10 Years of Bali Culinary Pastry School, Opening Pathways to Global Careers for Indonesian Culinary Talent

Bali, 12 February 2026 – Bali Culinary Pastry School (BCPS), one of Indonesia’s most respected professional institutions for culinary and pastry bakery arts, today marked its 10-year anniversary having impacted more than 1,000 young Indonesians in the culinary industry. BCPS is part of Nyanyi Bali Group and is located within the Bali International Training and Development Centre (BITDeC) in Tabanan region.

The institute kickstarted this milestone year today at a heartwarming graduation ceremony held to felicitate its current final year batch of sixty five students, held on campus in Bali.

To mark this momentous journey, the school will organise a series of events under the theme, ‘A Decade of Culinary Education, Opportunity and Stewardship’, that will bring together the industry, international partners and students of BCPS.

As part of its tenth year milestone, the school is preparing to launch the Bali Chocolatier Pâtissier Professional School program, expanding its pathways into origin-focused pastry and chocolate craftsmanship. Designed at the intersection of sustainability, artistry and innovation, the program trains chefs to understand chocolate not just as an ingredient, but as a story of land, people, and purpose.

“Ten years is both an achievement and a responsibility,” said Made Ariani Siswanto, Founder of Bali Culinary Pastry School. “What matters most is not how far we have come, but how intentionally we move forward. As BCPS enters its next decade, our focus remains on expanding opportunity, strengthening international pathways, and ensuring that education continues to be a force for dignity, resilience, and lasting impact for future generations.”

Established in 2016 with just six students, BCPS has grown into a leading culinary and pastry school in Bali, shaped by a strong commitment to excellence, purpose, and community. Since 2016, BCPS has produced over 1,000 graduates from its full-time and non full-time programs. The school welcomes students from 66 cities across Indonesia and 10 nationalities, reflecting its strong national reach and growing global appeal.

“BCPS was never meant to be just a school,” said Made Ariani Siswanto, Founder of Bali Culinary Pastry School. “It was built on the belief that education is a form of stewardship, a way to preserve legacy while equipping the next generation with skills, confidence, and global perspective. Inspired by my late father’s vision for BITDeC, BCPS continues to grow as a place where young people are given real opportunities to transform their lives and contribute meaningfully to the world, while remaining grounded in Balinese values.”

This guiding principle continues to shape the school’s journey: expanding access to culinary education for Balinese and Indonesians nationwide, while also welcoming students from around the world, adopting English as the daily training language to prepare students for global careers, and building international partnerships that offer real-world industry exposure across Indonesia, France, Italy, Hong Kong and beyond.

A Decade of Transformation and Impact

Over the past decade, BCPS’s growth has reflected its mission to open pathways and uplift young Indonesians through professional culinary education. In line with its commitment to accessible education, BCPS has introduced full scholarships for students with limited access to formal training and continues to work with local partners to support children from rural Balinese communities.

International exposure remains a key pillar of its development: since 2023, more than 60 students have completed six-month internships in France, Italy, and Hong Kong at renowned establishments including Relais & Châteaux properties and Michelin-starred restaurants such as La Maison Paul Bocuse, Don Alfonso, Guy Lassauaie, and Mosu.

“At BCPS, every milestone represents a student whose potential has been unlocked,” said Priska Cinthia Sondakh, Deputy School Director of Bali Culinary Pastry School. “Our responsibility goes beyond technical training,  it is about shaping professionals who are disciplined, adaptable, and ready to meet international standards. As we mark our tenth anniversary, we remain committed to expanding access, strengthening global partnerships, and ensuring that every student who passes through BCPS is equipped to succeed with confidence and integrity, wherever their career may take them.”

In 2025, Yovita Ariandini, a BCPS student secured a full-time position at Paul Bocuse Restaurant following her internship, becoming the first Indonesian woman to join the historic French kitchen. The school has also strengthened its academic partnerships with leading French institutions, including CFAiE and Lycée Hôtelier Le Touquet, while advancing its innovative pedagogy framework that combines technical mastery (savoir-faire) and professional attitude (savoir-être), guided by M.O.F. Christophe Quantin, to prepare students for global industry standards.