Intensive Professional Program in Bread Baking (Certificate)
DURATION
16 Weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Request earliest startdate
TUITION FEES
EUR 17,500
STUDY FORMAT
On-Campus
Key Summary
Introduction
The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche: if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you! If you are a pastry chef wanting to add a new skill to your repertoire, a chef wanting to prepare in-house bread in your restaurant, a career switcher, or a future artisanal bread-baking entrepreneur, this program will provide you with a good understanding of the workings and the chemistry behind traditional baked goods and the manual techniques to create them on your own.
Optional Internship
The optional internship is a unique experience to observe and gain a better understanding of the workings of a professional kitchen.
The internship lasts 3 months and is renewable under certain conditions. Students who meet the requirements to intern will be placed by their chef-instructor in prestigious restaurants or hotels in France.
Internships in the student’s home country are authorized with permission.
Gallery
Admissions
Curriculum
All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English. Although knowledge of the French language is not a requirement to be admitted to the program, it is important for the internship and more generally for daily life in Paris.
Practical courses will take place in a bread-baking lab equipped with the latest technology. The focus will be on professional artisanal production methods and techniques.
Fundamentals of Breads and Viennoiseries
- Traditional breads and production method
- French regional breads
- Grain-based bread (rye, bran …)
- Special breads: Roquefort, chorizo, herbs, Beaujolais …
- International bread: focaccia, cornbread, pretzels, naan, pita …
- Organic breads
- Festive and party bread: pain surprise, sandwich bread, rolls …
- Viennoiseries : croissants, chocolate bread, brioche, Danish …
Professional Excursions
- Rungis International Wholesale Market,
- Walking Boulangerie Tour,
- Flour Mill
Frequency
- Classes run from Monday through Friday
- A general week includes 35 hours
Learning Methods
- Demonstrations of professional skills
- Hands-on practice: students make all products themselves
- Applied technology training
Program Tuition Fee
Career Opportunities
FERRANDI prides itself in the quality of its facilities, instructors and professional network. Our students and graduates are sought after by Michelin-starred restaurants, luxury hotels and renowned chefs for their professionalism and their ability to integrate into a kitchen quickly and efficiently.
Graduates of the FERRANDI 'Intensive Professional Program in Bread Baking' move on to careers in prestigious restaurants in France and abroad or start their own businesses in their home countries.