Nonetheless, the École Supérieure du Parfum was built around a specific educational project: to enable all students who are passionate about this industry, and who have the necessary work capacity and motivation, to have access to this field of work. Scientific teaching is therefore kept to the basics, with only the notions necessary to an efficient professional practice being taught.
Moreover, the practical aspect is strongly encouraged, not only by linking science disciplines to the world of perfume but also by dedicating an important part of the course to tutorials.
In Grasse, the school offers a second curriculum dedicated to the commercialization and valorization of plants, perfumes and aromas.
The aim of the first and the second years of training is to assimilate the scientific skills needed to understand the industry of perfume and aromas. Most of the scientific courses are related to organic chemistry which is at the heart of the fragrance chemistry. In order to start developing their knowledge and olfactive sensibility, olfaction and creation have also an important part of the curriculum.
| 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 |
From year two, students are confronted to regulation, production and quality control issues. They also start to work on projects related to the transformation of plants.
| 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 |
From the third year, teaching is oriented towards transformation and valorization of plants, as well as perfumes and aromas creation. 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. A special focus is made on natural raw materials extracted from local plants.
At the end of the third year, each student is able to master the use of about 300 raw materials : their origin and their physicochemical properties in order to produce a particular olfactive effect.
| 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 |
As of the fourth year, students may choose one of the two main specialties :
| PROGRAMME A 4 | HOURS | ECTS CREDITS |
| GENERAL COURSES | 105 | 9 |
| General culture & communication | ||
| English | ||
| PRACTICAL TRAINING | 355 | 30 |
| Plants, transformation & quality | ||
| Formulation & olfaction | ||
| Use of plants and derivatives | ||
| Commercialization & business | ||
| Supply chain & risk management | ||
| PROFESSIONAL APPROACH | 165 | 15 |
| Plants, aromas and perfume industry | ||
| Thematic conferences | ||
| Business & entrepreneurship | ||
| Project & End-of-year internship | ||
| Options | ||
| INTERNATIONAL BUSINESS | 75 | 6 |
| AROMATHERAPY & PHYTOTHERAPY | 75 | 6 |
The fifth year is organised into two main stages : the first semester is dedicated to the enhancement of professional skills. The second semester is built around a six months internship period, then the diploma thesis.
| PROGRAMME A 5 | HOURS | ECTS CREDITS |
| SEMESTER 1 | 325 | 36 |
| General culture & communication | ||
| English | ||
| Plants, transformation & quality | ||
| Formulation & olfaction | ||
| Use of plants and derivatives | ||
| Commercialization & business | ||
| Supply chain & risk management | ||
| Project management | ||
| Thematic conferences | ||
| SEMESTER 2 | / | 24 |
| Internship and master thesis |
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).