DEGREE TYPE
Certificate
DURATION
16 weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Request earliest start date
TUITION FEES
EUR 24,500
STUDY FORMAT
On-Campus
Key Summary
Introduction
- A reference for the past 10 years for individuals seeking professional excellence
- A ready-to-use skillset
- A hands-on teaching philosophy
- Small groups for personalized teaching
- Going further with special features included in each program
- A further step into the professional world: Programs are followed by an internship
Optional Internship
The internship is a unique experience to observe and gain a better understanding of the workings of a professional kitchen.
The optional 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.
Program
This 560-hour program includes the following modules:
Fundamental Culinary Skills and Techniques
Knife skills, knowledge of ingredients, food safety and storage, food preparation, cooking methods, plating and presentation
Soups and stocks, vegetables, eggs, fish, poultry, meat
French Regional Cuisine
Focus on a French region, its products, specialty preparations, wine and food pairing
Restaurant Service
Preparation of lunches and dinners for clients in FERRANDI’s training restaurant
French Pastry
Basic doughs and creams, plated desserts, entremets
Wine appreciation
Introductory course to French wine: production regions, terroirs, regional characteristics, wine tasting and pairing
Professional French
Beginner to advanced beginner levels: basic grammar, vocabulary related to gastronomy (equipment, techniques, action verbs …)
Gastronomy-related conferences and visits
Artisans, culinary demonstrations, guest chefs, special dinners, conferences on specific themes
Guest Chef demonstrations
Well-known guest chefs will be invited to give demonstrations of their own recipes, share tips and techniques
Learning Method
- 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 French Cuisine' move on to careers in prestigious restaurants in France and abroad or start their own businesses in their home countries.