Bachelor of Culinary arts and entrepreneurship

    IMPORTANT: Registration for the Culinary Arts & Entrepreneurship Bachelor's Degree (Bakery option) for the Paris site is closed. They remain open for the Bordeaux site.

    Description

    Duration

    3 YEARS


    Frequency

    FULL TIME
    MANDATORY 4 TO 6 MONTH INTERNSHIPS IN FRANCE AND ABROAD
     

    Tuition fees

    €9,200 PER YEAR

    Ancillary fees

    ADMINISTRATIVE ENROLMENT FEE: €100 (NON-REFUNDABLE)
    ANCILLARY FEES: PROFESSIONAL CLOTHING: 1ST YEAR AND 2ND YEAR €300, 3RD YEAR €60
    PROFESSIONAL CLOTHING: €350
    PROFESSIONAL SEMINAR: 2ND YEAR €440
    OPTIONAL 1/2 BOARD: APPROXIMATELY € 5 PER MEAL
    STUDENT SOCIAL SECURITY SCHEME: €215 (2015 / 2016 PRICE, LIKELY TO RISE EVERY YEAR).
    SUBSCRIPTION TO THE FERRANDI ALUMNI ASSOCIATION (FOR LIFE): €100

    Type of diploma

    Bachelor

    Program

    Objectives

    Mastery of culinary or pastry-making techniques, and strong management, administration and marketing skills 

    The Bachelor of Culinary Arts and Entrepreneurship is a three-year program organized into alternating periods of training delivered at FERRANDI Paris and in-company internships*:

    The first year is devoted to the acquisition of culinary techniques in cooking and pastry making, according to the chosen option. It also includes essential core content in management, science, hygiene and entrepreneurship.

    Content:

    • Practice in the culinary arts.
    • Special events services.
    • Practice in the table arts.
    • Management of health risks and professional risks.
    • Administrative and accounting management of catering companies.
    • English for professional purposes.
    • Personal development.
    • The entrepreneurial mentality
    • Interventions by professionals

    The second year aims to consolidate the students' knowledge and experience, introduce them to management and develop their creativity.
    Students become more autonomous and assume more responsibility, by acting as "Chef of the Week" in the production kitchen or pastry laboratory. Students become more autonomous and assume more responsibility, by acting as "Chef of the Week" in the production kitchen or pastry laboratory: menu design, preparation of specification sheets, acceptance and inspection of orders of products, kitchen staff management, briefing of servings staff, etc. They also produce gastronomic dishes or traditional pastries and carry out an initial creative project.
    Content: 

    • Practice in the culinary arts.
    • Culinary creativity.
    • Special events services.
    • Management of catering operations
    • Practice in the table arts.
    • Wine waiting.
    • Management of health risks and professional risks.
    • Introduction to operational management.
    • Market research.
    • Supervision of operational management in catering.
    • English for professional purposes.
    • Creative techniques
    • Working seminar
    •  

    The final year focuses on business creation: working in multidisciplinary teams of chefs, pastry cooks, and F&B Directors, students must develop a business plan for a restaurant concept.
    From the choice of the establishment and type of business to the study of the market and catchment areas, the menus or commercial offering, the communications strategy, staff management, estimated budget and financing... nothing should be left to chance in the design of their project: to complete their degree program, the students must collectively present their project to a jury of professionals.
    The studies take place throughout the year on a full-time basis, including 5 to 6 months spent on internships in France or abroad.* 

    Content: 

    • Creation of "signature" dinners.
    • Management of a "pop-up" catering concept.
    • Management of health risks and professional risks.
    • Key issues concerning the legal form of catering companies.
    • Recruitment and staff retention policy.
    • Team management.
    • General marketing strategy.
    • Management of customer experience.
    • Financial strategy.
    • English for professional purposes.
    •  

    * During the program, at least one of the internships must be carried out abroad.

    THE+FERRANDI

    Active educational methods designed to put the acquired skills into practice:

    Internships in the most exclusive establishments, in France and worldwide: FERRANDI Paris benefits from an extensive network of luxury hotels and top restaurateurs in France and worldwide, which allows students to carry out their first assignments and begin to create their own professional networks.
    Immersion in realistic professional situations in our training restaurants: Le 28 and Le Piano du Lac are our two training restaurants situated on the Paris campus and in Bordeaux. They allow students on the Bachelor of Culinary Arts and Entrepreneurship program to tackle realistic situations and gain experience of different roles in a culinary brigade.
    Our training sites host regular competitions and participate in institutional events: providing opportunities for students to experience memorable occasions and rub shoulders with professionals working in French gastronomy.
     

    Admission and timetable

    Entry level :

    Bac

    Admission conditions

    The first year is open to holders of a general Baccalauréat, a technological Baccalauréat or a New Technological Hospitality Baccalauréat (BTnH). Candidates possessing a foreign qualification must produce a document certifying that it is equivalent to the required French qualification.

    Admission procedure

    The timetable for the selection procedure and all practical information (funding of studies, Recognition of Prior Learning, etc.) are specified in the admission procedures: 
    Download the admission and enrollment procedures for 2017
     

    Enrollments

    Opening of enrollments: 17 January 2017

    Close of enrollments : 15 June 2017

    Prospects

    Further studies

    Master of Science in Hospitality Management, taught only on the Paris campus: 
    This high-level program is intended for students wishing to occupy key posts in the hospitality sector, such as Revenue Manager, Accommodation Director, Director of Operations and, in the medium term, senior management posts within international groups or independent organizations, in France or abroad.
     

    Professional opportunities

    100% of graduates find a job within six months of leaving the school. 27% have created their own businesses during the last 10 years. Career opportunities are available in major hotel groups, gastronomic restaurants and the kitchens of government bodies (ministries, embassies, etc.), in France and abroad). Just a few examples of the professions carried out: Chef-Proprietor, Reception Organizer, Production Manager, Personal Chef, Pastry Chef, Purchasing Manager, Sales Director, Culinary Consultant, etc.