PARIS
Creation and Management

The aim of the first and second years of training is to enable students to gradually assimilate the scientific skills needed to understand the perfume industry.

Most of the science teaching is related to organic chemistry, which is at the heart of fragrance chemistry. The preparation methods, reactivity and related reaction mechanisms will be looked at for each family of compounds. Science teaching is consequently, as much as possible, linked to the world of perfume. However, students’ immersion in this world does not stop here as they are in contact with raw materials as of their first year, in order to start developing their knowledge and olfactory sensitivity as soon as possible.

Programme

Year 1

The aim of the first and second years of training is to enable students to gradually assimilate the scientific skills needed to understand the perfume industry.

Most of the science teaching is related to organic chemistry, which is at the heart of fragrance chemistry. The preparation methods, reactivity and related reaction mechanisms will be looked at for each family of compounds. Science teaching is consequently, as much as possible, linked to the world of perfume.

However, students’ immersion in this world does not stop here as they are in contact with raw materials as of their first year, in order to start developing their knowledge and olfactory sensitivity as soon as possible.

Year 1
PROGRAMME A 1 HOURS ECTS CREDITS
GENERAL COURSES 305 28,5
General culture & Communication
History of Perfume
Mathematics
Biology & Physiology
English
PRACTICAL TRAINING 305 28,5
Perfume chemistry
Olfaction & creation
Good laboratory techniques & practices
PROFESSIONAL APPROACH 30 3
The perfume industry
End-of-year internship & oral exam

Year 2

The acquisition of a rich and accurate general culture is also an important component of the first two years. Through the study of the history of ideas and artistic movements, the program addresses fundamental issues related to the perfume industry: sensitivity, aesthetics, etc.

Finally, English is at the heart of the program, as the main objective is to enable students to master the language at a professional level by the end of the course. In order to assess their level of English, students will need to pass the TOEIC test with a minimum score of 800 points.

Year 2
PROGRAMME A 2 HOURS ECTS CREDITS
GENERAL COURSES 274 21
General culture & communication
Mathematics
Biology & physiology
English
PRACTICAL TRAINING 327 27
Perfume chemistry
Olfaction & creation
Production & quality
Sensory analysis
PROFESSIONAL APPROACH 83 12
The perfume industry
Rules & regulations
Project management
End-of-year internship & oral exam

Year 3

As of the third year, teaching is oriented towards perfume creation. Here, students learn how to design an initial scent in order to achieve a desired fragrance through the composition of basic matches and the progressive assembly of various raw materials, carefully selected and measured. Naturally, creation depends on the mastery of raw materials, an understanding of the context in which the fragrance will be used (luxury or functional perfumery) and a knowledge of the successful creative trends, but it also largely depends on individual capabilities in terms of imagination and creativity.

At the end of the first three years, each student should know about and have mastered the use of about 300 raw materials: their origin, how to source them, their physicochemical properties, their use in order to produce a particular olfactory effect.

Year 3
PROGRAMME A 3 HOURS ECTS CREDITS
GENERAL COURSES 192 19,5
General culture & communication
Marketing
Management
English
PRACTICAL TRAINING 326 19,5
Perfume chemistry
Olfaction & creation
Production & quality
Sensory analysis
PROFESSIONAL APPROACH 237 21
The perfume industry
Rules & regulations
Packaging
Environment & sustainable development
Oenology & taste
Project management
End-of-year internship & oral exam

Year 4

As of the fourth year, students will be introduced to the managerial issues related to sales and marketing, as every student should all be able to base their creative approach on the reality of today’s economic, industrial and regulatory constraints.

Year 4
PROGRAMME A 4 HOURS ECTS CREDITS
GENERAL COURSES 150 15
Marketing
English
PROFESSIONAL TRAINING 165 15
Perfume creation & analysis
Sensory analysis
Production & quality
Chemistry & biochemistry
PROFESSIONAL APPROACH 237 21
Luxury industry & innovation
International markets
Regulation & export
Packaging
Sustainable development
Quality insurance
Project management
End-of-year internship & oral exam
Options
CREATION 126 9
Analysis & creation of perfumes
Production & sourcing
MARKETING 126 9
Marketing
Entrepreneurship & export

Year 5

The fifth year consists of two key stages: a 6-month internship period, followed by a final project, which is none other than a perfume development project.

This final year is the kick-off point for the career of our students. The internship period enables students to specify their professional goals, whilst the final project serves as an essential component of graduates’ “business card”.

The final project should address all aspects of the creation process, including the drafting of prototypes. The completed project will be presented before a jury of recognised professionals, as in a real project launch, and should mention issues such as branding, packaging, bottle design, etc.

Year 5
PROGRAMME A 5 ECTS CREDITS
SEMESTERS 1&2 60
Conferences
Tutoring & Creation project
Tutoring & Production project
Tutoring & Marketing project
Professional coaching
Internship & master thesis

ADMISSION PROCESS

Admissions are based on a personnal interview and are reserved for students coming from the following sections of the French education system (or equivalent): S, ES, L (maths option), STI, STL and STAV (or equivalent). There will be a refresher course on the scientific subjects at the start of term for students who come from the ES, L or STAV streams (compulsory) as well as for those coming from the STI and STL streams (optional).