Privatized individual or group course.

          For further details (content, organisation, prices), feel free to fill in the contact sheet, click here.


          이엔베뻬 슈퍼리어 프로그램 – ISP

          (2020년 9월14일-2021년 4월 29일)


          ISP는 집중 전문 실습 과정으로, 8개월안에 제과와 제빵 분야로 나아가기 위한 한국 학생들을 위해 특별히 신설된 프로그램입니다.

          • 한국에서 이미 15년의 제빵과 제과 교육 경험을 바탕으로 하는 프로그램
          • 만 나이 18세 이상 한국인 대상
          • 클래스 인원 최대14명
          • INBP 의 최고 제빵 및 제과 교육 셰프
          • 한국인 교육 보조 셰프를 통해 진행되는 프-한 동시 통역 제공
          • INBP 의 노하우를 단 8개월안에 2가지 영역(제과,제빵) 마스터
          • 실기 위주
          • 잘 갖춰진 설비, 프랑스 국가 기관의 4800평방미터에 해당하는 넓고 환한 교육 실습실
          • 프랑스 최초 , 해당 분야(제과,제빵)전용 센터 자료 열람 권한 부여

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            INBP Superior Program (ISP)

            Description and program – 학교 설명 및 프로그램

            Over the past 40 years, the renowned French National Baking and Pastry Institute has attracted many Korean students eager to learn the art of French Bakery and Pastry in France. These INBP alumni who pursue their careers and opened well-known French bakeries, in Seoul and around, are the best ambassadors of the High-quality teaching offered by the French National Institute.

            The INBP has also built many long and fruitful partnerships with famous South Korean culinary schools and universities.

            Based on this long experience, the INBP has developed an expertise and a know-how in teaching to Korean students and is proud to present you a new program dedicated exclusively to Korean candidates and only available at our Institute in France:

            The INBP Superior Program (ISP)

            The ISP is an intensive professional training program specifically developed for Korean candidates to prepare them for a career in bakery and pastry in only 8 months.


            Course description – 과정 설명

            • Dates: From September 14th, 2020 to April 29th, 2021; from Monday to Friday
            • Trainings: 14 weeks of bakery training, followed by 15 weeks of pastry training
            • Hands-on training
            • Theory: Food technology, Security and Hygiene
            • INBP Exams: in December (bakery) and in April (pastry) to obtain the double INBP Diploma

            Options available:

            • French classes and work placement in a French company organised by the INBP of 8 weeks or 20 weeks
            • “Prestige Modula” in Chocolate
            • “Prestige Modula” in Sugar Art
            • Gastronomy and cultural pack
            • Field visit and events


            Organisation – 구성

            Language: taught by French-speaking Chefs and instantly translated into Korean by the Korean Chef’s assistant

            No knowledge in French or in the field required, only strong motivation.

            Participants : 14 max.

            Location : INBP – 150 Boulevard de l’Europe, 76100 Rouen, France

            Premises : The 4800 square meters of the Institute are divided into:

            • 4 training bakeries
            • 4 pastry laboratories
            • 1 R&D laboratory
            • 5 classrooms
            • 1 culinary demonstration theatre
            • 1 dining space
            • 1 resource and documentation centre (the FIRST in France)
            • 1 in-house publishing service (

            Price : 29.900€


            Included – Not included – 포함 – 비포함 사항

            Included : teaching material (recipes) in Korean, professional equipment, ingredients, materials, professional clothes, shoes and toolkits.

            Not included :

            • Accommodation: The INBP Residence Hall offers fully equipped flats with kitchenette, shower room, desk, WIFI (kitchen ustensils, bed linen and towels also provided) just one minute walking away from the Institute.
            • Expenses related to the transport and stay in France (Visa costs or other related costs, insurances, transportation & meals, etc.) and expenses related to the internship (accommodation, insurance, meals, etc.).


            Application – Admission – 지원 – 입학

            Admission requirements : opened to all Korean-speaking adults (+18) with strong motivation, obtaining all documents needed for the stay in France (VISA).

            Assistance for the registration and for further information available IN KOREAN, feel free to fill in the contact sheet, click here.

            More details on the curricula on demand.


            등록 및 기타 자세한 문의(한국어 안내 가능) : click here.


            Contact us

            Since 1974 – INBP, more than a school, an institute !

            Phone number
            (+33) 2 35 58 17 77


            150 Boulevard de l’Europe
            76100 ROUEN

            Find the INBP on social networks

            INBP – French National Baking and Pastry Institute

            For further details on our offer in France and abroad, please leave
            us a message.

            The department “INBP international” will get back to you promptly.