Intensive Professional Program in French Cuisine

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    Program available in two campuses : Paris & Dijon

     

    • 4 months of training, 2 to 3 months of internship
    • A reference since the past 10 years for individuals seeking professional excellence 
    • A strong alumni network
    • 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


    CAMPUS OF PARIS

    A historical program nestled in the heart of Paris
    and delivered by experienced professionals

    Two intakes per year in Paris:

    • August 31st, 2021 – December 17th, 2021 + internship period
    • February 2nd, 2022 – June 3rd, 2022 + internship period

     

    >> About campus of Paris

    CAMPUS OF DIJON

    A program specifically thought around wine and cuisine
    by the best professionals

    Two intakes per year in Dijon:

    • March 28th, 2022 - July 22nd, 2022 + internship period
    • August 31, 2022 - December 22nd, 2022 + internship period

     

    >> About campus of Dijon


     

    Description

    Duration

    16 weeks (560 hours) + 3 month internship

     


    Frequency

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

    Tuition fees

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

    Type of diploma

    FERRANDI Paris Certificate

    Status

    Student

    Program

    Objectives

    Our programs in Dijon and Paris have the same basis and level of excellence.

    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

    This 560-hour program includes the following modules:


    • Fundamental Culinary Skills and Techniques
      Knife skills, knowledge of ingredients, food safety and storage, food preparation, cooking methods, plating and presentation
      Soups and stocks, vegetables, eggs, fish, poultry, meat
       
    • French Regional Cuisine
      Focus on a French region, its products, specialty preparations, wine and food pairing
    • Restaurant Service
      Preparation of lunches and dinners for clients in FERRANDI’s training restaurant
       
    • French Pastry
      Basic doughs and creams, plated desserts, entremets
    • Wine appreciation
      Introductory course to French wine: production regions, terroirs, regional characteristics, wine tasting and pairing
       
    • Professional French 
      Beginner to advanced beginner levels: basic grammar, vocabulary related to gastronomy (equipment, techniques, action verbs …)
       
    • Gastronomy-related conferences and visits
      Artisans, culinary demonstrations, guest chefs, special dinners, conferences on specific themes
    • Guest Chef demonstrations
      Well-known guest chefs will be invited to give demonstrations of their own recipes, share tips and techniques
    • Study Trip
      At the end of the program, students will take a three-day trip to a French region or city to discover its history, culture and gastronomy  

    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.


    What is specific about the Programs in Dijon?

    Our programs are professional immersions in the culinary world, directly inspired from the unique terroir of one of the most famous wine cradles in the world.

    The programs are designed with professionals in French Cuisine and Oenology, and thought through a wine and cuisine creativity project, to understand and acquire the know-how and the knowledge of an art shortly linked to the French terroir.

    The programs will feature two special elements :

    • Wine class in Partnership with the Iconic Ecole des Vins de Bourgogne : a tailor made program for Ferrandi Paris - Campus of Dijon, including field trips, immersive sessions, tasting, pairing...In the most famous wine region of the world
    • Study Trip : At the end of the program, students will take a three-day trip around Dijon to discover its vineyards, history, culture and gastronomy.

    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

      Entry level :

      Bac

      Admission conditions

      To be considered for admission, you must :

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

       


      ADMISSION AND HOW TO APPLY?     -       PRACTICAL INFORMATION 


      Intakes

      Two intakes per year in Paris:

      • February 2022 session: February 2nd, 2022 – June 3rd, 2022 + internship period
      • August 2022 session

       

      Two intakes per year in Dijon:

      • March 2022 session: March 28th, 2022 - July 22nd, 2022 + internship period
      • August 2022 session: August 31, 2022 - December 22nd, 2022 + internship period

       

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