- Classes run from Monday through Friday.
- A general week includes 35 hours.
- 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
- Be at least 18 years old
- Hold a high-school level diploma
- Speak English fluently
- August 2021 session: August 30th, 2021 – December 17th, 2021 + internship period
- February 2022 session: February 2nd, 2022 – June 3rd, 2022 + internship period
- January 2022 session: January 12th, 2022 – May 11th, 2022 + internship period
- August 2022 session: dates TBC
For international students considering a career in the food industry, FERRANDI offers an intensive 16-week training program in English that will prepare them to face the challenges of the trade.
Not only do we teach our students culinary skills and the foundations of cuisine, we also train them in professional-grade kitchens with state-of-the-art equipment and in the student-run restaurant, where they manage the kitchen and prepare meals for real clients.
Groups are limited to 12 to 14 participants to ensure a quality experience and personalized guidance.
An internship in a professional kitchen provides students with an opportunity to apply what they’ve learned and to gain hands-on experience that will provide them with an edge on their résumés. Internships are offered to students who demonstrate a high level of motivation and competency during the program, based on grades, attendance record and overall performance.
Watch a video presentation of the Intensive Program in French Cuisine
16 weeks (560 hours) + 3 month internship
Type of diploma
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 560-hour program includes the following modules:
The internship is a unique experience to observe and to gain a better understanding of the workings of a professional kitchen.
The internship lasts minimum 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
To be considered for admission, you must :
Two intakes per year in Paris:
Two intakes per year in Dijon: