- Classes run from Monday through Friday.
- A general week includes 35 hours.
- Pastry Techniques
Tart crusts, puff pastry, pâte à choux, biscuits for entremets, creams, icings and glazes
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
- 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
Interested in becoming a fine pastry chef?
FERRANDI teaches students the fundamentals and advanced techniques to become experts in pastry: cakes, candies, tarts, individual desserts, ice creams, viennoiseries…
The training can be followed by a 3-month internship (for students who demonstrate a high level of motivation and competency based on grades, attendance and overall performance during the training) with a pastry shop, restaurant or hotel.
Work in FERRANDI’s professional pastry labs in groups of 14 participants maximum, where each student has their own workstation and prepares recipes from A to Z. Learn from a professional pastry chef who will teach you the bases of doughs, creams, fillings, icings and more, as well as brioches and viennoiseries.
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.
The pastry program includes 560 teaching hours, over 70% spent in the kitchen
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: