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.
- 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
- 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
- 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.
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
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 State Diploma - ESCP Europe Business School Certificate
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*:
Year 1 Basic culinary techniques and professional environment
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:
Year 2 Management of catering operations
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:
Year 3: Strategy for creating or taking over catering businesses
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:
* During the program, at least one of the internships must be carried out abroad.
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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
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.