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              Ferrandi Paris THE FRENCH SCHOOL OF CULINARY ARTS AND HOSPITALITY MANAGEMENT
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              • Our School
                  • - Who are we?
                  • - Missions & Values
                  • - Teaching
                  • - Teaching staff
                      • - International partners and mission statement
                      • - Academic Exchange Program
                      • - Books FERRANDI Paris
                      • - FERRANDI Paris training restaurants
                          Toutes les actualités de l’école
                        • Our campuses
                        • International Programs
                            • FRENCH CUISINE
                              • Introduction to the Fundamentals of French Cuisine
                              • Intensive Professional Program in French Cuisine
                              • Advanced Professional Program in French Cuisine
                            • FRENCH PASTRY
                              • Introduction to the Fundamentals of French Pastry
                              • Intensive Professional Program in French Pastry
                              • Advanced Professional Program in French Pastry
                            • BREAD BAKING
                              • Introduction to the Fundamentals of Bread Baking
                              • Intensive Professional Program in Bread Baking
                            • CHOCOLATE MAKING
                              • Introduction to the Fundamentals of Chocolate and Confectionery
                            • Hospitality Management
                              • Bachelor in F&B and Hospitality Management
                              • Master of Science in Hospitality Management
                            • FOR COMPANIES & PROFESSIONALS
                          Toutes les actualités de l’école
                        • Press
                        • Alumni
                        • FAQ
                        • Contact us

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                          Home > Higher training > CULINARY ARTS > Intensive Professional Program in Bread Baking

                            Intensive Professional Program in Bread Baking

                            • Description
                            • Program
                            • Admission
                            • Testimonies
                            • Contact

                             


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                            The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche :
                            if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you.

                            If you are a pastry chef wanting to add a new skill to your repertoire, a chef wanting to prepare in-house breads in your restaurant, a career switcher or future artisanal bread-baking entrepreneur, the Intensive Professional Program in French Bread-Baking will provide you with a good understanding of the workings and the chemistry behind traditional baked goods and the manual techniques to prepare them on your own.

                            Practical courses will take place in a bread-baking lab equipped with the latest technology. The focus will be on professional artisanal production methods and techniques.

                            Description

                            Duration

                            16 weeks (560 hours) + 3 month internship


                            Frequency

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

                            Campus

                            • Campus Paris :
                              28 Rue de l'Abbé Grégoire, 75006 Paris

                            Tuition fees

                            23,000 Euros (Tuition includes uniforms, toolkit, course materials and excursions.)

                            Type of diploma

                            FERRANDI Paris Certificate

                            Status

                            Student

                            Program

                            Objectives

                            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.  

                            Program

                            • Fundamentals of Breads and ViennoiseriesTraditional breads and production method
                              • French regional breads
                              • Grain-based breads (rye, bran …)
                              • Special breads : Roquefort, chorizo, herbs, Beaujolais …
                              • International breads : focaccia, cornbread, pretzels, naan, pita …
                              • Organic breads
                              • Festive and party breads : pain surprise, sandwich breads, rolls …
                              • Viennoiseries : croissants, chocolate bread, brioche, Danish …
                                 
                            • Professional Excursions
                              • Rungis International Wholesale market, walking boulangerie tour, flour mill

                             

                            Internship

                            The internship is a unique experience to observe and to gain a better understanding of the workings of a professional kitchen.  
                            The internship lasts 3 months.  
                            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.

                            After the program… 

                            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.

                            Admission and timetable

                            Admission conditions

                            To be considered for admission, you must :

                            • Be at least 18 years old
                            • Hold a high-school level diploma
                            • Speak English fluently

                            Intakes

                            Two intakes per year in Paris:

                            • February 2023 session: 6 February 2023

                             

                            Testimonies

                            kostastsompanidis.gif
                            « The organizations, the techniques and the combinations of different cultures in one class were what I enjoyed the most at Ferrandi Paris ». For FERRANDI Paris alumnus, Kostas Tsompanidis, his love of pastry and bread baking stemmed from cooking with his mother in Northern Greece ever since he was child. Soon it appeared obvious he needed to turn his passion into a career. After graduating from Le Monde Institute of Hotel and Tourism Studies, Kostas worked as a sous-chef and Pastry Chef for the bakery department in the Grand Resort Lagonissi Athens in Greece. He then decided in 2017 to join the Intensive Professional Program in Bread Baking, a 16 week complete training here at FERRANDI Paris. 
                            Kostas Tsompanidis

                            Contacts

                            International Programs Contact
                            Email ferrandi-international@ferrandi-paris.fr
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