Intensive Professional Program in French Pastry



    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


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

    Two intakes per year in Paris:

    • February 6th, 2023 – June 2nd, 2023 + internship period
    • August 30th, 2023 –  December 15th, 2023 + internship period


    >> About campus of Paris


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

    Next intake in Dijon:

    • February 13th, 2023 - June 9th, 2023 + internship period


    >> About campus of Dijon




    16 weeks (560 hours) + 3 month internship


    • 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





    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.  


    The pastry program includes 560 teaching hours, over 70% spent in the kitchen

    • Pastry Techniques
      Tart crusts, puff pastry, pâte à choux, biscuits for entremets, creams, icings and glazes
      Decorating techniques
      Traditional and contemporary tarts, cakes / entremets, individual pastries, petit-fours, gateaux de voyage, chocolate molding, chocolate bonbons, French confectioneries, ice creams, frozen desserts…
    • Dessert and Beverage Pairing
      An introductory course to wines and other beverages that can be served with desserts.
    • Guest Chef demonstrations
      Well-known guest chefs will be invited to give demonstrations of their own recipes. These Chefs will use advanced techniques to produce modern and trendy pastries. 
    • Applied Art 
      An overview of drawing and painting skills applied to pastry.
    • Creativity project
      Participants will receive 15 hours of practical art classes working towards a creativity project in which they will design and produce their very own pastry. As a final exam, participants will present their creation to a panel of judges.
    • 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
    • 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  


    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 cradle in the world.

    The programs are designed with professionals in French Pastry and Oenologie, 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

    Admission conditions

    To be considered for admission, you must :

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



    Next intakes in Paris:

    • February 2023 session: February 6th, 2023 – June 2nd, 2023+ internship period
    • August 2023 session: August 30th 2023 – December 15th 2023 + internship period


    Next intakes in Dijon:

    • February 2023 session: February 13th, 2023 - June 9th, 2023 + internship period 
    • August 2023 session: August 2023: Dates TBC