Intensive Professional Program in French Pastry (Certificate)
- Paris, France
- Dijon, France
Certificate
DURATION
16 weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
TUITION FEES
EUR 24,500
STUDY FORMAT
On-Campus
Key Summary
About: FERRANDI Paris offers the Intensive Professional Programme in French Pastry, a hands-on certificate focused on pâtisserie, baking, chocolate work and pastry techniques. It emphasizes small-group teaching, practical culinary skills, industry-led instructors and ready-to-use abilities for professional kitchens. The programme includes special features per module and an optional internship that lets students observe and train in real kitchens. The optional internship lasts 3 months and can be renewed; chef-instructors place qualifying students in prestigious restaurants and hotels in France, and internships in your home country are allowed with permission.
Career Outcomes: Join Michelin-starred restaurants, hotels, patisseries, bakeries, or start businesses.
Our Intensive Professional Program offers an unparalleled journey into the world of French pastry, where culinary passion meets professional expertise. At FERRANDI Paris, we provide aspiring pastry chefs with an immersive experience that goes far beyond traditional cooking classes. Each day, you'll dive deep into the intricate techniques that define French pastry, learning from master chefs with over a decade of industry experience. From delicate millefeuilles to perfectly crafted croissants, you'll master the precise skills and artistic nuances that make French pastry a globally renowned culinary art form. Our small-group approach ensures personalized instruction, allowing you to develop the technical precision and creative flair that distinguishes true pastry professionals.
- 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 optional 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.
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
The pastry program includes 560 teaching hours, over 70% spent in the kitchen
Pastry Techniques
Tart crusts, puff pastry, pâte à choux, biscuits for entremets, creams, icings and glazes
Decorating techniques
Traditional and contemporary tarts, cakes/entremets, individual pastries, petit-fours, gateaux de voyage, chocolate molding, chocolate bonbons, French confectioneries, ice creams, frozen desserts…
Dessert and Beverage Pairing
An introductory course to wines and other beverages that can be served with desserts.
Guest Chef demonstrations
Well-known guest chefs will be invited to give demonstrations of their own recipes. These Chefs will use advanced techniques to produce modern and trendy pastries.
Applied Art
An overview of drawing and painting skills applied to pastry.
Creativity project
Participants will receive 15 hours of practical art classes working towards a creativity project in which they will design and produce their very own pastry. As a final exam, participants will present their creations to a panel of judges.
Professional French
Beginner to advanced beginner levels: basic grammar, vocabulary related to gastronomy (equipment, techniques, action verb.)
Gastronomy-related conferences and visits
Artisans, culinary demonstrations, guest chefs, special dinners, and conferences on specific themes.
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
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 Pastry' move on to careers in prestigious restaurants in France and abroad or start their own businesses in their home countries.
FERRANDI prides itself on 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 Pastry' move on to careers in prestigious restaurants in France and abroad or start their own businesses in their home countries.
Discover the authentic art of french pastry techniques
Our Intensive Professional Program offers an unparalleled journey into the world of French pastry, where culinary passion meets professional expertise. At FERRANDI Paris, we provide aspiring pastry chefs with an immersive experience that goes far beyond traditional cooking classes. Each day, you'll dive deep into the intricate techniques that define French pastry, learning from master chefs with over a decade of industry experience. From delicate millefeuilles to perfectly crafted croissants, you'll master the precise skills and artistic nuances that make French pastry a globally renowned culinary art form. Our small-group approach ensures personalized instruction, allowing you to develop the technical precision and creative flair that distinguishes true pastry professionals.