Advanced Professional Program in French Cuisine


    If you are a culinary professional or trained in cuisine, this is an exciting opportunity to perfect your skills, enhance your creativity, find your own culinary style, and discover the latest trends and techniques.

    Follow 8 weeks of highly practical training with input from prestigious chefs such as Fabrice Desvignes, Jérôme Le Minier and Gaël Orieux, then put your new-found skills to practice during a 2 to 4-months internship in one of the top establishments in Paris.



    8 weeks (280 hours) + optional 2 to 4 months internship


    • Classes run from Monday through Friday.
    •  A general week includes 35 hours.

    Tuition fees

    13,750 Euros (Tuition includes uniforms, course materials and excursions.)

    Type of diploma

    FERRANDI Paris Certificate





    Language of Instruction

    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.  


    This program has been designed for professionals and confirmed or aspiring restaurant entrepreneurs interested in taking their culinary knowledge and skills to a new level.  Through a balanced mix of expert insights and hands-on practice with high-level chefs, participants will be given the tools and knowledge to take their careers to the next step.

    • Retracing the History of French Gastronomy and Table Arts : 
      Important influencers, past and present ; service, table arts and gastronomy ; emblematic dishes
    •  Culinary Trends, Restaurant Management Basics
    •  Creative Plating
      Contemporary plating styles and techniques, choosing tableware and valorizing dishes
    • Culinary Creativity
      The creative process, from inspiration to the creation of a new recip
    • Revisiting the Classics
      An exercise to stimulate culinary creativity
    • Culinary Modules
      Amuse-Bouches, Appetizers, Meats & Fish, Healthy & Natural Cooking
    • Recipe Creation
      Throughout the program, participants will work on an individual recipe creation project, with input from experts and inspiration from the program content; during the final week, participants will produce their recipes and present them to a jury

    Instructors and Guest Chefs

    A team of talented chef-instructors and prestigious chefs and experts will contribute their personal expertise to this program.  They have been selected based on their industry and teaching experience as well as for their unique culinary styles and identities.



    Jérôme Le Minier

    Jérôme Le Minier, Meilleur Ouvrier de France (MOF), has worked as chef for the Senate since 1999.

    Awarded the Académie Culinaire's international Trophy in 2003, he made his début at the Plaza Athénée in Paris, and later went on to Bernard Loiseau and the Tour d'Argent.

    Gaël Orieux

    The remarkable career of FERRANDI Paris graduate Gael Orieux has led him from the Toit de Passy to the Meurice, via Paul Bocuse, Lucas-Carton, Taillevent and the George V, working alongside modern and classical chefs alike. In 2005, at the age of 32, he took the plunge and opened Auguste, his own restaurant in the famous 'quartier des ministères', which now holds a Michelin star.

    Admission and timetable

    Admission conditions


    Next Intake

    • March 27th- May 26th 2023